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PACK 2017 : 2nd Innovations in Food Packaging, Shelf Life and Food Safety Conference

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Link: http://www.foodpackconference.com
 
When Oct 3, 2017 - Oct 6, 2017
Where Stadthalle Erding, Munich, Germany
Submission Deadline Apr 24, 2017
Categories    food science   food packaging   food shelf life   food safety
 

Call For Papers

In recent years, the development of novel food packaging methods and techniques has not only increased the shelf life of foods, but also improved their safety and quality.

Following the success of the first conference in 2015, Innovations in Food Packaging, Shelf Life and Food Safety will provide a platform for delegates from industry and academia to discuss and develop new concepts and technologies required to advance the development of new packaging materials, explore technologies for food applications, and examine the influence of packaging materials on shelf life and food safety.

The conference will also focus on food package sustainability, including bio-based packaging materials such as edible films which are the focus of new research.

Topics:

Abstract Submission Deadline: 24th April 2017

Oral and paper abstracts are now invited on the following topics. They should be submitted using the online abstract submission system.

Food Packaging

Nano-packaging
New packaging materials and material development
Modified atmosphere, active and intelligent packaging
Aseptic packaging
Bio based and edible packaging, bioplastics
Food package testing
Food package Interactions: migration measurement methods, models and food safety risk assessment
Sustainable food contact materials
Recycling and Life Cycle Assessment
Shelf Life

Shelf Life methods, modelling, accelerated shelf life assessment
Sensory analysis: physiological and instrumental analysis
Off odours in food and packaging
Chemical, physical and microbial determinants for shelf life
Food quality assessment
Food safety assessment in a supply chain
Shelf life of foods with non-thermal and novel processing
Food Safety

Biological hazard risk assessment (Bacteria, fungi, viruses, allergens, parasites etc.)
Emerging pathogenic microorganisms, risk and prevention
Mathematical modelling of risk assessment
Food spoilage : biodiversity, characterization, risk assessment and inactivation
Physical and chemical hazards: measurement and assessment
Hygienic design and cleaning methods
Food laws and regulations

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