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HYBRID EVENT
September 08-10, 2025 | Valencia, Spain

Intelligent Packaging in the Food Sector

Intelligent Packaging in the Food Sector

Intelligent packaging, also known as smart packaging, is an innovative technology that incorporates sensors, indicators, and other advanced functionalities into packaging materials to monitor, track, and communicate information about the condition, quality, and safety of food products. This technology enables real-time monitoring of various parameters, including temperature, humidity, freshness, gas composition, and microbial activity, throughout the food supply chain. Intelligent packaging systems use sensors and data logging devices to collect and transmit information wirelessly to external devices or cloud-based platforms, allowing stakeholders to monitor and analyze the status of food products remotely. By providing real-time insights into the environmental conditions and quality of food products, intelligent packaging helps prevent spoilage, reduce food waste, and enhance food safety. For example, temperature-sensitive indicators can alert consumers and retailers to temperature excursions that may compromise the safety and quality of perishable goods, allowing for timely intervention and mitigation measures. Gas sensors can detect the presence of spoilage gases, such as ethylene and ammonia, in packaged fruits and vegetables, enabling early detection of spoilage and extending shelf life. Time-temperature indicators (TTIs) use chemical reactions or microbial growth to indicate the cumulative effect of temperature exposure on the quality of perishable foods, providing a visual indication of freshness and remaining shelf life. Intelligent packaging also has applications in traceability and authentication, allowing consumers to verify the authenticity, origin, and freshness of food products through QR codes, RFID tags, or other digital identifiers embedded in packaging materials. Additionally, intelligent packaging can enhance consumer engagement and convenience by providing interactive features, such as recipe suggestions, nutritional information, and personalized recommendations, via smartphone apps or augmented reality (AR) technology.

Committee Members
Speaker at Food Science and Technology 2025 - Said Bouhallab

Said Bouhallab

INRAE, France
Speaker at Food Science and Technology 2025 - Rita Singh Raghguvanshi

Rita Singh Raghguvanshi

Govind Ballabh Pant University of Agriculture and Technology, India
Speaker at Food Science and Technology 2025 - Maria Jesus Villasenor Llerena

Maria Jesus Villasenor Llerena

University of Castilla-La Mancha, Spain
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