Thesis Abstract

Abstract
This thesis presents the research conducted on the development of a novel food preservation technique utilizing natural antimicrobial agents. The study aimed to address the growing concern over the use of synthetic preservatives in food products and explore alternative methods that are more sustainable and environmentally friendly. The research methodology involved a combination of literature review, experimental studies, and data analysis to evaluate the effectiveness of natural antimicrobial agents in preserving food. Chapter One provides an introduction to the background of the study, highlighting the significance and scope of the research. The problem statement addresses the limitations of current food preservation techniques and the need for innovative solutions. The objectives of the study are outlined to guide the research process, while the structure of the thesis provides an overview of the organization of the content. Definitions of key terms are also included to establish a common understanding of terminology used throughout the thesis. Chapter Two presents a comprehensive literature review on the current state of food preservation techniques, focusing on the use of natural antimicrobial agents. Ten key aspects are discussed, including the properties of natural antimicrobial agents, their mechanisms of action, and previous research studies in the field. This review serves as a foundation for the experimental work conducted in this study. Chapter Three details the research methodology, outlining the experimental design, sample preparation, data collection methods, and statistical analysis techniques employed. Eight key components are discussed, including the selection of natural antimicrobial agents, the preparation of food samples, and the testing procedures used to evaluate the efficacy of the preservation technique. Chapter Four presents a detailed discussion of the findings from the experimental studies. The results are analyzed and interpreted to assess the effectiveness of the novel food preservation technique using natural antimicrobial agents. Factors such as microbial growth inhibition, shelf-life extension, and sensory attributes of the preserved food products are examined and compared to traditional preservation methods. Chapter Five concludes the thesis with a summary of the research findings, implications for the food industry, and recommendations for future studies. The significance of the study in promoting sustainable food preservation practices and reducing the reliance on synthetic preservatives is highlighted. The limitations of the research are acknowledged, and potential areas for further exploration are identified. In conclusion, the development of a novel food preservation technique using natural antimicrobial agents offers a promising alternative to traditional methods. This research contributes to the growing body of knowledge on sustainable food preservation practices and underscores the importance of exploring natural solutions for ensuring food safety and quality.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to address the growing need for sustainable and effective methods of food preservation in the food technology industry. With the increasing demand for natural and eco-friendly food preservation techniques, this research project focuses on developing a novel approach that harnesses the antimicrobial properties of natural agents to extend the shelf life of food products. This research will delve into the existing literature on food preservation methods, highlighting the limitations and environmental impact of conventional techniques. By conducting a comprehensive review of relevant studies, the project will identify gaps in current practices and explore the potential benefits of using natural antimicrobial agents as an alternative solution. The methodology section of the research will outline the experimental design and procedures involved in testing the effectiveness of various natural antimicrobial agents in preserving different types of food products. Factors such as concentration, application methods, and storage conditions will be carefully controlled and analyzed to determine the optimal conditions for achieving extended shelf life while maintaining food safety and quality. Through a series of experiments and data analysis, the project aims to provide scientific evidence supporting the efficacy of the novel food preservation technique using natural antimicrobial agents. The findings from this research will contribute valuable insights to the field of food technology, offering a sustainable and environmentally friendly approach to food preservation that aligns with consumer preferences for natural ingredients and minimal processing. Ultimately, the significance of this research lies in its potential to revolutionize the way food products are preserved, reducing the reliance on synthetic additives and chemical preservatives while ensuring the safety and quality of food for consumers. By developing a practical and viable solution to enhance food shelf life using natural antimicrobial agents, this project seeks to promote sustainable practices in the food industry and pave the way for a more environmentally conscious approach to food preservation.