Dr. Jassi "Sukky" is an experienced academic and research professional at Leeds Beckett University. She is a research and consultancy professional by background with over 20 years of experience delivering qualitative and quantitative applied projects which has driven decision making, problem solving and the improvement of products and services. Sukky has worked closely with the food industry on various retail, packaging and innovation projects whilst Head of the Retail Institute and Head of Research and Policy at the Sector Skills Council for Food & Drink.Sukky's research is focused on innovation adoption and resistance to support the implementation of new technology. More specifically, her doctoral research investigated consumer perspectives to intelligent packaging on food products. This research was driven by a need to better understand the relationship between product packaging and the consumer, because intelligent packaging has the potential to transform the consumer experience, reduce food waste, support industry innovation, improve food safety and encourage market competitiveness.As Course Director for the BA (Hons) International Business programme, Sukky is responsible for developing the course and curriculum, managing performance and ensuring the best experience and outcomes possible for our students. She has taught across a range of undergraduate, postgraduate and degree apprenticeship programmes with expertise in retail, innovation, research methods and consultancy. Prof. Joe P. Kerry is a senior college lecturer and head of the food packaging and material sciences group in the School of Food and Nutritional Sciences at University College Cork (UCC). He received his Doctorate in Microbiology at University College Galway in 1995. He then moved to the Department of Food Technology in UCC where he held several postdoctoral positions before being appointed as a College lecturer in 1999. Professor Kerry is a qualified member of the Institute of Packaging and a research member of AMBER. He is, and has been, very involved in national and international research projects both at fundamental and applied levels. Primary research interests address various aspects of general food processing and formulation, food packaging, shelf-life stability, food composition and numerous aspects of food quality, particularly in relation to muscle foods (meat, poultry and seafood) or plant-based analog products representing same. He also has very strong links with industry and his research team assists companies in relation to many aspects of new food product development. He has over 450 publications in peer-reviewed international journals, over 400 presentations at major international conferences, along with several other significant publications by way of edited books, book chapters and national reports. His expertise includes use and manipulation of packaging materials and systems for use with foods, use of extrusion technology for the manufacture of food products/packaging materials, applications and new technology developments within the area of food packaging throughout the distribution chain, especially in the field of smart packaging (active and intelligent systems) and the material sciences of packaging. Prof. Kerry is an editor for Food Packaging and Shelf-life, Packaging Technology and Science and an associate editor for Meat Science. He has served on boards and committees, both within and externally to UCC. Prof Kerry serves as the academic director for the Blás na hEireann - National Food Awards. He has served on the organizing and scientific committees for numerous scientific conferences.

• Section 1: History and Introduction to Food Packaging1. Development of Food Packaging2. Existing Regulatory Frameworks in the Food Packaging Industry and Current Challenges3. Industry 4.0: Technological advancements in Food PackagingSection 2: Packaging – Environmental Challenges and Sustainability4. Current Environmental Issues5. Adapting to a Circular Economy Model6. Infrastructural and Waste ChallengesSection 3: Conventional Packaging in the Food Supply Chain – Current Status, Future Challenges, Consumer Acceptance and Overall Perspectives7. Manufacturers and Processors8. Distributors, Warehousing and Storage9. Retailers10. Consumer Packaging Needs11. Waste ProcessingSection 4: Industrial Challenges in the Food Packaging Supply Chain: Current and Future12. Industrial packaging employed in the supply chain – current practice and future challenges13. Materials in Industrial Packaging - From History Making to History BreakingSection 5: Required Role of Smart Packaging Solutions14. Smart Packaging and Supply Chain Needs15. Consumer Needs and Expectations from Active and Intelligent PackagingSection 6: New and Novel Packaging Forms – Forms and Usage Considerations16. Materials and New Formats17. How Novel Materials and Packaging are Shaping the Industry and Consumer ViewsSection 7: Legislative Requirements Against Business Viability and Policy Framework18. Global Policy Framework19. Impacts of Legislative Framework on New Developments