Thesis Abstract

Abstract
The food industry faces significant challenges in ensuring food safety and extending the shelf life of perishable products while meeting consumer demands for natural and additive-free foods. This research project aims to address these challenges by developing a novel food preservation technique using natural ingredients. The study begins with a comprehensive review of the current methods of food preservation and the drawbacks associated with synthetic preservatives, paving the way for exploring the potential of natural ingredients in preserving food products. The research methodology involves the identification and selection of suitable natural ingredients with antimicrobial and antioxidant properties, followed by the development and optimization of the preservation technique. Laboratory experiments are conducted to assess the effectiveness of the natural preservatives in inhibiting microbial growth and oxidative deterioration in various food matrices. The research also investigates the sensory acceptability and shelf stability of the preserved food products to ensure consumer satisfaction and commercial viability. The findings of the study reveal promising results, demonstrating the efficacy of the novel food preservation technique in extending the shelf life of perishable products without compromising on safety or quality. The natural ingredients used exhibit strong antimicrobial and antioxidant activities, providing a sustainable and eco-friendly alternative to synthetic preservatives. Furthermore, sensory evaluation studies indicate positive consumer acceptance of the preserved food products, highlighting the feasibility of implementing the novel technique on a commercial scale. In conclusion, this research project contributes to the advancement of food technology by introducing a innovative approach to food preservation that aligns with current consumer preferences for natural and clean-label products. The development of a novel food preservation technique using natural ingredients offers a potential solution to the challenges faced by the food industry in ensuring food safety and quality while meeting market demands. This study underscores the importance of sustainable and environmentally friendly practices in food preservation and sets the stage for future research and applications in the field of food technology.

Thesis Overview