Date:
Description:
In recent years, the development of novel food packaging methods and techniques has not only increased the shelf life of foods, but also improved their safety and quality.
Topics:
Food Packaging
- Nano-packaging
- New packaging materials and material development
- Modified atmosphere, active and intelligent packaging
- Aseptic packaging
- Bio based and edible packaging, bioplastics
- Food package testing
- Food package Interactions: migration measurement methods, models and food safety risk assessment
- Sustainable food contact materials
- Recycling and Life Cycle Assessment
Shelf Life
- Shelf Life methods, modelling, accelerated shelf life assessment
- Sensory analysis: physiological and instrumental analysis
- Off odors in food and packaging
- Chemical, physical and microbial determinants for shelf life
- Food quality assessment
- Food safety assessment in a supply chain
- Shelf life of foods with non-thermal and novel processing
Food Safety
- Biological hazard risk assessment (Bacteria, fungi, viruses, allergens, parasites etc.)
- Emerging pathogenic microorganisms, risk and prevention
- Mathematical modelling of risk assessment
- Food spoilage : biodiversity, characterization, risk assessment and inactivation
- Physical and chemical hazards: measurement and assessment
- Hygienic design and cleaning methods
- Food laws and regulations
For more detail download: http://www.foodpackconference.com/