Major technological developments in food packaging can introduce many benefits to consumers and food and food-packaging industries, but at the same time they are liable to the introduction of new problems. Although active and intelligent packaging continues to broaden in scope and these new packaging systems are already being successfully applied in the USA, Japan and Australia its penetration in the European

Reasons for simulation being underutilized • Simulation modeling is a time-consuming and knowledge/information intense process • Most models developed are customized “rigid” models that cannot be reused or easily adapted to other even similar problems (Arons 1999, 2000; Zhou 2004) • Conceptual modeling is a critical step that directly affects the quality and efficiency of simulation projects, but hardly supported with current technology, and still a very difficult and ad-hoc process that depends on the skill and experience of individual modelers (Mclean, 2001; Robinson, 2004)

Reasons for simulation being underutilized • Simulation modeling is a time-consuming and knowledge/information intense process • Most models developed are customized “rigid” models that cannot be reused or easily adapted to other even similar problems (Arons 1999, 2000; Zhou 2004) • Conceptual modeling is a critical step that directly affects the quality and efficiency of simulation projects, but hardly supported with current technology, and still a very difficult and ad-hoc process that depends on the skill and experience of individual modelers (Mclean, 2001; Robinson, 2004)

Before earth and sea and heaven were created, all things were one aspect, to which we give the name of Chaos(a confused and shapeless mass). Earth, sea, and air were all mixed up together; so the earth was not solid, the sea was not fluid, and the air was not transparent

The colour stability of meat products is influenced by a large number of factors some of biochemical nature, some due to handling during slaughter and processing, and others due to packaging and storage conditions. This chapter focuses on modelling how colour shelf-life is affected by the external factors applied during packaging and storage. However, meat from different sources shows different tendencies to undergo colour deterioration and this variation in internal factors influences the developed models. Therefore some consideration will also be given to discussing how internal factors like

Preservative packagings for fresh meats should maintain acceptable appearance odour and flavour for product, while allowing the development of desirable characteristics associated with ageing and retarding the onset of microbial spoilage(Taylor, 1985). Such effects can be achieved by packaging meats under various atmospheres of oxygen, carbon dioxide, carbon monoxide and/or nitrogen. The atmosphere within a pack may alter during storage, because of reactions between components of the atmosphere and the product, and/or because of transmission of gases into or out of the pack through the packaging

Modified atmosphere packaged (MAP )prepared fresh produce provides substrates and environmental conditions conducive to the survival and growth of microorganisms. Minimal processing treatments such as peeling and slicing disrupt surface tissues, expose cytoplasm and provide a potentially richer source of nutrients than intact produce(Brackett 1994; Barry-Ryan and O'Beirne, 1998, 2000). This, combined with high Aw and either close to neutral (vegetables) or low acid (many fruits) tissue pH, facilitate microbial growth (Beuchat, 1996)

The packaging sector is an important global industry, representing about 2% of the Gross National Product (GNP) of the developed countries. The value of the packaging industry is about 345 million euros worldwide, of which Europe represents a third. Fifty per cent of this market is packaging for food. Forecasts suggest that the sector will continue to grow in size and importance Many cooking and preservation processes still largely depend on effective packaging, for example canning, aseptic, sous vide and baking processes. Processes such as drying and freezing would be lost without protective packaging after processing to control product exposure to the effects of oxygen light, water vapour, bacterial and other contaminants. However, modern food packaging no longer has just a passive role in protecting and marketing the product. It increasingly has an active role in processing, preservation

production of plasma cells and memory B cells can be divided into three broad stages: generation of mature, immunocompetent B cells(maturation), activa- Initial Contact between b and T cells tion of mature B cells when they interact with antigen, and differentiation of activated B cells into plasma cells and memory B cells. In many vertebrates, ng humans B-Cell maturation and mice, the bone marrow generates B cells. This process

Managing innovation is a necessary skill for senior management of all food companies producing new raw materials, new ingredients or new consumer products. Company growth and even survival depends on the introduction of successful new products into old and new markets. The dividing line between product success and failure depends on many factors, but the most important are new product qualities, skills and resources of the company, market and marketing proficiency, and an organised product development process