ABSTRACT
This chapter presents the functions, terminology, design and development process, materials, properties, manufacture, uses, trends, safety, environmental issues, and regulation of food packaging so that food engineers can effectively work with food product developers and package engineers to select appropriate packaging. At any time, food packaging reflects evolution in science, engineering, technology, art, psychology, sociology, politics, and law. Food packaging is highly regulated to ensure that packaging components do not migrate into food to produce a safety problem for consumers. Food package development must always include the perspective of reducing packaging cost. The expenses of purchasing the highest-quality raw materials and using the most advanced food preservation methods are wasted if the appropriate protective packaging is not utilized. The most common environmental interaction that packaging is designed to control is food moisture loss or gain through desorption or absorption of water vapor, respectively.
