Thesis Abstract

Abstract
The demand for safe and sustainable food preservation techniques has been increasing due to consumer preferences for natural and eco-friendly solutions. This thesis focuses on the development of a novel food preservation technique using natural antimicrobial compounds to enhance food safety and shelf-life. The study explores the application of various natural antimicrobial compounds, such as plant extracts, essential oils, and organic acids, in inhibiting the growth of spoilage and pathogenic microorganisms in food products. Chapter One provides an introduction to the research topic, including the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter Two presents a comprehensive literature review covering ten key aspects related to food preservation, natural antimicrobial compounds, and their mechanisms of action. The review highlights the current trends, challenges, and opportunities in the field of natural food preservation. Chapter Three outlines the research methodology, including the selection of natural antimicrobial compounds, experimental design, sample preparation, microbial analysis methods, and data collection procedures. The chapter also discusses the statistical analysis techniques used to evaluate the effectiveness of the novel preservation technique. In Chapter Four, the findings of the study are extensively discussed, focusing on the antimicrobial efficacy of the natural compounds tested, their impact on food quality attributes, and the potential application of the developed preservation technique in different food matrices. The results reveal promising outcomes in terms of microbial inhibition, sensory properties, and shelf-life extension of various food products. Chapter Five presents the conclusion and summary of the project thesis, highlighting the key findings, implications for the food industry, and recommendations for future research. The study concludes that the development of a novel food preservation technique using natural antimicrobial compounds has the potential to address the growing need for safe and sustainable food preservation solutions. Overall, this thesis contributes to the advancement of food technology by exploring the use of natural antimicrobial compounds as alternative preservatives and promoting the development of eco-friendly food preservation methods. The findings of this research have practical implications for the food industry in improving food safety, quality, and sustainability.

Thesis Overview