Carbon Dots in Food Packaging and Preservation (Micro and Nano Technologies). Cet article n’est pas disponible.Carbon Dots in Food Packaging and Preservation (Micro and Nano Technologies)

Carbon Dots in Food Packaging and Preservation provides an introduction to carbon dots (CDs) and explores their practical application in food packaging, addressing common challenges such as the need for safer food storage, longer shelf life, and eco-friendly packaging solutions. The book begins with a comprehensive overview of the basic principles of CDs and their unique properties relevant to this industry, such as their ability to fight germs, prevent food spoilage, and shield against harmful UV rays, which are crucial for improving food quality and safety. It then discusses their various applications and practical uses in creating innovative packaging materials, smart packaging systems, and sensors that respond to changes in food quality and counterfeiting, showcasing the potential of CDs in addressing key issues in food packaging technology. This book provides practical insights into the use of CDs for active and intelligent packaging, serving as a valuable resource for scientists, industry professionals, and policymakers seeking sustainable and effective solutions in food packaging practices.

Prof. Rhim earned his Ph.D. in Food Engineering from North Carolina State University, USA, in 1988. He completed his M.Sc. in Food Engineering at the Korea Advanced Institute of Science and Technology (KAIST) in 1980 and his B.Sc. at Yonsei University, South Korea, in 1977. He has been a professor at the Department of Food and Nutrition, Kyung Hee University, South Korea, since 2017. Prior to this, he was a professor in the Department of Food Engineering at Mokpo National University, where he also served as department head.

Prof. Rhim held visiting scholar positions at the School of Packaging, Michigan State University, USA, and the Department of Biological Systems Engineering, University of Nebraska, USA. Additionally, he led the Food Packaging Lab at Miwon Co. Ltd. and worked as a research scientist in the Food Chemistry Lab at the Korea Institute of Science and Technology (KIST).

At Kyung Hee University, he established a cutting-edge Food Packaging Laboratory. His extensive expertise includes food packaging innovation and food engineering advancements.