Food packaging is a multidisciplinary subject involving Food Science, Food Engineering, Food Processing and Preservation, Food Technology, Food Chemistry and Microbiology. This book includes 18 chapters related to mechanical and chemical pulps, the kinds of deteriorative reactions, food packaging metals and their corrosion, packaging of foods in metal containers, use of glass in food packaging, plastic packaging-a modern dilemma, use of nanotechnology in foods and their packaging, thermoplastic polymers, important plastics processing methods, the packaging of cereals, dairy products, fruits and vegetables and meat and meat products, sterilization of packaging material and shelf life of packaged foods, importance of eco-friendly packaging and its sustainability and the vision for future food packaging. Readers with an interest in food packaging will find the information given in various chapters to be timely, representative of some of the best work in the field of food packaging, and of great value. This book shall be very useful for the students doing under graduation and post graduation in the disciplines of Food Science and Technology, Food Processing and Nutrition.