Thesis Abstract

Abstract
The need for sustainable and functional food packaging materials has become increasingly important in the food industry due to environmental concerns and the demand for longer shelf-life of food products. This thesis focuses on the development of a novel food packaging material that addresses these challenges by enhancing sustainability and functionality in food preservation. The research explores the formulation of innovative packaging materials that are not only eco-friendly but also effective in extending the shelf-life of food products. Chapter one provides an introduction to the research topic, presenting the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. The literature review in chapter two examines existing studies on sustainable food packaging materials, highlighting key advancements and gaps in the field. It covers topics such as biodegradable materials, active packaging technologies, and barrier properties of packaging materials. Chapter three details the research methodology employed in developing the novel food packaging material. This includes the selection of raw materials, formulation process, testing methods, and data analysis techniques. The chapter also discusses the experimental design and parameters used to evaluate the sustainability and functionality of the packaging material. Chapter four presents a comprehensive discussion of the findings obtained from the research. It analyzes the performance of the novel packaging material in terms of its sustainability attributes, such as biodegradability and recyclability, as well as its functionality in preserving food quality and extending shelf-life. The chapter also explores potential applications and future developments of the packaging material. Finally, chapter five provides a conclusion and summary of the thesis, highlighting the key findings, implications, and contributions to the field of food technology. The research findings demonstrate the feasibility and effectiveness of the novel food packaging material in enhancing sustainability and functionality in food preservation. Recommendations for further research and practical applications are also discussed. In conclusion, the development of a novel food packaging material with enhanced sustainability and functionality is crucial for addressing environmental concerns and improving food preservation methods. This thesis contributes to the advancement of sustainable packaging solutions in the food industry, offering a promising approach to meet the growing demand for eco-friendly and effective food packaging materials.

Thesis Overview

The project titled "Development of a novel food packaging material with enhanced sustainability and functionality in food preservation" aims to address the growing need for innovative solutions in food packaging technology. With the increasing focus on sustainability and the reduction of food waste, there is a demand for packaging materials that not only extend the shelf life of food products but also minimize environmental impact. This research will focus on developing a new type of food packaging material that combines sustainability with enhanced functionality in food preservation. The project will involve the design and testing of this novel material to ensure it meets the required standards for food safety, durability, and environmental sustainability. The study will begin with an in-depth literature review to explore the existing research on food packaging materials, sustainability practices, and food preservation techniques. By examining past studies and industry trends, the research aims to identify gaps in current packaging solutions and propose a novel approach that addresses these limitations. The methodology section will outline the experimental procedures and testing protocols that will be used to evaluate the performance of the new packaging material. This will include analyses of barrier properties, mechanical strength, and compatibility with different food types to ensure that the material is suitable for a wide range of applications. The findings from this research will be discussed in detail in the results and discussion chapter, where the performance of the novel packaging material will be compared to existing commercial options. The study will also consider the economic feasibility and scalability of implementing this new material in food packaging manufacturing processes. In conclusion, this project aims to contribute to the field of food packaging technology by introducing a novel material that offers enhanced sustainability and functionality in food preservation. By addressing the current challenges in food packaging, this research has the potential to promote more sustainable practices in the food industry and reduce the environmental impact of packaging waste.