Food packaging plays a vital role in preserving food throughout the distribution chain. Without packaging, the processing of food can become compromised as it is contaminated by direct contact with physical, chemical, and biological contaminants. In recent years, the development of novel food packaging (modified atmosphere & active packaging) has not only increased the shelf life of foods, but also their safety and quality - therefore bringing convenience to consumers. Directly related, and interlinked, with food packaging is the concept of shelf life - the length of time that foods, beverages, pharmaceutical drugs, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption. Food Packaging and Shelf Life is an official journal of the Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany and the Islamic University of Science and Technology, Awantipora, India. It caters to the needs of scientists, material scientists, food chemists and microbiologists in the area of food packaging and shelf life. The journal will mainly publish original research papers, review articles and short communications.
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