Thesis Abstract

Abstract
The preservation of perishable foods to extend their shelf life is crucial for reducing food waste and ensuring food safety. This thesis focuses on the development of a novel method for extending the shelf life of perishable foods using natural preservatives. The research aims to explore the effectiveness of natural preservatives in inhibiting microbial growth and delaying spoilage in various food products. The introductory chapter provides an overview of the importance of food preservation, introduces the background of the study, defines the problem statement, outlines the objectives, discusses the limitations and scope of the study, highlights the significance of the research, and presents the structure of the thesis. The literature review chapter critically examines existing research on food preservation methods, natural preservatives, and their mechanisms of action. It also evaluates the effectiveness of different natural preservatives in extending the shelf life of perishable foods. The research methodology chapter details the experimental design, sampling techniques, data collection methods, and statistical analysis procedures employed in the study. It also describes the materials and equipment used in the research. The findings chapter presents the results of the experiments conducted to evaluate the efficacy of natural preservatives in extending the shelf life of perishable foods. The discussion section interprets the findings, compares them with existing literature, and draws conclusions on the effectiveness of the novel preservation method. In conclusion, this thesis contributes to the field of food technology by introducing a novel method for extending the shelf life of perishable foods using natural preservatives. The research findings provide valuable insights into the potential applications of natural preservatives in the food industry, offering a sustainable and safe alternative to synthetic additives. Further research is recommended to explore the commercial viability and scalability of the proposed preservation method. Keywords food technology, natural preservatives, perishable foods, shelf life extension, food preservation, microbial growth, spoilage, sustainability.

Thesis Overview

The project titled "Development of a novel method for extending the shelf life of perishable foods using natural preservatives" aims to address a critical issue in the food industry - the preservation of perishable foods using natural preservatives. With the increasing demand for fresh and minimally processed foods, the need for effective preservation methods that do not compromise the nutritional quality and safety of food products has become paramount. This research project will focus on developing a novel method that utilizes natural preservatives to extend the shelf life of perishable foods. Traditional methods of food preservation often involve the use of synthetic additives and chemicals, which can raise concerns about their long-term health effects and environmental impact. By exploring the potential of natural preservatives derived from plant extracts, essential oils, and other natural sources, this project aims to provide a safer and more sustainable alternative for food preservation. The research overview will include a comprehensive analysis of the current state of food preservation techniques, highlighting the limitations and challenges associated with existing methods. By reviewing relevant literature on natural preservatives and their antimicrobial properties, this project will lay the foundation for the development of a novel preservation method that harnesses the power of nature to enhance food safety and quality. Through a systematic research methodology that includes experimental design, data collection, and analysis, this project will evaluate the effectiveness of various natural preservatives in inhibiting microbial growth and extending the shelf life of perishable foods. By conducting controlled experiments on different food products, the research aims to identify the most promising natural preservatives and optimize their application to achieve maximum efficacy. The findings of this research project will contribute valuable insights to the field of food technology and provide practical recommendations for the food industry on adopting natural preservatives as a sustainable alternative to synthetic additives. By promoting the use of natural preservatives in food production, this project seeks to enhance food safety, reduce food waste, and meet the growing consumer demand for healthier and more environmentally friendly food products. In summary, the project "Development of a novel method for extending the shelf life of perishable foods using natural preservatives" represents a significant step towards advancing sustainable food preservation practices and promoting the use of natural ingredients to ensure the safety and quality of food products in a rapidly evolving food industry.