Thesis Abstract

Abstract
This thesis focuses on the development of a novel food packaging material with antimicrobial properties to enhance the shelf life of perishable food products. The study addresses the pressing need for innovative packaging solutions that can effectively extend the shelf life of food products while ensuring food safety and quality. The research methodology employed a systematic approach to design and test the antimicrobial packaging material, incorporating antimicrobial agents known for their effectiveness against foodborne pathogens. Chapter One provides a comprehensive introduction to the research topic, outlining the background of the study, the problem statement, research objectives, limitations, scope, significance of the study, and the structure of the thesis. The chapter also includes a detailed definition of key terms to establish a common understanding of the concepts discussed throughout the thesis. Chapter Two presents a thorough literature review encompassing ten key areas related to food packaging, antimicrobial agents, shelf life extension, and current trends in the food industry. The review of existing literature provides a solid foundation for the development of the novel food packaging material and highlights gaps in current research that this study aims to address. Chapter Three details the research methodology employed in the study, including the materials and methods used to design, fabricate, and test the antimicrobial packaging material. The chapter outlines the experimental setup, data collection procedures, and analytical techniques utilized to evaluate the antimicrobial efficacy and shelf life extension properties of the novel packaging material. Chapter Four presents an in-depth discussion of the research findings, including the effectiveness of the antimicrobial packaging material in inhibiting the growth of foodborne pathogens and extending the shelf life of perishable food products. The chapter also discusses the practical implications of the research findings and their relevance to the food industry. Chapter Five concludes the thesis by summarizing the key findings, discussing the implications of the study, and providing recommendations for future research and practical applications. The conclusion highlights the significance of developing innovative food packaging materials with antimicrobial properties for enhancing food safety, quality, and shelf life. Overall, this thesis contributes to the field of food science and technology by introducing a novel food packaging material with antimicrobial properties that has the potential to revolutionize the way perishable food products are preserved and stored. The research findings have implications for food manufacturers, retailers, and consumers seeking sustainable solutions to reduce food waste and ensure the safety and quality of food products.

Thesis Overview

The project titled "Development of a Novel Food Packaging Material with Antimicrobial Properties for Extended Shelf Life" focuses on addressing the critical issue of food spoilage by developing an innovative packaging material that can extend the shelf life of food products. The project aims to contribute to the field of food science and technology by introducing a novel solution that combines food packaging and antimicrobial properties to enhance food preservation and safety. Food spoilage is a significant concern in the food industry, leading to economic losses and food waste. Traditional packaging materials may not provide sufficient protection against microbial contamination, resulting in reduced shelf life and compromised food quality. By developing a new food packaging material with inherent antimicrobial properties, this project seeks to overcome these challenges and improve the overall quality and safety of food products. The research will involve an in-depth exploration of various antimicrobial agents and their potential applications in food packaging materials. Different types of antimicrobial agents, such as natural compounds, essential oils, and synthetic chemicals, will be evaluated for their effectiveness in inhibiting the growth of foodborne pathogens and spoilage microorganisms. The project will also investigate the compatibility of these antimicrobial agents with different types of packaging materials to ensure their stability and functionality over time. Furthermore, the project will assess the impact of the novel food packaging material on the sensory attributes, nutritional quality, and overall safety of packaged food products. By conducting comprehensive analyses and experiments, the research aims to determine the optimal formulation and design of the packaging material to achieve the desired antimicrobial effects while maintaining the integrity of the packaged food items. Overall, the project "Development of a Novel Food Packaging Material with Antimicrobial Properties for Extended Shelf Life" aligns with the current trends in food packaging innovation and food safety enhancement. By developing a sustainable and effective solution to extend the shelf life of food products, the research aims to benefit both the food industry and consumers by reducing food waste, improving food quality, and ensuring food safety throughout the supply chain.