Thesis Abstract

Abstract
The food industry is a significant contributor to waste production, with a large portion of this waste coming from by-products generated during food processing. This study focuses on the potential for utilizing food by-products to enhance sustainable food production practices. The aim of this research is to investigate innovative ways to transform food by-products into value-added products that can contribute to environmental sustainability and economic viability within the food industry. Chapter One provides an introduction to the research topic, presenting the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definitions of key terms. The chapter sets the stage for understanding the importance of addressing food waste and exploring opportunities for sustainable food production through by-product utilization. Chapter Two consists of a comprehensive literature review that explores existing research on food by-products, sustainable food production practices, and innovative technologies for by-product utilization. This chapter aims to provide a theoretical foundation for the research by examining current trends, challenges, and opportunities in the field. Chapter Three outlines the research methodology, detailing the research design, data collection methods, sampling techniques, data analysis procedures, and ethical considerations. This chapter describes how the research was conducted to achieve the study objectives and generate meaningful findings related to the utilization of food by-products for sustainable food production. Chapter Four presents a detailed discussion of the research findings, including the identification of key opportunities and challenges associated with utilizing food by-products in sustainable food production. The chapter analyzes the data collected during the research process and provides insights into potential strategies for enhancing sustainability in the food industry through by-product utilization. Chapter Five concludes the thesis by summarizing the key findings, discussing their implications for sustainable food production, and offering recommendations for future research and practical applications. The chapter highlights the significance of the study in advancing knowledge and understanding of sustainable food production practices through the utilization of food by-products. In conclusion, this thesis contributes to the growing body of literature on sustainable food production by exploring the potential of utilizing food by-products to reduce waste, enhance environmental sustainability, and promote economic efficiency in the food industry. By investigating innovative ways to transform by-products into value-added products, this research aims to promote more sustainable practices that benefit both the industry and the environment.

Thesis Overview

The project titled "Utilization of Food By-Products for Sustainable Food Production" focuses on the innovative and sustainable utilization of by-products generated during food processing to enhance overall food production sustainability. By-products generated in the food industry, such as peels, seeds, and stems, often pose significant environmental challenges due to their disposal. However, these by-products contain valuable nutrients, bioactive compounds, and functional properties that can be harnessed for various food applications. The research aims to explore novel ways to utilize food by-products effectively, minimizing waste and promoting sustainable practices within the food industry. By adopting innovative technologies and processes, these by-products can be transformed into value-added ingredients for food products, thereby contributing to a circular economy approach. Through a comprehensive literature review, the project will delve into the current state of food by-product utilization, highlighting existing challenges and opportunities. Various case studies and examples of successful by-product utilization initiatives will be analyzed to identify best practices and potential areas for improvement. The research methodology will involve experimental studies to evaluate the nutritional composition, functional properties, and sensory attributes of selected food by-products. Different processing techniques, such as extraction, drying, and fermentation, will be employed to optimize the utilization of these by-products in food applications. The findings of the study will provide valuable insights into the potential of food by-products as sustainable ingredients for food production. By creating awareness and promoting the adoption of by-product utilization strategies, the project aims to contribute to a more sustainable and environmentally friendly food industry. Overall, the research on the "Utilization of Food By-Products for Sustainable Food Production" seeks to address the pressing issue of food waste in the industry while promoting sustainable practices that can benefit both the environment and the economy. Through innovative approaches and collaborative efforts, it is envisioned that food by-products can be effectively integrated into the food production chain, leading to a more sustainable and resource-efficient food system.