Biodegradable and Edible Food Packaging: Trends and Technologies

Biodegradable and Edible Food Packaging: Trends and Technologies presents the concept, status and recent advancements of Biodegradable and Edible packaging materials. The book offers broad and available information regarding principles of food packaging and its applications in different area of food and non-food. Chapters bring a detailed overview of the interaction of constituents and properties like physiochemical, mechanical, microbiological and engineering. The book also serves latest information regarding the packaging requirements of almost all food groups, including knowledge regarding biodegradable and edible food packaging materials that reduce environmental pollution.

This is a solid reference book that helps readers understand different benefits of using biodegradable and edible films and their development and suitability with various foods.

• Presents strategies and techniques for the development of new and innovative packaging materials
• Brings information regarding emerging trends like the exploration of underutilized sources and the use of agricultural and industrial waste for the production of packaging material
• Covers the importance of designing and implementing food packaging programs and nanotechnology, along with limitations and safety issues
• Provides knowledge on the interaction of constituents like starch, protein, cellulose, etc.

Dr Khalid Bashir graduated from the Islamic University of Science and Technology (IUST), J&K as founding batch and then pursued M Tech form Jamia Hamdard, New Delhi. Dr Khalid joined doctorate program during 2013 from National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India as founding batch. He has been recipient of CSIR-SRF fellowship during his PhD and is currently working as an Assistant professor in the Department of Food Technology, Jamia Hamdard, New Delhi, India. He has published many research and review papers in national and international journals and has delivered several invited, oral and poster presentations.

Dr. Kulsum Jan started her carrier in Food Technology as a founding batch in 2006 from Islamic University of Science and Technology (IUST). She received Senior Research Fellowship from CSIR, GoI, with Young Scientist, Best paper and best poster awards in various National and International conferences. She was awarded with Post-Doctoral Fellowship from CSIR, GoI and is currently working as Assistant Professor at Jamia Hamdard. She has done exceptionally well in the department by receiving various awards for outstanding research. She has been granted UGC research project for the valorization of the agricultural wastes. She has also served as organizing committee member of various Conferences organized by the department of Food Technology, Jamia Hamdard. Dr Jan is also acting as Academic counselor for IGNOU course PG Diploma in FSQM and is a life member of Association of Food Scientists and Technologists India (AFSTI) and Probiotic Association of India.

Dr. Shumaila Jan is presently working as an Assistant Professor in the Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management Kundli Haryana India. Dr. Jan has been in the field of Food Technology since 14 years when she joined the Bachelor of Food Technology at IUST Awantipora. She has published a number of research and review papers in peer reviewed national and international journals along with book chapters. Dr. Jan is the recipient of various prestigious fellowships including Senior Research Fellowship from Council of Industrial Research Govt. of India. and from Ministry of Human Research Development. Dr. Jan has also received a national award for the outstanding research. Besides academics and research, Dr. Jan is involved in other activities like Village adoption programs and PMFME schemes an initiative by Ministry of Food Processing of India.

Dr. Ab Lateef Khan is an Assistant Profoesor in the Department of Interdisciplinary Sciences at the National Institute of Food Technology Entrepreneurship and Management, Kundli Sonipat, India. He previously worked as a Postdoctoral Research Associate in the School of Biomedical Engineering, MED -X Institute, Shanghai Jiao Tong University Shanghai, China. He has completed his B.Sc. from University of Kashmir and pursued his M.Sc., MPhil and PhD in Chemistry from School of Studies in Chemistry Jiwaji University Gwalior, MP India. He has also worked as a Quality Control Analyst in different pharmaceutical industries including renowned Cipla Ltd. in HP India. Dr Lateef is a well cited researcher and has various publications in peer reviewed international journals of high impact factor along with book chapters. Dr. Khan has disseminated his knowledge at molecular level in the field of chemical sciences and nanotechnology. He used his expertise of Electroanalytical, Electrochemistry analytical Chemistry and Electrochemical biosensors in valorising the community-wide health, food, and environmental quality by monitoring various biomarkers, hazardous food agents, and environmental pollutants.

David Julian McClements is a Distinguished Professor at the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for bioactive components. McClements has edited 9 books and has published over 1000 scientific articles in peer-reviewed journals, has 12 patents, as well as numerous book chapters and conference proceedings. Prof. McClements has previously received awards from the American Chemical Society, American Oil Chemists Society, Society of Chemical Industry (UK), Institute of Food Technologists, and University of Massachusetts in recognition of his scientific achievements. Dr. McClements is a fellow of the Royal Society of Chemistry, American Chemical Society (Agricultural and Food Division), and Institute of Food Technologists. His research has been funded by grants from the USDA, National Science Foundation, US Department of Commerce, NASA, and the food industry.