Thesis Abstract

Abstract
The demand for safe and high-quality packaged food products has been on the rise due to changing consumer preferences and the need for extended shelf life. In response to this demand, the development of novel food packaging materials with enhanced antimicrobial properties has become a critical area of research in the field of Food Science and Technology. This thesis focuses on the design and characterization of a new food packaging material that incorporates antimicrobial agents to improve food safety and prolong shelf life. Chapter One provides an introduction to the research topic, presenting the background of the study, problem statement, objectives, limitations, scope, significance, and structure of the thesis. The chapter also defines key terms relevant to the study to establish a common understanding of the concepts discussed throughout the thesis. Chapter Two presents a comprehensive literature review that examines previous studies and current trends in food packaging materials, antimicrobial agents, and their impact on food preservation. The review highlights the importance of incorporating antimicrobial properties into food packaging materials to combat microbial growth and enhance food safety. Chapter Three outlines the research methodology employed in this study, including the materials and methods used for the development and testing of the novel food packaging material. The chapter discusses the selection of antimicrobial agents, the fabrication process of the packaging material, and the evaluation of its antimicrobial efficacy and shelf life extension properties. Chapter Four presents a detailed discussion of the findings obtained from the experimental work conducted in this study. The chapter analyzes the performance of the novel food packaging material in terms of its antimicrobial activity, barrier properties, mechanical strength, and compatibility with different food types. It also discusses the implications of the findings on the potential application of the material in the food packaging industry. Chapter Five serves as the conclusion and summary of the research thesis, summarizing the key findings, discussing their implications, and providing recommendations for future research directions. The chapter concludes by emphasizing the importance of developing innovative food packaging materials with enhanced antimicrobial properties to meet the growing demands of the food industry for safe and sustainable packaging solutions. In conclusion, this thesis contributes to the field of Food Science and Technology by presenting a novel food packaging material designed to enhance antimicrobial properties and extend the shelf life of packaged food products. The research findings highlight the potential of this material to improve food safety, reduce food waste, and meet the evolving needs of consumers and food manufacturers for advanced packaging solutions.

Thesis Overview

The project titled "Development of a novel food packaging material with enhanced antimicrobial properties for extended shelf life" aims to address the pressing need for innovative solutions in food packaging to enhance food safety and reduce food waste. In recent years, there has been a growing concern over foodborne illnesses and the environmental impact of food packaging materials. This project seeks to develop a new food packaging material that not only provides physical protection to food products but also incorporates antimicrobial properties to extend the shelf life of perishable goods. The research will involve a comprehensive study of existing food packaging materials and antimicrobial agents to identify the most suitable combination for the development of the novel packaging material. Various antimicrobial agents such as essential oils, bacteriocins, and natural extracts will be evaluated for their effectiveness in inhibiting the growth of pathogenic microorganisms commonly found in food products. The project will also investigate different methods of incorporating these antimicrobial agents into the packaging material to ensure long-lasting efficacy. Furthermore, the project will assess the mechanical, barrier, and thermal properties of the novel packaging material to ensure that it meets the required standards for food packaging. The project will also consider the economic feasibility and scalability of the new packaging material to facilitate its potential commercialization and widespread adoption in the food industry. Overall, the research aims to contribute to the development of sustainable and effective food packaging solutions that not only improve food safety but also reduce food waste by extending the shelf life of perishable products. The innovative packaging material resulting from this project has the potential to revolutionize the food packaging industry and benefit both consumers and the environment.