Thesis Abstract

Abstract
This thesis focuses on the development of an innovative food preservation technique utilizing natural ingredients. The preservation of food is a critical aspect of the food industry to ensure the safety, quality, and shelf-life of food products. Traditional methods of food preservation often involve the use of synthetic chemicals and additives, which can raise concerns regarding their impact on human health and the environment. In response to these concerns, there is a growing interest in exploring alternative methods of food preservation using natural ingredients. Chapter 1 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 chapter sets the stage for the research by highlighting the importance of developing sustainable and natural food preservation techniques. Chapter 2 presents a comprehensive literature review covering ten key aspects related to food preservation, natural ingredients, and innovative preservation techniques. This chapter explores existing research and technologies in the field, providing a foundation for the development of the proposed innovative food preservation technique. Chapter 3 outlines the research methodology employed in this study, detailing the research design, data collection methods, sampling techniques, and data analysis procedures. The chapter also discusses ethical considerations and potential limitations of the research methodology. Chapter 4 presents the findings of the research, providing an in-depth analysis of the effectiveness of the innovative food preservation technique developed using natural ingredients. The chapter discusses the experimental results, challenges encountered, and potential areas for further research and improvement. Chapter 5 offers a conclusion and summary of the thesis, highlighting the key findings, implications, and contributions to the field of food technology. The chapter also discusses the practical applications of the innovative food preservation technique and suggests future research directions. Overall, this thesis aims to contribute to the advancement of sustainable and natural food preservation methods by developing an innovative technique using natural ingredients. The research findings provide valuable insights for food industry professionals, researchers, and policymakers seeking to enhance food safety and quality while minimizing the use of synthetic additives.

Thesis Overview

The project titled "Development of an innovative food preservation technique using natural ingredients" aims to explore and develop a novel method for preserving food using natural ingredients. This research overview provides a comprehensive understanding of the background, objectives, methodology, findings, and significance of the study. The background of the study delves into the importance of food preservation in ensuring food safety, reducing food wastage, and extending the shelf life of perishable food items. Traditional methods of food preservation often involve the use of chemical additives and preservatives, which may have negative health implications. Therefore, there is a growing need to explore alternative, natural preservation techniques that are both effective and safe for consumption. The primary objective of this research is to develop an innovative food preservation technique that harnesses the natural antimicrobial properties of certain ingredients to inhibit the growth of spoilage microorganisms and pathogens in food products. By using natural ingredients, the aim is to create a sustainable and environmentally friendly approach to food preservation that aligns with the increasing consumer demand for clean label and natural products. The methodology chapter outlines the experimental approach and procedures employed in the research to test the efficacy of the innovative food preservation technique. This includes the selection of natural ingredients, preparation of food samples, application of the preservation method, and analysis of microbial growth and food quality parameters over time. The discussion of findings chapter presents the results of the experiments conducted, including the effectiveness of the natural preservation technique in inhibiting microbial growth, maintaining food quality attributes, and extending the shelf life of the preserved food products. The findings are analyzed and interpreted to draw conclusions regarding the feasibility and potential applications of the developed preservation method. The significance of this study lies in its contribution to the field of food technology and food science by introducing a new, natural approach to food preservation that has the potential to benefit both consumers and the food industry. The use of natural ingredients not only enhances the safety and quality of preserved foods but also aligns with the growing consumer preference for clean label products with minimal additives. In conclusion, the research on the development of an innovative food preservation technique using natural ingredients presents a promising avenue for enhancing food safety, reducing food waste, and meeting consumer demand for natural and sustainable food products. This study contributes to the advancement of food preservation technology and offers a valuable solution to the challenges associated with traditional preservative methods.