Safety and Sustainability Aspects of Food Packaging
- 1st Edition - July 1, 2025
- Editors: Swarna Jaiswal, Nur Alim Bahmid, Amit K. Jaiswal
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 4 7 6 8 - 2
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 4 7 6 9 - 9
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 packa… Read more
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Request a sales quote- Brings comprehensive coverage of food packaging design, materials, safety, sustainability, and emerging technologies
- Offers guidance on designing for sustainability and the circular economy
- Includes in-depth analysis of legal and regulatory considerations in food packaging
- Explores innovative solutions such as edible and biodegradable 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
- No. of pages: 400
- Language: English
- Edition: 1
- Published: July 1, 2025
- Imprint: Academic Press
- Paperback ISBN: 9780443247682
- eBook ISBN: 9780443247699
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Swarna Jaiswal
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Nur Alim Bahmid
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.
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Amit K. Jaiswal
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.