Food Packaging and Shelf Life (FPSL)

Food packaging plays a critical role in protecting and preserving food throughout the supply chain. Without appropriate packaging, both fresh and processed foods are vulnerable to deterioration caused by physical, chemical, and biological contaminants. Recent advances in novel packaging technologies—such as modified-atmosphere packaging and active packaging—have significantly improved the shelf life, safety, and quality of food products, thereby enhancing consumer convenience. Packaging is closely intertwined with the concept of shelf life, which refers to the period during which a perishable packaged product remains safe to consume while maintaining acceptable sensory attributes such as taste, aroma, texture, and appearance. This relationship extends across fresh foods, processed foods, and nutraceuticals.

Food Packaging and Shelf Life (FPSL) is :-

• International, Peer-Reviewed, Open Access, Refereed, Microbiology (medical), Polymers and Plastics, Safety, Risk, Reliability and Quality, Biomaterials, Food Science, Food Packaging, Food Preservation, Materials Science, Food Safety, Shelf Life Studies , Online , Bi-Monthly Journal

• UGC Approved, ISSN Approved: P-ISSN E-ISSN: 2214-2894, Established: 2012, Impact Factor: 10.6
• Does Not Provide Crossref DOI

• Not indexed in Scopus, WoS, DOAJ, PubMed, UGC CARE