From polymers to nanoparticles, the new technologies helping to reduce food and wrapper waste
Packaging and food waste are hot topics, for consumers, retailers and manufacturers. Researchers and industry are busy foraging for novel ways to avoid waste. This article explores some of them from bioplastic polymers using seaweed to nanoparticles provided antimicrobial packaging. It’s accompanied by a lesson activity aimed at the 11–16 age group and provides context on polymers and redox chemistry.
Thanks for using Education in Chemistry. You can view one Education in Chemistry article per month as a visitor.
Registration is open to all teachers and technicians at secondary schools, colleges and teacher training institutions in the UK and Ireland.
Get all this, plus much more:
Already a Teach Chemistry member? Sign in now.
Not eligible for Teach Chemistry? Sign up for a personal account instead, or you can also access all our resources with Royal Society of Chemistry membership.