Food Packaging Basics

Date: November 10, 2015 - November 12, 2015
Location: Food Packaging Basics MSU School of Packaging's Ternes Outreach Center

This hands-on workshop is designed for those who have a role in managing packaging for food and related operations within their organizations.  The workshop will offer full insight in all aspects of food packaging including function, materials, systems and processes, shelf life estimation, active packaging, modified atmosphere packaging, distribution, food security and more!  You will leave this course better prepared to implement functional design elements and sustainability practices to your company’s packaging and related operations.

Cost: $1,495
(MSU student and faculty discounts available at the registration page.)

To register please visit our online store!

 

The agenda for the Food Packaging Basics Course is:

FOOD FOODPACKAGING BASICS COURSE NOVEMBER 10-12, 2015

Day One –  Tuesday, November 10,  2015

8:45

REGISTRATION & WELCOME & INTRODUCTIONS

Cimberly

15 min

9:00

INTRODUCTION TO FOOD PACKAGING: This session will explore how packaging materials and containers are used to protect food products from elements such as moisture, oxygen and light. Differences in barrier and product compatibility will be highlighted.  Preservation techniques such as modified atmosphere packaging, irradiation and aseptic processing and packaging will be included in the presentation in an overview format.

Dr. Bruce Harte

60 min

10:00

THE ROLE OF PACKAGING IN CONTROLLING PRODUCT DETERIORATION – continuation of Intro above just focusing more on the effects of packaging on food products. 

Dr. Bruce Harte

75 min break?

11:15

Networking Challenge

 

 

11:45

Lunch

 

45 min

12:30

PAPERBOARD & CORRUGATED for FOOD PACKAGING - this session will focus on the materials and process of paper, paperboard and corrugated that are used in food packaging.

Dr. Diana Twede

90 min

2:00

PAPERBOARD & CORRUGATED  LABORATORY DEMONSTRATIONS

Dr. Diana Twede

45 min

2:45

GLASS AND METAL for FOOD PACKAGING -this session will focus on the raw materials, manufacturing, forms, advantages and limitations of Glass and Metal packaging as used for food and beverage.

Paul Koning

60 min

3:45

ACTIVE PACKAGING - Active packaging technologies will be discussed and how they are currently being used to extend product shelf life. 

Dr. Bruce Harte

75 min

5:00

Group Dinner Brody Square

Cimberly Weir

 

 

Day Two – Wednesday, November 11, 2015

9:00

PLASTICS and COMPOSITES for FOOD PACKAGING - this session will focus on the materials and process of the different plastics that are used in food packaging.

Dr. Maria Rubino

150 min (2.5 hrs) + Break(s)

11:30

PLASTICS LAB and PROCESSING DEMO

Dr. Maria Rubino

60 min

12:30

Lunch

 

45 min

1:00

BARRIER and SHELF LIFE ESTIMATION: Determining the shelf life of food products is a fundamental need to successfully commercialize products. This session will provide the fundamentals of shelf life modeling and prediction. It will also describe the basic to measure barrier to membranes.

Dr. Rafael Auras

105 min

2:45

Break

 

 

3:00

MODIFIED ATMOSPHERE PACKAGING: This session will discuss types of modified atmosphere packaging (MAP), gases, design (packaging factors, food product factors, surrounding environment), beneficial and detrimental effect of MAP on food, and MAP and cold chain.

Dr. Eva Almenar

120 min

 

Day Three – Thursday, November 12, 2015

9:00

DISTRIBUTION DYNAMICS AND SUPPLY CHAIN – This session will focus on the distribution hazards most commonly found with shipping of food packages such as; atmosphere, shock, vibration, drop and compression forces. 

Dr. Gary Burgess

120 min

11:00

DISTRIBUTION DYNAMICS LABORATORY: Review demonstrations using the dynamic testing laboratory.

Dr. Gary Burgess

60 min

12:00

Lunch

 

 

1:00

FOOD SECURITY IN FOOD PACKAGING; This session will focus on the mechanisms that can be used to enhance food security issues in food packaging.

Dr. Robb Clarke

60 min

2:15

UNSALEABLES are UNSUSTAINABLE; This research will develop the means for product manufacturers to collect useful data, and measure how specific packaging and supply chain initiatives can reduce food waste and unsaleables.

Dr. Robb Clarke

15 min

2:30

Break

 

 

2:45

MACHINERY IN FOOD PACKAGING

Dr. Robb Clarke

90 min

4:15

MACHINERY LABORATORY DEMONSTRATION

Dr. Robb Clarke

45 min

A block of rooms is reserved until October 9, 2015 at the:
EAST LANSING MARRIOTT AT UNIVERSITY PLACE;  517-337-4440
Book Standard Room at East Lansing Marriott at University Place for $145 per night

Cancellation Policy: Cancellation prior to Oct. 15, 2015 will receive full refund, no refunds thereafter. The School of Packaging reserves the right to cancel or change speakers without notice.