Dear Puzzle,
Maybe you have had the interview already in which case this post may be redundant. Either way good luck! Other people (packaging) in this forum are probably much better at making direct suggestions than me (a food person) but in lieu of other posts I can offer some experience if maybe not very theoretical.
I recall you previously stated yr current position / background outside food packaging (excuse ignorance of details). The answer will obviously have much bearing on degree of change. I was trained in chemistry / high vacuum technology and ended up in seafood (so far). The last certainly made the most transition demands in knowledge base but it all depends on what you are expected to be responsible for. (for example is the packaging topic you are heading into involving you in responsibility for significant environmental microbiological decisions, this represented another world in my experience etc etc)
What kind of target food (eg more sensitive products like RTE cooked foods, shelf stable or what?). It's a bit different being thrown in at some of the sharper ends.
Extent of existing team (man and a boy) ? Existing Q.facilities ? I had to develop a
HACCP system from ground up and I'm not sure I would like to do it again. Should always be easier to have a start, as I am now finding for BRC. (Unless you adore challenges).
Food and food packaging certainly offers an amazing range of diversities if that's what you like although some operations are certainly much wider (and technology based) than others.
Just some thoughts
Regards
Charles.C