Dr. Swarna Jaiswal is a lecturer in applied microbiology and food packaging technology at Technological University Dublin (TU Dublin), City Campus, Ireland. She earned her PhD in 2012 from TU Dublin and an executive MBA in 2015, equipping her with a strong blend of scientific expertise and strategic leadership. Following her PhD, she worked as a research scientist at the Centre for Research in Engineering Surface Technology (CREST), TU Dublin, for five years, where she played a pivotal role in advancing applied research for industrial applications. She is the Director of the Centre for Sustainable Packaging & Bioproducts (CSPB) at TU Dublin, leading innovative research in biodegradable packaging solutions, antimicrobial coatings, and nanocomposite biomaterials. Dr. Swarna’s research is deeply rooted in industry collaboration, working closely with SMEs and multinational corporations across Ireland and the UK to develop cutting-edge sustainable packaging technologies. Her expertise extends to applied microbiological coatings and active packaging films, driving impactful advancements in food safety, shelf-life extension, and eco-friendly material alternatives. She has authored over 100 publications, including peer-reviewed journal articles and book chapters, with an h-index of 34 and over 5,500 citations. She serves on the editorial board of leading international journals, including Coatings (MDPI), and has presented her work at numerous prestigious national and international conferences. With a strong record of academic excellence, industry engagement, and leadership in sustainable materials research, Dr. Swarna is driving impactful innovations at the intersection of science and sustainability, shaping the future of environmentally responsible packaging solutions.Dr. Nur Alim Bahmid is a senior researcher at the National Research and Innovation Agency (BRIN), Republic of Indonesia. He currently serves as the Chair of the Research Group for Smart and Sustainable Food Packaging within the Research Center for Food Technology and Processing, where he leads innovative research on smart and sustainable packaging for various food products. He was recognized as the best researcher at the research centre for two consecutive years (2023–2024). Also, he received the award for best researcher at the Research Organization for Agriculture and Food at BRIN. Dr Bahmid earned his PhD in the Food Quality and Design Research Group at Wageningen University & Research, where he focused on food packaging, specifically designing antimicrobial food packaging using allyl isothiocyanate derived from mustard seeds. In the past two years, he has led over five research projects focusing on the development of bio-based materials, such as cellulose- and chitosan-based materials, for active food packaging and coating applications. His work explores the controlled release of bioactive compounds, such as essential oils from spices, to extend the shelf life of various food products. Dr. Bahmid contributes to food waste reduction and sustainability with expertise in food chemistry and packaging technology. He has published over 40 scientific works, with nearly 1,000 citations and an h-index exceeding 20. Notably, he received an award from Indonesia’s Minister of Research and Technology in 2020 and holds nine registered and granted Indonesian patents in active packaging and coatings.Dr. Amit K. Jaiswal is an esteemed academic and researcher currently serving as a Lecturer at the School of Food Science and Environmental Health, Technological University Dublin (TU Dublin)—City Campus, Ireland. Recognised globally for his scholarly contributions, Dr Jaiswal has been recognised among the top 1% of the world’s most cited academics in 2023 and 2024 by Clarivate Analytics, a distinction given to researchers who have demonstrated exceptional influence in their fields over the past decade. In addition, Stanford University has listed him among the top 2% of scientists worldwide for four consecutive years (2021–24). Dr Jaiswal’s research focuses on converting lignocellulosic biomass and algae (micro- and macroalgae) into biofuels, biomaterials, and biochemicals through innovative process development, techno-economic analysis, and life cycle assessment. He brings extensive expertise in bio-based materials, such as lignin and microcellulose/nanocellulose, and their applications in sustainable food packaging, water purification, and adhesives. His proficiency in green extraction techniques, including deep eutectic solvents (DES) and ultrasound-assisted processes, enables the valorisation of agri-food biomass into high-value products. With more than 125 peer-reviewed publications, 50 book chapters, and five edited books, Dr. Jaiswal’s contributions to scientific literature have significantly impacted food science and biotechnology. His work has received over 10,000 citations, with an h-index exceeding 50. He also serves on the editorial boards of key international journals, including Food Quality and Safety (Oxford University Press), Foods, Biomass (MDPI) and JSFA Reports (Wiley).

