1. Direct models for shelf life prediction -- 2. Influence of mass transport properties of films on the shelf life of packaged food -- 3. Mechanistic models for shelf life prediction -- 4. Different approaches to manufacturing active films -- 5. Bio-based packaging materials for controlled release of active compounds -- 6. New packaging for food beverage applications -- 7. Minimally processed food: packaging for quality preservation -- 8. Innovations in fresh dairy product packaging -- 9. Packaging for the preservation of meat- and fish-based products