Claire Koelsch Sand

Extending shelf life is a primary function of food packaging, and new preservation technologies reduce nutrient, flavor, and color losses and degradative reactions during processing. As preservation technologies advance, packaging needs to meet new processing and product requirements. High pressure processing (HPP), microwave-assisted thermal sterilization (MATS), and active packaging present challenges and opportunities. A fresh-to-the-consumer look at retail is possible when innovative packagi…

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About the Author

Claire Koelsch Sand, PhD, contributing editor, is CEO of Packaging Technology and Research and Adjunct Professor at Michigan State University and California Polytechnic State University ([email protected]).

In This Article

  1. Food Processing & Packaging