Dr. Gargi Ghoshal has been teaching Food Technology since 2004 with specialization in Nutraceutical and Functional Food. Her field of specializations are Utilization of Agro-industrial Waste and its Value Addition and Active, smart food packaging. She has successfully completed different collaborative research projects from funding agencies like AICTE, New Delhi, ICAR, New Delhi, and DST, Chandigarh, etc. Yuthana Phimolsiripol currently serves as an Associate Professor and Dean of the Faculty of Agro-Industry at Chiang Mai University (CMU), Thailand. He is a leading academic in food technology and product development. His research interests include cereal and starch technologies, shelflife simulation, functional foods, innovative processing methods, glycemic index, and product development. Under his leadership, FIN CMU has developed strong capacity in extraction technologies, drying systems, packaging innovations, and pilot-scale facilities. As an academic scholar, Dr. Yuthana actively contributes to the scientific community by serving as editor or editorial board member for prestigious journals such as International Journal of Food Science and Technology, Journal of Food Processing and Preservation, Scientific Reports, Frontiers in Nutrition, and Quality Assurance and Safety of Crops & Foods. He also acts as a peer reviewer for over 500 manuscripts across numerous international journals. He holds several honors and awards for research excellence, including the title of “Outstanding Researcher” at his faculty in 2024, as well as recognition for contributions to innovation and science. His extensive publication record includes articles on ultrasound-assisted extraction, food bioprocessing, value-added products from agricultural by-products, and emerging food technologies. Given his strong academic credentials, leadership experience, research productivity, and technical capacity, Dr. Yuthana is exceptionally well placed to lead CMU’s participation in international cooperation projects. In addition, he has been listed (2024) in the “World Ranking of Top 2% Scientists,” published by Stanford University, USA. He has an H-index of 33 with ~3600 citations, as per SCOPUS.

• Section 1: Foundations and Commercialization Challenges1. Sustainable Development and Commercialization Challenges of Smart Food Packaging2. Advances and Challenges in Biosensor Technologies for Food Packaging3. Sensor-Integrated Food Processing Systems: Innovations and Market BarriersSection 2: Sensor Technologies and Indicators for Food Quality Monitoring4. Biosensors in Food Safety: Principles and Applications5. Gas Sensors in Intelligent Packaging: Carbon Dioxide and Oxygen Indicators6. Fluorescent Dye-Based Membrane Film Sensors for Freshness Monitoring7. RFID and Chipless Sensor Technologies for Food Quality Assessment8. Electrochemical Sensors for Detection of Biogenic Amines in Food Spoilage9. Wireless and Passive Sensor Systems for Real-Time Food Quality QuantificationSection 3: Food Product-Specific Smart Packaging Applications10. Smart Packaging Solutions for Seafood Safety and Spoilage Prevention11. Intelligent Packaging Technologies for Meat Industry Applications12. Active and Intelligent Packaging for Preservation of Fresh FoodsSection 4: Materials and Nanotechnology in Smart Packaging13. Biopolymer-Based Nanocomposites for Sustainable Intelligent Packaging14. Novel Water-Resistant and UV-Activated Indicators for Food PackagingSection 5: Supply Chain, Traceability, and Sustainability15. Traceability in Food Supply Chains: Enhancing Safety and Quality via Smart Packaging16. Intelligent Packaging as a Tool to Reduce Food Waste: Recent AdvancesSection 6: Regulatory, Ethical, and Future Perspectives17. Regulatory, Ethical, and Standardization Aspects of Smart Food Packaging18. Smart Packaging for Plant-Based and Novel Food Products: Emerging Trends

Dr. Gargi Ghoshal has been teaching Food Technology since 2004 with specialization in Nutraceutical and Functional Food. Her field of specializations are Utilization of Agro-industrial Waste and its Value Addition and Active, smart food packaging. She has successfully completed different collaborative research projects from funding agencies like AICTE, New Delhi, ICAR, New Delhi, and DST, Chandigarh, etc. Yuthana Phimolsiripol currently serves as an Associate Professor and Dean of the Faculty of Agro-Industry at Chiang Mai University (CMU), Thailand. He is a leading academic in food technology and product development. His research interests include cereal and starch technologies, shelflife simulation, functional foods, innovative processing methods, glycemic index, and product development. Under his leadership, FIN CMU has developed strong capacity in extraction technologies, drying systems, packaging innovations, and pilot-scale facilities. As an academic scholar, Dr. Yuthana actively contributes to the scientific community by serving as editor or editorial board member for prestigious journals such as International Journal of Food Science and Technology, Journal of Food Processing and Preservation, Scientific Reports, Frontiers in Nutrition, and Quality Assurance and Safety of Crops & Foods. He also acts as a peer reviewer for over 500 manuscripts across numerous international journals. He holds several honors and awards for research excellence, including the title of “Outstanding Researcher” at his faculty in 2024, as well as recognition for contributions to innovation and science. His extensive publication record includes articles on ultrasound-assisted extraction, food bioprocessing, value-added products from agricultural by-products, and emerging food technologies. Given his strong academic credentials, leadership experience, research productivity, and technical capacity, Dr. Yuthana is exceptionally well placed to lead CMU’s participation in international cooperation projects. In addition, he has been listed (2024) in the “World Ranking of Top 2% Scientists,” published by Stanford University, USA. He has an H-index of 33 with ~3600 citations, as per SCOPUS.

