Thesis Abstract

Abstract
The demand for plant-based meat alternatives has been steadily increasing due to concerns over environmental sustainability, animal welfare, and personal health. This research project focuses on the development of plant-based meat alternatives using novel protein sources to meet this growing demand. The main objective of this study is to explore the feasibility and effectiveness of utilizing unconventional protein sources in the production of plant-based meat products. Chapter One provides an introduction to the research topic, including background information, the problem statement, objectives of the study, limitations, scope, significance, structure of the thesis, and definitions of key terms. The chapter sets the stage for the subsequent chapters by outlining the rationale and purpose of the research. Chapter Two consists of a comprehensive literature review that discusses ten key studies related to plant-based meat alternatives, novel protein sources, food technology, and consumer preferences. This chapter presents a critical analysis of existing research to provide a theoretical framework for the current study. Chapter Three details the research methodology employed in this study. The chapter outlines the research design, sampling methods, data collection techniques, data analysis procedures, and ethical considerations. It also describes the experimental setup and procedures used to develop and test plant-based meat alternatives using novel protein sources. Chapter Four presents a thorough discussion of the findings obtained from the research experiments. The chapter analyzes the sensory characteristics, nutritional composition, texture, and overall acceptability of the plant-based meat products developed in the study. It also examines the feasibility of using novel protein sources in the formulation of plant-based meat alternatives. Chapter Five serves as the conclusion and summary of the project thesis. This chapter consolidates the key findings, implications, and recommendations derived from the study. It also highlights the contributions of the research to the field of food technology and plant-based meat product development. Overall, this research project contributes to the advancement of plant-based meat technology by exploring innovative approaches to utilizing novel protein sources. The findings of this study can inform food manufacturers, researchers, and consumers on the potential of unconventional protein sources in creating sustainable and nutritious plant-based meat alternatives.

Thesis Overview

The project titled "Development of plant-based meat alternatives using novel protein sources" aims to address the increasing demand for sustainable and ethical protein sources by exploring the development of plant-based meat alternatives. With the rising concerns over environmental sustainability, animal welfare, and health implications associated with conventional meat consumption, the research focuses on leveraging novel protein sources to create plant-based alternatives that mimic the taste, texture, and nutritional profile of traditional animal-based meat products. The study will begin with a comprehensive literature review to explore the current landscape of plant-based meat alternatives, including the types of ingredients commonly used, the challenges faced in product development, and the consumer acceptance of these products. By analyzing existing research and market trends, the research aims to identify gaps in the current knowledge and opportunities for innovation in the field of plant-based meat alternatives. The research methodology will involve experimental work to evaluate the feasibility of using novel protein sources, such as algae, fungi, or insects, as key ingredients in plant-based meat formulations. Various techniques, including protein extraction, texturization, and flavor enhancement, will be employed to optimize the sensory attributes and nutritional quality of the plant-based meat alternatives. The findings of the study will be discussed in detail, highlighting the key insights gained from the experimental work and the implications for the development of sustainable and nutritious plant-based meat alternatives. The research will also address the challenges and limitations encountered during the project, providing recommendations for future research directions and industry applications. In conclusion, the project "Development of plant-based meat alternatives using novel protein sources" aims to contribute to the growing field of alternative protein sources by exploring innovative ways to create sustainable and appealing plant-based meat products. By leveraging novel protein sources and advanced food technology, the research seeks to provide consumers with viable alternatives to conventional meat products that are not only environmentally friendly but also nutritious and delicious.