• Airtightness – Closing system that avoid the passage of germs , air or gases to and out from the packed food

• BBM (Bio based food packaging material – Material from natural sources that can be used in the food sector

• CCP (Critical Control Point) – Step that can be controlled and managed to eliminate the risks or minimize the probability they can happen

• Controlled atmosphere – Technology of food preservation that involves control and setting of gas composition in contact with food products

• HACCP (Hazard Analysis Critical Control Point) – Precautionary self-control system based on the classification of health risk for the consumers

• Headspace – Volume of packaging that is not in contact with the food

• MA (Modified atmosphere) – Atmosphere in contact with the packed food which is different from air and quantity and has the purpose to extend the self-life of the product

• MAP (Modified Atmosphere Packaging) – Technology to replace air with gas during the packaging activity

• Passive atmosphere – Modification of the atmosphere due to the metabolism of the food

• Permeability to gas – Transfer of O2, CO2, N2 across the packaging material

• Residual effect of CO2 – Bacteriostatic effect after packaging removal and exposure to air

• Respiration quotient – Ratio between the production speed of CO2 and the consumption speed of O2

• Self-life – Period of time in which the food is not modified and is healthy for the consumer

• Ready to eat – Fresh fruit and vegetable that are ready to be eaten raw or cooked