2023 Highlights from the Faculty of Science and Health
BioFreshPack Project: Transforming Food Packaging with Sustainable Solutions
At the forefront of revolutionizing food packaging standards, Dr. Swarna Jaiswal, the Principal Investigator from the School of Food Science and Environmental Health at TU Dublin, collaborates with Prof. Joe Kerry from University College Cork in leading the ‘BioFreshPack’ project. This innovative initiative, set to transform the way we think about food packaging, is a part of Ireland’s National Recovery and Resilience Plan and is supported by the Science Foundation Ireland National Food Challenge Fund-2023.
The ‘BioFreshPack’ project is the epitome of collaborative innovation, bringing together a diverse team of experts. Alongside Dr. Jaiswal and Prof. Kerry, the team includes Dr. John Colreavy from MTI, Dr. Amit Jaiswal, and Dr. Sachin Sharma from TU Dublin. Each member contributes their unique expertise and insights, forming a robust foundation for this project.
This initiative aims to develop sustainable, biodegradable packaging for ready-to-eat (RTE) products by utilizing unutilized agricultural waste. The project addresses two major challenges: the premature disposal of food products due to unreliable expiry date labelling and the environmental impact of traditional plastic food packaging. In Ireland, the generation of 753,000 tonnes of food waste in 2021, costing approximately 700 euros per household per year, alongside over 1 million tonnes of packaging waste in the last four years, underscores the urgency of this initiative. Notably, with only 9% of plastics being recycled globally, the majority contributes to environmental pollution.
As this project progresses, it holds the promise of significantly enhancing the sustainability and efficiency of food packaging, marking a significant step forward in our journey towards a more sustainable future.
TU Dublin Showcases Commitment to Sustainability with Two New Book Publications by Dr. Amit K. Jaiswal
Emphasizing its dedication to sustainability, TU Dublin is excited to announce the release of two important book publications edited by Dr. Amit K. Jaiswal from the School of Food Science and Environmental Health, a well-known academic in the field of sustainable food science. "Food Packaging and Preservation: Antimicrobial Materials and Technologies" and "Fruit and Vegetable Waste Utilization and Sustainability" are not just scholarly works but also reflect TU Dublin’s commitment to sustainable practices in food science and technology.
Food Packaging and Preservation: Antimicrobial Materials and Technologies
This book, co-edited with Dr. Shiv Shankar from the University of Guelph, Canada, merges the principles of biological science with cutting-edge developments in sustainable materials. It focuses on the sustainable use of nanomaterials, natural antimicrobials, and innovative non-thermal processing methods in food packaging and preservation, aligning with global sustainability goals.
Fruit and Vegetable Waste Utilization and Sustainability
In collaboration with Prof. Sachin A. Mandavgane and Dr. Ipsita Chakravarty from Visvesvaraya National Institute of Technology, India, this publication addresses the sustainable management of agricultural and industrial fruit and vegetable waste. It presents strategies for converting waste into valuable, eco-friendly products, showcasing practical applications of sustainability in waste management.
Dr. Amit Jaiswal’s contributions through these works highlight his role as a leading figure in sustainable food science. Recognized globally for his academic excellence, Dr. Jaiswal’s work aligns with TU Dublin’s mission to foster sustainable practices across all disciplines. His accolades include being named among the top 1% of the world’s most cited academics in cross-field categories for 2023 by Clarivate Analytics and among the World’s Top 2% Scientists in Food Science, Agriculture, and Biotechnology by Stanford University for three consecutive years (2021-2023).
These publications underscore TU Dublin’s ongoing efforts to advance research in sustainable food science and environmental conservation. They serve as essential resources for those committed to the development of sustainable solutions in food technology and waste management. The release of these books is a testament to TU Dublin’s role as a leader in sustainability education and research, furthering the university’s vision of a sustainable future through innovative academic contributions.