Food Packaging Section
Overview
This scientific discipline aims to preserve the qualities of food products, encompassing both their natural characteristics and the effects of various technological processes applied to them, such as pasteurization, sterilization, freezing, concentration, and drying. To achieve this, it focuses on determining the most suitable packaging materials, methods, techniques, and machinery. Furthermore, it is dedicated to analyzing food-packaging interactions, tracking and implementing advancements in packaging technology, and carrying out collaborative projects with the industry to resolve related challenges.