Thesis Abstract

Abstract
In the food industry, ensuring the safety and quality of products throughout their shelf life is of utmost importance. This research project focuses on the development of a novel food packaging material with extended shelf life to address the challenges faced by food manufacturers in maintaining product freshness and integrity. The objective of this study is to investigate the potential of incorporating innovative materials and technologies into food packaging to enhance preservation and prolong shelf life. Chapter one provides an introduction to the research topic, highlighting the background of the study, the problem statement, objectives, limitations, scope, significance, structure of the thesis, and definitions of key terms. The literature review in chapter two explores ten key areas related to food packaging materials, preservation methods, and shelf-life extension techniques. This comprehensive review sets the foundation for the research methodology in chapter three, which outlines the experimental design, materials and methods, data collection, analysis, and validation procedures. Chapter four presents a detailed discussion of the findings obtained from the research, including the performance evaluation of the novel food packaging material in terms of barrier properties, mechanical strength, and compatibility with different food types. The results are analyzed and compared against existing packaging solutions to assess the effectiveness and potential commercial viability of the proposed material. Additionally, the chapter discusses the implications of the findings on the food industry and potential future research directions. Finally, chapter five provides a conclusion and summary of the project thesis, highlighting the key findings, contributions to the field of food technology, and recommendations for further research and practical applications. The development of a novel food packaging material with extended shelf life has the potential to revolutionize the way food products are preserved, stored, and distributed, ultimately benefiting both consumers and food manufacturers.

Thesis Overview