Thesis Abstract

Abstract
This thesis explores the utilization of food by-products for the development of value-added products in the food industry. The growing concern for food waste and sustainable practices has led to increased interest in finding innovative ways to utilize by-products generated during food processing. This study aims to investigate the potential of transforming food by-products into high-value products that can contribute to a more sustainable and efficient food system. The research begins with a comprehensive review of the literature on food waste, by-products utilization, and value-added product development. Through an in-depth analysis of previous studies, this review chapter provides insights into the current state of knowledge in this field, identifies gaps in research, and highlights opportunities for further exploration. The methodology chapter outlines the research approach, design, and methods employed in this study. It discusses the selection of by-products, processing techniques, and analytical methods used to evaluate the quality and characteristics of the value-added products developed. The research methodology aims to provide a systematic and rigorous framework for investigating the potential of food by-products in creating new products with enhanced value. The findings chapter presents the results of the study, including the successful development of value-added products from food by-products. The chapter discusses the characteristics, nutritional content, sensory attributes, and market potential of the products created. Furthermore, it evaluates the feasibility and sustainability of integrating these products into the food industry supply chain. The discussion chapter critically analyzes the implications of the study findings, including the economic, environmental, and social impacts of utilizing food by-products for value-added product development. It explores the challenges and opportunities associated with scaling up production and commercializing these products, considering factors such as consumer acceptance, regulatory requirements, and market competition. In conclusion, this thesis summarizes the key findings, implications, and recommendations derived from the research. It highlights the potential benefits of utilizing food by-products for value-added product development, including waste reduction, resource efficiency, and economic value creation. The study underscores the importance of adopting sustainable practices in the food industry to address global food security and environmental challenges. Overall, this thesis contributes to the growing body of knowledge on sustainable food systems and value creation from by-products, providing valuable insights for researchers, industry stakeholders, policymakers, and consumers interested in promoting a more sustainable and circular food economy.

Thesis Overview

The project titled "Utilization of Food By-Products for Value-Added Products Development in the Food Industry" focuses on the innovative use of by-products generated during food processing to create value-added products. This research aims to address the increasing concerns related to food waste and sustainability in the food industry by exploring ways to maximize the utilization of by-products that are often discarded or underutilized. The research will begin with a comprehensive literature review to examine existing studies, practices, and technologies related to the utilization of food by-products in the development of value-added products. This review will provide a theoretical foundation for the study and identify gaps in the current knowledge that the research seeks to address. The methodology section of the research will outline the approach and techniques that will be employed to collect and analyze data. This may include conducting experiments, surveys, interviews, and/or case studies to gather information on different by-products, their potential uses, and the challenges associated with their utilization. The findings of the study will be discussed in detail in the results section, highlighting the different strategies and technologies that can be employed to transform food by-products into value-added products. This may include methods such as extraction, fermentation, and processing to create new food products, ingredients, or additives with economic and environmental benefits. The conclusion of the research will summarize the key findings, implications, and recommendations for the food industry regarding the utilization of food by-products. It will also discuss the potential impact of implementing these strategies on reducing food waste, improving sustainability, and enhancing the overall efficiency of food production processes. Overall, this research aims to contribute to the growing body of knowledge on sustainable food practices and provide practical insights for food manufacturers, policymakers, and other stakeholders in the industry to leverage the potential of food by-products for creating value-added products and promoting a more sustainable food system.