Concepts of Food Packaging

Inbunden, Engelska, 2025

3 039 kr

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This book explores the historical roots of food packaging, tracing its evolution through time,and delves into the innovations shaping its future. It covers the fundamental principles,emerging trends, sustainability challenges, and regulatory considerations that define thelandscape of food packaging today. By seamlessly integrating insights from diversedomains—including food science, materials engineering, microbiology, marketing, andenvironmental science, the book provides a holistic understanding of the subject. Each chapteroffers a balance between theory and practical application, ensuring that readers can grasp thecore concepts while gaining real-world insights. Chapters include case studies, practicalexamples, and thought-provoking questions to engage readers actively in the learning process.

Produktinformation

Utgivningsdatum2025-11-25
Mått152 x 229 x 27 mm
Vikt920 g
FormatInbunden
SpråkEngelska
Antal sidor398
FörlagApple Academic Press Inc.
ISBN9781774918968

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Tillverkningsteknik inom Naturvetenskap och teknik

Kirtiraj Kundlik Gaikwad, PhD, is an Assistant Professor at IIT Roorkee, India. He is a fellowof the Linnean Society of London, UK. Before joining IIT Roorkee, he worked as a postdoctoralfellow at Ecole Polytechnic de Montreal, Canada. Focusing primarily in the field of foodpackaging technology, Dr. Gaikwad has published research papers, patents, and book chaptersand has published two books, including Novel Packaging Systems for Fruits and Vegetables.Dr. Gaikwad received several national and international awards for his work as well as severalgrants from funding agencies to carry out his research projects.Suman Singh, PhD, is an Assistant Professor and in-charge at the Institute of Food Scienceand Technology, VCSG, Uttarakhand University of Horticulture and Forestry, India. Dr. Singhhas worked as a postdoctoral fellow at Yonsei University, South Korea, and has mainly workedon active packaging materials for the delivery of high-quality and safe fresh produce and forprolonging the shelf life of fresh produce using packaging. Dr. Singh has published researchpapers and book chapters and co-edited the book Novel Systems for Fruits and Vegetables.She has received several funded grants as well as several national and international awardsfor her work.

1. Introduction to Food Packaging Technology 2. The Role of Food Packaging in Food Preservation 3. Food Packaging Materials: Types and Properties 4. Printing Techniques for Food Packaging Applications 5. Active and Intelligent Packaging Systems 6. Modified Atmosphere Packaging 7. Aseptic Packaging Technology 8. Edible and Biodegradable Packaging Materials 9. Food Packaging Regulations and Standards 10. Quality Control and Assurance in Food Packaging 11. Food Packaging Safety and Health Risks 12. Emerging Technologies in Food Packaging 13. Future Direction in Food Packaging Technology

“Exceptional . . . Authored by experts in the field, this comprehensive volume offers invaluableinsights into the principles, practices, and paradigms that govern the art and science ofpackaging food. . . . The careful selection of packaging materials, the design that marriesaesthetics with functionality, and the regulatory frameworks that ensure food safety—all areexplored in depth. . . . Not only a reference for industry professionals but also an invitation toall who appreciate the journey that food takes from farm to fork.”—From the Foreword by Dr. Rafael Auras, Professor, School of Packaging, Michigan StateUniversity, East Lansing, Michigan, USA.