Polymers are one of the most versatile materials with unlimited uses and applications. Polymers are extensively used as packaging materials owing to their outstanding barrier properties against diffusing small molecules such as oxygen, carbon dioxide, nitrogen, and water vapors. Packaging grade polymers account for more than 40 % by weight of annual requirements of polymers in Europe. One property that makes them unique in food packaging is their selective permeability to the diffusing gases. Some food items such as fruits, salads, freshly ground coffee not only require external barrier properties but require the elimination of chemical compounds produced by the food such as ethylene, carbon dioxide, etc., from the packaged goods. How these conflicting demands are met?

In this webinar you will learn not only learn the techniques to enhance barrier properties of the polymer but also learn the active and intelligent food packing systems that give actual information of the food quality based on the thermal and UV exposure history of the food content.