PKG 456 Packaging and Shelf life of Perishable Food

Semester: Fall of every year

Offered: Online

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

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