Thesis Abstract

Abstract
The food industry faces significant challenges in ensuring the safety and quality of perishable foods while extending their shelf-life to meet consumer demands. This thesis investigates the utilization of novel food preservation techniques to address these challenges and enhance the shelf-life of perishable foods. The study encompasses a comprehensive review of existing literature on food preservation methods, highlighting the limitations of traditional techniques and the potential benefits of adopting innovative approaches. Chapter One provides an introduction to the research topic, presenting the background of the study and outlining the problem statement. The objectives of the study are defined to investigate the effectiveness of novel food preservation techniques in extending the shelf-life of perishable foods. The chapter also discusses the limitations and scope of the study, emphasizing the significance of exploring new preservation methods in the food industry. Furthermore, the structure of the thesis and key definitions of terms are provided to guide the reader through the research work. Chapter Two presents a detailed literature review that delves into ten key areas related to food preservation techniques. The review encompasses an exploration of traditional methods such as refrigeration, canning, and drying, along with emerging technologies like high-pressure processing, pulsed electric fields, and active packaging. The chapter critically evaluates the advantages and limitations of each technique, highlighting recent advancements and potential applications in extending the shelf-life of perishable foods. Chapter Three focuses on the research methodology employed in this study, detailing the experimental design, sample collection, and data analysis techniques. The chapter outlines the procedures followed to assess the efficacy of novel food preservation techniques in maintaining the quality and safety of perishable foods over an extended period. Various parameters such as microbial growth, chemical composition, sensory attributes, and shelf-life extension are evaluated to determine the effectiveness of the selected preservation methods. Chapter Four presents a comprehensive discussion of the research findings, analyzing the outcomes of the experimental investigations. The chapter highlights the impact of novel food preservation techniques on the shelf-life of perishable foods, emphasizing the improvements in quality, safety, and consumer acceptability. The results are interpreted in the context of existing literature, providing insights into the practical implications of adopting innovative preservation methods in the food industry. Chapter Five concludes the thesis by summarizing the key findings, implications, and recommendations derived from the study. The conclusions drawn underscore the potential benefits of utilizing novel food preservation techniques to enhance the shelf-life of perishable foods, emphasizing the importance of continuous research and innovation in addressing the evolving challenges faced by the food industry. The study contributes to the existing body of knowledge on food preservation methods and offers valuable insights for industry practitioners, researchers, and policymakers seeking to improve food safety and quality standards.

Thesis Overview

The project titled "Utilization of novel food preservation techniques for extending the shelf-life of perishable foods" aims to address the critical issue of food spoilage and waste by exploring innovative preservation methods to extend the shelf-life of perishable foods. With the global population on the rise and increasing pressure on food resources, finding sustainable solutions to reduce food loss is of paramount importance. This research project will delve into novel food preservation techniques that have the potential to enhance the longevity of perishable foods without compromising their nutritional value and quality. By investigating cutting-edge methods such as high-pressure processing, pulsed electric fields, ozone treatment, and edible coatings, the study seeks to identify the most effective approaches for prolonging the shelf-life of various food products. Through a comprehensive literature review, the project will analyze existing research on alternative food preservation technologies and their applications in different food categories. By synthesizing the findings from previous studies, the research aims to build a solid foundation for the experimental phase of the project, where the selected preservation techniques will be tested and evaluated for their effectiveness in extending the shelf-life of perishable foods. The methodology of the study will involve conducting laboratory experiments to assess the impact of different preservation methods on the microbial growth, sensory attributes, and overall quality of food samples. By comparing the results obtained from the various techniques, the research aims to identify the most promising approaches that can be further optimized for practical implementation in the food industry. The significance of this research lies in its potential to contribute to the development of sustainable food preservation strategies that can help reduce food waste, improve food security, and meet the growing demands of a rapidly expanding population. By exploring novel preservation techniques and their applicability to a wide range of perishable foods, this project aims to provide valuable insights that can inform future advancements in the field of food science and technology. Overall, the project "Utilization of novel food preservation techniques for extending the shelf-life of perishable foods" seeks to bridge the gap between traditional food preservation methods and emerging technologies to create innovative solutions that promote food sustainability and resource efficiency in the global food system.