Thesis Abstract

Abstract
Food packaging plays a crucial role in preserving the quality and safety of food products, particularly in extending their shelf life. The development of innovative food packaging materials with antimicrobial properties has gained significant attention in the food science and technology field. This thesis focuses on the design and evaluation of a novel food packaging material integrated with antimicrobial agents to enhance food preservation and prolong shelf life. Chapter 1 provides an introduction to the research study, presenting the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. The study aims to address the increasing demand for sustainable and effective food packaging solutions to mitigate food waste and enhance food safety. Chapter 2 conducts a comprehensive literature review, covering ten key aspects related to food packaging materials, antimicrobial agents, shelf life extension techniques, and the current trends in the food packaging industry. The review of existing studies provides a theoretical foundation for the development and evaluation of the novel food packaging material in this research. Chapter 3 outlines the research methodology employed in this study, including material selection, antimicrobial agent incorporation techniques, characterization methods, and antimicrobial efficacy testing. The methodology involves a systematic approach to designing and fabricating the novel food packaging material, followed by rigorous testing to evaluate its antimicrobial properties and shelf life extension capabilities. Chapter 4 presents a detailed discussion of the findings obtained from the experimentation and evaluation of the novel food packaging material. The results include the physical and antimicrobial properties of the material, its performance in inhibiting microbial growth, and its impact on extending the shelf life of food products. The discussion highlights the effectiveness and potential applications of the developed packaging material in the food industry. Chapter 5 concludes the thesis by summarizing the key findings, implications, and contributions of the research study. The conclusion emphasizes the significance of the novel food packaging material in enhancing food preservation, reducing food waste, and improving food safety. Recommendations for future research directions and practical applications of the developed material are also provided. In conclusion, the development of a novel food packaging material with antimicrobial properties for extended shelf life represents a significant advancement in food packaging technology. This research contributes to the ongoing efforts to enhance food quality, safety, and sustainability through innovative packaging solutions. The findings of this study have implications for the food industry, regulatory agencies, and consumers, paving the way for the adoption of advanced food packaging materials to meet the evolving needs of the modern food supply chain.

Thesis Overview

The project titled "Development of a novel food packaging material with antimicrobial properties for extended shelf life" aims to address the critical issue of food spoilage by designing and creating an innovative packaging material that enhances food preservation through antimicrobial properties. Food packaging plays a pivotal role in maintaining the quality and safety of food products by protecting them from external factors such as moisture, light, air, and microorganisms. However, conventional packaging materials often fall short in preventing microbial growth, leading to reduced shelf life and potential health risks for consumers. This research project focuses on developing a novel food packaging material that incorporates antimicrobial agents to inhibit the growth of bacteria, fungi, and other harmful microorganisms that can cause food spoilage. By integrating antimicrobial properties into the packaging material itself, the aim is to create a proactive barrier that actively combats microbial contamination and extends the shelf life of packaged food products. The project will involve a comprehensive analysis of various antimicrobial agents, their effectiveness, compatibility with packaging materials, and impact on food quality and safety. Through experimental testing and optimization, the research aims to identify the most suitable antimicrobial agent and packaging material combination that provides maximum protection against microbial contamination while ensuring the preservation of food quality and nutritional value. Furthermore, the project will explore the potential applications of the novel food packaging material across different food products and storage conditions to assess its versatility and effectiveness in various settings. By evaluating the performance of the developed packaging material through shelf life studies, microbial testing, and sensory analysis, the research aims to demonstrate its practical utility and benefits for both food manufacturers and consumers. Overall, the project on the "Development of a novel food packaging material with antimicrobial properties for extended shelf life" seeks to contribute to the advancement of food packaging technology by introducing an innovative solution that enhances food safety, minimizes food waste, and improves the overall quality and shelf life of packaged food products. Through this research endeavor, the goal is to provide a sustainable and effective packaging solution that aligns with the demands of modern food industry standards and consumer preferences.