• Section 1: Foundations of Food Packaging1. Introduction to Food Packaging: Historical Overview, Sustainability, and Current Trends2. Food Packaging Materials: Types, Properties, and Applications3. Food Packaging Design: A systems approach to sustainability, functionality, and aesthetics4. Food Safety and Packaging: Contamination Prevention, Preservation, and Shelf Life Extension5. Food Packaging Safety: Preventing Migration of packaging components to food products and their impacts6. Food Packaging Testing, Safety and Quality Control: Standards, Protocols, and Best PracticesSection 2: Sustainable Food Packaging7. Sustainable Packaging Materials: Recent Advances in Bioplastics, Bio-based Materials, and Renewable Resources8. Edible and Biodegradable Food Packaging: Recent Developments and Challenges in Materials and Applications9. Design for Recycling and Circular Economy in Packaging: Cradle-to-Cradle Principles and Practices10. Food Packaging Waste Management: Recycling, Biodegradation, and Zero-waste Solutions11. Sustainable Packaging in the Supply Chain: Packaging Optimization, Logistics, and Carbon Footprint Reduction12. Sustainable Food Packaging: Environmental Impact, Life Cycle Analysis, and Innovative SolutionsSection 3: Legal and Regulatory Aspects of Food Packaging13. Regulatory and Legal Considerations in Food Packaging14. Food Packaging and Health: Consumer Perception, Marketing Claims, Social Consequences, and Safety Considerations15. Consumer Behaviour and Willingness to Pay for Sustainable Food Packaging16. Food packaging and labelling: Tensions and opportunities influencing consumer decisions

Dr. Swarna Jaiswal is a lecturer in applied microbiology and food packaging technology at Technological University Dublin (TU Dublin), City Campus, Ireland. She earned her PhD in 2012 from TU Dublin and an executive MBA in 2015, equipping her with a strong blend of scientific expertise and strategic leadership. Following her PhD, she worked as a research scientist at the Centre for Research in Engineering Surface Technology (CREST), TU Dublin, for five years, where she played a pivotal role in advancing applied research for industrial applications. She is the Director of the Centre for Sustainable Packaging & Bioproducts (CSPB) at TU Dublin, leading innovative research in biodegradable packaging solutions, antimicrobial coatings, and nanocomposite biomaterials. Dr. Swarna’s research is deeply rooted in industry collaboration, working closely with SMEs and multinational corporations across Ireland and the UK to develop cutting-edge sustainable packaging technologies. Her expertise extends to applied microbiological coatings and active packaging films, driving impactful advancements in food safety, shelf-life extension, and eco-friendly material alternatives. She has authored over 100 publications, including peer-reviewed journal articles and book chapters, with an h-index of 34 and over 5,500 citations. She serves on the editorial board of leading international journals, including Coatings (MDPI), and has presented her work at numerous prestigious national and international conferences. With a strong record of academic excellence, industry engagement, and leadership in sustainable materials research, Dr. Swarna is driving impactful innovations at the intersection of science and sustainability, shaping the future of environmentally responsible packaging solutions.Dr. Nur Alim Bahmid is a senior researcher at the National Research and Innovation Agency (BRIN), Republic of Indonesia. He currently serves as the Chair of the Research Group for Smart and Sustainable Food Packaging within the Research Center for Food Technology and Processing, where he leads innovative research on smart and sustainable packaging for various food products. He was recognized as the best researcher at the research centre for two consecutive years (2023–2024). Also, he received the award for best researcher at the Research Organization for Agriculture and Food at BRIN. Dr Bahmid earned his PhD in the Food Quality and Design Research Group at Wageningen University & Research, where he focused on food packaging, specifically designing antimicrobial food packaging using allyl isothiocyanate derived from mustard seeds. In the past two years, he has led over five research projects focusing on the development of bio-based materials, such as cellulose- and chitosan-based materials, for active food packaging and coating applications. His work explores the controlled release of bioactive compounds, such as essential oils from spices, to extend the shelf life of various food products. Dr. Bahmid contributes to food waste reduction and sustainability with expertise in food chemistry and packaging technology. He has published over 40 scientific works, with nearly 1,000 citations and an h-index exceeding 20. Notably, he received an award from Indonesia’s Minister of Research and Technology in 2020 and holds nine registered and granted Indonesian patents in active packaging and coatings.Dr. Amit