This project aims to develop organic food packing products through systematic scientific approach using naturally available resources as raw materials. Multiple types of products intended to cater the needs of different food types (liquid, semi-solid and solid) as well as states (hot and cold) would be manufactured. The proposed final products would be of international food grade quality, be recyclable, would demonstrate high-shelf lives and have multi-domain applications.
About the project“Let food be thy medicine and medicine be thy food.” -Hippocrates
Food is the fuel that drives the engine of life and with the advent of modern science people have started making smart and healthy food choices. Most of us pay close attention to what we buy and eat, we check how the food is being prepared, we even check what are its nutrient contents. However, what we overlook is the quality of the packaging material that is being used and its impact on our health and the environment. A majority of the packing industry uses synthetic polymers in their packages, which has been proven to be hazardous for both human health as well as the environment. Even Tetrapacks are not completely recyclable and safe. Materials like paper and cardboard have their own limitations as they cannot be used in multiple applications. So, the need of the hour is a packaging material that is safe for human use as well as the environmental and at the same time being suitable for multi-field application. Only one class of material is capable of solving the above quandary and that is Organic.
This project seeks to identify healthy, environmentally friendly organic materials for food packing. Some of the potential organic base material for packing food in the solid form includes banana leaves, lotus leaves, and corn husks. These base materials will be combined with suitable organic reinforcements including coconut leaf mid rib, bamboo, palm leaves, dry grass in knitted form. To improve bonding between these knitted form of reinforcement with base organic material, organic bonding materials will be used which includes glutinous rice, corn starch, refined flour from wheat, etc. These three types of organic materials will be used arranged, bonded together with suitable heat and pressure using simple and effective hot press devices. Developed organic composite materials will be formed into different form and shape as per the requirement of food. Clay-based composite materials will also be developed scientifically for serving liquid based (both hot and cold) food. The project includes analysis and implementation of effective scientific methods to process these organic materials that will ensure high shelf life, reliability, durability and safety of the final products.
Preferred Qualifications M.Tech. Food Processing Technology / M.Tech. Biotechnology (or equivalent) Current requirements No. of PhD Student required: 1 (full time)