Thesis Abstract

Abstract
The demand for innovative and sustainable food products has been on the rise in recent years, driven by increasing awareness of environmental and health concerns. This thesis presents a comprehensive study on the development of a novel food product using plant-based ingredients. The objective of this research is to investigate the feasibility and potential benefits of creating a new food product that aligns with the growing trend towards plant-based diets. Chapter One provides an introduction to the research topic, highlighting the background of the study, the problem statement, research objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter Two comprises a detailed literature review covering ten key aspects related to plant-based ingredients, food product development, consumer trends, sustainability, and market analysis. Chapter Three outlines the research methodology employed in this study, including research design, data collection methods, sampling techniques, data analysis procedures, and ethical considerations. The chapter also discusses the selection criteria for plant-based ingredients and the formulation process for the novel food product. In Chapter Four, the findings of the research are presented and analyzed in detail. This chapter includes a discussion of the sensory evaluation results, nutritional analysis, shelf-life testing, and consumer acceptance studies conducted on the novel food product. The chapter also examines the market potential and competitive landscape for the new product. Chapter Five concludes the thesis by summarizing the key findings, implications of the research, and recommendations for future studies. The conclusion also highlights the significance of the study in contributing to the field of food science and technology, promoting sustainable food production practices, and meeting the evolving needs of consumers for healthy and environmentally friendly food choices. In conclusion, the development of a novel food product using plant-based ingredients represents a promising opportunity to address current market trends and consumer preferences. This research contributes valuable insights and practical implications for food scientists, product developers, and policymakers seeking to innovate and promote sustainable food solutions in the modern food industry.

Thesis Overview

The project titled "Development of a Novel Food Product Using Plant-Based Ingredients" aims to investigate and develop a unique food product utilizing plant-based ingredients. With the growing trend towards healthier and more sustainable food options, the utilization of plant-based ingredients presents an opportunity to create innovative and nutritious food products. This research overview will delve into the background, objectives, methodology, findings, and significance of this project. **Background of the Study:** The global food industry is witnessing a shift towards plant-based alternatives due to concerns about health, environmental sustainability, and animal welfare. Consumers are increasingly seeking plant-based options, leading to a surge in demand for innovative plant-based food products. This project seeks to capitalize on this trend by developing a novel food product that not only meets consumer preferences but also offers a nutritious and sustainable alternative. **Objective of the Study:** The primary objective of this research is to develop a novel food product using plant-based ingredients that are both appealing to consumers and nutritionally balanced. The study aims to explore different plant-based ingredients, formulation techniques, and processing methods to create a unique food product that stands out in the market. Additionally, the research seeks to assess the sensory attributes, nutritional content, and market potential of the developed food product. **Methodology:** The research methodology involves a multi-faceted approach that includes literature review, ingredient selection, product formulation, sensory evaluation, nutritional analysis, and market research. Initially, a comprehensive review of existing literature on plant-based ingredients and food product development will be conducted to inform the formulation process. Subsequently, a range of plant-based ingredients will be selected and tested for their suitability in the product formulation. The sensory attributes of the developed food product will be evaluated through consumer panels, while the nutritional content will be analyzed using laboratory techniques. Market research will also be conducted to assess consumer acceptance and commercial viability of the product. **Findings:** The findings of this research are expected to yield a novel food product that showcases the potential of plant-based ingredients in creating innovative and sustainable food options. The sensory evaluation will provide insights into consumer preferences, while the nutritional analysis will highlight the health benefits of the developed product. Furthermore, market research will offer valuable information on the commercial feasibility and market positioning of the novel food product. **Significance of the Study:** This research is significant as it contributes to the growing body of knowledge on plant-based food product development and addresses the increasing demand for sustainable and nutritious food options. The findings of this study can potentially benefit food manufacturers, consumers, and the environment by promoting the adoption of plant-based ingredients in the food industry. Additionally, the developed novel food product has the potential to offer a healthier and more sustainable choice to consumers, thereby supporting their well-being and environmental sustainability. In conclusion, the project "Development of a Novel Food Product Using Plant-Based Ingredients" represents an innovative and timely endeavor that explores the potential of plant-based ingredients in creating unique and sustainable food products. Through a systematic research approach and a focus on consumer preferences and market trends, this study aims to contribute to the advancement of plant-based food innovation and offer a valuable alternative in the food industry.