Thesis Abstract

Abstract
The demand for extending the shelf life of perishable food products has been increasing steadily in recent years, driven by factors such as globalization, changing consumer preferences, and the need to reduce food waste. The development of innovative food packaging materials offers a promising solution to address these challenges. This thesis presents a comprehensive study on the development of an innovative food packaging material aimed at extending the shelf life of perishable products. Chapter 1 provides an introduction to the study, outlining the background, problem statement, objectives, limitations, scope, significance, structure of the thesis, and key definitions. The literature review in Chapter 2 covers ten essential aspects related to food packaging materials, shelf life extension, perishable products, innovative packaging technologies, and sustainability in food packaging. Chapter 3 details the research methodology employed in this study, including the research design, sampling techniques, data collection methods, data analysis procedures, and ethical considerations. The methodology section also discusses the experimental approach used to develop the innovative food packaging material. Chapter 4 presents a thorough discussion of the findings obtained from the research, including the characterization of the developed food packaging material, its performance in extending the shelf life of perishable products, and its potential applications in the food industry. The chapter also examines the sustainability aspects of the innovative packaging material and its economic feasibility. Finally, Chapter 5 offers a comprehensive conclusion and summary of the thesis, highlighting the key findings, implications for the food industry, limitations of the study, and recommendations for future research. The conclusion underscores the significance of developing innovative food packaging materials to address the challenges of extending the shelf life of perishable products and reducing food waste. Overall, this thesis contributes to the field of food science and technology by providing valuable insights into the development of innovative food packaging materials and their potential to extend the shelf life of perishable products. The findings of this study offer practical implications for food manufacturers, retailers, and consumers seeking sustainable solutions to enhance food safety, quality, and shelf life extension.

Thesis Overview

The project titled "Development of an Innovative Food Packaging Material to Extend Shelf Life of Perishable Products" aims to address the critical issue of extending the shelf life of perishable food products through the development of a novel food packaging material. This research endeavor is motivated by the growing concern over food waste and the need to enhance food preservation techniques to ensure food safety and security. The primary objective of this project is to design and fabricate a food packaging material that can effectively prolong the shelf life of perishable products such as fruits, vegetables, meats, and dairy items. The innovative packaging material will be engineered to provide optimal barrier properties against external factors such as oxygen, moisture, light, and microbial contamination, which are known to accelerate food spoilage. Through a comprehensive literature review, this research will explore the current trends and advancements in food packaging technology, including the use of active and intelligent packaging systems, nanotechnology, and biodegradable materials. By synthesizing existing knowledge and identifying gaps in the literature, this study aims to contribute to the development of a cutting-edge food packaging solution that aligns with sustainability principles and food safety standards. The research methodology will encompass material selection, design optimization, and performance evaluation of the innovative food packaging material. Various analytical techniques and testing protocols will be employed to assess the mechanical, barrier, and antimicrobial properties of the packaging material. Additionally, shelf life studies and accelerated aging tests will be conducted to validate the effectiveness of the packaging material in preserving the quality and freshness of perishable food products over an extended period. The discussion of findings will involve a detailed analysis of the experimental results, highlighting the key performance indicators and technical specifications of the developed food packaging material. Insights gained from the research outcomes will be critically evaluated in the context of existing literature and industry practices, with a focus on the potential applications and commercial viability of the innovative packaging solution. In conclusion, this research project seeks to advance the field of food science and technology by introducing a novel approach to food packaging design that addresses the pressing need for sustainable and efficient food preservation methods. By extending the shelf life of perishable products, the innovative packaging material has the potential to reduce food waste, enhance food supply chain efficiency, and improve consumer access to safe and nutritious food products.