Thesis Abstract

Abstract
Food preservation is a critical aspect of the food industry to ensure the safety and quality of food products. In recent years, there has been a growing interest in utilizing natural antimicrobial agents for food preservation due to the increasing consumer demand for clean label and natural products. This thesis focuses on the development of a novel food preservation technique using natural antimicrobial agents to enhance the shelf life and safety of food products. The study begins with an introduction that provides background information on the importance of food preservation and the use of natural antimicrobial agents. The problem statement highlights the challenges faced in traditional food preservation methods and the need for alternative solutions. The objectives of the study are outlined to guide the research process towards developing an effective food preservation technique. The limitations and scope of the study are also discussed to provide clarity on the extent of the research. A comprehensive literature review is conducted in Chapter Two, which explores previous studies and research on natural antimicrobial agents and their application in food preservation. Ten key aspects of the literature are analyzed to provide a thorough understanding of the current state of the field and identify gaps for further research. Chapter Three details the research methodology employed in the study, including the selection and preparation of natural antimicrobial agents, experimental design, and testing procedures. Eight key components of the research methodology are outlined to ensure the validity and reliability of the findings. The findings of the study are extensively discussed in Chapter Four, where the effectiveness of the novel food preservation technique using natural antimicrobial agents is evaluated. The results of the experiments are analyzed, and key insights are presented to demonstrate the potential benefits of the proposed technique in enhancing food safety and shelf life. In the final chapter, Chapter Five, the conclusions drawn from the study are summarized, highlighting the significance of the research findings and their implications for the food industry. The overall impact of the novel food preservation technique using natural antimicrobial agents is discussed, along with recommendations for future research and practical applications. In conclusion, this thesis contributes to the field of food science and technology by presenting a novel approach to food preservation that utilizes natural antimicrobial agents. The research findings provide valuable insights for food manufacturers and researchers seeking innovative solutions to enhance food safety and quality in a natural and sustainable manner. Word Count 298

Thesis Overview

The project titled "Development of a Novel Food Preservation Technique using Natural Antimicrobial Agents" aims to address the pressing need for sustainable and effective methods of preserving food products. In light of increasing consumer demand for natural and environmentally friendly food preservation techniques, this research endeavors to explore the potential of utilizing natural antimicrobial agents to enhance the shelf-life and safety of food products. The research will begin with a comprehensive review of existing literature on food preservation techniques, focusing on the limitations and challenges associated with conventional methods such as chemical preservatives and thermal processing. By examining the drawbacks of current practices, the study will highlight the importance of developing innovative and sustainable alternatives to meet the evolving needs of the food industry and consumers. The core focus of the research will be the exploration of natural antimicrobial agents derived from plant sources, essential oils, and other bioactive compounds with known antimicrobial properties. By harnessing the natural antimicrobial potential of these agents, the study aims to develop a novel food preservation technique that can effectively inhibit the growth of spoilage microorganisms and pathogens, thereby extending the shelf-life of food products while maintaining their safety and quality. The research methodology will involve experimental investigations to evaluate the antimicrobial efficacy of selected natural agents against a range of foodborne pathogens and spoilage microorganisms. Various parameters such as concentration, application methods, and compatibility with different food matrices will be assessed to optimize the effectiveness of the preservation technique. Furthermore, the study will also consider the sensory attributes and consumer acceptability of food products treated with the novel preservation technique to ensure that the sensory quality and overall appeal of the products are not compromised. Overall, the research on the development of a novel food preservation technique using natural antimicrobial agents holds significant promise in revolutionizing the food industry by offering sustainable, safe, and consumer-friendly alternatives to traditional preservative methods. Through this research, the aim is to contribute to the advancement of food science and technology, promoting innovation and sustainability in the field of food preservation."