Food Packaging and Toxicology

The Food Packaging materials can reduce the fungal growth which causes intensification in the shelf-life of perishable food. Extending the shelf-life of food products also means reduction of food waste, and as a result, reducing the rate of global food loss. This will bring about both environmental and economic benefits. Mathematical models of deterioration allow prediction of the shelf-life of foods when the packaging and the circumstances of storage do not change. The packaging can protect the product from outside effects but the modification of consequences on the hygienic state and on the reactivity of the food matrix is limited by packaging techniques.

 

  • Food contamination caused by industry
  • Toxic chemicals related to Food Processing
  • Microbial toxins in foods

Related Conference of Food Packaging and Toxicology

Food Packaging and Toxicology Conference Speakers