Thesis Abstract

Abstract
The food industry generates a significant amount of by-products during processing, which often go underutilized or wasted. This study focuses on the utilization of food by-products to develop functional food products, aiming to enhance sustainability and promote value addition in the food industry. The research explores innovative approaches to extract valuable bioactive compounds from food by-products and incorporate them into functional food formulations. Chapter One introduces the research by providing background information on food by-products, highlighting the problem of food waste and the potential for value creation through their utilization. The objectives of the study include investigating methods for extracting bioactive compounds from by-products, developing functional food prototypes, and assessing their nutritional and functional properties. The limitations and scope of the study are outlined, along with the significance of utilizing food by-products for sustainable food production. Chapter Two presents a comprehensive literature review on the current state of research related to food by-products utilization, functional foods, and extraction techniques for bioactive compounds. The review synthesizes existing knowledge and identifies gaps in the literature that this study aims to address. Chapter Three details the research methodology, including the selection of food by-products, extraction techniques for bioactive compounds, formulation of functional food prototypes, and analytical methods for assessing their properties. The chapter also covers experimental design, data collection, and statistical analysis procedures. Chapter Four presents the findings of the study, including the characterization of bioactive compounds extracted from selected food by-products, formulation and optimization of functional food products, and evaluation of their nutritional and functional properties. The discussion interprets the results in the context of existing literature and provides insights into the potential applications of food by-product utilization in the food industry. Chapter Five concludes the thesis by summarizing the key findings, discussing their implications for the food industry, and suggesting directions for future research. The study underscores the importance of utilizing food by-products to promote sustainability, reduce food waste, and develop innovative functional food products with enhanced nutritional value and health benefits. In conclusion, this thesis contributes to the growing body of knowledge on sustainable food production and value addition in the food industry by demonstrating the potential of food by-products for the development of functional food products. The research outcomes provide valuable insights for researchers, food manufacturers, and policymakers interested in promoting sustainability and innovation in the food sector.

Thesis Overview

The project titled "Utilization of Food By-Products for the Development of Functional Food Products" focuses on exploring innovative ways to utilize food by-products to develop functional food products. This research aims to address the increasing concerns regarding food waste and sustainability in the food industry by repurposing by-products into value-added products. The research will begin with a comprehensive review of literature to examine existing studies on food waste management, the nutritional value of by-products, and the development of functional food products. This literature review will provide a solid foundation for understanding the current state of research in this field and identify gaps that the study aims to address. The methodology section of the research will outline the approach taken to collect and analyze data for the study. This will include details on the selection of food by-products, processing methods, formulation of functional food products, and analytical techniques used to assess the nutritional and functional properties of the developed products. The findings of the study will be presented and discussed in detail in the subsequent chapters. This will include insights into the nutritional content, sensory attributes, shelf-life stability, and consumer acceptance of the functional food products developed from food by-products. The research will also explore the economic feasibility and sustainability implications of utilizing food by-products in food product development. In conclusion, the research will highlight the significance of repurposing food by-products for the development of functional food products in promoting sustainability and reducing food waste in the food industry. The study aims to contribute valuable insights that can guide future research and industry practices in the utilization of by-products for the creation of innovative and sustainable food products.