Prof. PhD. Atıf Can Seydim

Dr. Atıf Can SEYDİM is a Professor of Food Engineering at Süleyman Demirel University, Isparta. His area of interests are Food Packaging Systems; modified atmosphere packaging, minimally processes foods, fresh-cut fruits and vegetables biodegradable films; the use of active compounds in biodegradable and polymer films, and Quality Changes in Food Products (Shelf-life of Foods); antimicrobial and antioxidant properties of functional food components, quality characteristics of packed foods.He has number of peer-reviewed articles and given presentations at number of conferences both national and international level. He is also Editorial Board Member of Food Packaging and Shelf Life, Journal published by Elsevier. In addition, he has served in many administrative positions in the academia, and local community. Dr. Seydim spent 18 years of teaching and conducting research in both the University and in the Food Industry. He is also instructor for Packaging Academy of Packaging Manufacturing Association of Turkey.

Summary

Presentation Title: Role of Packaging in Preventing Food Loss

Food waste and food loss, which can occur at every stage of the supply chain for different reasons, pose a threat to environmental, social and economic sustainability. Approximately one-third of food produced for human consumption is wasted globally. By 2050, it is estimated that the global population will grow an additional 33 percent to nearly 10 billion people, according to FAO estimates. Most of the loss or wasted food is closely related to inadequate technology, transport, packaging and storage conditions that can be encountered at every stage of the supply chain. While there is no single cure to solve the problem of food waste, there are some steps that industry and the retailers could take to improve immediately operational efficiency and sustainability and reduce food waste.

Packaging technologies play an important role in ensuring the freshness and extending the shelf life of food and are enabling retailers to better satisfy consumer demands and minimize food waste from farm to fork. Accurate shelf-life determination of foods and improved packaging that reduces food losses offer opportunities to reduce the environmental problems caused by food loss and waste. Although by focusing on packaging by itself, the issue of food waste cannot be solved, packaging plays a key role in this issue and the packaging industry requires consumer support in order to minimize food waste. It should be taken into consideration that a small amount of packaging protects a much larger quantity of value and resources that contains.