 | Food Packaging: Innovations and Shelf-Life Subjects: Food Science & Technology; Food Engineering; Food Laws & Regulations; Food Chemistry; Food Microbiology; Food Packaging; Processing; Product Development; Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food packaging. This book is divided into seven chapters, written by worldwide experts. The book is an ideal reference source for university students, food engineers and researchers from R&D laboratories working in the area of food science and technology. Professionals from institutions related to food packaging. Rui M. S. Cruz obtained his PhD in Biotechnology with expertise in Food Science and Engineering, and a BSc in Food Engineering. He has participated in the following Editorial boards: International Journal of Food Studies, IFA, since 2018; LWT-Food Science and Technology, Elsevier. Q1, since 2014; and the African Journal of Food Science, Academic Journals, since 2009. |
