The objective of this course is to study the properties of food packaging materials (including how they are processed and composition) food and beverages packaging technology and processed foods storage and handling systems. Functions of packaging, packaging materials and methods. Package design and labeling, types of closures, physical and chemical properties of packages. Factors determining the choice of a package. Manufacture of packaging materials, sanitation, cleaning and returnable containers. Measurement of permeability of packaging materials. Packaging requirements of different foods, bio-packaging, Standards and legislation of packaging materials.