About the Book
Considering the great demand for environmentally friendly packaging systems, researchers are developing solutions that consider the sustainability and economic feasibility of the process. Sustainable Biomaterials for Food Packaging evaluates the role of emerging biomaterials for food packaging systems and discusses in detail the various engineering aspects associated with packaging. The book also covers the environmental aspects, social perception, and acceptance of biomaterials packaging. It covers the sustainable packaging systems available for the preservation of all types of foods and products derived from meat, milk, fruits/vegetables, and baked goods. The book is suited for academicians, scientists, students, and food industry professionals; it will also satisfy the needs of researchers, scholars, and students at both the postgraduate and undergraduate levels.
Table of Contents:
1 Introduction of Sustainable Biomaterials 2 Nanotechnology in Food Packaging 3 Aliphatic Polyesters 4 Protein-Based Biomaterials in Food Packaging 5 Biomaterials for Active Packaging 6 Innovative Active Biomaterials for Sustainable Development and Application in Smart Food Packaging 7 Bio-Based Inks and Dyes for Food Packaging 8 Sustainable Biomaterials for Fresh Meat and Meat Products 9 Sustainable Biomaterials for Dairy Products 10 Sustainable Biomaterials for Fruits and Vegetables 11 Sustainable Biomaterials for Bakery Products 12 Consumer Perception and Acceptability of Sustainable Packaging Systems
About the Author :
Sneh Punia Bangar is Assistant Professor in the Department of Packaging Science and Graphic Media at Rochester Institute of Technology, New York. Prior to this appointment, she worked as a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, SC, USA. Her research focuses on the design and development of sustainable biopolymer-based films, coatings, and packaging materials derived from starch, cellulose, lignin, and other natural polymers. A key aspect of her research is adding value to agricultural and food industry waste by extracting functional biopolymers with applications in food and packaging. She has authored or co-authored more than 100 research/review articles, 15 authored/edited books, 35 book chapters, and 20 conference proceedings/seminars. Currently, she is the Associate Editor of the Journal of Food Measurement and Characterization (Springer), an editorial board member of the International Journal of Food Science and Technology (Wiley), Academic Editor of the Journal of Food Quality (Hindawi), and a Section Editor of Current Food Science and Technology Reports (Springer). Her significant contributions to academia and research were acknowledged with the “Award of Honour” in 2019 for her outstanding achievements. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar received the “Professor Gurcharan Bains Award” from the Association of Food Scientists & Technologists (India) in 2023 for her incredible contribution to Food Science and Technology. Also, she has been listed (2023 and 2024) in “World Ranking of Top 2% Scientists,” published by Stanford University, USA. Dr. Bangar was awarded the recipient of Clemson University’s Distinguished Post-Doctoral Fellow Award for 2024. She has an H-index of 62 with ~13000 citations, as per Google Scholar.
Kyle D. Dunno is Associate Professor and Chair of the Department of Packaging and Graphic Media Science at the Rochester Institute of Technology (RIT), NY, USA. His research focuses on the distribution of food products within the supply chain, with particular emphasis on how transportation hazards・such as shock, vibration, and compression・affect food quality and contribute to food loss. Dr. Dunno has authored or co-authored over 30 peer-reviewed journal articles and numerous conference proceedings and holds multiple patents in the field of packaging science. He serves as Co-Editor-in-Chief of the International Journal of Advanced Packaging Technology. He is an active reviewer for several leading journals, including Packaging Technology and Science, Food Packaging and Shelf Life, and Postharvest Biology and Technology. He is a Certified Packaging Dynamics Professional and serves on the Global Board of Directors of the International Safe Transit Association, where he has also held leadership roles within the Certification Council and Technical Division. His work continues to advance the development of innovative packaging systems that enhance product protection and sustainability throughout the supply chain. Dr. Dunno earned his Ph.D. in Food Technology, M.S., and B.S. in Packaging Science from Clemson University.
William Scott Whiteside is Professor in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, USA. With a background in food technology and agricultural sciences, he has over 25 years of experience working on ways to process and package food safely. Dr. Whiteside has expertise in food safety, thermal food processing, food product shelf life, and food packaging. He also leads the CryovacR Retort Lab, a teaching, research, and service facility that provides a wide range of services, including food processing and packaging, all at one location. He has taught a variety of short courses and delivered presentations across the United States and internationally on topics such as packaging design, food safety, retort and thermal processing, biopolymer packaging, and confectionery packaging. Recognized as a thermal process authority by the FDA and USDA, Dr. Whiteside is frequently consulted by food companies around the world. He has published over 75 scientific papers and holds a patent for innovative food packaging technology. In addition to his teaching and research, he is an active member of leading professional organizations, including the Institute of Food Technologists (IFT), the Institute for Thermal Processing Specialists (IFTPS), and the International Association for Food Protection (IAFP).
