This book examines the material properties and sustainability of various polymers that can be used for food packaging, such as bioplastics and edible food packaging.

Publisher’s summary

Bio-based plastics and nanocomposites can be used in improved packaging for food. The morphologies and physical and chemical properties of food packaging must be carefully controlled. This book covers topics such as: food packaging types, natural polymers, material properties, regulations and legislation, edible and sustainable food packaging, and trends in end-of-life options. This book is ideal for industrial chemists and materials scientists. Covers both theory, applications and regulations.

 

Reference

Katiyar, V. (2020). Sustainable polymers for food packaging: An introduction. De Gruyter, Berlin.

Read more here. See also the Foodsource resource How important is storage and packaging?

TABLE
THEMES
Environmental policy Food and agriculture policy Food waste/surplus food Science and background
PUBLISHED
05 May 2020
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