Thesis Abstract

Abstract
The global shift towards sustainable and ethical food production has led to an increased demand for plant-based meat alternatives. This thesis presents a comprehensive study on the development of a plant-based meat alternative using novel ingredients. The research aims to address the growing need for environmentally friendly and nutritious meat substitutes that can effectively mimic the taste, texture, and nutritional profile of traditional meat products. Chapter One provides the foundation for the study, beginning with an introduction to the research topic. The background of the study explores the current landscape of plant-based meat alternatives, highlighting the limitations and challenges in existing products. The problem statement identifies the gaps in the market that this research seeks to address, while the objectives of the study define the specific goals and outcomes to be achieved. The limitations and scope of the study set boundaries for the research, and the significance of the study underscores the potential impact of the findings. The structure of the thesis outlines the organization of the subsequent chapters, and the definition of terms clarifies key concepts relevant to the research. Chapter Two presents a comprehensive literature review, covering ten key areas related to plant-based meat alternatives. This section examines the latest research, trends, and developments in the field, providing a theoretical framework for the study and identifying best practices for ingredient selection, product formulation, and sensory evaluation. Chapter Three details the research methodology employed in this study. The methodology encompasses eight components, including research design, sample selection, data collection methods, and statistical analysis techniques. This chapter outlines the step-by-step approach used to develop and test the plant-based meat alternative, ensuring rigor and reproducibility in the research process. Chapter Four offers an in-depth discussion of the research findings. The chapter analyzes the formulation of the plant-based meat alternative, sensory attributes, nutritional composition, and consumer acceptance. It also explores the challenges encountered during the development process and proposes potential solutions for further improvement. Chapter Five concludes the thesis by summarizing the key findings, implications, and recommendations for future research and industry applications. The conclusion highlights the significance of the study in advancing the field of plant-based meat alternatives and offers insights into the potential benefits of incorporating novel ingredients in product development. Overall, this thesis contributes to the growing body of knowledge on plant-based meat alternatives and provides valuable insights for researchers, food technologists, and industry professionals seeking to innovate in the sustainable food sector.

Thesis Overview

The project titled "Development of a Plant-Based Meat Alternative Using Novel Ingredients" aims to address the growing demand for sustainable and ethical protein sources by exploring the creation of a plant-based meat alternative using innovative and novel ingredients. This research overview will delve into the rationale, methodology, and expected outcomes of this project. The global food industry is undergoing a significant shift towards plant-based alternatives due to concerns over environmental sustainability, animal welfare, and public health. Traditional meat production has been associated with various environmental issues, including greenhouse gas emissions, deforestation, and water pollution. In response to these challenges, there is a rising interest in developing plant-based meat products that mimic the taste, texture, and nutritional profile of conventional meat. The primary objective of this research is to develop a plant-based meat alternative that not only satisfies consumer preferences but also offers a sustainable and ethical protein source. By utilizing novel ingredients and innovative food processing techniques, this project aims to create a product that closely resembles traditional meat in terms of taste, texture, and nutritional content. The research will focus on selecting and optimizing plant-based ingredients that can replicate the sensory characteristics of meat, such as juiciness, tenderness, and umami flavor. The methodology of this project will involve a multi-disciplinary approach that integrates food science, technology, and sensory evaluation. Initially, a comprehensive literature review will be conducted to identify the latest trends and advancements in plant-based meat formulations. Subsequently, various plant-based ingredients will be selected and tested for their functionality in meat analog production. Different processing techniques, such as extrusion, texturization, and flavor enhancement, will be explored to achieve the desired meat-like attributes. The findings of this research are expected to contribute to the development of plant-based meat alternatives that offer a more sustainable and ethical protein source for consumers. By utilizing novel ingredients and innovative processing methods, this project aims to expand the range of plant-based products available in the market and promote the adoption of more environmentally friendly dietary choices. In conclusion, the project "Development of a Plant-Based Meat Alternative Using Novel Ingredients" represents a significant step towards creating sustainable and ethical protein sources that can help address the environmental and ethical challenges associated with traditional meat production. Through the exploration of novel ingredients and innovative food processing techniques, this research seeks to pave the way for a more sustainable and inclusive food system that prioritizes both human and planetary health.