Thesis Abstract

Abstract
The utilization of fermentation techniques for enhancing the nutritional value and prolonging the shelf life of plant-based protein products is an area of increasing interest in the food science and technology field. This thesis explores the application of fermentation to improve the quality and functionality of plant-derived proteins, addressing the growing demand for sustainable and healthy food alternatives. The study investigates various fermentation methods, including traditional and innovative approaches, to optimize the nutritional content and extend the shelf life of plant-based protein products. Chapter One provides an introduction to the research topic, highlighting the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. The literature review in Chapter Two critically examines existing research on fermentation techniques for plant-based proteins, covering ten key areas to establish a comprehensive understanding of the subject. Chapter Three details the research methodology, outlining the experimental design, sampling procedures, data collection methods, and analytical techniques employed in the study. This chapter also includes information on the variables studied, the fermentation process parameters, and quality assessment criteria. Chapter Four presents a detailed discussion of the findings, including the impact of fermentation on the nutritional composition, functional properties, and sensory attributes of plant-based protein products. The conclusion in Chapter Five summarizes the key findings of the study and discusses the implications for the food industry, highlighting the potential benefits of utilizing fermentation techniques to enhance plant-based protein products. The thesis contributes to the body of knowledge in food science and technology by providing valuable insights into the application of fermentation for improving the nutritional quality and shelf life of plant-derived protein products, thereby supporting the development of sustainable and nutritious food options for consumers. Keywords fermentation techniques, plant-based protein products, nutritional value, shelf life, food science, sustainability, functional properties, sensory attributes.

Thesis Overview