Food Packaging and Shelf Life

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (31 May 2019)

Special Issue Editor


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Guest Editor
Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
Interests: antioxidant activity; antioxidant properties; bioactivity; vegetable by-products; natural products; essential oils
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Special Issue Information

Dear Colleagues,

Packaging plays a key role in the food industry and modern consumer marketing; it contains, protects and guarantees the safety of fresh and processed food, along the whole food supply chain, from production and processing, to the final user, through handling and storage. The protection from outside physical, chemical and biological contaminants, provided by packaging, is an essential part of the food preservation process since it is able to prevent or minimize deteriorative reactions in food. Over recent decades, innovative packaging technologies, such as modified atmosphere packaging, active packaging, and smart and intelligent packaging, have allowed to extend shelf-lives, reduce the rate of quality loss and increase the safety of packaged foods. Despite the importance and key role of packaging in the modern food system, packaging has a negative impact on the environment by representing the major cause of municipal waste stream. Recent advances in biotechnology, nanotechnology and material science are offering new possibilities for developing food packaging materials able to address increasing consumer preferences and industry demands for more sustainable and cost-effectiveness packaging. Food packaging and shelf-life meet the needs of material scientists, food chemists, technologists and microbiologists in the food packaging and shelf-life area.

Dr. Concetta Condurso
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Food packaging material development
  • Physical & chemical properties of food packaging materials
  • Polymer, glass, metal and paper packaging systems
  • Vacuum, gas, aseptic and sterile packaging
  • Modified atmosphere packaging systems
  • Active packaging systems
  • Bioactive packaging systems
  • Smart and intelligent packaging systems
  • Nano packaging
  • Microencapsulation
  • Biobased packaging
  • Edible packaging
  • Biodegradable plastics for food
  • Recycling of food packaging Materials
  • Packaging sustainability
  • Green packaging
  • Food package testing
  • Food package interactions
  • Migration from packaging materials
  • Shelf life of packaged food products
  • Sensory properties of packaged foods
  • Sensory changes during food storage
  • Microbial stability of food during storage, handling and transportation
  • Chemical, physical and microbial determinants for shelf life
  • Shelf life simulation
  • Shelf life and food safety
  • Accelerated shelf life tests.

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Published Papers

There is no accepted submissions to this special issue at this moment.
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