In this food Safety training understand elements of active and intelligent packaging technologies for food safety and quality.
Why Should You Attend:
From food safety and quality perspective, traditional packages are passive barriers to delay the detrimental environmental effects on the food product. Increased regulatory concerns, market globalization, enhanced concerns for food safety and threat for bioterrorism are few of the factors which have led to innovative food packaging materials and solutions. Active and intelligent packaging are two emerging technologies for food safety and quality point of view.
Active packaging technology extends the shelf life by allowing packages to interact with food and the environment. Active packaging involves delayed oxidation, controlled respiration rate and microbial growth and moisture migration.
Intelligent Packaging technology basically monitors and communicates the information related to food quality. Intelligent packaging technology involves smart devices such as time temperature indicators, ripeness indicators, biosensors and radio frequency identification which can be incorporated in packaging materials or attached to inside or outside of a package.
Attend this food safety webinar to understand the different active and intelligent packaging techniques which you can follow to have your food products adhere to global food quality and compliance requirements.
Areas Covered in the Seminar:
- History of Packaging.
- Factors for Packaging Consideration.
- Protection
- Communication
- Convenience
- Containment
- Active Packaging
- Carbon Dioxide Absorption
- Moisture Control
- Microbial Control
- Ethylene Absorbers
- Temperature Control
- Intelligent Packaging
- Framework of Intelligent Packaging
- Time-Temperature Indicators
- Application of Active and Intelligent Packaging
- Future Developments
- Application of Nanotechnology
- Innovation in Smart Package Devices
- Integration of Intelligent Packaging into Total Packaging System
Who Will Benefit:
- Food Operations Executives and Managers
- Quality Assurance Managers and Personnel
- Regulatory Personnel
- Consultants
Instructor Profile:
Atique Rehman, is working as a Food Scientist in a Food Analytical Company in Canada. He is an experienced quality assurance and food safety professional with a Master of Science degree in Food Science & Agriculture Chemistry from McGill University Canada, Certified HACCP Auditor Designation from American Society for Quality (ASQ) and Certified Food Safety Trainer from National Environmental Health Association (NEHA) USA. Atique is well versed in quality management and food safety system development, implementation, monitoring, auditing and continuous improvement and carries 7 years practical experience while working in Saudi Arabia and Canada, in different areas of food business.
