Thesis Abstract

Abstract
The food industry is constantly evolving, with a growing demand for convenient, nutritious, and longer-lasting food products. This thesis explores the utilization of emerging food processing technologies to enhance the nutritional value and shelf life of ready-to-eat meals. The research focuses on addressing the challenges faced by the food industry in meeting consumer demands for healthier and more sustainable food options. Chapter one introduces the research topic, providing a background of the study, the problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of terms. The literature review in chapter two examines ten key studies related to emerging food processing technologies, their impact on nutritional value and shelf life, and their application in ready-to-eat meals. Chapter three outlines the research methodology, including research design, data collection methods, sample selection, data analysis techniques, and ethical considerations. The chapter also discusses the limitations and potential biases of the research methodology. Chapter four presents a detailed discussion of the research findings, highlighting the effects of emerging food processing technologies on the nutritional content and shelf life of ready-to-eat meals. The results indicate that the utilization of technologies such as high-pressure processing, pulsed electric fields, and ultraviolet light can significantly improve the nutritional quality and extend the shelf life of ready-to-eat meals. The discussion explores the practical implications of these findings for the food industry, including cost-effectiveness, consumer acceptance, and sustainability. Finally, chapter five provides a comprehensive conclusion and summary of the thesis, highlighting the key findings, implications for practice, and suggestions for future research. Overall, this thesis contributes to the understanding of how emerging food processing technologies can be leveraged to enhance the nutritional value and shelf life of ready-to-eat meals, ultimately meeting the evolving needs of consumers for healthier and more sustainable food options.

Thesis Overview