Prof. Dr. Atıf Can Seydim

Prof. Dr. Atıf Can Seydim is a Professor of Food Engineering at Süleyman Demirel University, Isparta. He earned his bachelor’s degree from Ankara University in 1990 and his first M.Sc. degree in 1993. He obtained his second master's degree in 1996, and in 2001, he completed a Ph.D. in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, Clemson, USA.

His areas of interest are Food Packaging Systems, the use of nanomaterials in biodegradable and polymer films, modified atmosphere packaged food products; packaging systems in retort pouches, and Quality Changes in Foods Products (Shelf-life of Foods); antimicrobial and antioxidant properties of functional food components, quality characteristics of packed foods. Dr. Seydim spent 22 years teaching and researching at the University and the Food Industry.

Summary

Presentation Title:  Effects of Packaging Design on Shelf Life And Food Loss

Package design profoundly influences shelf life and food waste in the food industry. It not only preserves food but also mitigates waste. Material and design choices affect moisture, oxygen, light, and microorganisms resistance. Packaging systems like aseptic, modified atmosphere and vacuum packaging also impact shelf life and food loss. Optimal package sizing, portion control, and resealability are essential to prevent food waste resulting from improper storage. Adequate packaging extends shelf life, shielding food from external factors and offering clear consumer guidance. Furthermore, packaging promoting responsible consumption and reducing environmental impact is crucial in addressing today's food waste challenges.