Thesis Abstract

Abstract
The food industry is constantly seeking innovative solutions to enhance food safety and extend the shelf life of perishable products. One promising approach is the development of novel food packaging materials with antimicrobial properties. This thesis investigates the design, development, and evaluation of such a packaging material aimed at prolonging the shelf life of various food products. The study encompasses a comprehensive review of existing literature on food packaging technology, antimicrobial agents, and their mechanisms of action. Chapter one provides an introduction to the research, presenting the background of the study, problem statement, objectives, limitations, scope, significance, and the structure of the thesis. Chapter two presents a detailed literature review consisting of ten key areas related to food packaging materials, antimicrobial agents, and their applications in food preservation. Chapter three outlines the research methodology, including the materials and methods employed in the development and testing of the novel food packaging material. The chapter covers aspects such as material selection, antimicrobial agent incorporation techniques, characterization methods, and evaluation criteria for shelf-life extension. Chapter four presents the findings of the study, including the performance evaluation of the developed food packaging material in terms of antimicrobial efficacy, barrier properties, and impact on food quality. The chapter also discusses the practical implications of using the novel packaging material in the food industry and potential challenges that need to be addressed. In conclusion, chapter five provides a summary of the research findings, discusses the implications for the food industry, and highlights the significance of the developed novel food packaging material. The study contributes to the advancement of food packaging technology by offering a sustainable solution for extending the shelf life of perishable food products while maintaining their safety and quality. Future research directions and recommendations for practical implementation are also discussed. Overall, this thesis contributes to the field of food science and technology by introducing a novel food packaging material with antimicrobial properties that shows promise for prolonging the shelf life of various food products, thus addressing a critical need in the food industry for improved food safety and quality assurance.

Thesis Overview

The project titled "Development of a Novel Food Packaging Material with Antimicrobial Properties for Prolonging Shelf Life" aims to address the critical issue of food spoilage and safety by introducing an innovative approach to food packaging. In recent years, there has been a growing concern regarding the sustainability and safety of food products, especially with the increasing global population and changing consumer preferences. Food packaging plays a crucial role in protecting food from contamination, extending shelf life, and ensuring product quality. The primary objective of this research project is to develop a novel food packaging material that incorporates antimicrobial properties to effectively inhibit the growth of microorganisms that cause food spoilage. By integrating antimicrobial agents into the packaging material, it is expected that the shelf life of food products can be significantly extended, thereby reducing food waste and improving overall food safety. The research will involve a comprehensive literature review to explore existing studies on antimicrobial packaging materials, food preservation techniques, and the mechanisms of action of various antimicrobial agents. This background research will provide valuable insights into the current state of the art in food packaging technology and guide the development of the novel packaging material. The research methodology will include the selection of appropriate antimicrobial agents based on their effectiveness, safety, and compatibility with food products. Various techniques for incorporating antimicrobial agents into packaging materials will be explored, such as surface coating, encapsulation, and blending. The antimicrobial activity of the developed packaging material will be evaluated through microbiological testing to assess its effectiveness in inhibiting the growth of common foodborne pathogens. Furthermore, the project will investigate the physicochemical properties of the novel packaging material, including mechanical strength, barrier properties, and thermal stability, to ensure that it meets the requirements for commercial food packaging applications. Compatibility testing with different types of food products will also be conducted to evaluate the performance of the packaging material under various storage conditions. The findings of this research project are expected to contribute to the development of sustainable and effective food packaging solutions that can help reduce food waste, improve food safety, and enhance the quality of food products. The successful development of a novel food packaging material with antimicrobial properties has the potential to revolutionize the food packaging industry and benefit both consumers and food manufacturers alike. In conclusion, the project "Development of a Novel Food Packaging Material with Antimicrobial Properties for Prolonging Shelf Life" represents a significant step towards addressing the challenges associated with food spoilage and safety. By leveraging the antimicrobial properties of the packaging material, this research aims to offer a practical and innovative solution to extend the shelf life of food products and ensure their quality and safety throughout the supply chain.