Food Packaging and Preservation (Paperback)

Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their effect on human health) as well as nanomaterials, natural antimicrobials and emerging non-thermal processing methods. The book's goal is to help users develop sustainable usage of these materials and technologies. It is designed to help researchers in food technology, materials science, nanoscience, and polymer science, but it will also be ideal for researchers and developers who develop antimicrobial technologies for food industry applications, in particular food packaging and the preservation of food products.

• Thoroughly explores the application of nanomaterials, nanocomposites, antimicrobial materials from natural sources, and emerging non-thermal processing technologies
• Covers nanomaterials, natural extracts and their usage in micro and nanoemulsion form
• Examines non- thermal processing methods and their combinations for food packaging and food preservation

Dr. Amit K. Jaiswal is a lecturer at Technological University Dublin 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’s research focuses on converting 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. Dr. Jaiswal serves as the editor of three books published by Elsevier and CRC Press and frequently reviews submissions for various journals in the fields of food technology and bioprocessing.

Dr Shiv Shankar currently works as a lecturer of food engineering in the School of Food Science and Environmental Health at Technological University Dublin (TU Dublin) - City Campus, Ireland. He has received his B.Sc. degree in Agriculture from Banaras Hindu University, Varanasi, India; M.Sc. degree in Molecular Biology and Biotechnology from Indian Agricultural Research Institute, New Delhi, India; and PhD degree in Biotechnology from National Chemical Laboratory, University of Pune, India. Before joining TU Dublin, Dr Shankar had worked as a research associate in Canada, a research professor in South Korea, a postdoctoral fellow in Thailand and Australia for several years. His research has been recognized in the World’s Top 2% Scientists ranking by Stanford University for five consecutive years (2020–2024), as published by Elsevier. His research interests include biosensors, sustainable materials, waste valorization into high-value products, polymer engineering, biodegradable and compostable plastics and bioplastics, active and intelligent packaging, sustainable and green biodegradable packaging, food irradiation, nanotechnology, and biomedical applications of nanoparticles and biopolymers.