Special Session 10

Products of animal origin for human consumption such as meat and fish, are of high commercial value due to their nutritional qualities, given by low fat content, relatively high concentration of polyunsaturated fatty acids, high quality proteins, and essential amino acids, but suffer from short shelf-life. Conservation often has a negative effect on the organoleptic characteristics of foods and their nutritional quality. However, limiting losses and maintaining the nutritional qualities of food are crucial in an era of exponential human growth. Application of minimal treatments such as food packaging techniques based on the interaction of packaging with foods to prolong the shelf life, improving or maintaining the quality and safety are highly sought to. Moreover, the new packaging technologies can be implemented by the use of biomolecules from sustainable sources and natural bioactive substances that retard oxidation, spoilage and decay, prevent microbial diffusion, enrich aromas and contribute to maintaining the general organoleptic characteristics of the food product. Metrology being the science of measurements, has always supported the needs of the technological world, helping the spread of completely new technologies. The application of metrology to the food measures is the last frontier in this research area and can be a useful tool for the growth of the sector.

The objective of this Special section is to discuss the existing evidence regarding innovative food packaging techniques and bring new ideas to the sector of food conservation, based on the use of biologically active and safe phytocompounds.