Project Abstract

**Abstract
** The demand for safe and sustainable food preservation methods has been increasing due to the growing concerns about chemical additives and synthetic preservatives in food products. In response to this need, this research project aims to develop a novel food preservation method using natural antimicrobial agents. The utilization of natural antimicrobial agents offers a promising alternative to traditional preservatives by providing effective microbial control while minimizing potential health risks associated with synthetic additives. The research will begin with a comprehensive review of existing literature on natural antimicrobial agents and their applications in food preservation. This literature review will explore the effectiveness of various natural antimicrobial compounds, their mechanisms of action, and their compatibility with different types of food products. The methodology chapter will detail the experimental design and procedures involved in developing and testing the novel food preservation method. This will include the selection of suitable natural antimicrobial agents, formulation of the preservation system, evaluation of antimicrobial activity, determination of the optimal conditions for preservation, and assessment of the sensory and nutritional qualities of the preserved food products. The discussion of findings chapter will present a detailed analysis of the experimental results, including the effectiveness of the novel preservation method in inhibiting microbial growth, extending the shelf life of food products, and maintaining product quality. The chapter will also discuss any challenges encountered during the research process and propose potential solutions for further improvement. In conclusion, this research project seeks to contribute to the development of sustainable and safe food preservation methods by harnessing the potential of natural antimicrobial agents. The findings of this study are expected to provide valuable insights into the application of natural preservatives in the food industry and pave the way for the commercialization of a novel food preservation technology that aligns with consumer preferences for natural and healthy food products.

Project Overview