Study of the role of packaging in modern-day society. Responsibilities of the packager to protect people and the environment. Package guidelines recommended by civilian and governmental agencies. Characteristics and application of various materials and systems used in the packaging of foods. Engineering properties of the materials and methods used to measure properties are emphasized.
Consideration is given to packaging systems for specific food applications.
Laboratory and field exercises on food packaging operations and packaging materials. Methods to evaluate the physical and chemical properties of packaging materials are emphasized. Laboratory demonstrating the basics of breeding, feeding, and management of dairy cattle, quality control of milk, and processing of milk and dairy products. Classification, grading, and selection of beef, lamb, and pork carcasses and wholesale cuts and factors influencing quality and value are studied. Grading of poultry products according to USDA grade standards is also studied.