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Food Packaging: Principles and Practice

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Australian Institute of Packaging (AIP) Fellow Dr Gordon Robertson has recently had the second edition of his book Food Packaging: Principles and Practice published by CRC Press in the USA.

Originally published in 1993, the book went on to become an international best-selling textbook and industry standard.

The second edition adheres to the essential format that made the first edition so informative and accessible, with an integrated approach to understanding the principles underlying food packaging and their applications. It has been completely rewritten to include new, updated, and expanded content with five completely new chapters.

The author divides the book’s subject matter into five parts for ease-of-use.

The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food.

The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life.

Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwaveable food packaging are explored in the third part, while the next part examines packaging requirements of various food groups.

The final part examines the safety and legislative aspects of food packaging, and includes a new chapter on packaging and the environment.

The book also includes industry abbreviations, acronyms, and symbols and new, updated, and expanded references.

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