Project Abstract

Abstract
Food preservation is a crucial aspect of the food industry to maintain the quality and safety of food products. Traditional methods of food preservation often involve the use of synthetic preservatives, which have raised concerns regarding their safety and potential health risks. In response to these concerns, there is a growing interest in developing novel food preservation techniques that utilize natural antimicrobial compounds. This research project aims to investigate the development of a novel food preservation technique using natural antimicrobial compounds. The research will begin with a comprehensive review of existing literature on food preservation methods, antimicrobial compounds, and their potential applications in the food industry. The literature review will explore the effectiveness of natural antimicrobial compounds in inhibiting the growth of foodborne pathogens and spoilage microorganisms, as well as their impact on food quality and safety. The methodology chapter will outline the experimental approach, including the selection and extraction of natural antimicrobial compounds, and the evaluation of their antimicrobial activity against a range of foodborne pathogens and spoilage microorganisms. The research will also investigate the effects of these natural antimicrobial compounds on the sensory attributes and shelf-life of food products. The findings from the research will be discussed in detail in the results chapter, highlighting the efficacy of the novel food preservation technique using natural antimicrobial compounds. The discussion will cover the potential benefits and limitations of the technique, as well as its practical implications for the food industry. In conclusion, this research project aims to contribute to the development of sustainable and safe food preservation methods by utilizing natural antimicrobial compounds. The findings of this study have the potential to offer a promising alternative to synthetic preservatives, ensuring the quality and safety of food products while meeting consumer demand for natural and clean label ingredients.

Project Overview