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Eva Almenar

Professor

Michigan State University

United States

Research Interests

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Professors in United States Professors in Food Science Food Science professors in United States

About

Professor Eva Almenar is a faculty member at Michigan State University in the United States. Her research areas include sustainable packaging solutions, the use of agricultural waste in food packaging, and consumer behavior towards eco-friendly packaging options. Recent publications highlight her work on enhancing barrier properties of biodegradable materials and exploring the impact of packaging on food quality and waste reduction.

Articles (13)

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2025

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2025

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2021

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2021

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2021

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2020

Collaborators (4)

Sungeun Cho

Auburn University

UNITED STATES

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Laurent Matuana

PROFESSOR

Michigan State University

UNITED STATES

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Laura Bix

Assistant Dean of Teaching, Learning and Academic Analytics

Michigan State University

UNITED STATES

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Qiang Yang

Assistant Professor

Michigan State University

UNITED STATES

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Eva Almenar

Research Interests

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Articles (13)

Enhanced barrier properties of bagasse paperboard for food packaging applications using shellac coating – Effect of concentration and number of layers

Impact of the replacement of polyethylene with waste from orange juicing on the physico-chemical, microbiological, and sensory quality of packaged bread

Consumers’ Behavior toward Packaging Containing Agricultural Waste as a Plastic Filler for Food: An Exploratory Study

Transportation Vibration Effects on Apple Bruising

Use of orange juice processing waste to produce films using blown film extrusion for food packaging

Mapping class learning outcomes of the core curriculum to university learning goals at Michigan State University's School of Packaging

US Consumers’ Awareness, Purchase Intent, and Willingness to Pay for Packaging That Reduces Household Food Waste

Turning agricultural waste into packages for food: A literature review from origin to end-of-life

Bio-based solutions for reducing loss and waste of fresh fruits and vegetables: an industry perspective

First market study in e-commerce food packaging: Resources, performance, and trends

Recent developments in fresh-cut produce packaging

Antimicrobial activity of orange juice processing waste in powder form and its suitability to produce antimicrobial packaging

Ethylene‐removing packaging: Basis for development and latest advances

Collaborators (4)

Sungeun Cho

Laurent Matuana

Laura Bix

Qiang Yang

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