Biosensors and Smart Packaging for Food Products
A Sustainable Development Approach
- 1st Edition - January 1, 2027
- Latest edition
- Editors: Gargi Ghoshal, Yuthana Phimolsiripol
- Language: English
Biosensors and Smart Packaging for Food Products: A Sustainable Development Approach addresses the emerging field of intelligent food packaging systems which monitor and mainta… Read more
Description
Description
Biosensors and Smart Packaging for Food Products: A Sustainable Development Approach addresses the emerging field of intelligent food packaging systems which monitor and maintain food quality and safety throughout the supply chain. This book meets the growing research demand for sustainable, biodegradable, and food-grade sensor technologies that provide real-time freshness and spoilage indicators, helping reduce food waste and enhance consumer confidence. The book’s comprehensive chapters cover fundamental principles, recent innovations, and practical applications of active and intelligent packaging systems, including biosensors, RFID technologies, freshness indicators, and wireless sensor integration. Contributors from leading global institutions discuss challenges in commercialization, regulatory frameworks, and case studies on diverse food products such as seafood, meat, and plant-based foods, providing a holistic view of this interdisciplinary field. Biosensors and Smart Packaging for Food Products: A Sustainable Development Approach benefits its readers by delivering critical insights into the design, fabrication, and implementation of smart packaging solutions. It serves as an essential resource for advancing sustainable food packaging technologies that improve food safety, quality assurance, and environmental impact, supporting innovation in academia and the food industry.
Key features
Key features
- Provides comprehensive, updated knowledge on biosensors and smart packaging for food safety
- Explores sustainable and biodegradable materials for smart packaging applications
- Discusses regulatory, ethical, and standardization aspects relevant to smart packaging
- Highlights challenges and solutions for commercialization of sensor-integrated food processing systems
Readership
Readership
Researchers, and academics in the fields of food processing, food science and technology, agriculture, biotechnology, and industrial engineering; Graduate students in food related disciplines
Table of contents
Table of contents
Section 1: Foundations and Commercialization Challenges
1. Sustainable Development and Commercialization Challenges of Smart Food Packaging
2. Advances and Challenges in Biosensor Technologies for Food Packaging
3. Sensor-Integrated Food Processing Systems: Innovations and Market Barriers
Section 2: Sensor Technologies and Indicators for Food Quality Monitoring
4. Biosensors in Food Safety: Principles and Applications
5. Gas Sensors in Intelligent Packaging: Carbon Dioxide and Oxygen Indicators
6. Fluorescent Dye-Based Membrane Film Sensors for Freshness Monitoring
7. RFID and Chipless Sensor Technologies for Food Quality Assessment
8. Electrochemical Sensors for Detection of Biogenic Amines in Food Spoilage
9. Wireless and Passive Sensor Systems for Real-Time Food Quality Quantification
Section 3: Food Product-Specific Smart Packaging Applications
10. Smart Packaging Solutions for Seafood Safety and Spoilage Prevention
11. Intelligent Packaging Technologies for Meat Industry Applications
12. Active and Intelligent Packaging for Preservation of Fresh Foods
Section 4: Materials and Nanotechnology in Smart Packaging
13. Biopolymer-Based Nanocomposites for Sustainable Intelligent Packaging
14. Novel Water-Resistant and UV-Activated Indicators for Food Packaging
Section 5: Supply Chain, Traceability, and Sustainability
15. Traceability in Food Supply Chains: Enhancing Safety and Quality via Smart Packaging
16. Intelligent Packaging as a Tool to Reduce Food Waste: Recent Advances
Section 6: Regulatory, Ethical, and Future Perspectives
17. Regulatory, Ethical, and Standardization Aspects of Smart Food Packaging
18. Smart Packaging for Plant-Based and Novel Food Products: Emerging Trends
