What the materials cover

These presentation materials from the seminar provide an overview of active and passive packaging options for extending the shelf life of food. They begin with the basics of food spoilage and explain the role packaging plays in it. The content covers oxygen, moisture and ethylene absorbers, antimicrobial packaging and moisture regulation, as well as permeation and the design of active packaging concepts. The focus lies on films, complemented by examples from other food packaging types. Case studies and evaluation criteria help place these systems in a practical context. Legal aspects are touched on only briefly. The material is aimed at developers, purchasers, and product and production managers in the food and packaging industries.