Thesis Abstract

Abstract
Food packaging materials play a crucial role in preserving the quality and safety of food products, ultimately impacting their shelf-life. This thesis focuses on the development of a novel food packaging material with enhanced barrier properties to extend the shelf-life of various food products. The primary objective of this research is to address the limitations of existing packaging materials and create a new solution that offers improved protection and preservation. Chapter One provides an introduction to the research topic, highlighting the significance of developing innovative food packaging materials to meet the evolving needs of the food industry. The background of the study discusses the current challenges in food packaging and the importance of enhancing barrier properties for extended shelf-life. The problem statement identifies the gaps in existing packaging materials, while the objectives of the study outline the specific goals and aims of the research. The limitations and scope of the study define the boundaries and constraints within which the research will be conducted. The significance of the study emphasizes the potential impact of developing a novel food packaging material with enhanced barrier properties, while the structure of the thesis provides an overview of the chapters and their contents. Finally, the definition of terms clarifies key concepts and terminology used throughout the thesis. Chapter Two presents a comprehensive literature review that explores existing research and developments in food packaging materials, focusing on barrier properties and their role in extending shelf-life. The review includes ten key items that provide a critical analysis of the current state of the art in food packaging technology and highlight areas for improvement and innovation. Chapter Three details the research methodology employed in this study, outlining the approach, research design, data collection methods, sampling techniques, and data analysis procedures. The chapter also discusses the validation and reliability of the research methods, ensuring the credibility and accuracy of the findings. Additionally, this chapter includes a detailed description of the materials and equipment used in the experimental work to develop the novel food packaging material. Chapter Four presents an elaborate discussion of the findings obtained from the experimental work, including the characterization of the novel food packaging material and its barrier properties. The chapter analyzes the performance of the new material in terms of oxygen and moisture barrier properties, mechanical strength, and compatibility with different food products. The results are compared with existing packaging materials, highlighting the advantages and improvements offered by the novel material. Chapter Five concludes the thesis by summarizing the key findings, implications, and contributions of the research. The conclusion discusses the significance of developing a novel food packaging material with enhanced barrier properties for extending shelf-life and its potential applications in the food industry. Recommendations for future research and practical implications are also provided, offering insights for further development and implementation of the new packaging material. In conclusion, this thesis contributes to the field of food science and technology by introducing a novel food packaging material with enhanced barrier properties for extended shelf-life. The research findings demonstrate the effectiveness and potential benefits of the new material, paving the way for future advancements in food packaging technology and food product preservation.

Thesis Overview

The project titled "Development of a novel food packaging material with enhanced barrier properties for extended shelf-life" aims to address the critical issue of food spoilage by focusing on the development of an innovative food packaging material. This research is crucial in the food industry as it seeks to enhance the shelf-life of food products, thus reducing food waste and increasing food safety. The primary objective of this research is to design and create a novel food packaging material that offers superior barrier properties compared to existing packaging materials. The enhanced barrier properties will help protect the food products from external factors such as oxygen, moisture, light, and microorganisms, thereby extending the shelf-life of the packaged foods. The project will begin with a comprehensive review of existing literature on food packaging materials, barrier properties, and factors influencing food spoilage. This literature review will provide a solid foundation for understanding the current challenges in food packaging and the potential opportunities for innovation. Following the literature review, the research methodology will be outlined, detailing the steps involved in the development of the new food packaging material. This will include material selection, fabrication techniques, testing methods for barrier properties, and evaluation of the shelf-life extension of food products when using the novel packaging material. The findings from this study will be discussed in detail in Chapter Four, highlighting the performance of the novel food packaging material in terms of barrier properties and its impact on the shelf-life of different food products. The discussion will also cover any challenges encountered during the development process and potential areas for further improvement. In the conclusion and summary chapter, the key findings of the research will be summarized, and the implications of the novel food packaging material on the food industry will be discussed. Recommendations for future research and practical applications of the innovative packaging material will also be provided. Overall, this research project on the development of a novel food packaging material with enhanced barrier properties for extended shelf-life is significant in addressing the global issue of food waste and enhancing food safety. The outcomes of this study have the potential to revolutionize the food packaging industry, leading to more sustainable food practices and improved preservation of food products.