Dr. Betül Ertekin

After completing her undergraduate studies in Chemistry at Selçuk University, she had her second cycle and third cycle degrees in 2006 and 2012 respectively. She specialized in “nanoparticles” and “polymer chemistry”. In 2010, she was appointed as a Research Assistant in the Chemistry Department of Nevşehir Hacı Bektaş Veli University. Since 2014, she has been working at Aydin Adnan Menderes University, Department of Dairy Technology. As a faculty member she has been working on polymeric food packaging reseaches. She is also the Deputy Director of the Adnan Menderes University Nanotechnology Application and Research Center and a member of the Board of Directors.

Summary

Presentation Title: Innovations Provided by Nanotechnology in Food Packaging

Nanotechnology has become the science of our time with its rapidly advancing applications in many fields. However, it is the fact that this field, where significant studies in food processing technology have been carried out, has not made as big an explosion as in other disciplines. The main reason for this, as we can imagine, is that the consumer, who is increasingly turning to more natural and unprocessed products, is not ready to eating a food that they know contains something of a nanoscale. This has resulted in catching the rapidly advancing nanotechnology train with nano food packaging ”. And naturally, the most mobile field of food nanoscience has been packaging. This has resulted in improved physical properties, superior barrier properties, active packaging, intelligent packaging technologies and solutions for biodegradability of packaging waste. In this presentation, the innovations of food packaging nanotechnology which are advanced physical performance characteristics, active packaging applications, smart packaging applications and biodegradability properties will be explained in four main headings and the subject will be concretized through commercial examples applied in the packaging sector.

Presentation File: PDF