Development of Packaging and Products for Use in Microwave Ovens

<p>Part 1 – Principles<br>1. Electromagnetic basis of microwave heating <br>2. Influence of food geometry and dielectric properties on heating performance<br>3. Advanced topics in microwave heating uniformity - Theory and Experimental Methods<br>4. Microwave ovens <br>5. Measurements of dielectric properties of food and associated materials<br>6. Microwave dielectric properties of food and some other substances </p> <p>Part 2 – Microwave packaging materials and design<br>7. Passive microwave packaging forms<br>8. Susceptors in microwave packaging <br>9. Shielding and field modification – thick metal films</p> <p>Part 3 – Product development, food, packaging and oven safety<br>10. Flavors and colors for microwave foods <br>11. Texture modifying ingredients for microwave foods <br>12. Package and product development testing in a microwave oven<br>13. Sensory Science for Microwaveable Products<br>14. Food Safety and Cooking Validation<br>15. The impact of Solid State Technology on product development<br>16. Regulatory issues in microwave packaging <br>17. Microwave oven safety</p> <p>Part 4 – Modelling of microwave heating<br>18. Modelling of cavities and Loads with FDTD and FEM Methods<br>19. Space-discrete modelling of microwave susceptors <br>20. Problems in the modelling of magnetron-fed ovens <br>21. Special regimes for modelling ovens fed by solid-state sources</p>