Thesis Abstract

Abstract
The food industry generates a significant amount of by-products during processing, which often leads to environmental issues and economic inefficiencies. This research focuses on the utilization of food by-products to develop functional ingredients, aiming to reduce waste and create value-added products. The study begins with an introduction that provides background information on the topic, discusses the problem statement, outlines the objectives, and defines the scope and limitations of the research. The significance of the study is highlighted, emphasizing the importance of sustainable practices in the food industry. Chapter two presents a comprehensive literature review, covering ten key areas related to the utilization of food by-products for functional ingredient development. Topics include current trends in food waste management, methods of extracting bioactive compounds from by-products, and the potential health benefits of functional ingredients. Chapter three details the research methodology, which includes eight components such as the selection of by-products, extraction techniques, characterization of bioactive compounds, and formulation of functional ingredients. The methodology aims to provide a systematic approach to developing value-added products from food by-products. Chapter four presents the findings of the study, discussing the successful extraction and characterization of bioactive compounds from selected by-products. The chapter also explores the formulation of functional ingredients using these compounds and evaluates their potential applications in food product development. Finally, chapter five concludes the thesis by summarizing the key findings and discussing their implications for the food industry. The research underscores the importance of sustainable practices and the value of utilizing food by-products to create functional ingredients. Recommendations for future research are provided, highlighting opportunities for further exploration in this field. In conclusion, this thesis contributes to the growing body of knowledge on sustainable practices in the food industry and demonstrates the potential for creating value-added products from by-products. By focusing on the utilization of food by-products for functional ingredient development, this research offers insights into innovative ways to reduce waste and promote environmental sustainability in the food sector.

Thesis Overview

The project titled "Utilization of Food By-Products for the Development of Functional Ingredients" aims to explore innovative ways to utilize food by-products in the creation of functional ingredients. Food by-products are often generated during food processing and are typically considered waste. However, these by-products can contain valuable components such as fiber, antioxidants, proteins, and other bioactive compounds that can be repurposed to develop functional ingredients with potential health benefits. The research will begin with a comprehensive review of existing literature on food by-products, functional ingredients, and their potential applications in the food industry. This review will provide a solid foundation for understanding the current state of research in this field and identify gaps that warrant further investigation. The methodology chapter will outline the experimental approach to be employed in the study, including the collection and analysis of different food by-products, extraction techniques for isolating bioactive compounds, and formulation of functional ingredients. The research will also explore the potential sensory attributes, stability, and bioavailability of the developed functional ingredients. Subsequently, the findings chapter will present the results of the experiments conducted, including the composition of the extracted bioactive compounds, the physicochemical properties of the functional ingredients, and any potential synergistic effects observed. These findings will be discussed in detail, highlighting their significance in the context of food science and technology. The conclusion and summary chapter will provide a comprehensive overview of the key findings of the research, discussing the implications for the food industry, potential applications of the developed functional ingredients, and recommendations for future research. The project aims to contribute to the sustainable utilization of food by-products, promoting a circular economy approach in the food industry and offering new opportunities for value addition and waste reduction. Overall, the research on the "Utilization of Food By-Products for the Development of Functional Ingredients" seeks to address the growing need for sustainable and innovative solutions in the food industry, with the potential to create value from what was previously considered waste, thereby contributing to a more environmentally friendly and economically viable food production system.