Food Quality and Shelf Life

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

• 1. Food quality changes during shelf life2. Introduction to hygienic strategies for food preservation and food quality3. Innovative bio-based and active materials to improve shelf-life 4. Natural antimicrobial agents to improve foods shelf-life 5. Intelligent packaging to improve shelf-life6. Food packaging and migration 7. Impact of packaging on sensorial properties of food8. Modified atmosphere packaging for food preservation9. Emerging technologies to improve shelf-life and ensure food quality10. Accelerated shelf-life testing11. Temperature management in food supply chain12. Performance evaluation of future packaging for fresh produce in the cold chain13. Shelf-life assessment and modeling14. Sensory shelf-life estimation