Carbon Dots in Food Packaging and Preservation (Micro and Nano Technologies)

Carbon Dots in Food Packaging and Preservation provides an introduction to carbon dots (CDs) and explores their practical application in food packaging, addressing common challenges such as the need for safer food storage, longer shelf life, and eco-friendly packaging solutions. The book begins with a comprehensive overview of the basic principles of CDs and their unique properties relevant to this industry, such as their ability to fight germs, prevent food spoilage, and shield against harmful UV rays, which are crucial for improving food quality and safety. It then discusses their various applications and practical uses in creating innovative packaging materials, smart packaging systems, and sensors that respond to changes in food quality and counterfeiting, showcasing the potential of CDs in addressing key issues in food packaging technology. This book provides practical insights into the use of CDs for active and intelligent packaging, serving as a valuable resource for scientists, industry professionals, and policymakers seeking sustainable and effective solutions in food packaging practices.

• Provides a detailed overview of the basic principles and unique properties of carbon dots (CDs) relevant to food packaging and preservation
• Introduces the latest innovations in CDs, including new manufacturing methods relevant to applications in food packaging technology
• Addresses common challenges in food packaging, offering sustainable and effective solutions for safer food storage and longer shelf life

Prof. Jong Whan Rhim has been a Professor in the Department of Food and Nutrition at Kyung Hee University, South Korea, since 2017, where he established a cutting-edge Food Packaging Laboratory. Prior to this, he served as a Professor and Department Head in the Department of Food Engineering at Mokpo National University, South Korea. His extensive expertise includes food packaging innovation and advancements in food engineering.