What the materials cover

The presentation materials from this seminar explain how to select and dimension barrier films for food packaging. The central question is which barrier performance a food actually requires and how protection, cost and sustainability can be balanced. Topics include the requirements placed on packaging materials for food, the barrier properties of available packaging structures, modern film manufacturing techniques and the fundamentals of food spoilage. Organic and inorganic barriers, active and passive barrier systems, and the effects of light and oxygen on sensitive foods are compared. Two exercises assign multilayer structures to specific applications. The material is relevant for professionals in production, development, packaging technology, quality assurance, purchasing and sales who work with barrier films.