K. Jaiswal is an esteemed academic and researcher currently serving as a Lecturer at the School of Food Science and Environmental Health, Technological University Dublin (TU Dublin)—City Campus, Ireland. Recognised globally for his scholarly contributions, Dr Jaiswal has been recognised among the top 1% of the world’s most cited academics in 2023 and 2024 by Clarivate Analytics, a distinction given to researchers who have demonstrated exceptional influence in their fields over the past decade. In addition, Stanford University has listed him among the top 2% of scientists worldwide for four consecutive years (2021–24). Dr Jaiswal’s research focuses on converting lignocellulosic biomass and algae (micro- and macroalgae) into biofuels, biomaterials, and biochemicals through innovative process development, techno-economic analysis, and life cycle assessment. He brings extensive expertise in bio-based materials, such as lignin and microcellulose/nanocellulose, and their applications in sustainable food packaging, water purification, and adhesives. His proficiency in green extraction techniques, including deep eutectic solvents (DES) and ultrasound-assisted processes, enables the valorisation of agri-food biomass into high-value products. With more than 125 peer-reviewed publications, 50 book chapters, and five edited books, Dr. Jaiswal’s contributions to scientific literature have significantly impacted food science and biotechnology. His work has received over 10,000 citations, with an h-index exceeding 50. He also serves on the editorial boards of key international journals, including Food Quality and Safety (Oxford University Press), Foods, Biomass (MDPI) and JSFA Reports (Wiley).

• Section 1: Foundations of Food Packaging1. Introduction to Food Packaging: Historical Overview, Sustainability, and Current Trends2. Food Packaging Materials: Types, Properties, and Applications3. Food Packaging Design: A systems approach to sustainability, functionality, and aesthetics4. Food Safety and Packaging: Contamination Prevention, Preservation, and Shelf Life Extension5. Food Packaging Safety: Preventing Migration of packaging components to food products and their impacts6. Food Packaging Testing, Safety and Quality Control: Standards, Protocols, and Best PracticesSection 2: Sustainable Food Packaging7. Sustainable Packaging Materials: Recent Advances in Bioplastics, Bio-based Materials, and Renewable Resources8. Edible and Biodegradable Food Packaging: Recent Developments and Challenges in Materials and Applications9. Design for Recycling and Circular Economy in Packaging: Cradle-to-Cradle Principles and Practices10. Food Packaging Waste Management: Recycling, Biodegradation, and Zero-waste Solutions11. Sustainable Packaging in the Supply Chain: Packaging Optimization, Logistics, and Carbon Footprint Reduction12. Sustainable Food Packaging: Environmental Impact, Life Cycle Analysis, and Innovative SolutionsSection 3: Legal and Regulatory Aspects of Food Packaging13. Regulatory and Legal Considerations in Food Packaging14. Food Packaging and Health: Consumer Perception, Marketing Claims, Social Consequences, and Safety Considerations15. Consumer Behaviour and Willingness to Pay for Sustainable Food Packaging16. Food packaging and labelling: Tensions and opportunities influencing consumer decisions

Dr. Swarna Jaiswal is a lecturer in applied microbiology and food packaging technology at Technological University Dublin (TU Dublin), City Campus, Ireland. She earned her PhD in 2012 from TU Dublin and an executive MBA in 2015, equipping her with a strong blend of scientific expertise and strategic leadership. Following her PhD, she worked as a research scientist at the Centre for Research in Engineering Surface Technology (CREST), TU Dublin, for five years, where she played a pivotal role in advancing applied research for industrial applications. She is the Director of the Centre for Sustainable Packaging & Bioproducts (CSPB) at TU Dublin, leading innovative research in biodegradable packaging solutions, antimicrobial coatings, and nanocomposite biomaterials. Dr. Swarna’s research is deeply rooted in industry collaboration, working closely with SMEs and multinational corporations across Ireland and the UK to develop cutting-edge sustainable packaging technologies. Her expertise extends to applied microbiological coatings and active packaging films, driving impactful advancements in food safety, shelf-life extension, and eco-friendly material alternatives. She has authored over 100 publications, including peer-reviewed journal articles and book chapters, with an h-index of 34 and over 5,500 citations. She serves on the editorial board of leading international journals, including Coatings (MDPI), and has presented her work at numerous prestigious national and international conferences. With a strong record of academic excellence, industry engagement, and leadership in sustainable materials research, Dr. Swarna is driving impactful innovations at the intersection of science and