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Title: Effect of packaging in extra virgin olive oil
Authors: Koutsou, Alexandra
Supervisors: Zinoviadou, Kyriaki
Subjects LC: Academic theses
Olive oil
Food - Packaging
Food - Shelf-life dating
Food - Quality
Keywords: Extra virgin olive oil
Storage time
Storage material
Issue Date: May-2023
Publisher: Perrotis College
Cardiff Metropolitan University
Abstract: The proper packaging of food items holds significant importance in maintaining their quality, guaranteeing their safety, and impacting consumer perspectives. The packaging of extra virgin olive oil (EVOO) has a notable impact on its sensory properties, nutritional profile, and sustenance of quality. Extra-virgin olive oil is recognized for its elevated nutritional profile and distinctive sensory qualities, rendering it a highly sought-after and favoured commodity in the international marketplace. The preservation of the quality of EVOO throughout its lifecycle, spanning from production to consumption, necessitates an efficacious implementation of packaging techniques.
Description: Includes bibliographical references and charts.
MSc in New Food Product and Business Development
Length: 45 pages
Type: Thesis
Publication Status: Not published
Restrictions: All rights reserved
Attribution-NonCommercial 4.0 International
Language: en
Appears in Collections:Theses

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