Safety and Sustainability Aspects of Food Packaging

Auteur
Dr Swarna Jaiswal is a Lecturer in Applied Microbiology and Packaging Technology at TU Dublin-City Campus, Ireland. She obtained a Biotechnology (Hon's) from B. R. Ambedkar Bihar University, India in 2005 and received a master's in biotechnology from Bangalore University, India in 2007 and was awarded PhD in 2012 by Technological University Dublin, Ireland. Upon completion of PhD, she worked as a research scientist at Enterprise Ireland Technology Gateway Centre, CREST, TU Dublin, for 5 years. Dr Swarna finished a Postgraduate Certificate in Third Level Learning and Teaching from TU Dublin in 2021. As a research professional, she has focused on applied microbiological coatings/film projects with industry partners and providing research support to industries. Dr Swarna has published more than 50 peer-reviewed articles and 25 book chapters. She is also a frequent reviewer for more than 15 journals. Her research work was presented at numerous national and international conferences/symposiums. Nur Alim Bahmid is a researcher at National Research and Innovation Agency (BRIN), Republic of Indonesia. Recently, He led Research Group of Food Material in Research Center for Food Technology and Processing. He completed his BSC in Food Science and Technology Department at Hesamuddin University, Makassar, in 2011 and his MSc in Agro-industrial Technology Department, IPB University, Bogor, Indonesia, in 2014. He graduated his PhD in Food Quality and Design, Wageningen University and Research. During his PhD, he worked on food packaging by designing an antimicrobial food packaging using allyl isothiocyanate from mustard seeds. He published more than 20 peer-reviewed articles, and has a registered patent, related to the antimicrobial packaging developed with ground mustard seeds. The most interesting work during his PhD was an acknowledged award” from the Minister of Research and Technology and National Research and Innovation Agency, Indonesia in 2020.

Dr. Amit K. Jaiswal is a lecturer at Technological University Dublin (TU Dublin)City Campus, Ireland, where he teaches undergraduate and postgraduate courses in food engineering, food processing technology, and industrial biotechnology in the School of Food Science and Environmental Health. He also serves as the chair of the MSc program in Sustainable Food Safety Management at TU Dublin-City Campus. Dr. Jaiswal earned an MSc degree from Jiwaji University in India in 2005, a PhD in Food Technology from TU Dublin in Ireland in 2012, and an MBA in 2015.

His research focuses on valorisation of lignocellulosic biomass into biofuels, biomaterials, and biochemicals through innovative process development and techno-economic analysis. He also studies novel food processing technologies for extracting functional and nutritional ingredients from natural resources and is involved in the development of biodegradable and compostable materials for packaging.

Texte du rabat

Safety and Sustainability Aspects of Food Packaging is a volume of the Sustainable Food Packaging series and serves as a comprehensive guide to the multifaceted world of food packaging. Organized into three sections, this book covers the foundations of food packaging, sustainable food packaging, and legal and regulatory aspects of food packaging. Section 1 provides an overview of the historical background and current trends in food packaging, different types of food packaging materials, and their properties and applications. Section 2 explores innovative solutions for sustainable packaging materials, packaging optimization, logistics, and carbon footprint reduction, edible and biodegradable food packaging, the environmental impact of food packaging, life cycle analysis, and design for recycling and the circular economy. Section 3 delves into regulatory and legal considerations in food packaging, consumer perception, marketing claims, safety considerations, packaging labelling, compliance, and consumer education. With the growing importance of sustainability and increasing regulatory requirements, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.

Contenu

Section 1: Foundations of Food Packaging

1. Introduction to Food Packaging: Historical Overview, Sustainability, and Current Trends
2. Food Packaging Materials: Types, Properties, and Applications
3. Food Packaging Design: Sustainability, Functionality, Aesthetics, and Consumer Perception
4. Food Safety and Packaging: Contamination Prevention, Preservation, and Shelf Life Extension
5. Food Packaging Safety: Preventing Migration of packaging components to food products
6. Food Packaging Testing, Safety and Quality Control: Standards, Protocols, and Best Practices

Section 2: Sustainable Food Packaging

7. Sustainable Packaging Materials: Recent Advances in Bioplastics, Bio-based Materials, and Renewable Resources
8. Edible and Biodegradable Food Packaging: Recent Developments and challenges in Materials and Applications
9. Design for Recycling and Circular Economy: Cradle-to-Cradle Principles and Practices
10. Food Packaging Waste Management: Recycling, Biodegradation, and Zero-waste Solutions
11. Sustainable Packaging in the Supply Chain: Packaging Optimization, Logistics, and Carbon Footprint Reduction
12. Sustainable Food Packaging: Environmental Impact, Life Cycle Analysis, and Innovative Solutions

Section 3: Legal and Regulatory Aspects of Food Packaging

13. Regulatory and Legal Considerations in Food Packaging
14. Food Packaging and Health: Consumer Perception, Marketing Claims, Social Consequences, and Safety Considerations
15. Packaging Labelling: Claims, Compliance, and Consumer Education