Thesis Abstract

Abstract
This thesis focuses on exploring the utilization of novel food processing techniques to enhance the nutritional value and extend the shelf-life of plant-based meat alternatives. The growing demand for sustainable and healthy food options has led to an increased interest in plant-based meat products as alternatives to traditional animal-based meats. However, challenges such as taste, texture, and nutritional content pose obstacles to widespread acceptance and adoption of plant-based meats. This research aims to address these challenges by investigating innovative food processing methods that can improve the nutritional profile and prolong the shelf-life of plant-based meat products. Chapter One provides an introduction to the research topic, discussing the background of the study, problem statement, objectives, limitations, scope, significance, and the structure of the thesis. The chapter also includes a comprehensive definition of key terms related to the project. Chapter Two presents a detailed literature review comprising ten key themes related to plant-based meat alternatives, food processing techniques, nutritional enhancement strategies, and shelf-life extension methods. Chapter Three outlines the research methodology employed in this study, including research design, data collection methods, sampling techniques, data analysis procedures, and quality control measures. It also discusses ethical considerations, limitations, and the research timeline. Chapter Four presents the findings of the research, analyzing the impact of novel food processing techniques on the nutritional content and shelf-life of plant-based meat alternatives. The chapter explores the effectiveness of various processing methods in improving taste, texture, and overall quality of plant-based meats. In Chapter Five, the thesis concludes with a summary of the key findings, a discussion of the implications for the food industry, and recommendations for future research. The research outcomes contribute valuable insights into the potential of innovative food processing techniques to enhance the nutritional value and shelf-life of plant-based meat alternatives. This study offers practical solutions for manufacturers and consumers seeking sustainable and nutritious plant-based meat products in the market.

Thesis Overview