Thesis Abstract

Abstract
The global food industry generates a significant amount of by-products that are often underutilized and contribute to environmental pollution. The aim of this study is to explore the potential of utilizing food by-products for sustainable food production. Through a comprehensive literature review, this research examines various strategies and technologies that can be employed to transform food by-products into valuable products with economic and environmental benefits. The study investigates the challenges associated with food by-products utilization, such as food safety concerns, regulatory issues, and consumer acceptance, and proposes potential solutions to overcome these barriers. The research methodology involves a combination of qualitative and quantitative approaches, including surveys, interviews, and laboratory experiments. Chapter three outlines the detailed methodology used to collect and analyze data related to the utilization of food by-products in food production processes. The findings reveal that food by-products can be effectively utilized to develop innovative food products, reduce waste, and enhance the sustainability of the food industry. The discussion in chapter four delves into the implications of these findings and provides recommendations for policymakers, industry stakeholders, and consumers to promote the sustainable utilization of food by-products. The study concludes with a comprehensive summary of the key findings and their implications for sustainable food production. The significance of this research lies in its potential to contribute to the development of a circular economy in the food industry, where by-products are transformed into valuable resources, thereby reducing waste and environmental impact. This thesis provides valuable insights for researchers, policymakers, and industry professionals seeking to promote sustainability in the food sector through the utilization of food by-products.

Thesis Overview

The project titled "Utilization of Food By-Products for Sustainable Food Production" aims to investigate innovative ways to utilize food by-products in order to enhance sustainable food production practices. This research is motivated by the growing need for sustainable solutions in the food industry to address environmental concerns and reduce food waste. The study will focus on exploring various food by-products generated during food processing and consumption, such as peels, stems, and seeds, and investigate their potential applications in creating value-added products. By repurposing these by-products, the research seeks to contribute to a more circular economy in the food industry, where resources are utilized efficiently and waste is minimized. Key objectives of the research include analyzing the nutritional content of food by-products, evaluating their functional properties, and assessing consumer acceptance of products derived from these by-products. The study will also consider the environmental impact of utilizing food by-products and compare it to conventional food production practices to determine the sustainability benefits. Methodologies employed in this research will include laboratory analysis to determine the nutritional composition and functional properties of food by-products, sensory evaluation to assess consumer preferences, and life cycle assessment to evaluate the environmental impact of different production methods. Additionally, economic analysis will be conducted to determine the cost-effectiveness of utilizing food by-products in food production. The findings of this research are expected to provide valuable insights into the potential of food by-products as sustainable ingredients for food production. By identifying practical applications and benefits of utilizing food by-products, this study aims to promote more sustainable practices in the food industry and contribute to the development of innovative food products that align with consumer preferences and environmental sustainability goals.