Food Packaging and Shelf Life

Food packaging plays a critical role in protecting and preserving food throughout the supply chain. Without appropriate packaging, both fresh and processed foods are vulnerable to deterioration caused by physical, chemical, and biological contaminants. Recent advances in novel packaging technologies—such as modified-atmosphere packaging and active packaging—have significantly improved the shelf life, safety, and quality of food products, thereby enhancing consumer convenience.

Packaging is closely intertwined with the concept of shelf life, which refers to the period during which a perishable packaged product remains safe to consume while maintaining acceptable sensory attributes such as taste, aroma, texture, and appearance. This relationship extends across fresh foods, processed foods, and nutraceuticals.

At the same time, growing environmental concerns associated with packaging materials have intensified global efforts toward sustainable packaging practices. This has driven substantial momentum in the development and adoption of eco-friendly solutions that enhance recyclability, reduce greenhouse gas emissions, and minimize ecological impact—without compromising protective performance.

Food Packaging and Shelf Life serves the needs of packaging scientists, material scientists, food chemists, and microbiologists working in the fields of food packaging and shelf-life evaluation. The journal primarily publishes original research papers, review articles, and short communications in the following areas:

1. Material Development in Food Packaging

Recent advancements in materials science continue to drive innovation in food-packaging technologies, with heightened focus on sustainability, food safety, and enhanced functional performance. Research contributions are invited in the following areas:

• Polymer, glass, metal, and paper-based packaging systems, including novel formulations and performance optimization.

• Nano-enabled packaging technologies designed to improve barrier performance, mechanical strength.

• Biodegradable packaging materials, preference given to studies employing extrusion-based film fabrication or at least produced with plate compression method. Films produced with simple casting method will not be considered for review.

• Active and intelligent packaging systems, including sensors, indicators, and controlled-release components including antimicrobial agents.

• Migration studies and food–package interaction analyses, with emphasis on comprehensive food-safety evaluations.

• Physicochemical characterization of emerging packaging materials, including structural, thermal, mechanical, and barrier property analyses.

• Food-packaging performance testing and sensory evaluation, focusing on consumer perception and product–package compatibility.

• Recycling technologies, circular-economy strategies, and sustainability assessments related to packaging materials and systems.

2. Food Packaging Technologies and Applications

Modern food packaging technologies are designed to preserve product integrity, ensure safety, and enhance user convenience. Innovations have enabled packaging systems to respond dynamically to food preservation needs, supply chain conditions, and consumer expectations. Advances in the following key areas are covered:

• Design and engineering of food packaging machinery

• Vacuum, aseptic, and sterile packaging systems

• Modified atmosphere packaging (MAP) to control internal gas environments

• Ensuring microbial stability during storage, handling, and transportation

• Maintaining sensory quality, food quality and consumer appeal throughout shelf life

3. Shelf Life and Food Safety

Shelf life remains a central concern in food packaging, closely linked to product safety, quality, and consumer satisfaction. Understanding and extending shelf life involves evaluating a range of biological, chemical, and physical factors. Advances in the following key areas are covered:

• Chemical, physical, and microbial determinants of shelf life

• Shelf life modeling/Prediction in packaged foods

• Sensory changes during storage and their implications for quality

• Food-package interaction dynamics – material migration, scavenging and absorption/adsorption phenomena

• Microbial stability during distribution and storage conditions

• Sustainable packaging design that maintains shelf life while reducing environmental impact

Papers focusing exclusively on food product development, functional foods, food chemistry, post-harvest technology, food microbiology, dairy processing will not be covered by this journal

*Please note that manuscripts previously rejected by the journal are not eligible for resubmission and will be subject to automatic desk rejection