Preliminary Bibliography


  1. Dobrucka, Renata and Ryszard Cierpiszewski. 2014. “Active and Intelligent Packaging Food – Research and Development – A Review.” Polish Journal of Food and Nutrition Sciences 64 (1): 7-15. doi:


  1. Singh, Preeti, Abas Wani Ali, and Sven Saengerlaub. 2011. “Active Packaging of Food Products: Recent Trends.” Nutrition and Food Science 41 (4): 249-doi:


  1. Marsh, Kenneth, and Betty Author Marsh is president of Kenneth S. Marsh & Associates, Ltd., Central, SC, U.S.A. Author Bugusu is Research Scientist, Dept. of Science and Technology Projects, Institute of Food Technologists, Washington, D.C., U.S.A. Direct inquiries to author Bugusu (E-mail: ) Bugusu. 2007. Food Packaging—Roles, Materials, and Environmental Issues. Journal of Food Science. 72, no. 3:



  1. Wilson, Bee. Consider the Fork: A History of How We Cook and Eat. New York: Basic Books, 2012. (accessed March 01, 2016)
  2. Aaron L. Brody and John B. Lord, Developing New Food Products for a Changing Marketplace. Florida: Boca Raton, 2007.
  3. Emo Chiellini, Environmentally Compatible Food Packaging. England: Cambridge, 2008.
  4. Mathlouthi, Food Packaging and Preservation: Theory and Practice. New York: New York, 1986


Google Scholarly Article

  1. Nitaigour Mahalik. “Trends in Food Packaging and Manufacturing Systems and Technology.”Trends in Food Science & Technology(2010):117–128. Accessed February 29, 2016.
  2. Sonneveld, K. 2000. “What Drives (food) Packaging Innovation?” Packaging Technology and Science (7): 29-35 Accessed February 29, 1026
  3. Hall, A. R. 1960. “”A History of Technology:” some Editorial Reflections.” Technology and Culture 1 (4): 311.

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