Thesis Abstract

Abstract
The increasing global demand for meat, coupled with growing concerns about the environmental and ethical implications of traditional meat production, has spurred interest in alternative sources of protein. This study focuses on the development of a novel plant-based meat alternative using fermentation technology as a sustainable and ethical solution to meet the increasing demand for protein-rich foods. The research explores the potential of fermentation technology to transform plant-based ingredients into a meat-like product with similar taste, texture, and nutritional profile to traditional meat. Chapter 1 provides an introduction to the project, outlining the background, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter 2 presents a comprehensive literature review covering ten key areas related to plant-based meat alternatives, fermentation technology, and consumer preferences. The review synthesizes existing research to provide a foundation for the study. Chapter 3 details the research methodology employed in this study, including the selection of plant-based ingredients, fermentation techniques, sensory evaluation methods, and data analysis procedures. The chapter outlines the steps taken to develop and optimize the plant-based meat alternative using fermentation technology. Chapter 4 presents a detailed discussion of the findings from the research, including the sensory properties, nutritional content, and overall acceptability of the plant-based meat alternative compared to traditional meat products. The chapter also discusses the challenges encountered during the development process and proposes potential solutions for future research. Chapter 5 concludes the thesis by summarizing the key findings, discussing the implications of the study, and suggesting recommendations for further research and practical applications. The study contributes to the growing body of research on plant-based meat alternatives and fermentation technology, offering insights into the development of sustainable and ethical protein sources for a changing global food system. Overall, this research demonstrates the feasibility and potential of using fermentation technology to create a novel plant-based meat alternative that addresses the demand for sustainable and ethical protein sources in the food industry. The findings of this study have implications for the development of innovative and environmentally friendly food products that can help meet the nutritional needs of a growing population while reducing the environmental impact of traditional meat production.

Thesis Overview