Innovations in Food Packaging

Abstract

Part 1: Physical chemistry fundamentals for food packaging 1. Food packaging technologies and innovations: review 2. General characteristics of packaging materials 3. Mass transfer through packaging materials 4. Surface chemistry for foods and packaging materials 5. Plasticization and polymer morphology Part 2: Active and intelligent packaging 6. Active packaging review 7. Antioxidative packaging system 8. Antimicrobial packaging system 9. Intelligent packaging for foods and agri-foods products Part 3: Edible coating and films 10. Edible coatings review 11. Processes and applications for edible coating/film materials from agropolymers 12. Edible coating and film materials: proteins 13. Edible coating and fil materials: carbohydrates 14. Edible coating and film materials: lipids and lipid emulsions Part 4: Biopolymer Packaging 15. Bio-plastics: chemistry and physics 16. Utilization of biopolymers for packaging industry 17. Thermoplastic starch 18. Composite materials with nano-particles Part 5: Commercial food packaging innovations 19. Modified atmosphere packaging for fruits and vegetables 20. Modified atmosphere packaging for meats, poultry and fish 21. Modified atmosphere packaging for ready-to-eat products 22. Microwavable packaging 23. Packaging for non-thermal processing 24. Eco-design for packaging innovations 25. New packaging technologies and materials for fast-moving consumer products