Thesis Abstract

Abstract
The demand for extending the shelf life of food products has been increasing due to the growing concern for food safety and sustainability. One approach to addressing this challenge is through the development of novel food packaging materials that can effectively preserve the quality and freshness of food products. This thesis focuses on the development of such innovative packaging materials with the aim of extending the shelf life of various food products. Chapter One provides an introduction to the research study, outlining the background, problem statement, objectives, limitations, scope, significance of the study, structure of the thesis, and definitions of key terms. The chapter sets the stage for the research work by highlighting the importance and relevance of developing novel food packaging materials. Chapter Two presents a comprehensive literature review that covers ten key aspects related to food packaging materials, including the current trends, challenges, and emerging technologies in the field. This chapter provides a solid foundation for understanding the existing knowledge and gaps in the area of food packaging for extending shelf life. Chapter Three details the research methodology employed in this study, including the research design, sampling techniques, data collection methods, and data analysis procedures. The chapter also discusses the experimental setup and materials used in developing the novel food packaging materials. Chapter Four presents an in-depth discussion of the findings obtained from the research study. The chapter analyzes the performance of the developed food packaging materials in terms of their ability to extend the shelf life of various food products. The results are compared and contrasted with existing packaging materials to evaluate the effectiveness of the novel materials. Chapter Five concludes the thesis by summarizing the key findings, implications, and contributions of the research study. The chapter also provides recommendations for future research directions and practical applications of the developed food packaging materials. Overall, this thesis contributes to the field of food science and technology by presenting a novel approach to developing food packaging materials that can significantly extend the shelf life of food products. The research findings have implications for enhancing food safety, reducing food waste, and promoting sustainability in the food industry.

Thesis Overview

The project titled "Development of Novel Food Packaging Materials for Extending Shelf Life" aims to address the critical issue of food spoilage and waste by focusing on the development of innovative food packaging materials. In recent years, the food industry has been facing challenges related to maintaining the quality and safety of food products throughout the supply chain. One of the key factors contributing to food spoilage is inadequate packaging, which fails to protect the food from environmental factors such as moisture, oxygen, light, and microbial contamination. As a result, significant amounts of food are wasted every year, leading to economic losses and environmental impact. The research will focus on designing and testing novel food packaging materials that can effectively extend the shelf life of perishable food products. The project will involve the exploration of various materials, including biodegradable polymers, active packaging systems, and barrier coatings, with the aim of identifying the most suitable options for different types of food products. By improving the packaging materials used in the food industry, the project seeks to enhance food preservation, reduce food waste, and ultimately contribute to a more sustainable and efficient food supply chain. Key aspects of the research will include: 1. Material selection and characterization: The project will involve the evaluation of different types of food packaging materials in terms of their barrier properties, mechanical strength, and compatibility with food products. Various testing methods will be used to assess the performance of the materials under different storage conditions. 2. Development of active packaging systems: The research will explore the integration of active compounds such as antimicrobial agents, antioxidants, and oxygen scavengers into the packaging materials to enhance food preservation and safety. The effectiveness of these active packaging systems will be evaluated through microbial growth inhibition studies and shelf-life testing. 3. Optimization of packaging design: The project will focus on designing packaging structures that provide optimal protection for specific types of food products. Factors such as packaging format, thickness, and sealing methods will be optimized to ensure maximum shelf life extension while minimizing material usage and environmental impact. 4. Evaluation of shelf-life extension: The research will include comprehensive shelf-life studies to assess the impact of the novel packaging materials on the quality and safety of food products. Accelerated aging tests, sensory evaluations, and microbiological analysis will be conducted to measure the effectiveness of the packaging materials in prolonging the shelf life of perishable foods. Overall, the project "Development of Novel Food Packaging Materials for Extending Shelf Life" aims to contribute to the advancement of food packaging technology and support the development of sustainable solutions for reducing food waste in the food industry. By improving the quality and safety of packaged food products, the research has the potential to benefit both consumers and food manufacturers, leading to a more efficient and environmentally friendly food supply chain.