Nanomaterials are being developed with enhanced mechanical and thermal properties to ensure better protection of foods from exterior mechanical, thermal, chemical or microbiological effects. Often packaging materials comprise multi-layer films with film thickness being critical to barrier properties. Additives such as nano-clays enhance mechanical properties; anti-microbials extend shelf life of foods. Our surface analysis techniques characterise materials composition, morphology and critical properties. We combine this with unique expertise in development and characterisation of nanomaterials and nanoparticles.

 

New smart packaging will incorporate devices such as ripeness sensors, sub-micron barcodes for anti-counterfeiting and RFID tags. These micro-structures can be characterised dimensionally and defects and causes of failure can be identified.