Thesis Abstract

Abstract
The food industry plays a crucial role in ensuring food safety and quality for consumers. Food packaging materials are essential for protecting food products from physical, chemical, and biological contamination during storage and transportation. However, conventional packaging materials may not provide sufficient protection against microbial growth, leading to a shortened shelf life and potential food spoilage. Therefore, the development of novel food packaging materials with antimicrobial properties has become a significant area of research in food science and technology. This thesis aims to investigate and develop innovative food packaging materials integrated with antimicrobial properties to extend the shelf life of food products. The study begins with a comprehensive introduction to the research topic, highlighting the importance of food packaging in preserving food quality and safety. The background of the study provides a detailed overview of existing food packaging materials, their limitations, and the need for antimicrobial properties in packaging to enhance food preservation. The problem statement identifies the current challenges in food packaging technology, particularly concerning microbial contamination and food spoilage. The objectives of the study focus on designing, fabricating, and testing novel food packaging materials with antimicrobial activity to inhibit microbial growth and extend the shelf life of packaged foods. The limitations and scope of the study are discussed to provide a clear understanding of the research boundaries and constraints. The significance of the study lies in its potential to revolutionize the food packaging industry by introducing advanced materials that can effectively combat microbial contamination and prolong the shelf life of various food products. The structure of the thesis outlines the organization of the research work, including the chapters dedicated to literature review, research methodology, findings discussion, and conclusion. The literature review chapter critically analyzes previous studies on antimicrobial food packaging materials, highlighting their effectiveness, limitations, and potential for improvement. Key aspects such as antimicrobial agents, incorporation methods, and testing protocols are extensively reviewed to provide a solid foundation for the development of novel packaging materials. The research methodology chapter details the experimental approach, materials, and methods used to fabricate and evaluate the antimicrobial properties of the novel food packaging materials. Parameters such as antimicrobial effectiveness, mechanical properties, and food compatibility are investigated to assess the feasibility and practicality of the developed materials. The findings discussion chapter presents the results of the experimental tests, including antimicrobial activity assays, shelf-life studies, and material characterization. The discussion interprets the data, evaluates the performance of the novel packaging materials, and compares them with conventional packaging solutions. In conclusion, this thesis consolidates the research findings and emphasizes the significance of developing novel food packaging materials with antimicrobial properties for enhancing food safety and extending shelf life. The summary highlights the key achievements, challenges, and future directions for further research in this promising field of food science and technology. Keywords food packaging, antimicrobial properties, shelf life extension, food safety, novel materials, microbial contamination, food spoilage, research development.

Thesis Overview

The project titled "Development of novel food packaging materials with antimicrobial properties for extended food shelf life" aims to address the critical need for innovative solutions to enhance food safety and prolong the shelf life of perishable food products. In recent years, foodborne illnesses and food spoilage have become significant concerns worldwide, highlighting the importance of effective food packaging technologies. This research project focuses on developing novel food packaging materials that incorporate antimicrobial properties to inhibit the growth of harmful microorganisms, thereby extending the shelf life of packaged food items. The research will begin with a comprehensive literature review to examine existing studies on food packaging technologies, antimicrobial agents, and their impact on food preservation. By synthesizing the current body of knowledge, the study aims to identify gaps in the research and opportunities for innovation in the field of food packaging materials. The methodology section of the research will outline the experimental approach to be employed in the development and testing of the novel food packaging materials. This will involve selecting appropriate antimicrobial agents, determining the most effective incorporation methods, and evaluating the antimicrobial efficacy of the materials against relevant foodborne pathogens. The research findings will be presented and discussed in detail in the subsequent chapters, highlighting the performance of the developed food packaging materials in terms of antimicrobial activity, shelf life extension, and compatibility with different food types. The discussion will also address potential challenges and limitations encountered during the research process, as well as opportunities for further refinement and optimization of the packaging materials. Through this research project, valuable insights will be gained into the development of advanced food packaging technologies that can contribute to improved food safety, reduced food waste, and enhanced consumer confidence in the quality and freshness of packaged food products. The significance of this research lies in its potential to benefit various stakeholders in the food industry, including food manufacturers, retailers, and consumers, by offering sustainable solutions for extending the shelf life of perishable foods while maintaining their safety and quality.