The book is intended as an overview on the recent and more relevant developments in the application of composite materials for food packaging applications, emphasizing the scientific outcome arising from the physico-chemical properties of such engineered materials with the needs of food quality and safety. Consumers are increasingly conscious of the strong relationship between food quality and health, and thus the request of packaging materials allowing the quality and safety of foods to be highly preserved. As a result, scientists from both academia and industry work to increase the quality of the food storage, with this book meant as a link between scientific and industrial research, showing how the development in composite materials can impact the field.
In the book, the inorganic materials employed for the preparation of composite material is extensively analyzed in terms of physico-chemical properties, environmental and reusability concerns, as well as food interaction features, highlighting the importance and the potential limitations of each approach.
ABOUT THE AUTHOR
Giuseppe Cirilloreceived his PhD in 2008 from the University of Calabria Italy where he is currently in a post-doctoral position. His research interests are in the development of functional polymers with tailored biological activity (antioxidant, antimicrobial, anticancer, chelating), the design of smart hydrogels for drug delivery, the study of the activity of innovative functional foods and nutraceuticals, and the synthesis and functionalization of carbon nanotubes-based devices for biomedical applications. He is the author and co-author of more than 100 publications, including four edited books with Wiley-Scrivener.
Marek A. Kozlowskihas 47years' experience in polymer chemistry and technology and is Professor Emeritus from Wroclaw University of Technology, Poland. He is the author of 360 papers and patents, holder of several national and international prizes and honours and is a member of IUPAC WP 4.1. His research interests include polymer blends and composites of pre-designed properties, in particular the interrelations between structure, processing and properties of multiphase systems. He is an Expert of the United Nations Industrial Development Organization and evaluator of proposals submitted to the European Community R&D Programs.
Umile Gianfranco Spizzirriobtained hisPhD in 2005 from the University of Calabria. He is currently a member of the Technical Staff at the Department of Pharmacy, Nutrition and Health Science of the same university. His research activities are mainly related to the polymer chemistry and technology for the preparation of stimuli-responsive drug delivery system, functional polymers for food industry, and new analytical methodologies for the food quality and safety assessment. He is the author and co-author of more than 100 publications, including three edited books with Wiley-Scrivener.
Check out the January 2021 edition of Refrigerated & Frozen Foods, featuring the 2021 Refrigerated Foods Processor of the Year, Greenleaf Foods; read about the company and the plant. Also, we have alternative proteins, cold storage and COVIC-19 vaccines, new retail products, and much more!