Table of Contents:**

**

Chapter 1

: Introduction**
- Background and rationale
- Research objectives
- Scope and significance of the study
- Structure of the thesis

**

Chapter 2

: Literature Review**
- Overview of food waste in the food industry
- Factors contributing to food waste during processing
- Traditional food processing techniques and their impact on food waste
- Introduction to novel food processing techniques
- Potential benefits of novel processing techniques in reducing food waste

**

Chapter 3

: Methodology**
- Research design and approach
- Selection criteria for novel food processing techniques
- Experimental setup and methodology
- Data collection and analysis methods

**

Chapter 4

: Application of Novel Food Processing Techniques**
- Case studies of innovative processing techniques
- Evaluation of processing parameters for minimizing food waste
- Utilization of by-products for value-added products
- Assessment of economic feasibility and scalability

**

Chapter 5

: Results and Discussion**
- Overview of experimental findings
- Comparison of traditional and novel processing techniques
- Analysis of the impact on food waste reduction
- Discussion of challenges and opportunities
- Implications for the food industry and future research directions