G. Bureau – författare

Food Packaging Technology covers the development of packages and packaging systems, examining all aspects that are relevant to the processing, preservation, distribution, and marketing of virtually all types of food. The two-volume set provides an overview of the areas of science and technology that influence the packaging process, and in-depth treatment of the properties and forms of available packaging materials, emphasizing properties that can affect food quality. The work contains details all aspects of food packaging, covering not only the technical areas, but also the marketing, economic, legislative, and regulatory areas.

The food packing arena is continually changing, with innovations in new materials an packaging techniques offering constant new possibilities for manufacturing, packaging, and marketing a wide variety of foods. This book offers a comprehensive background on the development of packages and packaging systems for food, and includes new developments related to the 'harmonization' of products within E.E.C. countries. It examines all aspects of packing technology that are relevant to the processing, preservation, and distribution of virtually all types of food. The book gives a good overview of areas of science and technology that influence the packaging process, and of regulatory and legislative requirements in France and the European Communities.