Thesis Abstract

Abstract
The food industry constantly seeks innovative ways to enhance food safety and prolong shelf life without compromising the quality and nutritional value of products. This thesis presents the research and development of a novel food preservation technique utilizing natural antimicrobial agents to address these challenges. The study aims to investigate the effectiveness of natural antimicrobial compounds derived from plant and microbial sources in inhibiting the growth of spoilage microorganisms and pathogens in food products. Chapter 1 provides an introduction to the project, discussing the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter 2 comprises a comprehensive literature review covering ten key areas related to food preservation, natural antimicrobial agents, microbial growth inhibition mechanisms, and current trends in food safety. Chapter 3 outlines the research methodology, including the selection and preparation of natural antimicrobial agents, experimental design, microbial growth inhibition assays, and analytical techniques employed to evaluate the effectiveness of the preservation technique. The chapter also discusses the statistical analysis and validation of results to ensure the reliability and reproducibility of the findings. In Chapter 4, the findings of the study are extensively discussed, focusing on the efficacy of various natural antimicrobial agents in inhibiting the growth of common foodborne pathogens and spoilage microorganisms. The chapter also explores the impact of the preservation technique on the sensory attributes, nutritional quality, and shelf life of food products. Chapter 5 presents the conclusion and summary of the thesis, highlighting the key findings, implications for the food industry, limitations of the study, and recommendations for future research. The study demonstrates the feasibility and potential of utilizing natural antimicrobial agents as a safe and sustainable approach to food preservation, offering a promising alternative to synthetic preservatives. In conclusion, the development of a novel food preservation technique using natural antimicrobial agents represents a significant advancement in ensuring food safety and quality while meeting consumer demand for natural and minimally processed products. This research contributes to the growing body of knowledge in food science and technology, paving the way for the adoption of innovative and sustainable practices in the food industry.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to address the pressing need for effective, safe, and sustainable methods to preserve food products. With the increasing global population and the challenges posed by foodborne illnesses, there is a growing demand for innovative food preservation techniques that can extend shelf life, maintain food quality, and ensure food safety. This research project focuses on the development and evaluation of a novel food preservation technique that harnesses the antimicrobial properties of natural agents. By exploring the use of natural antimicrobial compounds derived from plants, herbs, essential oils, and other sources, the study aims to propose a sustainable alternative to traditional chemical preservatives that may have adverse health effects or environmental impacts. The research will involve a comprehensive review of existing literature on natural antimicrobial agents and their application in food preservation. By examining the mechanisms of action, effectiveness, and safety profiles of various natural antimicrobial compounds, the project seeks to identify promising candidates for further investigation. Through a series of laboratory experiments and trials, the project will evaluate the antimicrobial efficacy of selected natural agents against common foodborne pathogens and spoilage microorganisms. The research will also assess the impact of these natural antimicrobial compounds on food quality parameters such as taste, texture, color, and nutritional value. Furthermore, the study will explore the feasibility of incorporating natural antimicrobial agents into different food matrices and products to develop practical and applicable preservation methods. By optimizing formulation techniques and storage conditions, the project aims to determine the most effective strategies for utilizing natural antimicrobial compounds in real-world food preservation applications. The anticipated outcomes of this research include the development of a novel food preservation technique that offers significant advantages in terms of efficacy, safety, and sustainability. By harnessing the potential of natural antimicrobial agents, the project aims to contribute to the advancement of food science and technology, offering industry stakeholders and consumers a viable alternative to conventional preservatives. In conclusion, the project "Development of a novel food preservation technique using natural antimicrobial agents" represents a valuable contribution to the field of food science and technology. Through innovative research and experimentation, the study seeks to address critical issues related to food safety, quality, and sustainability, paving the way for the development of safer and more environmentally friendly food preservation methods.