Innovations in Food Packaging

<p>Part 1: Physical chemistry fundamentals for food packaging<br>1. Food packaging technologies and innovations: review<br>2. General characteristics of packaging materials<br>3. Mass transfer through packaging materials<br>4. Surface chemistry for foods and packaging materials<br>5. Plasticization and polymer morphology </p> <p>Part 2: Active and intelligent packaging<br>6. Active packaging review<br>7. Antioxidative packaging system<br>8. Antimicrobial packaging system<br>9. Intelligent packaging for foods and agri-foods products</p> <p>Part 3: Edible coating and films<br>10. Edible coatings review<br>11. Processes and applications for edible coating/film materials from agropolymers<br>12. Edible coating and film materials: proteins<br>13. Edible coating and fil materials: carbohydrates<br>14. Edible coating and film materials: lipids and lipid emulsions</p> <p>Part 4: Biopolymer Packaging<br>15. Bio-plastics: chemistry and physics<br>16. Utilization of biopolymers for packaging industry<br>17. Thermoplastic starch<br>18. Composite materials with nano-particles </p> <p>Part 5: Commercial food packaging innovations <br>19. Modified atmosphere packaging for fruits and vegetables<br>20. Modified atmosphere packaging for meats, poultry and fish<br>21. Modified atmosphere packaging for ready-to-eat products<br>22. Microwavable packaging<br>23. Packaging for non-thermal processing<br>24. Eco-design for packaging innovations<br>25. New packaging technologies and materials for fast-moving consumer products</p>