Food Packaging and Preservation
A section of Foods (ISSN 2304-8158).
Section Information
This section covers contemporary fundamental and applied science on two interlinked themes: (a) food packaging and (b) food preservation. The food packaging theme covers the material science aspect of food packaging, including the characteristics and efficacy of food packaging materials. Trends in novel food packaging including but not limited to intelligent and active packaging, biodegradable and compostable packaging, and the application of nanoscale materials in food packaging will be considered with priority. The physicochemical interaction between packaging material and food, and shelf-life of packaged foods, will also be a focus.
The food preservation theme includes broad scientific and technological advances/innovations in food preservation methods and preservatives, including but not limited to physical (e.g., drying, freezing), chemical, and microbiological preservation. Novel preservation technologies, including but not limited to high pressure, ultrasound, microwave, UV, cold plasma, pulse electric field, irradiation, and the application of natural/novel food preservatives (e.g., polyphenols) will be considered with priority.
Research and review papers on both themes, including experimental and theoretical treatments (mathematical/molecular simulations, modelling), will be welcomed.
Keywords
- food packaging;
- active and intelligent food packaging;
- advances in food packaging;
- materials in food packaging;
- food preservation;
- advance/novel food preservation science and technology;
- natural food preservatives;
- food shelf life
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Biobased and Biodegradable Packaging Materials: Preparation, Characterization and Application in the Food Industry (Deadline: 20 March 2026)
- New Advances in Edible Coatings and Their Application in Food Preservation and Shelf Life (Deadline: 31 March 2026)
- Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food: 2nd Edition (Deadline: 10 April 2026)
- Sustainable Food Packaging and Its Impact on Shelf Life and Safety of Agrifoods (Deadline: 10 April 2026)
- Sustainable Applications of Bioactive Compounds from Food By-Products in Smart Packaging (Deadline: 10 April 2026)
- Biopolymers-Based Materials: Potential Use as Antimicrobial Active Packaging for Food Applications (Deadline: 13 April 2026)
- Effects of Storage Technology on the Functional and Nutritional Characteristics of Fruits and Vegetables (Deadline: 30 April 2026)
- Active and Intelligent Food Packaging for the Food Industry (Deadline: 10 May 2026)
- Smart Packaging in Food Industry: Opportunities and Challenges (Deadline: 20 May 2026)
- Application of Food Biomacromolecules in Food Packaging (Deadline: 25 May 2026)
- Food Preservation: Traditional and Modern Processes and Strategies (Deadline: 28 May 2026)
- Advanced Research on Intelligent Food Packaging (Deadline: 29 May 2026)
- Preservation and Shelf Life Extension of Food Products (Deadline: 29 May 2026)
- Storage and Shelf-Life Assessment of Food Products: 2nd Edition (Deadline: 31 May 2026)
- Encapsulation and Delivery of Bioactive Compounds in Foods: Innovations and Applications (Deadline: 31 May 2026)
- Advanced Materials for Sustainable Food Packaging: Films, Coatings, Emulsions, and Gels (Deadline: 15 June 2026)
- Application and Safety of Edible Films in Food Packaging (Deadline: 20 June 2026)
- Key Technologies for Fruit and Vegetable Preservation: Pre-Harvest Processing and Post-Harvest Management (Deadline: 20 June 2026)
- Postharvest Technologies for Fresh Fruit and Vegetable: Developments for Loss Reduction During Handling and Storage—2nd Edition (Deadline: 20 June 2026)
- New Advances in Chemical Analysis and Detection of Food Packaging, Food Contact Materials, and Food Contaminants (Deadline: 26 June 2026)
- Composite Edible Films and Coatings from Food-Grade Biopolymers (Deadline: 30 June 2026)
- Emerging Trends in Greener, Safer, and More Sustainable Food Packaging (Deadline: 30 June 2026)
- Chemical Characterization, Bioactivity and Application of Essential Oils in the Food Field (Deadline: 30 June 2026)
- Safe and Sustainable by Design (SSbD) Food Contact Materials (Deadline: 8 July 2026)
- Innovative Packaging Technologies for Food Preservation (Deadline: 10 July 2026)
- Advances in Aquatic Food Preservation: Innovative Materials, Intelligent Monitoring and Mechanisms of Quality Deterioration (Deadline: 15 July 2026)
- Application and Safety of Edible Films and Coatings in Food Packaging (Deadline: 15 July 2026)
- Sustainable Postharvest Solutions for Fruits and Vegetables: Innovations in Processing, Packaging and Storage Systems (Deadline: 15 July 2026)
- Application of Plant Natural Products in Food Preservation (Deadline: 10 August 2026)
- Advances in Functional Colloids and Emulsions and Their Application as Active Packaging Materials in Food Preservation (Deadline: 27 August 2026)
- Active Packaging in Food Storage: From Development to Utilization—2nd Edition (Deadline: 31 August 2026)
- Value-Added Utilization of Agri-Food By-Products for the Manufacture of Biodegradable Food Packaging Films (Deadline: 30 September 2026)
- Innovative Preservation Techniques of Fruits and Vegetables or Their Processed Products: Strategies for Safety and Quality Maintenance (Deadline: 30 September 2026)
- Advanced Active and Intelligent Packaging Systems for the Preservation of Fresh Produce (Deadline: 14 November 2026)
- Innovations in Postharvest Physiology and Technology: Key to Optimizing the Quality of Fruits and Vegetables (Deadline: 24 December 2026)
