Food preservation and packaging
- Submission status
- Closed
- Submission deadline
Approximately 1.3 billion tonnes of food, nearly a third of all food produced for human consumption, is estimated to be lost or wasted globally every year. Development of innovative and sustainable food preservation and packaging technologies is critical to combating food waste and ensuring future food security. With adequate and appropriate preservation and packaging, it is possible to maintain food quality during transport and storage, prevent contamination, and extend the shelf-life of food products. Reducing the environmental impact of the materials and methods used in these endeavours is also however a relevant and important consideration.
This Collection welcomes submissions reporting new developments in all aspects of food preservation and packaging, including but not limited to thermal (sterilisation, pasteurisation) and non-thermal (high pressure, cold plasma, ultrasound, pulse electric field, irradiation) processing, emulsification, preservatives, biodegradable/renewable packaging materials, moisture absorbers and oxygen/ethylene scavengers.
Editors
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Nidhi Bansal
University of Queensland, Australia
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Federico Gómez Galindo
Lund University, Sweden
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Keshavan Niranjan
University of Reading, UK
Collections articles undergo Scientific Reports' standard peer review process and are subject to all of the journal’s standard policies. This includes the journal’s policy on competing interests. The Guest Editors have no competing interests with the submissions which they handle through the peer review process. The peer review of any submissions for which the Guest Editors have competing interests is handled by another Editorial Board Member who has no competing interests.
This Collection has not been supported by sponsorship.
