Akademik Veri Yönetim Sistemi
4 th INTERNATIONAL EGE CONGRESS ON SCIENTIFIC RESEARCH January 23-25, 2026 / Izmir, Türkiye, İzmir, Türkiye, 23 - 25 Ocak 2026, (Yayınlanmadı)
LATEST TECHNOLOGİES IN FOOD PACKAGING
Dr. Ferid Aydın
Atatürk University
Faculty of Agriculture, Department of Food
Engineering
ORCID: 0000-0002-9931-6202
Areas of expertise: Food Industry,
Nutrition, Cereal Technology, Whey
Packaging is a
complementary component of food. It not only protects food from external
factors, but also enables transportation, storage, and the preservation of
shelf life. In food and food packaging, the concept of food safety is also
taken into consideration. In its simplest terms, food safety refers to a
concept aimed at preventing consumed food from causing harm to human health. In
this context, the packaging of products has gained great importance. According
to Article 19, Clause A of the Turkish Food Codex, packaging is mandatory for
all food products.
When examining the
estimated global food packaging consumption figures provided by the World
Packaging Organization, North America and Western European countries hold the
largest share. A noticeable growth trend is also observed in Middle Eastern
countries.
Historically, the
packaging industry began with natural materials such as leaves and tree bark,
and today it is used as an indicator of countries’ levels of development. While
pottery, woven materials, wood, glass, and various plastics were used primarily
for transportation and storage purposes, the introduction of multifunctional
packaging has marked a new era. With the advent of modified atmosphere
packaging, active packaging, intelligent packaging, and the integration of nanotechnology,
packaging techniques that prioritize consumer health have become increasingly
widespread. Freshness indicators and biosensors enhance the reliability of
products throughout their shelf life, while also increasing consumer
satisfaction. Freshness indicators sensitive to microbial metabolites and
pathogen indicators have become integral components of the concept of safe
food. Although edible coatings have disadvantages such as higher costs and
limited recognition, ongoing developments that show promise for food safety are
finding increasing application opportunities each day.
Key words: Food,
Food packaking, Nanotechnology, Indicators in packaking