PKG 456 Packaging and Shelf life of Perishable Food
Semester: Fall of every year
Credits: Total Credits: 3 Lecture/Recitation/Discussion Hours: 3 Lab Hours: 0
Prerequisite: PKG 322 and PKG 323
Description: This course is focused on the chemical, physical and microbiological changes that affect the quality of produce (mainly), meat, and seafood, and their relationship to packaging and distribution (cold chain). This course also covers several packaging technologies (by themselves or in combination with other preservation technologies) and their different capabilities to extend the shelf life of perishable food.
Effective Dates: Fall 2018 - Open