Packaging in the food industry plays a key role in preserving the quality and safety of food, as well as in ensuring its appeal to consumers. The thesis explores various aspects of packaging in the food industry, including its functional, aesthetic and ecological aspects. The paper begins with an overview of the basic functions of packaging, including product protection from physical, chemical and microbiological influences. Special attention is paid to the different materials used in the packaging of food products (plastic, glass, metal and paper) and their influence on extending the shelf life and preserving the nutritional value of food. Challenges in selecting appropriate materials in the context of different types of food products were also analyzed. Packaging also faces numerous problems that affect product quality, consumer safety and environmental protection. The thesis researched the key challenges and problems related to food packaging, analyzing their causes and consequences, and setting up possible solutions. Finally, the paper provides recommendations for solving the identified problems, including the adoption of sustainable materials, improvement of packaging design. The proposed measures are aimed at balancing food quality preservation, reducing the ecological footprint and economic factors, with the aim of creating more efficient and sustainable packaging solutions in the food industry.