Project Abstract

Abstract
The preservation of perishable food products is a critical aspect of the food industry to ensure food safety, quality, and sustainability. This research focuses on the application of novel food preservation techniques to extend the shelf life of perishable food products. The study aims to explore innovative methods that can effectively prolong the shelf life of food products while maintaining their nutritional value and sensory attributes. Chapter One provides an introduction to the research topic, presenting the background of the study, problem statement, objectives, limitations, scope, significance of the study, structure of the research, and definitions of key terms. Chapter Two consists of a comprehensive literature review that examines existing studies and research on various food preservation techniques, including traditional methods and emerging technologies. Chapter Three details the research methodology employed in this study, outlining the research design, data collection methods, sampling techniques, data analysis procedures, and ethical considerations. It also discusses the selection criteria for the novel food preservation techniques to be evaluated. In Chapter Four, the findings of the research are presented and discussed in depth. The effectiveness of different novel food preservation techniques in extending the shelf life of perishable food products is analyzed, considering factors such as microbial growth inhibition, enzymatic activity, oxidative reactions, and sensory properties. Finally, Chapter Five offers a summary of the research findings and conclusions drawn from the study. The implications of the research findings for the food industry, potential areas for future research, and recommendations for the practical application of novel food preservation techniques are discussed. In conclusion, this research contributes to the ongoing efforts to enhance food preservation methods and address the challenges associated with perishable food products. By exploring innovative techniques and technologies, this study aims to provide valuable insights that can improve the shelf life, quality, and safety of perishable food products, ultimately benefiting consumers, producers, and the food industry as a whole.

Project Overview