Thesis Abstract

Abstract
The food industry faces a pressing challenge of food waste management and sustainability. This research project aims to address this issue by developing a novel functional food product that utilizes food waste as a sustainable ingredient. The study explores the potential of transforming food waste into value-added products that not only reduce waste but also offer health benefits to consumers. Chapter One provides an introduction to the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of terms. The escalating issue of food waste and the need for sustainable solutions in the food industry form the foundation for this research. The objectives include developing a novel functional food product, assessing its market potential, and evaluating its sustainability impact. Chapter Two presents a comprehensive literature review on food waste management, functional food development, sustainability in the food industry, and consumer perceptions. The review highlights the importance of sustainable practices in food production and the potential of functional foods to address health and environmental concerns. Chapter Three outlines the research methodology, including the selection of food waste sources, processing techniques, formulation of the functional food product, consumer testing, and sustainability assessment. The methodology aims to provide a systematic approach to developing and evaluating the novel food product. Chapter Four discusses the findings of the research, including the development process of the functional food product, sensory evaluation results, market analysis, and sustainability assessment. The chapter delves into the challenges and opportunities encountered during the development process and provides insights into the potential impact of the product on the food industry. Chapter Five presents the conclusion and summary of the project thesis. The study demonstrates the feasibility of utilizing food waste as a sustainable ingredient in the development of functional food products. The novel food product shows promise in addressing food waste issues, offering health benefits, and contributing to sustainability in the food industry. In conclusion, the research project "Development of a novel functional food product utilizing food waste as a sustainable ingredient" contributes to the ongoing efforts to promote sustainability and innovation in the food industry. The study underscores the potential of transforming food waste into valuable resources and highlights the importance of sustainable practices in food production.

Thesis Overview

The project titled "Development of a novel functional food product utilizing food waste as a sustainable ingredient" aims to address the pressing issue of food waste in the food industry while simultaneously creating a value-added product that contributes to sustainable practices. This research focuses on the development of a functional food product that not only minimizes food waste but also provides health benefits to consumers. By utilizing food waste as a key ingredient, the project aims to showcase innovative ways to reduce environmental impact and promote sustainable food production. The research will begin with a comprehensive literature review to explore the current landscape of food waste management, functional food development, and sustainable practices in the food industry. This review will provide a solid foundation for understanding the challenges and opportunities in creating a novel functional food product using food waste. The methodology section will outline the steps involved in developing the functional food product, including sourcing food waste, processing methods, formulation development, and product testing. Emphasis will be placed on ensuring food safety, quality, and nutritional value throughout the product development process. The discussion of findings section will present the results of product testing, sensory evaluation, nutritional analysis, and shelf-life studies. It will also discuss the market potential of the novel functional food product and its potential impact on reducing food waste in the industry. In conclusion, this research project aims to demonstrate the feasibility and benefits of creating a functional food product using food waste as a sustainable ingredient. By showcasing innovative approaches to food waste management and product development, this project contributes to the growing movement towards sustainable food practices in the food industry.