Food Packaging plays a vital role in preserving food throughout the distribution chain. Without packaging, the processing of food can become compromised as it is contained by direct contact with physical, chemical and biological contaminants. The development of novel food packaging has not only increased the shelf life of foods, but also their safety and quality- therefore bringing convenience to consumers. Directly related, and interlinked, with food packaging is the concept of shelf life- the length of time that food, beverages, pharmaceutical drugs, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption. The present book contains consumer perception of food biotechnology, safe handling of food, food storage, packaging of fresh and processed meat, modern packaging for fresh poultry, the expanded roles of food and beverage packaging, dairy process biotechnology and products packaging. Important reference have also been appended at the end of book. . This book would be useful for the food industry in optimizing the use of packaging to improve safety and quality, students and those working in food technology research, food packaging development and packaging technologists.