Packaging for food products has unique requirements and characteristics as it must maintain quality and safety through distribution channels. This course examines the fundamental relationships among food products, processing and preservation methods. Topics include the effects of chemical, biochemical, physical, and microbiological processes on product stability, along with the factors that influence shelf life, sensory attributes, and nutritional value. Further topics include food biodeterioration, product quality assessment, chemical and biochemical reactions, microbial activity, physical and physico-chemical changes, and migration of packaging constituents. Emphasis is placed on how packaging materials and technologies support food protection, marketability, and logistical performance within modern supply chains. Students explore food processing strategies that extend shelf life, as well as advanced packaging solutions such as modified atmosphere packaging, controlled atmosphere storage, and active packaging systems. Material selection criteria and the role of packaging in food marketing and distribution are also addressed. Students may not take and receive credit if they have already received credit for PACK-670 Food Packaging.

The Packaging Science Capstone course enables students to integrate knowledge from previous coursework and professional experiences into a comprehensive empirical project resulting in a written deliverable in APA style representing meaningful, empirical research relevant to packaging science. The proposed topic, as represented by a formal research proposal, must be approved by the course instructor before enrollment in the course. Students are required to meet with their advisor at least every other week throughout the term.