The aim of this course is to enable the students to understand the physical and chemical properties of packaging materials and to learn their usage areas. It also aims to introduce students to intelligent and active packaging materials and to have knowledge about how these materials interact with various products and what reactions they give.

This course covers advanced food packaging and new advances. These derste food packaging materials: properties of metal, plastic, glass, paper, polymeric packaging materials and new developments are examined. Permeability and measurements are made. Interactions between food and packaging: permeability, sorption and migration interactions are examined. Innovations and areas of use in various countries. The selection and packing methods of packaging materials of special foods (meat products, dairy products, fruits and vegetables, bakery products) are learned