“A Handbook of Food Packaging” deals with the basic ideas of packaging materials used, different methods of packaging and the technologies used in determining the quality and requirement of packaging materials. This is a compilation of information gathered from existing publications, books and latest information’s from the net. The book starts with history, classification of materials an then introducing the package requirements for each class of food products.
This book comprises of seven chapters starting with a brief introduction and history, followed with classification of materials, brief description on the characteristics of each material; their application and then moving to the package requirements of various food products and finally about the laws and regulations of food packaging.
This is a brief and valid handbook highly suitable for the students, faculty and research workers engaged in the field of Food Processing, Food Science and Technology, Horticulture, Dairy Science, Agricultural Engineering and related fields as a ready reckoner for the reference on Food Packaging.
ABOUT THE AUTHOR P. Jacob John
Dr. P. Jacob John, presently working as Professor Head of the Department of Processing technology, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, kerala, is an Agricultural graduate from kerala Agricultural university and later took his M.Sc. and PhD in Food technology from CFTRI Mysore. He has nearly 30 years of experience in teaching, research and extension activities ub the university. He has produced more than 30 postgraduates from his department as HOD and personally guided nearly 10 PG students in post harvest technology. He is a member of the board of studies of calicut University, Chairman, board of studies of mahatma Gandhi university and propgramme incharge of IGNOU study centre for diploma courser in Fruit and vegetable processing. he is the co-ordinator of post harvest technology research programme of the university. he was the president of the Association of Food scientists and technologists (AFST India), for the year 2003-2004, member in the ICAR accreditation team for restructuring the PG courses in Food science and technology on State Agricultural universities during 1999. He has in his credit several national and international papers, popular articles and patents in the field of specialization.
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