Flexible Packaging Of Foods

Dr Brody is a staff memeber of the Food and Flavor section of Arthur D. Little, Inc. Dr Brody earned his S.B. and Ph.D. degree from Massachusetts Institute of Technology and an M.B.A from Northeastern Univerity.

This review encompasses one segment of food packaging – foods. That include flexible materials in their package. It is intended as a systems view point: designing product requirements and markets, and describing the present material and machine methods for filling those requirements.