Packaging isn't just a container.
It's a preservation system, a regulatory document, a marketing tool, and often the first physical interaction a consumer has with your brand.
Get it right, and packaging amplifies everything else you've built. Get it wrong, and even the best product inside won't matter.
This module explores the basics of food packaging including the function of packaging, the types available to you, and current packaging technologies. This module also covers sustainable packaging.
After successful completion of this module, you will know
.png?width=45&height=45&name=price%20(2).png){kind=small}
Dr. Yanyun Zhao, University Distinguished Professor in Oregon State University Food Science and Technology.
Dr. Yanyun Zhao is a Professor & Extension Specialist in Food Science and Technology in the College of Agricultural Sciences at Oregon State University. Research in Dr. Zhao’s lab is focused on the area of value-added food processing by utilization of emerging food processing and packaging techniques. I am especially interested in the development, characterization, and application of biodegradable and edible packaging materials, and use of edible coating, vacuum impregnation, and infusion technique for developing high quality, longer shelf-life, and value-added fruit and vegetable products. I am also interested in the quantification of bioactive compounds and antioxidant capacity of small fruit and fruit products associated with post-harvest storage and processing.
Dr. Zhao received her B.S. in Cryogenic Engineering from University of Shanghai for Science and Technology, and her M.S. in Science and Technology, Heat Transfer, from the University of Shanghai for Science and Technology. She earned her Ph.D. in Food Engineering from Louisiana State University. She is a member of the Institute of Food Technologists.
