Food Packaging: Materials,Techniques and Environmental Issues (Lecture Notes in Management and Industrial Engineering) - Hardcover

Saha, N. C.; Ghosh, Anup K.; Garg, Meenakshi; Sadhu, Susmita Dey

Hardcover

ISBN 10: 981164232X ISBN 13: 9789811642326

Publisher: Springer, 2022

Synopsis

This comprehensive and authoritative book aims to encompass the best and current practices in the field of contemporary food packaging. It covers various aspects of packaging, including challenges and their solutions, innovations, and environmental concerns. Written by experts working in the field, the content is supported by technical/statistical data, practical examples, case studies, and real-life experiences of academicians and professionals working in the area of food packaging. The book covers challenges in food packaging, systems and materials for packaging, packaging design requirements of the food industry, technology machinery and system, printing and graphics, testing and regulatory aspects, advanced and smart packaging, distribution and logistics in a globalized environment, and sustainable and green packaging. This book will be useful for Packaging Technologists, food scientists, material scientists, policy makers, students, and researchers.

 

About this title

About the Author

Prof. N.C. Saha is an internationally acclaimed Professor in the field of Packaging. He was the  former Director of the Indian Institute of Packaging, Govt. of India.. He obtained Master’s in Food Technology from Central Food Technological Research Institute, Mysore, and Ph.D. in Packaging Management from North Maharashtra University, India. He is an alumni of School of Packaging, Michigan State University, USA, as UNDP fellow and University of Tehran for Advanced Program in Productivity Concepts & Tools as a fellow of Asian Productivity Organization. He has published 2 books , 2 Chapters in packaging,15 research papers, over 450 articles in packaging and acquired one patent in “Packaging Container made of Plastic laminated Tube for liquid jaggery” to enhance shelf life by 180 days. Currently, he is Chairman, India Biomass Project under Indo-Dutch Sustainability Forum (INDUS) initiated by the Government of Netherlands; Chairman, five Sectional Committees―Bureau of Indian Standards (BIS), Government of India; Founder Chairman, Foundation for Innovative Packaging and Sustainability; Visiting Professor, Indian Institute of Technology Delhi, among others.

Prof. Anup K. Ghosh is Distinguished and Renowned Professor in the field of Polymer Science & Engineering at Indian Institute of Technology (IIT) Delhi, India, and Fellow of National Academy of Sciences, India. Professor Ghosh has over 30 years of research and teaching experience and has 12 patents to his credit. He is known for his accomplishments in the field of Polymer Processing and Rheology, having significantly contributed in the areas of Reactive Processing of Polymer Blends and Alloys, 3D Printing of Polymers, Polymer Packaging and Microcellular Processing of Polymeric Materials. Professor Ghosh obtained his M.Tech. degree in Chemical Engineering from the Indian Institute of Technology, Kanpur, India (1982), and a Ph.D. in Chemical Engineering from the State University of New York at Buffalo, NY,USA (1986). He has supervised 30 Ph.D. thesis and over 100 M.Tech. thesis. or his innovative development of polymeric orthotic knee joints for loco motor disabled people, with successful field trials on 1000 patients, he was conferred the National Award (2015) by the Government of India. 

Dr. Meenakshi Garg is currently a faculty member at the Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, India. She has 20 years of experience in research and academics. Dr. Garg holds M.Sc. and Ph.D. degree from Chaudhary Charan Singh Haryana Agriculture University, India. Her research interest includes food processing, food packaging and food science and nutrition. Her research findings have appeared in many international and national peer-reviewed journals, published 5 books chapters and filed 2 patents. She is a Life Member of the Association of Food Scientists and Technologists (India), Indian Dietetic Association, Green Chemistry and Asian Polymer Association.

Dr. Susmita Dey Sadhu is currently a faculty member in the Department of Polymer Science, Bhaskaracharaya College of Applied Sciences, University of Delhi, India. She completed her Bachelor’s and Master’s degree in Chemistry from Burdwan University, India and completed her Ph.D. in Rubber Technology from Indian Institute of Technology Kharagpur, India. She is also actively engaged in research activities in the areas of polymer nanotechnology, polymers in packaging and polymer composites. Dr. Sadhu has several publications in reputed international and national journals. Her interest includes polymer composites, packaging and polymer characterization. 

From the Back Cover

This comprehensive and authoritative book aims to encompass the best and current practices in the field of contemporary food packaging. It covers various aspects of packaging, including challenges and their solutions, innovations, and environmental concerns. Written by experts working in the field, the content is supported by technical/statistical data, practical examples, case studies, and real-life experiences of academicians and professionals working in the area of food packaging. The book covers challenges in food packaging, systems and materials for packaging, packaging design requirements of the food industry, technology machinery and system, printing and graphics, testing and regulatory aspects, advanced and smart packaging, distribution and logistics in a globalized environment, and sustainable and green packaging. This book will be useful for Packaging Technologists, food scientists, material scientists, policy makers, students, and researchers.

 

 

Edition details

• Publisher: Springer
• Publication date: 2022
• Language: English
• ISBN 10: 981164232X
• ISBN 13: 9789811642326
• Binding: Hardcover
• Edition number: 1
• Number of pages: 374