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Elsevier

Journals in Food packaging

  • Food Packaging and Shelf Life

    • ISSN: 2214-2894
    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.Packagin... 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 PackagingRecent 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-en... packaging technologies designed to improve barrier performance, mechanical strength.Biodegradab... 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.Physicoc... characterization of emerging packaging materials, including structural, thermal, mechanical, and barrier property analyses.Food-packag... performance testing and sensory evaluation, focusing on consumer perception and product–package compatibility.Recycl... technologies, circular-economy strategies, and sustainability assessments related to packaging materials and systems.2. Food Packaging Technologies and ApplicationsModern 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 machineryVacuum, aseptic, and sterile packaging systemsModified atmosphere packaging (MAP) to control internal gas environmentsEnsuring microbial stability during storage, handling, and transportationMainta... sensory quality, food quality and consumer appeal throughout shelf life3. Shelf Life and Food SafetyShelf 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 lifeShelf life modeling/Prediction in packaged foodsSensory changes during storage and their implications for qualityFood-package interaction dynamics – material migration, scavenging and absorption/adsorptio... phenomenaMicrobial stability during distribution and storage conditionsSustainabl... packaging design that maintains shelf life while reducing environmental impactPapers 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
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  • Food and Bioproducts Processing

    • ISSN: 0960-3085
    FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged, including modelling and digitalisation studies. The Editorial Board is especially interested in papers that extend the boundaries of food and bioproducts processing using engineering principles.The journal publishes regular special issues focusing on specific topics. The core topic areas covered are:Biotechnology and Bioprocessing Biocatalysis and biotransformations Biocompatible materials and scaffolds Bioprocess modelling and optimization Bioreactor design and control Bioseparation Fermentation and bioreactor design Microbial physiology and metabolic engineering Product formulation Scale-up and preservation technologyBiorefinin... and Integrated Bioresource Engineering Process integration of biorefineries Feedstock fractionation and separation in relation to biorefinery integration Biorefineries and the Food-Energy-Water nexus Biorefinery value chain optimisation Integration of biorefinery concepts with food processing New functional food ingredients and non-food materials made feasible through the biorefinery context Biorefinery sustainability metrics Dynamic modelling and analysis of biorefinery systemsFood and Drink Process Engineering Engineering for food safety Environmental issues in food manufacture Minimal processing techniques Packaging Plant, process and product design Processing and microstructure interactions Unit operations, process modelling and optimization in food engineeringHygienic Manufacture and Product Safety Fouling and cleaning Good manufacturing practice Hazard analysis Heating and cooling methods, including freezing, pasteurization and thermal sterilization Hygienic design Non-thermal processes Process Analytical Technology (PAT) Regulation and validationPapers should be written in precise and concise English. Guidance on writing is available in the following open access articles:https://www... Introduction should identify, clearly, the new science or novel contribution to knowledge in the work, and how it differs from previous studies in the field. FBP has a strong engineering focus and the Discussion should indicate how the findings can be applied to other, related but different systems. Papers that are not likely to be published are those:That use experimental design techniques to obtain response surfaces but gain little insight from them, and do not compare results to established mechanistic models; Demonstrating the application of existing methods to particular materials without providing new insights or quantitative models that would allow the findings to be applied to other materials without extensive experimentation; That are empirical and ignore established mechanistic models, e.g., empirical drying curves; Concerning the extraction, encapsulation and/or antioxidant activity of a specific food or biological material without providing insight that could be applied to a similar but different material; Containing only chemical analyses of biological materials or foodstuffs; Primarily concerned with food formulation; That are primarily concerned about sensory evaluation and colourArtificial Intelligence (AI)/Machine Learning (ML)Studies employing AI/ML should clearly serve the above Aims and Scope.Examples of topics within AI/ML that are likely to be considered for publication include studies showcasing, for the first time, how feedstock and system properties and features (and their elucidation) can effectively serve process design, towards pursuing efficiency in the food, drink and bioproduct/biomanufa... sectors.Topics that are unlikely to be published include:Peripheral characterisation of size and morphology (e.g. via computer vision, feature extraction, pattern recognition) that does not address the stated goals.Feedstock and product attributes (and their approximation via AI/ML-based prediction). These are a means to an end, and must be explicitly shown to contribute (via theoretical, modelling, experimental, or combined studies) towards advancing the understanding and practice of food and bioproducts processing, under both substance and systems complexity.
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