Thesis Abstract

Abstract
The global food industry faces numerous challenges in ensuring the safety and quality of food products throughout the supply chain. Packaging materials play a crucial role in preserving the freshness and extending the shelf life of perishable goods. However, the use of synthetic antimicrobial agents in food packaging has raised concerns due to potential health and environmental hazards. In response to these challenges, this study focuses on the development of a novel food packaging material incorporating natural antimicrobial agents. Chapter 1 provides an introduction to the research topic, discussing the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter 2 comprises a comprehensive literature review that explores existing research on food packaging materials, antimicrobial agents, and their applications in the food industry. Chapter 3 outlines the research methodology, including the selection of natural antimicrobial agents, material synthesis techniques, characterization methods, and antimicrobial efficacy testing protocols. The chapter also discusses the experimental design, data collection, and analysis procedures employed in the study. In Chapter 4, the findings of the research are presented and discussed in detail. This includes the characterization of the novel food packaging material, evaluation of its antimicrobial properties, and comparison with existing packaging solutions. The chapter also examines the potential applications and benefits of the developed material in food packaging. Finally, Chapter 5 offers a conclusion and summary of the project thesis. The key findings, implications, limitations, and future research directions are discussed, emphasizing the significance of the study in advancing sustainable and safe food packaging technologies. The abstract concludes by highlighting the innovative contributions of this research in addressing the challenges of food safety and quality assurance in the food industry.

Thesis Overview