This Brief is concerned with the material chemistry of food packaging materials. It introduces
the properties and peculiarities of typical packaging materials such as plastics cellulose
components ceramics and metals. Their overall performance as food packaging material is
determined by the chemical and physical properties. The Brief describes how the final
properties of a food packaging material can be influenced through chemical modifications in the
structure and composition of the used components. The authors also cover potential chemical
reactions of food packaging materials that may affect their performance. Potential hazards that
may arise such as influences on the product quality or effects on their recycling or disposal
are discussed. Different influences like metal corrosion chemical resistance and
degradability of the main packaging materials or properties like hydrophobicity surface
energy and migration have to be taken into account. This Brief gives an introduction to all
these different aspects of food packaging.
