Financial success of goods depends on packaging choices that affect product shelf life. However, the industry professionals are challenged by finding a right packaging strategy that will not result in some extra actions, such as over packaging, and returns and refunds on packaging. Undoubtedly, it is extremely important to make informed decisions based on essential principles of selecting plastics packaging: selecting correct composition of the packaging material; right packaging dimensions, etc., all have an impact on shelf life of the product, and grant financial success. The question is how to make right decisions and avoid unnecessary steps?
Dr. Gordon L Robertson, (PhD from University of Queensland Food Packaging Engineering in Australia) presents a short course on March 31-April 1, 2016 on Plastics Packaging and Shelf Life, to teach the science behind food packaging through the prism of chemistry, design and engineering. Dr. Gordon aims at answering the questions and concerns that puzzle the industry professionals from basic principles on successful packaging selections to which tools to use to avoid over packaging. It covers everything from packaging functions and environments; polymer structure and properties; natural packaging materials; thermoplastic polymers: its’ conversion and processing, permeability; deterioration and shelf life of goods, including discussing different kinds of equipment. It is only here at New Brunswick, NJ, USA that the attendees will be able to receive an assistance of Dr. Gordon by going over and working through their real-life issues on the topic.
The short course is suitable for professionals of intermediate and advanced levels in the industry from package developers, researchers, and quality assurance managers to professionals in safety, compliance and academics in food industry as well.
The registration rates are starting from $345 for student members, $795 for IFT members and $925 for Non-members. It is credited as 11, 5 hours of continuing education hours for anyone from the food industry.