Thesis Abstract

Abstract
This thesis presents a comprehensive investigation into the development of a novel food preservation technique utilizing natural antimicrobial agents. The research is motivated by the increasing demand for safe and effective methods to extend the shelf life of food products while reducing reliance on synthetic preservatives. The study aims to explore the efficacy of natural antimicrobial agents derived from plant sources in inhibiting microbial growth and preserving food quality. Chapter One provides an introduction to the research topic, highlighting the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definitions of key terms. Chapter Two features a detailed literature review consisting of ten key items, examining existing studies on natural antimicrobial agents, food preservation techniques, and their applications in the food industry. Chapter Three focuses on the research methodology, outlining the experimental design, selection of natural antimicrobial agents, food samples, testing procedures, data collection methods, statistical analysis, and quality control measures. The chapter also discusses ethical considerations and potential challenges encountered during the research process. In Chapter Four, the findings of the study are thoroughly discussed, analyzing the effectiveness of different natural antimicrobial agents in inhibiting microbial growth, extending the shelf life of food products, and preserving sensory attributes. The chapter also explores the mechanisms of action of these agents and their potential applications in various food products. Finally, Chapter Five presents the conclusion and summary of the thesis, highlighting the key findings, implications for the food industry, limitations of the study, and recommendations for future research. The research contributes to the field of food technology by providing valuable insights into the development of sustainable food preservation techniques using natural antimicrobial agents. Overall, this thesis offers a comprehensive analysis of the development of a novel food preservation technique using natural antimicrobial agents, demonstrating their potential as safe and effective alternatives to synthetic preservatives. The findings of this research have practical implications for food manufacturers, policymakers, and consumers seeking healthier and more sustainable food preservation solutions.

Thesis Overview