Thesis Abstract

Abstract
Food safety and quality are critical aspects of the food industry, impacting public health and consumer satisfaction. In recent years, edible coatings have gained attention as a promising method for improving food safety and quality. This thesis focuses on the development of a novel method for enhancing food safety and quality through the application of edible coatings. The introduction provides an overview of the importance of food safety and quality, highlighting the challenges faced by the food industry in ensuring these aspects. The background of the study delves into the existing research on edible coatings and their potential benefits in food preservation. The problem statement identifies the gaps in current food safety practices and emphasizes the need for innovative solutions. The objectives of the study are outlined to investigate the effectiveness of edible coatings in improving food safety and quality, develop a novel edible coating formulation, and evaluate its impact on various food products. The limitations of the study are acknowledged, including constraints in resources and time. The scope of the study defines the specific focus areas and food products that will be considered in the research. The significance of the study lies in its potential to contribute to the advancement of food safety practices and enhance consumer confidence in food products. The structure of the thesis provides a roadmap for the organization of the research work, outlining the chapters and key components of each section. Definitions of key terms are provided to clarify the terminology used throughout the thesis. The literature review chapter explores existing studies on edible coatings, food safety, and quality enhancement methods. Ten key themes are discussed, including the properties of edible coatings, application methods, and their impact on food shelf-life and sensory attributes. The research methodology chapter details the experimental design, materials, and procedures used in developing and testing the novel edible coating formulation. Chapter four presents a comprehensive discussion of the research findings, including the effectiveness of the novel edible coating in improving food safety and quality. The results of sensory evaluations, microbial analysis, and shelf-life studies are analyzed and interpreted. The conclusions drawn from the findings are summarized in chapter five, highlighting the implications of the research and recommendations for future studies. In conclusion, this thesis project aims to contribute to the field of food science and technology by proposing a novel method for enhancing food safety and quality through the use of edible coatings. The research findings have the potential to inform industry practices and support the development of innovative food preservation techniques.

Thesis Overview

The project titled "Development of a novel method for improving food safety and quality through the use of edible coatings" aims to address the critical issue of food safety and quality through the innovative application of edible coatings. In recent years, there has been a growing concern over food safety due to the presence of pathogens, spoilage microorganisms, and chemical contaminants in food products. These contaminants not only pose serious health risks to consumers but also lead to significant economic losses for the food industry. Edible coatings have emerged as a promising solution to enhance food safety and quality by providing an additional barrier against microbial contamination and oxidation. These coatings are typically made from natural ingredients such as proteins, lipids, and polysaccharides, which are safe for human consumption. By applying edible coatings to food products, it is possible to extend their shelf life, maintain freshness, and reduce the risk of microbial growth. The research will focus on developing a novel method for the application of edible coatings to a wide range of food products, including fruits, vegetables, meats, and dairy products. The study will investigate the effectiveness of different types of edible coatings in inhibiting microbial growth, reducing oxidation, and preserving the sensory qualities of the food products. Various techniques such as scanning electron microscopy, Fourier-transform infrared spectroscopy, and microbiological analysis will be employed to evaluate the physical, chemical, and microbiological properties of the coated food products. Furthermore, the project will explore the potential challenges and limitations associated with the application of edible coatings in the food industry. Factors such as cost, scalability, and consumer acceptance will be considered to ensure the practicality and sustainability of the proposed method. The research will also highlight the significance of the study in promoting food safety, reducing food waste, and enhancing the overall quality of food products. Overall, the project "Development of a novel method for improving food safety and quality through the use of edible coatings" aims to contribute valuable insights to the field of food science and technology by introducing an innovative approach to enhancing food safety and quality. The findings of this research have the potential to revolutionize the way food products are processed, preserved, and consumed, ultimately benefiting both consumers and the food industry as a whole.