Table of Contents:

1. Introduction
  1.1 Background and Significance
  1.2 Objectives of the Study
  1.3 Scope and Organization of the Project

2. Literature Review
  2.1 Overview of Traditional Food Preservation Methods
  2.2 Challenges Associated with Traditional Methods
  2.3 Introduction to Biotechnological Approaches in Food Preservation
  2.4 Recent Advances in Biotechnological Methods
  2.5 Potential Benefits and Applications in the Food Industry

3. Bacteriophage-Based Antimicrobial Agents
  3.1 Mechanisms of Bacteriophage Action
  3.2 Isolation and Characterization of Bacteriophages
  3.3 Application of Bacteriophages in Food Preservation
  3.4 Case Studies and Success Stories

4. Bioactive Packaging Materials
  4.1 Introduction to Bioactive Packaging
  4.2 Types of Bioactive Packaging Materials
  4.3 Incorporation of Bioactive Compounds
  4.4 Evaluation of Effectiveness in Food Preservation
  4.5 Environmental Impact and Sustainability

5. Microbial Fermentation Techniques
  5.1 Fundamentals of Microbial Fermentation
  5.2 Types of Microorganisms Used in Fermentation
  5.3 Role of Fermentation in Food Preservation
  5.4 Optimization of Fermentation Conditions
  5.5 Future Directions and Challenges