Project Abstract

Abstract
The food industry continuously seeks innovative approaches to extend the shelf life of perishable products while maintaining their safety and quality. In this study, we focus on the development of a novel food preservation method using natural antimicrobial compounds. The utilization of natural antimicrobial compounds presents a promising alternative to traditional synthetic preservatives, addressing consumer demands for clean label products. Chapter One provides an overview of the research, beginning with the introduction, background of the study, problem statement, objectives, limitations, scope, significance, structure of the research, and definition of terms. Chapter Two entails a comprehensive literature review covering ten key aspects related to food preservation, natural antimicrobial compounds, and existing methods. Chapter Three outlines the research methodology, including experimental design, selection of natural antimicrobial compounds, sample preparation, preservation techniques, microbial analysis methods, data collection procedures, and statistical analysis techniques. The research methodology aims to investigate the efficacy of natural antimicrobial compounds in preserving food products. Chapter Four presents the discussion of findings, analyzing the results obtained from the experiments conducted. The chapter covers seven essential elements, including the impact of natural antimicrobial compounds on microbial growth, sensory attributes of preserved foods, potential applications in various food products, factors influencing the effectiveness of preservation, comparison with synthetic preservatives, challenges encountered during the research, and future directions for further studies. In conclusion, Chapter Five summarizes the key findings of the study and provides insights into the potential implications of developing a novel food preservation method using natural antimicrobial compounds. The research contributes to the advancement of food science and technology by exploring sustainable and natural alternatives to conventional preservatives, promoting food safety, quality, and consumer preferences. Overall, this research project on the development of a novel food preservation method using natural antimicrobial compounds offers a valuable contribution to the food industry, highlighting the potential of natural compounds in enhancing food preservation techniques and meeting the growing demand for clean label and sustainable food products.

Project Overview