Active packages delay blooming of red meat (Intelligent and Smart Packaging 2005)

Dr Heather Batt, Assistant Professor, Department of Packaging Science,
Clemson University, USA
 

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Summary

  • Oxidation of pigments in meat
  • Isoflavones exhibit good antioxidant capacity
  • How antioxidant capacity of the soy protein can be used to create a package that actively interacts with the product, increasing shelf-life

Company Profile

The Department of Packaging Science at Clemson University is one of the premier packaging schools in the country. Offering BS and MS degrees in Packaging Science, and a PhD in the interdisciplinary major of Food Technology, Clemson University excels in giving students a hands-on, comprehensive education in Packaging Science. The Department of Packaging Science boasts a placement rate of over 95% for its students in packaging careers.

Speaker CV

Heather P. Batt, Ph.D. is an assistant professor in the Department of Packaging Science at Clemson University located in Clemson, SC. She graduated with a BA in cultural anthropology from Princeton University and a PhD in Food Technology from Clemson University. She joined the faculty of the Department of Packaging Science at Clemson in January 2002, teaching Food Systems Packaging, Introduction to Packaging, Materials and Manufacture, Laws and Regulations, and Special Topics in Packaging. Her research interests include active packaging, qualitative and quantitative analysis of food products in novel packaging, and nutraceuticals. She has presented research at the Institute of Food Technologists and the International Life Sciences Institute. In her free time, she is a wife, a mother, a runner, and an outdoor enthusiast.