Thesis Abstract

Abstract
The increasing demand for safe and healthy food products has spurred the exploration of novel food preservation techniques. This study focuses on the development of a unique food preservation technique utilizing natural antimicrobial agents. The aim is to address the limitations of traditional preservation methods and enhance the safety and quality of food products. The research begins with a comprehensive literature review to explore existing knowledge on food preservation, antimicrobial agents, and their applications in the food industry. This review provides a foundation for understanding the current challenges and opportunities in the field. The methodology chapter outlines the experimental approach employed in this study, including the selection and characterization of natural antimicrobial agents, formulation development, and testing procedures. The research methodology incorporates both qualitative and quantitative analyses to evaluate the efficacy and safety of the novel preservation technique. The findings chapter presents the results of the experiments conducted, highlighting the effectiveness of the natural antimicrobial agents in inhibiting microbial growth and extending the shelf life of food products. The discussion delves into the implications of these findings and their relevance to the food industry. In conclusion, this thesis contributes to the advancement of food science and technology by proposing a novel food preservation technique that harnesses the natural antimicrobial properties of plant-based compounds. The significance of this research lies in its potential to improve food safety, quality, and sustainability while reducing the reliance on synthetic preservatives. Future research directions are also outlined to further enhance the development and application of natural antimicrobial agents in food preservation. Keywords food preservation, natural antimicrobial agents, food safety, food quality, sustainability.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to address the growing need for effective and sustainable methods of food preservation in the food industry. With the increasing demand for natural and safe food products, the development of innovative preservation techniques using natural antimicrobial agents has become a crucial area of research. This project focuses on exploring the potential of utilizing natural antimicrobial compounds derived from plants, herbs, and other sources to extend the shelf life of food products while ensuring their safety and quality. The research will involve the identification and extraction of bioactive compounds with antimicrobial properties from various natural sources. These natural antimicrobial agents will be evaluated for their efficacy in inhibiting the growth of spoilage microorganisms and pathogens commonly found in food products. The project will also investigate the mechanisms of action of these natural antimicrobial agents to understand how they interact with microorganisms and disrupt their growth. Furthermore, the project will involve the development and optimization of a novel food preservation technique that incorporates these natural antimicrobial agents. This technique will be designed to be practical, cost-effective, and suitable for commercial-scale food production. The effectiveness of the novel preservation technique will be evaluated through microbiological analysis, sensory evaluation, and shelf-life studies using different food matrices. Overall, the research overview highlights the importance of developing sustainable food preservation methods that meet consumer demands for safe and natural food products. By harnessing the antimicrobial properties of natural compounds, this project aims to contribute to the development of innovative and environmentally friendly food preservation techniques that can enhance food safety, quality, and shelf life.