• Section 1: Foundations and Commercialization Challenges1. Sustainable Development and Commercialization Challenges of Smart Food Packaging2. Advances and Challenges in Biosensor Technologies for Food Packaging3. Sensor-Integrated Food Processing Systems: Innovations and Market BarriersSection 2: Sensor Technologies and Indicators for Food Quality Monitoring4. Biosensors in Food Safety: Principles and Applications5. Gas Sensors in Intelligent Packaging: Carbon Dioxide and Oxygen Indicators6. Fluorescent Dye-Based Membrane Film Sensors for Freshness Monitoring7. RFID and Chipless Sensor Technologies for Food Quality Assessment8. Electrochemical Sensors for Detection of Biogenic Amines in Food Spoilage9. Wireless and Passive Sensor Systems for Real-Time Food Quality QuantificationSection 3: Food Product-Specific Smart Packaging Applications10. Smart Packaging Solutions for Seafood Safety and Spoilage Prevention11. Intelligent Packaging Technologies for Meat Industry Applications12. Active and Intelligent Packaging for Preservation of Fresh FoodsSection 4: Materials and Nanotechnology in Smart Packaging13. Biopolymer-Based Nanocomposites for Sustainable Intelligent Packaging14. Novel Water-Resistant and UV-Activated Indicators for Food PackagingSection 5: Supply Chain, Traceability, and Sustainability15. Traceability in Food Supply Chains: Enhancing Safety and Quality via Smart Packaging16. Intelligent Packaging as a Tool to Reduce Food Waste: Recent AdvancesSection 6: Regulatory, Ethical, and Future Perspectives17. Regulatory, Ethical, and Standardization Aspects of Smart Food Packaging18. Smart Packaging for Plant-Based and Novel Food Products: Emerging Trends

Dr. Gargi Ghoshal has been teaching Food Technology since 2004 with specialization in Nutraceutical and Functional Food. Her field of specializations are Utilization of Agro-industrial Waste and its Value Addition and Active, smart food packaging. She has successfully completed different collaborative research projects from funding agencies like AICTE, New Delhi, ICAR, New Delhi, and DST, Chandigarh, etc. Yuthana Phimolsiripol currently serves as an Associate Professor and Dean of the Faculty of Agro-Industry at Chiang Mai University (CMU), Thailand. He is a leading academic in food technology and product development. His research interests include cereal and starch technologies, shelflife simulation, functional foods, innovative processing methods, glycemic index, and product development. Under his leadership, FIN CMU has developed strong capacity in extraction technologies, drying systems, packaging innovations, and pilot-scale facilities. As an academic scholar, Dr. Yuthana actively contributes to the scientific community by serving as editor or editorial board member for prestigious journals such as International Journal of Food Science and Technology, Journal of Food Processing and Preservation, Scientific Reports, Frontiers in Nutrition, and Quality Assurance and Safety of Crops & Foods. He also acts as a peer reviewer for over 500 manuscripts across numerous international journals. He holds several honors and awards for research excellence, including the title of “Outstanding Researcher” at his faculty in 2024, as well as recognition for contributions to innovation and science. His extensive publication record includes articles on ultrasound-assisted extraction, food bioprocessing, value-added products from agricultural by-products, and emerging food technologies. Given his strong academic credentials, leadership experience, research productivity, and technical capacity, Dr. Yuthana is exceptionally well placed to lead CMU’s participation in international cooperation projects. In addition, he has been listed (2024) in the “World Ranking of Top 2% Scientists,” published by Stanford University, USA. He has an H-index of 33 with ~3600 citations, as per SCOPUS.

• Section 1: Foundations and Commercialization Challenges1. Sustainable Development and Commercialization Challenges of Smart Food Packaging2. Advances and Challenges in Biosensor Technologies for Food Packaging3. Sensor-Integrated Food Processing Systems: Innovations and Market BarriersSection 2: Sensor Technologies and Indicators for Food Quality Monitoring4. Biosensors in Food Safety: Principles and Applications5. Gas Sensors in Intelligent Packaging: Carbon Dioxide and Oxygen Indicators6. Fluorescent Dye-Based Membrane Film Sensors for Freshness Monitoring7. RFID and Chipless Sensor Technologies for Food Quality Assessment8. Electrochemical Sensors for Detection of Biogenic Amines in Food Spoilage9. Wireless and Passive Sensor Systems for Real-Time Food Quality QuantificationSection 3: Food Product-Specific Smart Packaging Applications10. Smart Packaging Solutions for Seafood Safety and Spoilage Prevention11. Intelligent Packaging Technologies for Meat Industry Applications12. Active and Intelligent Packaging for Preservation of Fresh FoodsSection 4: Materials and Nanotechnology in Smart Packaging13. Biopolymer-Based Nanocomposites for Sustainable Intelligent Packaging14. Novel Water-Resistant and UV-Activated Indicators for Food PackagingSection 5: Supply Chain, Traceability, and Sustainability15. Traceability in Food Supply Chains: Enhancing Safety and Quality via Smart Packaging16. Intelligent Packaging as a Tool to Reduce Food Waste: Recent AdvancesSection 6: Regulatory, Ethical, and Future Perspectives17. Regulatory, Ethical, and Standardization Aspects of Smart Food Packaging18. Smart Packaging for Plant-Based and Novel Food Products: Emerging Trends