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This book describes the basic principles of food packaging, as well as recent advances in new materials. The Japanese are world leaders in this area, and detailed information on certain aspects of their industry are presented in this volume. Key Features * Sanitation and waste of food packaging materials * Food packaging and energy in Japan * New trends in the technology of food preservation * Fresh and processed food packaging This book is intended as a reference work for researchers and technicians with special experience in the field of food packaging, as a textbook for undergraduate university students, and as a reference work for student seminars. Topics include: fundamentals of food, new food packaging materials, food packaging and energy, packaging systems and technology of food materials, new trends in the technology of food preservation, packaging fresh and processed foods, and physical distribution and food packaging Describes the basic principles of food packaging. This work covers features that include: sanitation and waste of food packaging materials; food packaging and energy in Japan; new trends in the technology of food preservation; and fresh and processed food packaging.