As an encapsulation technology, electrospinning outstands for enabling the synthesis of polymeric sub-micron scale nanofibers that act nanoencapsulation/release systems of bioactive compounds. A myriad of polymers have been successfully electrospun to obtain ultrathin fibers, including synthetic polymers, biopolymers, and their composites. These materials have advantageous features for the fabrication of active food packaging (i.e., systems that offer protection against food spoilage in addition to passive barriers of conventional packaging), including high responsiveness to external stimuli and improved mechanical resistance. Electrospun nanofibers have been used to encapsulate antimicrobial and antioxidant substances, gas scavengers, and even living bacteria. The resulting functionalized materials have been proved as promising devices for extending the shelf-life of various food models. In this seminar, we will discuss strategic aspects to design nanofibers as encapsulation systems for active packaging purposes, and present a brief literature examination of the experimental evidence of their use as food shelf-life extenders.

Carlos Alberto Fuenmayor is an Associate Professor at the Institute of Food Science & Technology (ICTA) at the National University of Colombia. He holds a BSc and MSc in Chemical Engineering (National University of Colombia) with a specialization in Food Chemistry, and a PhD in Food Science, Technology & Biotechnology (University of Milan). Currently, he is a Fulbright Visiting Scholar at Cornell University's Human Centered Design Department.

Dr. Fuenmayor's research is centered on innovative approaches in food science, with a focus on the use of nanomaterials such as nanoemulsions and electrospun nanofibers. His work explores emerging technologies for encapsulation, food preservation, greener processing, and enhancing bioactivity. Additionally, he is interested in the development of faster, cost-effective analytical methods for food quality control based on electrochemical and spectroscopic techniques applied to the physicochemical characterization of indigenous Colombian food products. His research aims to improve the competitiveness of the local food industry and to advance food security, ultimately contributing to the broader construction of collective knowledge and its appropriation by communities.