Prof. Dr. Zehra Ayhan

She graduated with BSc degree from Food Science and Technology Deparment of Ankara University in 1991.  She completed her master and PhD. degrees in Food Science and Technology Department at The Ohio State University in US in 1996 and 2000, respectively. She started as an Assistant Prof. Dr. at Food Engineering Department of Mustafa Kemal University in Hatay, Turkey in 2000. She had her tenure position as an Associate Prof Dr at Food Engineering Department of Mustafa Kemal University in 2006. She was appointed as full Prof at Food Engineering Department of Sakarya University in 2015. She is currently a member of coordination board of chamber of food engineers, advisory board member of food safety association and department chair. Her special interest is mainly in food packaging and preservation, specifically in new packaging materials and technologies and food shelf life. 

Summary

Presentation Title: Potential of Active Packaging Technologies for Food Industry

Active packaging concept comprises packaging systems that interact with the food to “deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food”. Currently, extensive research is being undertaken on active packaging technologies especially on antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing ethylene, oxygen and moisture. Many of these technologies have not yet been implemented successfully in commercial food packaging systems. But, there is huge potential and also the challenges of active packaging technologies considering the complex structure of food products and product specificity of the packaging parameters. The benefits of the active packaging technologies for specific applications will be presented which can direct commercial adoption.

Presentation File: PDF