1. Mechanisms of spoilage of food products

2. Physiological and enzymatic changes

3. Chemical changes in food

4. Microbiological changes

5. Prevention of physiological changes and enzymatic reactions

6. Protection against microbial spoilage � principles of preservation methods

7. Understanding the changes as a tool for hazard analysis and risk assessment (summary of the HACCP principles)

8. Protective role of food packaging

9. Requirements of packaging materials

10. Classification of packaging materials

11. Food packaging interactions

12. Packaging systems

13. Package closures and integrity

14. Environmental aspects of food packaging