Food Packaging and Preservation

Dr. Amit K. Jaiswal is a lecturer at Technological University Dublin 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’s research focuses on converting 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. Dr. Jaiswal serves as the editor of three books published by Elsevier and CRC Press and frequently reviews submissions for various journals in the fields of food technology and bioprocessing. Shiv Shankar works as a Senior Scientist in the Department of Plant Agriculture, University of Guelph, Ontario, Canada. Dr. Shankar’s research works have been focused extensively in the area of polymer processing, biodegradable polymers, biodegradable packaging, food processing and packaging, active and modified atmosphere packaging, food preservation and safety, nanocomposite materials based food packaging, irradiation technology for food preservations, food microbiology, natural and plant extracts, and essential oils-based antimicrobial formulation for food preservation, and use of agricultural and food waste in value added products.

Section 1. Antimicrobial materials for food packaging and preservation1. Microbial contamination of food2. Antimicrobial nanoparticles in food preservation3. Biopolymer-based antimicrobial nanocomposite material for food packaging and preservation4. Plastic and bioplastic-based nanocomposite material for food packaging and preservation5. Impact of nanoparticles on meat and dairy products6: Impact of nanoparticles on fish and other marine productsSection 2. Natural antimicrobials for food packaging and preservation7. Novel food packaging systems with antimicrobial agents from microbial source8. Antimicrobial agents from herbs and spices for food packaging applications9. Natural antimicrobials from fruits and plant extract for food packaging and preservation10. 3D printing of anti-microbial agents for food packagingSection 3. Novel non-thermal technology for food preservation11. Role of irradiation in antimicrobial nanoparticles and nanocomposite material synthesis12. Gamma and electron beam for food processing13. Cold Plasma Treatment in Food Packaging: Effects on Material Properties, Sterilization, and Safety Considerations14. Current development in ozone-based food preservation15. Pulsed electric field in food processing16. Electromagnetic radiation in food processing17. Pulsed ultraviolet light for microbial inactivation and its applications for food decontamination18. Microwave heating in food processing