The aim of this course is to introduce innovative packaging systems used in the food industry, especially milk and dairy products, and to evaluate the effects of these systems on product quality, shelf life and sustainability.

The main functions and classification of packaging *Active packaging: antimicrobial, antioxidant effects *Smart packaging: fresh sensors, temperature indicators *Edible films and coatings *Biodegradable and environmentally friendly packaging materials *Packaging design and consumer perception *Dedicated packaging solutions for dairy products *Food safety and packaging interactions *Legislation, labeling and certification