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Globalization has increased the consumer's demand for safe and quality foods. To make food available to consumers from farm to fork, packaging plays a crucial role. The objective of packaging is to shield the foodstuff from degrading and to serve as the medium of communication between the processing industry and the consumers. Conventionally, several materials are used in the packaging such as laminates, plastics, glass, metal, etc., but with the advent of technology, newer and novel smart packaging technologies have entered this field. Smart packaging in the form of active and intelligent packaging not only acts as a barrier to external influences but also prevents internal deterioration. Oxygen scavengers, moisture controllers, antioxidants, CO₂ absorber/emitter, antimicrobial agents, etc., are some of the vital active packaging systems. On the other hand, an intelligent packaging system contains internal or external indicators and sensors that monitor the condition of packed food and gives information about its quality during storage and transportation. It seems that these interventions in packaging have very positive effects on the whole industry, but it is observed that this advancement in the packaging has also raised questions about its disposal. To overcome this issue, industries have started using smart packaging design along with the sustainable packaging trend. Communication with the recycling bodies at the time of development will ensure the smart packaging fit to be recycled. Considering such standards for smart packaging will not only create a healthy bond between industries and consumers but will also help in sustainable development. This chapter mainly focuses on the advancement of the packaging system associated with the agri-food sector. It also discusses how the implementation of these technological advancements will help the industries toward sustainable development.

In this chapter, a situation analysis was made on the use of technology in gastronomy, an ever-growing and exciting research area. The use of technology is essential in food production processes as well as in all sectors, and accordingly, the number of research on the subject has increased in recent years. Therefore, in the study, information is also given about trend applications today in addition to the use of technology in gastronomy. It is aimed to present the studies conducted by different disciplines together, to reveal the current situation in the light of the studies carried out on a national and international scale and to support possible future studies.

Mangroves constitute an important ecosystem because of their global extent and high productivity. These plants thrive in the intertidal zones of the tropics and subtropics that are characterized by regular tidal inundation and fluctuating salinity. Mangrove species are well adapted, both morphologically and physiologically, to survive under saline conditions, but in hypersaline environment their growth is reduced. The present chapter is a critical analysis on the impact of salinity on the growth of a common mangrove species (Hertiera fomes). The analysis has been carried out in the framework of Indian Sundarbans, which has contrasting salinity profiles in different segments owing to barrage discharge and siltation phenomena. Analysis of the decadal profile of salinity indicates a gradual lowering in the western Indian Sundarbans due to Farrakka barrage discharge and run-off from catchments. The central sector, however, exhibits a contrasting picture of increment of aquatic salinity through time, mainly due to disconnection of the Bidyadhari River with the Ganga–Bhagrirathi–Hooghly River system (in the western part). This has made the Matla River in the central Indian Sundarbans hypersaline in nature (that used to get water from the Bidyadhari River) finally leading to an insecure ecological condition for the growth and survival of mangroves. The possible remedial measures to combat the situation have also been listed considering the ecological framework of the study zone.