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Food packaging is packaging designed to hold food temporarily. It has been around for thousands of years, and in various forms, it protects food from contamination and mechanical damage during transport, slowing product deterioration. With technological advances in food preservation, the food packaging industry is currently undergoing rapid development, keeping pace with scientific advances on the one hand, and meeting growing consumer demands on the other. One of the most effective technological strategies for delaying spoilage and minimizing the resulting loss of quality is the use of packaging to protect foodstuffs until they are consumed. This book is divided into five chapters. It provides information detailing various food preservation processes based on packaging. The principles of techniques guaranteeing the safety and nutritional quality of food products are briefly presented.
About the author
El Profesor Kihal Mebrouk (nacido el 10/11/1955 en Béni-Abbès) es actualmente Catedrático de Microbiología Aplicada y Director del Laboratorio de Microbiología Aplicada del Departamento de Ciencias Biológicas de la Facultad de Ciencias Naturales y de la Vida de la Universidad de Orán1 Ahmed BenBella, Orán, Argelia.