sustainability, shaping the future of environmentally responsible packaging solutions.Dr. Nur Alim Bahmid is a senior researcher at the National Research and Innovation Agency (BRIN), Republic of Indonesia. He currently serves as the Chair of the Research Group for Smart and Sustainable Food Packaging within the Research Center for Food Technology and Processing, where he leads innovative research on smart and sustainable packaging for various food products. He was recognized as the best researcher at the research centre for two consecutive years (2023–2024). Also, he received the award for best researcher at the Research Organization for Agriculture and Food at BRIN. Dr Bahmid earned his PhD in the Food Quality and Design Research Group at Wageningen University & Research, where he focused on food packaging, specifically designing antimicrobial food packaging using allyl isothiocyanate derived from mustard seeds. In the past two years, he has led over five research projects focusing on the development of bio-based materials, such as cellulose- and chitosan-based materials, for active food packaging and coating applications. His work explores the controlled release of bioactive compounds, such as essential oils from spices, to extend the shelf life of various food products. Dr. Bahmid contributes to food waste reduction and sustainability with expertise in food chemistry and packaging technology. He has published over 40 scientific works, with nearly 1,000 citations and an h-index exceeding 20. Notably, he received an award from Indonesia’s Minister of Research and Technology in 2020 and holds nine registered and granted Indonesian patents in active packaging and coatings.Dr. Amit K. Jaiswal is an esteemed academic and researcher currently serving as a Lecturer at the School of Food Science and Environmental Health, Technological University Dublin (TU Dublin)—City Campus, Ireland. Recognised globally for his scholarly contributions, Dr Jaiswal has been recognised among the top 1% of the world’s most cited academics in 2023 and 2024 by Clarivate Analytics, a distinction given to researchers who have demonstrated exceptional influence in their fields over the past decade. In addition, Stanford University has listed him among the top 2% of scientists worldwide for four consecutive years (2021–24). Dr Jaiswal’s research focuses on converting lignocellulosic biomass and algae (micro- and macroalgae) into biofuels, biomaterials, and biochemicals through innovative process development, techno-economic analysis, and life cycle assessment. He brings extensive expertise in bio-based materials, such as lignin and microcellulose/nanocellulose, and their applications in sustainable food packaging, water purification, and adhesives. His proficiency in green extraction techniques, including deep eutectic solvents (DES) and ultrasound-assisted processes, enables the valorisation of agri-food biomass into high-value products. With more than 125 peer-reviewed publications, 50 book chapters, and five edited books, Dr. Jaiswal’s contributions to scientific literature have significantly impacted food science and biotechnology. His work has received over 10,000 citations, with an h-index exceeding 50. He also serves on the editorial boards of key international journals, including Food Quality and Safety (Oxford University Press), Foods, Biomass (MDPI) and JSFA Reports (Wiley).

• Section 1: Foundations of Food Packaging1. Introduction to Food Packaging: Historical Overview, Sustainability, and Current Trends2. Food Packaging Materials: Types, Properties, and Applications3. Food Packaging Design: A systems approach to sustainability, functionality, and aesthetics4. Food Safety and Packaging: Contamination Prevention, Preservation, and Shelf Life Extension5. Food Packaging Safety: Preventing Migration of packaging components to food products and their impacts6. Food Packaging Testing, Safety and Quality Control: Standards, Protocols, and Best PracticesSection 2: Sustainable Food Packaging7. Sustainable Packaging Materials: Recent Advances in Bioplastics, Bio-based Materials, and Renewable Resources8. Edible and Biodegradable Food Packaging: Recent Developments and Challenges in Materials and Applications9. Design for Recycling and Circular Economy in Packaging: Cradle-to-Cradle Principles and Practices10. Food Packaging Waste Management: Recycling, Biodegradation, and Zero-waste Solutions11. Sustainable Packaging in the Supply Chain: Packaging Optimization, Logistics, and Carbon Footprint Reduction12. Sustainable Food Packaging: Environmental Impact, Life Cycle Analysis, and Innovative SolutionsSection 3: Legal and Regulatory Aspects of Food Packaging13. Regulatory and Legal Considerations in Food Packaging14. Food Packaging and Health: Consumer Perception, Marketing Claims, Social Consequences, and Safety Considerations15. Consumer Behaviour and Willingness to Pay for Sustainable Food Packaging16. Food packaging and labelling: Tensions and opportunities influencing consumer decisions