How do we know whether the food we buy is good for us? What does “97% fat free” really mean? How can we be sure that the packaged food we buy has not expired?

Packaging keeps changing not only to attract customers, but also to improve attributes such as shelf life and convenience. Also vitally important is correct labelling on the packaging. Consumers need to be able to trust labelling that shows nutrition information, ingredients and quality guarantees.

You could develop and test new labelling with markings for diabetics similar to the ‘Low Glycemic Index’ label, or ‘Gluten Free’ labels, for those with an intolerance to wheat products.

You could also be working in exciting new areas such as modified atmosphere and vacuum packaging — methods that are revolutionising packaging.