Thesis Abstract

Abstract
The increasing global population and the associated rise in food consumption have led to a parallel increase in food waste generation, posing a significant environmental and economic challenge. This study seeks to address this issue by exploring the potential of utilizing food waste for the development of functional food products. The research is motivated by the dual objectives of reducing food waste and creating value-added products that offer health benefits to consumers. Chapter One provides an introduction to the research topic, discussing the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. The literature review in Chapter Two presents a comprehensive analysis of existing studies on food waste management, functional foods, and innovative approaches to food product development using waste materials. The review highlights gaps in current knowledge and sets the stage for the research methodology. Chapter Three details the research methodology, including the research design, data collection methods, sampling techniques, and data analysis procedures. The chapter outlines how primary and secondary data will be collected and analyzed to achieve the research objectives. Chapter Four presents the findings of the study, discussing the different functional food products that can be developed from food waste, their nutritional properties, sensory attributes, and market potential. The chapter also explores the challenges and opportunities associated with the development and commercialization of these products. In the final chapter, Chapter Five, the conclusions drawn from the research findings are summarized, and recommendations are provided for future research and practical applications. The study underscores the importance of sustainable food waste management practices and the potential for creating innovative functional food products that contribute to food security and environmental sustainability. Overall, this research contributes to the growing body of knowledge on food waste utilization and functional food development, offering insights that can inform policy decisions and industry practices in the food sector. Keywords Food waste, functional food products, sustainability, food security, value-added products, food industry, environmental impact, food waste management, product development, consumer health.

Thesis Overview

The research project titled "Utilization of Food Waste for the Development of Functional Food Products" aims to address the pressing issue of food waste management and sustainable food production by exploring innovative ways to turn food waste into valuable resources in the form of functional food products. This project is of significant importance as it aligns with the global goals of reducing food waste, promoting sustainability, and enhancing food security. The project will begin with a comprehensive literature review to establish the current state of knowledge on food waste management, functional foods, and related technologies. This review will provide a solid foundation for understanding the challenges and opportunities in this field and will guide the research towards identifying gaps that need to be addressed. The research methodology will involve collecting and analyzing various types of food waste to determine their nutritional composition and functional properties. Different processing techniques, such as fermentation, extraction, and encapsulation, will be explored to convert food waste into functional ingredients that can be used to develop new food products with enhanced health benefits. The findings of this research will be discussed in detail in chapter four, focusing on the effectiveness of different strategies in utilizing food waste for functional food development. The potential benefits and challenges of incorporating food waste-derived ingredients into food products will be critically evaluated to assess their feasibility and consumer acceptance. In conclusion, this research project will contribute to the growing body of knowledge on sustainable food production and waste reduction by demonstrating the value of food waste as a valuable resource for developing functional food products. The results of this study are expected to have implications for food industry stakeholders, policymakers, and consumers in promoting a more sustainable and circular food system.