Review article: Novel food packaging technologies

Researchers at the Sant Longowal Institute of Engineering and Technology in India have published a review article in the Journal of the Saudi Society of Agricultural Sciences. The main objective is to provide basic knowledge of different novel food packaging techniques.
Novel food packaging technologies arose as a result of consumers’ desire for convenient, ready to eat, tasty and mild processed food products with extended shelf life and maintained quality. Lifestyle changes with less time for consumers to prepare foods pose a great challenge. The novel techniques, e.g. active, intelligent and bio active packaging involve intentional interaction with the food or its surroundings.
Click here for an abstract of the published article.
Click here for the full article (525 kB).
Click here for more information about the NVC Course Food Packaging.

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