Abstract
It is easy to forget that food is a complex chemical matrix, often derived from a previously living system, which is always dynamic chemically and at times physiologically. In order to understand the specialized requirements associated with new processing and packaging technologies, we have to consider the chemistry of the components making up a food system and its associated microbial flora to determine how specialized packaging techniques can protect the food system in question from the changes which will take place over time. This presentation will focus on the substantially more complex situation facing the new interactive packaging technology, which is now emerging and some of the ongoing work in the Department of Food Science at Macdonald College of McGill University.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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