Thesis Abstract

Abstract
The food industry is constantly seeking innovative ways to preserve food products without compromising their quality, safety, and nutritional value. High pressure processing (HPP) has emerged as a promising technology that can extend the shelf life of food products while retaining their sensory attributes. This thesis focuses on the development of a novel food preservation technique using high pressure processing to address the challenges faced by the food industry in ensuring food safety and quality. The research begins with a comprehensive introduction that sets the context for the study. The background of the study highlights the current trends and challenges in food preservation, emphasizing the need for novel techniques that can meet the evolving demands of consumers and regulatory bodies. The problem statement identifies the gaps in existing food preservation methods and underscores the importance of developing a new approach using high pressure processing. The objectives of the study are clearly defined to guide the research process towards achieving specific outcomes. The limitations of the study are acknowledged, providing insight into the constraints and boundaries within which the research was conducted. The scope of the study outlines the specific focus areas and parameters that define the boundaries of the research. The significance of the study is emphasized, highlighting the potential impact of the proposed food preservation technique on the food industry and society at large. The structure of the thesis is outlined to provide a roadmap of the research framework. Definitions of key terms are provided to ensure clarity and understanding of the terminology used throughout the thesis. Chapter two presents a comprehensive literature review that synthesizes existing knowledge on high pressure processing and its applications in food preservation. Ten key areas of focus are explored, providing a robust theoretical foundation for the research. Chapter three details the research methodology employed in the study, including the experimental design, sample preparation, data collection, and analysis procedures. Eight key components of the research methodology are discussed, highlighting the rigor and reliability of the research process. Chapter four presents a detailed discussion of the findings, analyzing the results of the experiments conducted and their implications for the development of the novel food preservation technique using high pressure processing. In conclusion, chapter five summarizes the key findings of the study and offers insights into the practical implications of the research. The thesis concludes with recommendations for future research and practical applications of the novel food preservation technique. Overall, this thesis contributes to the advancement of food science and technology by proposing an innovative approach to food preservation that can enhance food safety, quality, and sustainability in the food industry.

Thesis Overview

The project titled "Development of a novel food preservation technique using high pressure processing" aims to explore and develop an innovative method for food preservation by utilizing high pressure processing (HPP). This research overview provides a detailed explanation of the project and its significance in the field of food science and technology. High pressure processing is a non-thermal preservation technique that involves subjecting food products to high levels of hydrostatic pressure for a specific duration. This method has gained attention in recent years due to its ability to extend the shelf life of food products while preserving their sensory and nutritional qualities. The project will focus on developing a new approach to high pressure processing that can enhance the preservation of a wide range of food items. The research will begin with a comprehensive review of existing literature on high pressure processing, including its principles, applications, and effects on food quality. By examining previous studies and industry practices, the project aims to identify gaps in current knowledge and opportunities for innovation in the field of food preservation. The methodology for this research will involve experimental trials using a laboratory-scale high pressure processing system. Various food samples will be subjected to different pressure levels and processing times to evaluate the impact on microbial safety, shelf life extension, and sensory attributes. Additionally, the project will investigate the feasibility of scaling up the developed technique for potential commercial applications. The findings from this research are expected to contribute valuable insights to the field of food science and technology. By developing a novel food preservation technique using high pressure processing, the project aims to address current challenges in food safety and quality while meeting the growing demands for sustainable and innovative food processing methods. Overall, the project "Development of a novel food preservation technique using high pressure processing" holds significant promise for advancing the field of food science and technology, offering a new approach to enhancing food preservation and quality through the application of high pressure processing.