Dr. Shahid ul Islam is an Assistant Professor in the Department of Applied Sciences and Humanities at Jamia Millia Islamia (A Central University), New Delhi, India. Before joining Jamia Millia Islamia, he worked as a Fulbright Postdoctoral Fellow at the University of California, Davis, United States. He is on the editorial board of several journals and is a member of many groups, including the American Chemical Society (USA), and is a life member of the Asian Polymer Association.Dr. Mohammad Shahid is an Assistant Professor & Head of the Department of Chemistry at Mewar University, Chittorgarh, India. Before joining MU, he worked at various esteemed institutions including Jamia Millia Islamia, New Delhi, Soochow University, China, University of Glasgow, UK, Institute of Chemical Technology, Mumbai and Dr K N Modi University, Rajasthan. Dr Shahid has received several esteemed fellowships to support his research pursuits, including research grants from UGC, India, China Postdoctoral Fellowship, EU Marie Curie Fellowship, and Dr. D. S. Kothari Fellowship.

• Introduction: Green Materials and Sustainability in Active Food Packaging.- Biopolymers in Active Food Packaging: Current Landscape and Future Directions.- Biodegradable polymers for the preparation of active food packaging.- Antimicrobial Biopolymers for Food Preservation: Recent Developments and Applications based on Essential oils and Nanomaterials.- Designing Smart and Sustainable Edible Packaging Materials from Biopolymers, Proteins, and Polysaccharides.- Replacement of conventional packaging materials with green polymers.- Advances in Polymer Nanocomposites for Active Food Packing.- Sustainable Coatings and Films for Active Food Packaging.- Advances in Bio-based Barrier Materials for Active Food Packaging.- Bioactive Compounds in Active Food Packaging (ACP): Health and Safety Considerations.- Smart Sensors for Quality Monitoring in Green Packaging Solutions.- Edible Packaging: Novel Approaches for Food Protection and Sustainability.- Eco-friendly active packaging for fresh and minimally processed fruits and vegetables.- Active Packaging for Convenience Foods: Enhancing Quality and Sustainability.- Natural Dyes for the coloration of food packaging.