Edible Food Packaging ─ Materials and Processing Technologies

The edible packaging industry has grown considerably over the last few years and is expected to have an important impact on the food market. This book reviews edible packing technologies, recent developments in the field, and practical information on new applications. Topics covered include nanotechnology and edible packaging, processing technologies for the application and production of edible coatings/films, application of bioactive compounds using edible packaging, and the development of active and smart edible packaging. It also reviews regulatory aspects in both the U.S. and the U.K.

Miguel Angelo Parente Ribeiro Cerqueira graduated in chemical and biological engineering at the University of Minho (UM) where he received two scholar merit awards (2002 and 2003) and a scholarship merit award (2005) during graduation. He earned his PhD in December 2010, and he received an award for the best PhD thesis in 2011 from the School of Engineering of UM. Since April 2011, he is a postdoctoral researcher at UM. He was selected as one of the winners of the Young Scientist Award at the 17th IUFoST World Congress of Food Science and Technology, 2014 (Canada).

Ricardo Nuno Correia Pereira graduated in 2003 in food engineering from the Portuguese Catholic University in Porto, Portugal, and earned his PhD in chemical and biological engineering in 2011 at the University of Minho in Braga, Portugal. During his early career, he participated in several research projects, both nationally and internationally, in the food industry. He has worked as a consultant for a number of private and public sector clients (professional and educational) related to food technology. Before earning his PhD, he also obtained an MSc in biotechnology–bioprocess engineering in 2007 from the University of Minho in Braga, Portugal.

Oscar Leandro da Silva Ramos earned a BSc in microbiology (4-year program) from the Portuguese Catholic University, Porto, Portugal, and a PhD in technological and engineering sciences with a specialization in biochemical engineering from the New University of Lisbon, Lisboa, Portugal. He is now a postdoctoral researcher at the Centre for Biological Engineering (CEB) of Minho University, Braga, Portugal, and at the Department of Chemical Engineering, University of Porto, Portugal. He has authored or coauthored more than 20 papers in peer-reviewed journals in the field of food science and technology, plus six chapters in edited books.

Jose Antonio Couto Teixeira is a full professor and currently the head of the Centre for Biological Engineering (CEB) of Minho University. He is responsible for scientific research and advanced formation in the areas of biological and chemical engineering and carries out research in industrial and food biotechnology and bioengineering. His research activities have been focused on two main topics: fermentation technology (multiphase bioreactors, in particular) and food technology. He also is interested in food nanotechnology as well as in the production of bioactive compounds for food and medical applications.

Antonio Augusto Vicente graduated in food engineering in 1994 from the Portuguese Catholic University in Porto, Portugal, and earned his PhD in chemical and biological engineering in 1998 at the University of Minho. He has received his habilitation in chemical and biological engineering from the University of Minho in 2010. From an early stage of his career, he has kept close contact with the food industry and is involved in several research projects, both nationally and internationally, together with industrial partners either as a participant or as a project leader.