Thesis Abstract

Abstract
The global shift towards plant-based diets as a sustainable and ethical food choice has led to the rapid growth of the plant-based meat alternatives market. However, challenges remain in achieving the desired nutritional quality and sensory attributes of these products to match traditional meat products. This thesis explores the application of novel food processing techniques to enhance the nutritional quality of plant-based meat alternatives. Chapter one provides an introduction to the research, outlining the background of the study, the problem statement, research objectives, limitations, scope, significance, and the structure of the thesis. The chapter also includes definitions of key terms to provide a clear understanding of the research context. Chapter two presents a comprehensive literature review covering ten key areas related to plant-based meat alternatives, novel food processing techniques, and nutritional quality enhancement. This section synthesizes existing knowledge and identifies gaps in the current literature, forming the foundation for the research methodology. Chapter three details the research methodology, including the research design, sampling techniques, data collection methods, and data analysis procedures. This chapter also discusses the ethical considerations and limitations of the study, ensuring the validity and reliability of the findings. Chapter four presents an in-depth discussion of the research findings, focusing on the impact of novel food processing techniques on the nutritional quality of plant-based meat alternatives. The chapter analyzes the results of the study, interprets key findings, and discusses their implications for the industry and future research directions. Chapter five concludes the thesis by summarizing the key findings, discussing their practical implications, and offering recommendations for stakeholders in the plant-based meat industry. The conclusion also reflects on the contributions of the research, its limitations, and suggests areas for further research to advance the field of plant-based meat alternatives. In conclusion, this thesis provides valuable insights into the application of novel food processing techniques to enhance the nutritional quality of plant-based meat alternatives. By addressing the current challenges and opportunities in the industry, this research contributes to the development of sustainable and nutritious plant-based food products, catering to the increasing demand for healthy and environmentally friendly food choices.

Thesis Overview

The project titled "Application of novel food processing techniques in improving the nutritional quality of plant-based meat alternatives" aims to explore innovative approaches in food processing to enhance the nutritional profile of plant-based meat substitutes. With the growing demand for plant-based products driven by health, environmental, and ethical considerations, there is a need to improve the sensory attributes and nutritional content of these alternatives to meet consumer expectations and preferences. This research will delve into the current landscape of plant-based meat alternatives, analyzing their nutritional composition, sensory attributes, and market trends. By conducting a comprehensive literature review, the study will identify the gaps and opportunities for enhancing the nutritional quality of plant-based meat substitutes through novel processing techniques. The project will focus on novel food processing methods such as extrusion, fermentation, fortification, and encapsulation to improve the bioavailability of essential nutrients, enhance flavor profiles, and optimize texture in plant-based meat products. By leveraging these advanced techniques, the research aims to develop innovative formulations that not only mimic the taste and texture of conventional meat but also offer superior nutritional benefits. Through a series of experimental studies and sensory evaluations, the project will assess the impact of different processing techniques on the nutritional quality and acceptability of plant-based meat alternatives. Nutritional analyses, including protein content, amino acid profiles, vitamins, minerals, and fiber content, will be conducted to quantify the improvements achieved through novel processing methods. Furthermore, the research will investigate consumer perception and acceptance of the enhanced plant-based meat products, considering factors such as taste, texture, appearance, and overall satisfaction. By understanding consumer preferences and expectations, the study aims to provide insights that can guide the development of plant-based meat alternatives that are not only nutritious but also appealing to a wide range of consumers. Overall, this research seeks to contribute to the advancement of plant-based food technology by demonstrating the potential of novel processing techniques in improving the nutritional quality of meat alternatives. By combining scientific insights with consumer insights, the project aims to drive innovation in the plant-based food industry and promote the adoption of sustainable and healthy dietary choices.