Food Packaging and Preservation

Section 1. Antimicrobial materials for food packaging and preservation1. Microbial contamination of food2. Antimicrobial nanoparticles in food preservation3. Biopolymer-based antimicrobial nanocomposite material for food packaging and preservation4. Plastic and bioplastic-based nanocomposite material for food packaging and preservation5. Impact of nanoparticles on meat and dairy products6: Impact of nanoparticles on fish and other marine productsSection 2. Natural antimicrobials for food packaging and preservation7. Novel food packaging systems with antimicrobial agents from microbial source8. Antimicrobial agents from herbs and spices for food packaging applications9. Natural antimicrobials from fruits and plant extract for food packaging and preservation10. 3D printing of anti-microbial agents for food packagingSection 3. Novel non-thermal technology for food preservation11. Role of irradiation in antimicrobial nanoparticles and nanocomposite material synthesis12. Gamma and electron beam for food processing13. Cold Plasma Treatment in Food Packaging: Effects on Material Properties, Sterilization, and Safety Considerations14. Current development in ozone-based food preservation15. Pulsed electric field in food processing16. Electromagnetic radiation in food processing17. Pulsed ultraviolet light for microbial inactivation and its applications for food decontamination18. Microwave heating in food processing