IEH Academy

Fundamentals of Modified Atmosphere Packaging for Foods

Course details

Self-Paced eLearning


1 - 2 hours

Dr. Gene Bartholomew

Modified Atmosphere Packaging has been used successfully for the extension of shelf life of both perishable and shelf-stable items, preservation of flavor or nutritional components, and enhancing the point-of-scale decisions with consumers. It can increase efficiencies in production while maintaining a clean label.

Benefits and Learning Objectives

This course is designed to give end users the knowledge to understand the benefits and limitations of modified atmosphere packaging, and the basics to work with material and equipment supplies to shorten the development process and enhance desirable product attributes. 

Fundamentals of Modified Atmosphere Packaging for Foods
Fundamentals of Modified Atmosphere Packaging for Foods
Fundamentals of Modified Atmosphere Packaging for Foods
Fundamentals of Modified Atmosphere Packaging for Foods


After completion of this course, you should be able to:

  1. What modified atmosphere packaging is and isn’t
  2. The advantages of modified atmosphere packaging
  3. Various gas mixes and why products have different needs
  4. The benefits and properties of certain packaging materials
  5. How to fit modified atmosphere packaging into your food safety plan
  6. Why SOPs for modified atmosphere packaging are so important for success

Who Should Take this Course?

  • QA and production managers
  • Plant management
  • Marketing and product development managers
  • Purchasing

Course Instructors

Dr. Gene Bartholomew

Vice President, Technical Services

Dr. Gene Bartholomew joined IEH as Vice President of Technical Services in 2019. He earned an M.S. and Ph.D. in microbiology from Cornell University and a B.S. in biology from Bucknell University. Dr. Bartholomew began his professional career at International Paper in 1983 as a research scientist. During his 15 years there, he commercialized and validated an aseptic packaging system, managed a beverage pilot plant and its laboratory, started taste panel testing for the company, and advanced to manage several products, and development groups. He later took on the role of Senior Director of Corporate Food Safety, during which he was responsible for 14 meat processing plants and several FDA-regulated plants. He also managed a corporate microbiology laboratory and its accreditation, has certifications in HACCP training, BRC, and SQF schemes, and is a Preventive Controls Qualified Individual. Dr. Bartholomew was a founding member of the North American Meat Institute Listeria Control Workshop and has taught numerous courses to members of the food industry.