Dr. Lin Lin is a full professor at the School of Food & Biological Engineering, Jiangsu University. He obtained his Ph.D. degree in food science from the Jiangsu University, China and spent two years as a postdoctoral fellow at Aarhus University, Denmark. Dr. Lin Lin is an experienced food scientist with over 190 publications, including 20 highly cited papers (papers have been cited 8000 times, with an h-index of 51) on, Food Safety, Food Packaging, Food Preservation. He was awarded Highly Cited Researcher Award 2021, 2022 and 2023 (Clarivate TM).

• 1. Major causes of meat and meat products spoilage during processing, transportation and storage2. Conventional chemical and physical techniques for meat preservation3. Conventional packaging formats in meat preservation4. Novel emerging non-thermal processing techniques for meat preservation5. Plant-based essential oils and their main components are promising alternatives in meat preservation6. Bio-preservation of meat and meat products by lactic acid bacteria and their metabolites7. Marine derivatives for meat preservation8. Nanoparticles in meat intelligent packaging9. Sustainable biopolymer-based edible coating or system loaded with bioactive natural components in meat preservation10. Smart label for monitoring food safety and quality: the new strategy of meat packaging

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Dr. Lin Lin is a full professor at the School of Food & Biological Engineering, Jiangsu University. He obtained his Ph.D. degree in food science from the Jiangsu University, China and spent two years as a postdoctoral fellow at Aarhus University, Denmark. Dr. Lin Lin is an experienced food scientist with over 190 publications, including 20 highly cited papers (papers have been cited 8000 times, with an h-index of 51) on, Food Safety, Food Packaging, Food Preservation. He was awarded Highly Cited Researcher Award 2021, 2022 and 2023 (Clarivate TM).

• 1. Major causes of meat and meat products spoilage during processing, transportation and storage2. Conventional chemical and physical techniques for meat preservation3. Conventional packaging formats in meat preservation4. Novel emerging non-thermal processing techniques for meat preservation5. Plant-based essential oils and their main components are promising alternatives in meat preservation6. Bio-preservation of meat and meat products by lactic acid bacteria and their metabolites7. Marine derivatives for meat preservation8. Nanoparticles in meat intelligent packaging9. Sustainable biopolymer-based edible coating or system loaded with bioactive natural components in meat preservation10. Smart label for monitoring food safety and quality: the new strategy of meat packaging

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Dr. Lin Lin is a full professor at the School of Food & Biological Engineering, Jiangsu University. He obtained his Ph.D. degree in food science from the Jiangsu University, China and spent two years as a postdoctoral fellow at Aarhus University, Denmark. Dr. Lin Lin is an experienced food scientist with over 190 publications, including 20 highly cited papers (papers have been cited 8000 times, with an h-index of 51) on, Food Safety, Food Packaging, Food Preservation. He was awarded Highly Cited Researcher Award 2021, 2022 and 2023 (Clarivate TM).

• 1. Major causes of meat and meat products spoilage during processing, transportation and storage2. Conventional chemical and physical techniques for meat preservation3. Conventional packaging formats in meat preservation4. Novel emerging non-thermal processing techniques for meat preservation5. Plant-based essential oils and their main components are promising alternatives in meat preservation6. Bio-preservation of meat and meat products by lactic acid bacteria and their metabolites7. Marine derivatives for meat preservation8. Nanoparticles in meat intelligent packaging9. Sustainable biopolymer-based edible coating or system loaded with bioactive natural components in meat preservation10. Smart label for monitoring food safety and quality: the new strategy of meat packaging

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