Thesis Abstract

Abstract
The growing demand for safe and high-quality food products has driven the need for innovative food packaging solutions. This thesis presents the research conducted on the development of a novel food packaging material with antimicrobial properties aimed at extending the shelf-life of perishable foods. The study focused on addressing the challenges associated with food spoilage and foodborne illnesses by incorporating antimicrobial agents into the packaging material to inhibit the growth of microorganisms. Chapter 1 provides an introduction to the research topic, discussing the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. The literature review in Chapter 2 explores existing research on food packaging materials, antimicrobial agents, and their impact on food preservation. This chapter highlights the importance of developing effective antimicrobial packaging materials to enhance food safety and quality. Chapter 3 outlines the research methodology used in this study, including the selection of antimicrobial agents, material formulation, testing procedures, and data analysis methods. The methodology section provides a detailed overview of the experimental design and procedures followed to develop and evaluate the novel food packaging material. Chapter 4 presents a comprehensive discussion of the research findings, including the effectiveness of the antimicrobial packaging material in inhibiting microbial growth, its impact on food shelf-life extension, and its potential applications in the food industry. The results of this study demonstrate the feasibility and efficacy of the novel packaging material in improving food safety and quality. Finally, Chapter 5 summarizes the key findings of the study and provides conclusions based on the research outcomes. The implications of the research findings, potential future developments, and recommendations for further research are also discussed in this section. Overall, this thesis contributes to the field of food science and technology by introducing a novel food packaging material with antimicrobial properties that have the potential to revolutionize food packaging practices and enhance food preservation. Keywords food packaging, antimicrobial properties, perishable foods, shelf-life extension, food safety, food quality, innovative materials.

Thesis Overview

The project titled "Development of a novel food packaging material with antimicrobial properties for extended shelf-life of perishable foods" aims to address the critical issue of food spoilage and waste by focusing on the development of an innovative packaging material that can effectively extend the shelf-life of perishable foods. In recent years, food spoilage has become a significant concern due to various factors such as microbial contamination, improper storage conditions, and transportation challenges. This research project seeks to tackle this issue by designing a packaging material that incorporates antimicrobial properties to inhibit the growth of harmful microorganisms and enhance the preservation of food products. The research will involve a comprehensive investigation into the various factors contributing to food spoilage and the existing methods used to prolong the shelf-life of perishable foods. By conducting a thorough literature review, the project will explore the latest advancements in food packaging technology, particularly focusing on materials with antimicrobial properties that have shown promising results in inhibiting microbial growth and extending the freshness of food products. The methodology of the research will involve the experimental development and testing of the novel food packaging material. Various antimicrobial agents and additives will be evaluated for their effectiveness in preventing microbial contamination and spoilage. The project will also assess the physical and chemical properties of the packaging material to ensure that it meets the required standards for food safety and preservation. Through a series of laboratory experiments and analysis, the research aims to determine the optimal composition and design of the packaging material to achieve maximum antimicrobial efficacy and shelf-life extension for perishable foods. Additionally, the project will consider factors such as cost-effectiveness, environmental sustainability, and regulatory compliance to ensure the practicality and feasibility of implementing the novel packaging material in the food industry. Overall, this research project on the development of a novel food packaging material with antimicrobial properties for extended shelf-life of perishable foods holds significant potential to revolutionize the way food products are preserved and distributed. By introducing an innovative solution to combat food spoilage and waste, the project aims to contribute to the promotion of food security, sustainability, and consumer health.