Contemporary Challenges in Food Packaging

Dr. Jassi "Sukky" is an experienced academic and research professional at Leeds Beckett University. She is a research and consultancy professional by background with over 20 years of experience delivering qualitative and quantitative applied projects which has driven decision making, problem solving and the improvement of products and services. Sukky has worked closely with the food industry on various retail, packaging and innovation projects whilst Head of the Retail Institute and Head of Research and Policy at the Sector Skills Council for Food & Drink.

Sukky's research is focused on innovation adoption and resistance to support the implementation of new technology. More specifically, her doctoral research investigated consumer perspectives to intelligent packaging on food products. This research was driven by a need to better understand the relationship between product packaging and the consumer, because intelligent packaging has the potential to transform the consumer experience, reduce food waste, support industry innovation, improve food safety and encourage market competitiveness.

Prof. Joe P. Kerry is a senior college lecturer and head of the food packaging and material sciences group in the School of Food and Nutritional Sciences at University College Cork (UCC). He received his Doctorate in Microbiology at University College Galway in 1995. He then moved to the Department of Food Technology in UCC where he held several postdoctoral positions before being appointed as a College lecturer in 1999. Professor Kerry is a qualified member of the Institute of Packaging and a research member of AMBER. He is, and has been, very involved in national and international research projects both at fundamental and applied levels. Primary research interests address various aspects of general food processing and formulation, food packaging, shelf-life stability, food composition and numerous aspects of food quality, particularly in relation to muscle foods (meat, poultry and seafood) or plant-based analog products representing same. He also has very strong links with industry and his research team assists companies in relation to many aspects of new food product development. He has over 450 publications in peer-reviewed international journals, over 400 presentations at major international conferences, along with several other significant publications by way of edited books, book chapters and national reports. His expertise includes use and manipulation of packaging materials and systems for use with foods, use of extrusion technology for the manufacture of food products/packaging materials, applications and new technology developments within the area of food packaging throughout the distribution chain, especially in the field of smart packaging (active and intelligent systems) and the material sciences of packaging. Prof. Kerry is an editor for Food Packaging and Shelf-life, Packaging Technology and Science and an associate editor for Meat Science. He has served on boards and committees, both within and externally to UCC. Prof Kerry serves as the academic director for the Blás na hEireann - National Food Awards. He has served on the organizing and scientific committees for numerous scientific conferences.