1. Sustainable Development and Commercialization Challenges of Smart Food Packaging
2. Advances and Challenges in Biosensor Technologies for Food Packaging
3. Sensor-Integrated Food Processing Systems: Innovations and Market Barriers
Section 2: Sensor Technologies and Indicators for Food Quality Monitoring
4. Biosensors in Food Safety: Principles and Applications
5. Gas Sensors in Intelligent Packaging: Carbon Dioxide and Oxygen Indicators
6. Fluorescent Dye-Based Membrane Film Sensors for Freshness Monitoring
7. RFID and Chipless Sensor Technologies for Food Quality Assessment
8. Electrochemical Sensors for Detection of Biogenic Amines in Food Spoilage
9. Wireless and Passive Sensor Systems for Real-Time Food Quality Quantification
Section 3: Food Product-Specific Smart Packaging Applications
10. Smart Packaging Solutions for Seafood Safety and Spoilage Prevention
11. Intelligent Packaging Technologies for Meat Industry Applications
12. Active and Intelligent Packaging for Preservation of Fresh Foods
Section 4: Materials and Nanotechnology in Smart Packaging
13. Biopolymer-Based Nanocomposites for Sustainable Intelligent Packaging
14. Novel Water-Resistant and UV-Activated Indicators for Food Packaging
Section 5: Supply Chain, Traceability, and Sustainability
15. Traceability in Food Supply Chains: Enhancing Safety and Quality via Smart Packaging
16. Intelligent Packaging as a Tool to Reduce Food Waste: Recent Advances
Section 6: Regulatory, Ethical, and Future Perspectives
17. Regulatory, Ethical, and Standardization Aspects of Smart Food Packaging
18. Smart Packaging for Plant-Based and Novel Food Products: Emerging Trends
Product details
Product details
- Edition: 1
- Latest edition
- Published: January 1, 2027
- Language: English
About the editors
About the editors
GG
Gargi Ghoshal
Dr. Gargi Ghoshal has been teaching Food Technology since 2004 with specialization in Nutraceutical and Functional Food. Her field of specializations are Utilization of Agro-industrial Waste and its Value Addition and Active, smart food packaging. She has successfully completed different collaborative research projects from funding agencies like AICTE, New Delhi, ICAR, New Delhi, and DST, Chandigarh, etc.
Affiliations and expertise
Dr. S.S.Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, IndiaYP
Yuthana Phimolsiripol
Yuthana Phimolsiripol currently serves as an Associate Professor and Dean of the Faculty of Agro-Industry at Chiang Mai University (CMU), Thailand. He is a leading academic in food technology and product development. His research interests include cereal and starch technologies, shelflife simulation, functional foods, innovative processing methods, glycemic index, and product development. Under his leadership, FIN CMU has developed strong capacity in extraction technologies, drying systems, packaging innovations, and pilot-scale facilities. As an academic scholar, Dr. Yuthana actively contributes to the scientific community by serving as editor or editorial board member for prestigious journals such as International Journal of Food Science and Technology, Journal of Food Processing and Preservation, Scientific Reports, Frontiers in Nutrition, and Quality Assurance and Safety of Crops & Foods. He also acts as a peer reviewer for over 500 manuscripts across numerous international journals. He holds several honors and awards for research excellence, including the title of “Outstanding Researcher” at his faculty in 2024, as well as recognition for contributions to innovation and science. His extensive publication record includes articles on ultrasound-assisted extraction, food bioprocessing, value-added products from agricultural by-products, and emerging food technologies. Given his strong academic credentials, leadership experience, research productivity, and technical capacity, Dr. Yuthana is exceptionally well placed to lead CMU’s participation in international cooperation projects. In addition, he has been listed (2024) in the “World Ranking of Top 2% Scientists,” published by Stanford University, USA. He has an H-index of 33 with ~3600 citations, as per SCOPUS.
Affiliations and expertise
Associate Professor, Faculty of Agro-Industry, Chiang Mai University, Thailand