Thesis Abstract

Abstract
The growing demand for sustainable and innovative food products has led to an increased focus on developing novel food products using environmentally friendly ingredients. This thesis presents the research conducted on the development of a novel food product using sustainable ingredients. The study aims to address the need for food products that are not only nutritious and delicious but also environmentally sustainable. The research methodology involved a combination of literature review, experimental work, and sensory evaluation to develop and evaluate the novel food product. The study identified the background of the research, the problem statement, objectives, limitations, scope, significance, and structure of the thesis in Chapter One. Chapter Two provided a comprehensive review of relevant literature, highlighting key findings and gaps in existing research. Chapter Three detailed the research methodology, including the selection of ingredients, formulation development, processing techniques, and sensory evaluation methods. The findings of the study, presented in Chapter Four, revealed the successful development of a novel food product using sustainable ingredients, with promising sensory attributes and nutritional benefits. The discussion section analyzed the results, discussed the implications of the findings, and suggested recommendations for future research. Finally, Chapter Five summarized the key findings, conclusions, and recommendations of the study. Overall, this thesis contributes to the field of food science and technology by demonstrating the feasibility and potential of developing novel food products using sustainable ingredients to meet the demands of environmentally conscious consumers.

Thesis Overview