Nano-Innovations in Food Packaging

Shiji Mathew, PhD, has worked as a microbiology tutor at Sri Rajiv Gandhi Dental College, Bangalore, Karnataka, India. She has published her research work in international peer-reviewed journals and has contributed book chapters in international book volumes from publishers such as Elsevier, Wiley, and Cambridge Scholars Publishers. Her area of research is medical microbiology and nanotechnology, and she is specialized in the development of nanotechnology-based polymer composites, their characterization, and specialized applications in food packaging and in the medical sector.E. K. Radhakrishnan, PhD, is Assistant Professor at the School of Biosciences; Director, Business Innovation and Incubation Center; and Joint Director of the Inter University Centre for Organic Farming and Sustainable Agriculture, Mahatma Gandhi University, India. During his 12 years of research, he has published over 100 research publications, many book chapters, and several review papers. He edited two books with Springer Nature and Elsevier, and several are currently in progress. His work has been cited over 2,200 times, and his h-index is 24 and i10-index is 56. To date, he has delivered over 40 invited talks at national and international conferences and seminars. He has completed several research projects for various funding agencies and has five ongoing projects as PI.

• Part 1: General Aspects of Nanocomposite Food Packaging Materials 1. An Overview of Nanotechnology-Based Innovations in Food Packaging 2. Benefits of Nanocomposite Food Packaging Over Conventional Packaging 3. Characterization of Polymer/Clay Nanocomposites Part 2: Types of Nanocomposite Food Packaging 4. Active Nanocomposite Packaging: Functions and Applications 5. Intelligent/Smart Nanocomposite Packaging: Functions and Applications 6. Biopolymers-Based Nanocomposites: Functions and Applications Part 3: Role of Nanotechnology in Food Preservation 7. Nano-Innovations in Food Packaging to Preserve Food Flavor and Odor 8. Edible Nanocoatings and Films for Preservation of Food Matrices 9. Health and Safety Issues of Nanotechnology in Food Applications