**Table of Contents:**

**

Chapter 1

: Introduction**
- Background and significance of the study
- Statement of the problem
- Objectives of the research
- Scope and limitations
- Organization of the thesis

**

Chapter 2

: Literature Review**
- Overview of food spoilage and deterioration
- Factors influencing food spoilage (microbial, chemical, physical)
- Common types of food spoilage microorganisms
- Mechanisms of microbial spoilage (enzymatic, non-enzymatic)
- Chemical reactions leading to food deterioration (oxidation, hydrolysis)
- Physical factors affecting food quality (temperature, moisture, packaging)

**

Chapter 3

: Methodology**
- Research design and approach
- Sampling and sample preparation
- Microbiological analysis techniques
- Chemical analysis methods
- Physical characterization methods
- Data collection and analysis procedures

**

Chapter 4

: Results**
- Microbial analysis results
- Chemical analysis findings
- Physical characterization data
- Correlation analysis between spoilage factors
- Identification of key factors contributing to food deterioration

**

Chapter 5

: Discussion**
- Interpretation of results in light of research objectives
- Comparison with existing literature
- Implications of findings for the food industry
- Recommendations for improving food preservation and storage practices
- Future research directions