Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 2nd International Conference on Food and Beverage Packaging Rome, Italy.

Day 1 :

Keynote Forum

Hyun Jin Park

Korea University, Korea

Keynote: Food pacakging and methods to reduce food waste

Time : 10:05 - 10:35

Conference Series Food Packaging 2016 International Conference Keynote Speaker Hyun Jin Park photo

Hyun Jin Park, PhD is a Food Process Engineer who is responsible for teaching and developing courses in food engineering and food packaging. His research responsibilities are in broad area of food engineering with particular attention on biopolymer and/or degradable films, coatings and capsules production and application. His major researches include preparation of micro and nano capsules for functional food ingredient delivery systems and mathematical modeling for prediction of gases or solutes diffusion through the films or capsules in systems. He is the author of 176 SCI refereed journal articles with his role as first and/or corresponding author for 132 papers as well as 30 SCIE and others. In addition, his top ten journal articles have been cited over 1677 times by January 2015.rn


In recent years, nanotechnology is widely used in food packaging area such as nanobarcodes for tracking and sensing, nanoscale pigments for inks, nanomaterials for color without use of dyes or conventional pigments, and nanomaterials electronic displays with quality paper. We diversely applied nano-clay to biodegradable poly(lactic acid) (PLA) films, which are used instead of plastic films to reduce the growing serious environment problem, for the purpose of improvement in mechanical or barrier properties of the films. The poor moisture barrier property of a PLA film was improved by chitosan or/and clay coating. Tensile strength and elongation at break of a PLA film were improved by coating with Cloisite 30B-containing ink. Oxygen permeability of a PLA film decreased significantly upon addition of clay levels up to 1%, and water vapor permeability also decreased depending on the increase of clay (0%-20%). We also used halloysite nanotubes (HNTs) in an active packaging system. Thyme essential oil (TO) as an antioxidant agent was encapsulated into HNTs, and the TO/HNT capsules were coated with the Eudragit®EPO polymer to avoid burst release as well as to prolong the release time in the packaging system. Encapsulation efficiency and payload of the capsules prepared using 26.7% (w/v) TO solution were 14.94% and 14.58%, respectively. The encapsulation eventually enables TO to release in a sustained manner for 96 h. In our studies, nanomaterials were successfully applied to food packaging system for which the results proved the high potential of nanotechnology.

Keynote Forum

Marco Arlorio

Università del Piemonte Orientale, Italy

Keynote: Food design, novel ingredients and new packaging strategies: The next challenge for the food chemist

Time : 10:35-11:05

Conference Series Food Packaging 2016 International Conference Keynote Speaker Marco Arlorio photo

Marco Arlorio is currently working as Associate Professor of Food Chemistry at the Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale (Novara, Italy). He is the President of the Drug and Food Biotechnology Center (Novara, IT); Member of the SAFE Consortium Executive Board (Bruxelles, B); Chair of the Food Chemistry Inter-Divisional Group of Italian Chemical Society (SCI, Rome) and Chair of the Food Chemistry Division, EuCheMS (Bruxelles, B). His main research interest is focused on food quality and food safety assessment, particularly regarding the development of new analytical methods and new strategic approaches. Food authenticity and analytical traceability, detection and tracking of food allergens in foods, bioactive compounds in food and food ingredients, ingredient design, stability of food ingredients and shelf life, thermal impact and neo-formed compounds in foods are the major fields of interest for him.


The Food Design is a relatively new concept in food science. Food Design is more than a simple re-formulation of food and food ingredients, involving also new forms in term of ingredients, novel food materials, new rheology and new textural characteristics, new nutritional perspectives and new bioactive/functional properties of foods. This new approach leads to novel food products, leading to new characteristics, new shelf life and, probably, to new problems to be solved. "Food" and "Pharma" products are today dramatically similar under many points of views: the so-called “functional foods” are just an example in this direction. The Food Supplements (also comprising the “botanicals”) is another key field of interest of great economical strategy, considering the trend of the market worldwide. All these facts highlight the requirement of new compatible solutions for the packaging of these new “food for the future”. The potential use of material from wastes and by products from agro-food chains for the production of new functional material dedicated to food packaging (as required today by the “bio-based industry” and by the “circular economy”), beside the use of edible coating/edible films of new generation can be able to trigger new research in this direction. Moreover, the necessity of safe foods (and safe packaging material) requires new sensitive analytical tools for the detection of contaminants (as in the case of Bisphenol A and some critical food colorants, capable to trigger adverse reaction or food allergy). The detection of “cocktails of contaminants”, often present at very low level, but intriguing about their capacity to trigger adverse reactions combining their bioactivities, is another key challenge for the chemical analysts and for the toxicologists. This oral communication will cover all these themes with some examples from recent researches, trying to show the high level of interplays among material, research, packaging and new ingredients and novel foods originated by Food Design.

Break: Networking & Refreshment [email protected]:05-11:20