Scott A. Morris 
Food and Package Engineering 

For the first time, engineering for the packaging industry -and for the biggest packaging user, food processing – ispresented in a way that clearly demonstrates its interconnected, globally integrated nature. Food and Package Engineering isa groundbreaking work that serves as a comprehensive guide to thecomplexities and the potential of the industry.

Packaging draws on nearly every aspect of science, technology, business, social science, and engineering. Rather thanpresent a traditionally linear view of these topics, the authortakes a ‘Packaging Cycle’ approach by guiding readers through thelife of the package from raw materials and conversion, operations, distribution, retail, all the way to recycling or disposal by theconsumer. Food and Package Engineering includes many essentialtopics usually not addressed in other food engineering or packagingtexts, including:
* Raw materials production and conversion
* Inventory management and production scheduling
* Regulations, security and food safety
* Recycling and landfill issues
* Transportation systems and distribution packaging
* Evaluation of developing technologies

The comprehensive approach of this volume provides a frameworkto discuss critical interrelated topics such as economics, politics, and natural resources.

Intended for readers with varying levels of experience, Foodand Package Engineering provides multi-level accessibility toeach topic, allowing both students and professionals to find usefulinformation and develop technical expertise. Rather than being asimple exposition of technical knowledge, the book provides bothreal-world examples and challenging problems that requireconsideration at several different levels.

Extensively illustrated and meticulously researched, Food and Package Engineering offers both a technical and a real-worldperspective of the field. The text serves the student or industryprofessional at any level or background as an outstanding learningand reference work for their professional preparation andpractice.

About the author

Scott A. Morris is Associate Professor of Food Engineering in the departments of Food Science & Human Nutrition and Agricultural & Biological Engineering at the University of Illinois at Urbana-Champaign. He has published research on many aspects of food processing and packaging as well as engineering education. In addition, Dr. Morris has consulted with companies and has served with numerous professional organizations in the engineering, food science, packaging, and aerospace industries.