Table of Contents:**

**

Chapter 1

: Introduction**
1.1 Background and Significance
1.2 Research Objectives
1.3 Scope and Limitations
1.4 Organization of the Thesis

**

Chapter 2

: Literature Review**
2.1 Overview of Foodborne Toxins
2.2 Factors Influencing Toxin Formation
2.3 Current Strategies for Toxin Reduction
2.4 Research Gaps and Challenges

**

Chapter 3

: Methodology**
3.1 Experimental Design
3.2 Selection of Food Matrix and Toxin of Interest
3.3 Determination of Critical Processing Parameters
3.4 Experimental Setup and Procedures

**

Chapter 4

: Results and Discussion**
4.1 Characterization of Toxin Formation under Different Processing Conditions
4.2 Optimization of Processing Parameters
4.3 Analysis of Variance (ANOVA) Results
4.4 Interpretation of Findings and Implications

**

Chapter 5

: Conclusion and Future Directions**
5.1 Summary of Findings
5.2 Contributions to Food Safety
5.3 Recommendations for Future Research
5.4 Conclusion