Thesis Abstract

Abstract
The preservation of perishable foods is a critical aspect of the food industry to ensure food safety, reduce food waste, and meet consumer demands for fresh, high-quality products. This thesis explores the application of novel food preservation techniques to extend the shelf life of perishable foods. The research delves into innovative methods that offer improved preservation efficacy, sustainability, and cost-effectiveness compared to traditional preservation methods. The study commences with an introduction providing background information on the challenges associated with food preservation and the significance of finding novel solutions. A clear problem statement is presented, highlighting the need for advanced preservation techniques to address issues such as food spoilage, contamination, and quality deterioration. The objectives of the study are outlined to investigate the effectiveness of various innovative preservation methods in extending the shelf life of perishable foods. The literature review in Chapter Two provides a comprehensive analysis of existing research on novel food preservation techniques. Ten key areas are explored, including the principles of food preservation, emerging technologies, the impact of preservation methods on food quality, and sustainability considerations. The review synthesizes current knowledge to identify gaps in research and inform the methodology for the empirical investigation. Chapter Three details the research methodology employed in this study, including the selection of perishable foods for experimentation, the application of novel preservation techniques, and the evaluation of shelf life extension using scientific methods. The chapter outlines the experimental design, data collection procedures, and statistical analysis techniques to assess the efficacy of different preservation methods. In Chapter Four, the findings of the empirical study are discussed in detail, presenting the results of experiments testing various novel food preservation techniques. The discussion includes an analysis of the effectiveness of each method in extending the shelf life of perishable foods, comparing outcomes in terms of microbial growth inhibition, preservation of nutritional content, and sensory attributes. The implications of the findings for the food industry and potential future research directions are also addressed. Finally, Chapter Five provides a comprehensive conclusion and summary of the thesis, highlighting the key findings, implications, and contributions to the field of food science and technology. The study underscores the importance of adopting innovative food preservation techniques to enhance food safety, reduce waste, and meet consumer expectations for fresh, high-quality products. Recommendations for further research and practical applications of the study findings are discussed to support advancements in food preservation technology. In conclusion, this thesis contributes to the body of knowledge on food preservation by investigating and evaluating novel techniques to extend the shelf life of perishable foods. The research findings provide valuable insights for food industry professionals, researchers, and policymakers seeking sustainable and effective solutions for food preservation challenges in a rapidly evolving global food market.

Thesis Overview

The project titled "Application of novel food preservation techniques in extending the shelf life of perishable foods" aims to explore innovative methods to enhance the preservation of perishable foods, thereby extending their shelf life. With a global focus on food safety, quality, and sustainability, the research seeks to address the challenges associated with food spoilage and wastage by investigating and implementing novel preservation techniques. The study will begin by providing an in-depth introduction to the significance of food preservation in the context of perishable foods. It will highlight the importance of extending the shelf life of these foods to reduce food waste, enhance food security, and meet the increasing demand for safe and nutritious food products. The background of the study will delve into existing preservation methods and their limitations, setting the stage for the exploration of novel techniques. One of the key elements of the research will be identifying the specific problems and challenges associated with the current food preservation practices for perishable foods. This will include issues such as limited shelf life, quality deterioration, microbial contamination, and environmental impact. By defining these problems, the study aims to develop targeted solutions through the application of innovative preservation techniques. The objectives of the study will focus on evaluating and implementing novel food preservation methods that have the potential to significantly extend the shelf life of perishable foods. This will involve conducting experiments, analyzing data, and assessing the effectiveness of these techniques in preserving food quality and safety over an extended period. The research will also aim to identify the limitations of the selected preservation methods and propose strategies to overcome them. The scope of the study will encompass a range of perishable food products, including fruits, vegetables, dairy products, meats, and seafood. By considering a diverse set of food categories, the research aims to provide comprehensive insights into the application of novel preservation techniques across different food types. The significance of the study lies in its potential to contribute to the development of sustainable and effective food preservation practices that can benefit both consumers and the food industry. The structure of the thesis will involve a systematic approach to presenting the research findings, starting with an introduction to the research topic, followed by a literature review of existing preservation methods. The methodology section will detail the experimental design, data collection procedures, and analysis techniques used in the study. The discussion of findings will provide a critical analysis of the results, highlighting the implications for food preservation practices. Finally, the conclusion and summary chapter will consolidate the key findings, implications, and recommendations derived from the research. In summary, the project on the "Application of novel food preservation techniques in extending the shelf life of perishable foods" aims to contribute to the advancement of food preservation technology by exploring innovative methods to enhance the shelf life of perishable foods. Through a comprehensive research approach, this study seeks to address the challenges of food spoilage and wastage, ultimately promoting food security, sustainability, and consumer health.