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
April 17-18, 2025
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June 16-17, 2025
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August 25-26, 2025
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Food Packaging and Toxicology Conference Speakers
Recommended Sessions
- Active and Intelligent Packaging
- Baby Food Packaging
- Beverage Technology
- Food Analysis
- Food and Beverage Marketing
- Food and Beverage Packaging
- Food Biotechnology and Nanotechnology
- Food Chemistry and Biochemistry
- Food Entrepreneur Investment Meet
- Food Import and Export
- Food Laws and Regulations
- Food Machinery
- Food Microbiology
- Food Package Testing
- Food Packaging and Shelf Life
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- Food Packaging-Material Science & Technology
- Food Processing and Engineering
- Food Safety and Quality
- Food Security
- Food Supply Chain Management
- Food Technology
- Frozen Food Packaging
- Pharmaceutical Packaging
- Recent Advancement in Packaging
- Sustainable Packaging
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