Advances in Edible Packaging Systems for Food Preservation: Processing, Bioactive Agents and Preservation discusses the edible packaging systems available for the preservation of all types of foods and products derived from meat, eggs, milk, plants, cereals, fish, and seafood. Divided into 14 chapters, the book covers recent topics related to edible packaging such as the role of emerging technologies (including cold plasma, ultrasonication, electrospinning, high-pressure, 3D printing, and pulsed light), alternative film materials (including insect, fungal, and algae proteins), novel bioactive agents (including novel peptides and nanoemulsions, nanoparticles, and nanofibers from novel sources), engineering aspects, environmental impacts, and consumer perception. This book caters to a wider audience, including, but not limited to, individuals involved in food science, meat science, dairy science, food packaging, agriculture sciences, protein and carbohydrate biochemistry, and nutrition. Provides critical insights from available literature on edible packaging overs the role of emerging technologies, alternative film materials, novel bioactive agents, engineering aspects, environmental impacts, and consumer perception Explores the environmental aspects, social perception, and acceptance of edible packaging