Thesis Abstract

Abstract
The preservation of food products is essential to ensure their safety, quality, and shelf-life. Conventional methods of food preservation often involve the use of synthetic additives and chemicals, which may raise concerns regarding their safety and impact on the environment. In light of this, there is a growing interest in developing novel food preservation techniques that utilize natural antimicrobial agents. This thesis aims to investigate and develop a novel food preservation technique using natural antimicrobial agents to enhance the safety and shelf-life of food products. The research begins with a comprehensive introduction that provides the background of the study, the problem statement, objectives, limitations, scope, significance, and the structure of the thesis. The definition of key terms is also provided to ensure clarity and understanding of the concepts discussed. A thorough literature review is conducted in Chapter Two, which explores existing research and developments in the field of food preservation, focusing on natural antimicrobial agents. The review covers various aspects such as the mechanisms of action of natural antimicrobial agents, their effectiveness in inhibiting microbial growth, and their potential applications in food preservation. Chapter Three details the research methodology employed in this study, including the selection and preparation of natural antimicrobial agents, the testing procedures, and the analytical methods used to evaluate the efficacy of the novel preservation technique. The chapter also discusses the experimental design, sampling techniques, data collection, and analysis methods. Chapter Four presents a detailed discussion of the findings obtained from the research. The results of the experiments conducted to test the effectiveness of the novel food preservation technique using natural antimicrobial agents are analyzed and interpreted. The chapter also explores the implications of the findings and their relevance to the field of food science and technology. Finally, Chapter Five provides a comprehensive conclusion and summary of the thesis. The key findings, implications, and contributions of the research are highlighted, along with recommendations for future studies in this area. The conclusion emphasizes the importance of developing sustainable and natural food preservation techniques to meet the growing demand for safe and high-quality food products. In conclusion, this thesis contributes to the field of food science and technology by introducing a novel food preservation technique that utilizes natural antimicrobial agents. The research findings provide valuable insights into the development of sustainable and environmentally friendly methods for preserving food products. The study underscores the significance of exploring alternative approaches to food preservation that prioritize consumer safety and environmental sustainability.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to address the increasing demand for effective and natural methods of food preservation. With the rising consumer preference for minimally processed foods without synthetic additives, the food industry is in constant pursuit of innovative techniques that can extend the shelf life of products while maintaining their safety and quality. This research focuses on exploring the potential of natural antimicrobial agents derived from plant sources, essential oils, and other natural compounds to inhibit the growth of spoilage microorganisms and foodborne pathogens in various food products. The study begins with a comprehensive literature review to examine existing food preservation methods and the drawbacks associated with traditional chemical preservatives. By analyzing previous research on natural antimicrobial agents, their mechanisms of action, and their applications in food preservation, the research aims to identify gaps in knowledge and opportunities for innovation in this field. The literature review also provides a theoretical foundation for understanding the potential benefits and challenges of utilizing natural antimicrobial agents in food preservation. The research methodology section outlines the experimental design and procedures that will be followed to evaluate the efficacy of selected natural antimicrobial agents in inhibiting microbial growth in different food matrices. This will involve conducting in vitro and in situ experiments to assess the antimicrobial activity of these agents against a range of foodborne pathogens and spoilage microorganisms. The research will also investigate the effects of incorporating natural antimicrobial agents into food products on their sensory attributes, nutritional quality, and overall acceptability. The discussion of findings section presents the results of the experiments conducted during the research, highlighting the effectiveness of natural antimicrobial agents in prolonging the shelf life of various food products. The analysis of the data obtained will provide insights into the optimal concentrations, application methods, and potential synergistic effects of combining different natural antimicrobial agents for enhanced preservation efficacy. Moreover, the discussion will address any limitations encountered during the study and propose recommendations for future research directions in this area. In conclusion, the project aims to contribute to the development of sustainable and eco-friendly food preservation techniques by harnessing the antimicrobial properties of natural compounds. By providing scientific evidence of the efficacy and safety of natural antimicrobial agents in food preservation, this research seeks to offer practical solutions for the food industry to meet consumer demands for healthier and more natural food products. Ultimately, the findings of this study have the potential to revolutionize current food preservation practices and promote the adoption of more sustainable approaches in the food supply chain.