Aaron L. Brody

Once upon a time in the never-never land of protecting food products during their distribution cycle from farm or sea to table, came a storm of new food packaging called nanocomposites, liquid crystal oxygen barriers, radio frequency identifications, plasma discharge sterilization, active antimicrobial packaging, and multiple-layer structures. Reckoned as history by some who designate such sciences, they entered with great fanfare and streaked through our consciousnesses—the promise of the…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

In This Article

  1. Food Processing & Packaging