Starch-Based Sustainable Food Packaging: Current Practices and Future Trends (Applications of Starches in Food and Packaging) - Softcover

Über die Autorinnen und Autoren

Bilge Nazli Altay earned her Doctorate in Paper and Printing Science at Western Michigan University, Kalamazoo, Michigan. She is currently an Assistant Professor in the Department of Packaging and Graphic Media Science at Rochester Institute of Technology. Her research interests include packaging and printing materials, ink-coating-substrate interactions, color management, coating and ink formulation, industrial and functional printing, flexible hybrid printed electronics, lean manufacturing, and continuous improvement.

Dr. Burak Aksoy received his doctorate degree from Western Michigan University, Paper Engineering, Chemical Engineering and Imaging Department in 2004 and his MBA degree from Auburn University in 2005. He has been serving Auburn University since 2006. He is currently an Associate Research Professor at Forest Products Development Laboratory within CFWE of Auburn University. Dr. Burak Aksoy’s expertise and research interests are in the area of pulp and paper engineering, paper coatings, packaging solutions, biomass engineering, value added chemicals, products and materials from biomass, nano-cellulose applications and composites. He has been involved in several corporate or government sponsored research, technology development, and technology deployment projects. He is authored and co-authored about 40 publications in peer-reviewed journals and conferences.

Von der hinteren Coverseite

Starch-based Sustainable Food Packaging: Current Practices and Future Trends covers the world of starch-based materials, offering a comprehensive exploration of their potential as a revolutionary force in the packaging industry. Beginning with the fundamental Chapter 1, readers are introduced to the very essence of starch. Chapter 2 traces the roots of starch-based food packaging and explores current practices shaping the industry. Chapter 3 unfolds the advantages and disadvantages of starch-based food packaging, while Chapter 4 delves into strategies for enhancing shelf-life through methods. Chapter 5 presents the global landscape of sustainable packaging, regulatory matters take center stage in Chapter 6, offering a thorough examination of regulations and policies surrounding synthetic (petroleum) materials. Chapter 7 shifts focus to consumer awareness and industry uptake. Environmental consciousness deepens in Chapter 8 and Chapter 9 presents various processing techniques. Chapters 10 and 11 delve into innovations and emerging technologies, including blends, composites, and starch nanoparticles. Chapter 12 explores active and smart packaging applications with functional sensing capabilities. Edited by an internationally diverse group of experts and leaders who possess extensive experience in the area, this book is a comprehensive and up-to-date reference for professionals, researchers, scientists, policy makers and regulators, students, and anyone interested in understanding the latest developments and innovations in the field of food packaging.