Kim Cheong: Introduction to Food Packaging

With the introduction of modern food, frozen foods, burning foods, freezing plants, vacuum houses, gas repackaging, sterile packaging, new conservation and storage technologies are being needed and developed. Food is developing from raw materials to processing, storage, packaging and distribution, with the current flow of time, and it's scientific and technologically organized about what's happening, about the conservation and safety of food. And even in nutrition, there's a comprehensive study of microbes and food packaging and the health problems that food has. There are problems on the planet that are causing plague problems, including conservation of food, safety hygiene, environmental pollution around waste. In this rapid era of change, the food industry, with the technology of many industries, has been pouring out new products, and the capacity to pack is growing. So today's reality is that the food packaging, which is in close contact with human life, and safety, and the quality of life, as well as the relevant relationship to everyday life, is still scientifically unconstructed. So it's based on both domestic and external sources and information on food sciences and food packaging, on the understanding of food and microbes, on package systems and packaging machines, on packaging, in the form of packaging and packaging techniques, on quality conservation and safety of prepackaged foods, on fungi and sterile packaging, especially on packaging and sanitation, on biodegradable materials and environmental problems.

Korean title: 식품포장학 개론

Korean author: 김청

Korean publisher: 한포연

ISBN-13: 9791195328680