Description
An introduction to the materials used for food packaging, including their chemical and physical characteristics. Interactions of these materials with food products, and their effects on shelf life of food.
Prerequisites
- Prerequisite(s): FOOD 2002 .
Conditions and arrangements
- Prerequisite(s): FOOD 2002 .
- Lectures three hours a week.
Reference text in its original language
An introduction to the materials used for food packaging, including their chemical and physical characteristics. Interactions of these materials with food products, and their effects on shelf life of food.
- Prerequisite(s): FOOD 2002 .
- Lectures three hours a week.
Sources and references
Dates and sources are retained to help you verify the information. Translations are provided to facilitate reading; the official source governs conditions and requirements.
Source reference : https://calendar.carleton.ca/undergrad/courses/FOOD/