Food Packaging Technology

1. Auflage 2025
ISBN: 978-1-041-13098-7
Verlag: CRC Press

Buch, Englisch, 224 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 505 g

Food Packaging Technology provides a comprehensive foundation in food packaging concepts, materials, and innovations critical for preserving food quality and ensuring consumer safety. Designed to bridge academic knowledge and industry application, the book explores conventional and modern packaging methods, the science behind modified atmosphere and active packaging, and the rising role of biopolymers in sustainable packaging. It serves as a core resource for students, researchers, and professionals involved in food science, food technology, and packaging industries.

Key Features

- Explains core packaging principles and their importance in food safety and shelf-life extension

- Covers modern advancements including modified atmosphere, active and intelligent packaging

- Details sustainable packaging with a focus on biopolymers and ecofriendly solutions

- Explores packaging design, machinery, testing protocols, and safety standards

- Includes real-world insights into regulatory, functional, and industrial perspectives

Structured to align with academic curricula and industrial requirements, this book blends theoretical knowledge with practical relevance. It is an ideal reference for food technology students, packaging professionals, researchers, and quality assurance personnel looking to enhance their understanding of packaging’s critical role in the food supply chain.

Zielgruppe

Postgraduate and Professional Reference

Autoren/Hrsg.

Sukumar, M.

Fachgebiete

• Naturwissenschaften Biowissenschaften Biowissenschaften
• Naturwissenschaften Biowissenschaften Botanik
• Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)

Inhaltsverzeichnis

1. Packaging Concepts  2. Importance of Packaging  3. Types of Packaging  4. Modified Atmosphere Packaging  5. Active and Intelligent Packaging  6. Biopolymer for Food Packaging  7. Packaging Design and Machineries  8. Testing of Packaging Materials  9. Safety in Packaging

Über Autor(innen)

M. Sukumar is a senior academic and an esteemed expert in the field of food technology, currently serving as the director of the Centre for Food Technology at Anna University, Chennai. With a strong foundation in research and academic leadership, he has played a pivotal role in advancing food processing and packaging technologies in India and abroad.

He has over 100 research publications in reputed national and international journals and has contributed to four book chapters in the area of food science and technology. His academic mentorship is equally noteworthy, having successfully guided 15 doctoral students, and he is currently supervising 11 PhD scholars in diverse areas of food technology.

His research interests span food preservation, functional foods, food safety, and sustainable packaging solutions. As the editor of Food Packaging Technology, he brings extensive knowledge and a comprehensive understanding of current industry trends and scientific innovations. His editorial leadership in this volume reflects his dedication to promoting high-quality research and fostering collaboration between academia and industry for the advancement of food packaging systems.