Thesis Abstract

Abstract
In the food industry, the generation of by-products during food processing is a common occurrence. These by-products, if not managed properly, can lead to environmental issues and economic losses. Therefore, finding innovative ways to utilize food by-products for the production of value-added products is crucial for sustainable food production. This thesis explores the potential of utilizing food by-products to create value-added products in the food industry. The introduction provides an overview of the research topic, highlighting the significance of addressing food waste and the potential benefits of utilizing by-products. The background of the study delves into the current state of food waste and the challenges faced by the food industry in managing by-products. The problem statement identifies the gaps in existing literature and emphasizes the need for research in this area. The objectives of the study are to investigate various food by-products, analyze their nutritional composition, and explore innovative techniques for converting them into value-added products. The limitations of the study are acknowledged, including constraints in data collection and the availability of resources. The scope of the study focuses on specific food by-products and their potential applications in the food industry. The literature review chapter presents a comprehensive analysis of existing research on food by-products utilization and value-added product development. Key themes include sustainable food production, circular economy principles, and innovative technologies for by-product valorization. The methodology chapter outlines the research design, data collection methods, and analytical approaches used in the study. The research methodology involves collecting samples of various food by-products, conducting nutritional analysis, and exploring different processing techniques for product development. The discussion of findings chapter presents the results of the study, highlighting the nutritional value of food by-products and the feasibility of creating value-added products. The conclusion summarizes the key findings of the research, emphasizing the potential of utilizing food by-products for sustainable food production. Recommendations are provided for future research directions and practical applications in the food industry. Overall, this thesis contributes to the growing body of knowledge on food waste management and the development of value-added products from by-products in the food industry.

Thesis Overview

The project titled "Utilization of Food By-Products for Value-Added Products in the Food Industry" aims to explore innovative ways to reduce food waste and create value-added products from by-products in the food industry. Food waste is a significant global issue, with large amounts of by-products generated during food processing that are often underutilized or discarded, leading to environmental and economic challenges. This research seeks to address this issue by investigating sustainable solutions to maximize the use of food by-products in creating new products with added value. The research will begin with a comprehensive review of existing literature on food waste management, the utilization of by-products in the food industry, and current trends in value-added product development. This literature review will provide a foundation for understanding the challenges and opportunities in this field and help identify gaps in knowledge that the research aims to address. The study will then focus on the research methodology, which will involve collecting and analyzing data on different types of food by-products, their nutritional composition, and potential applications in product development. Various techniques such as extraction, processing, and formulation will be explored to convert these by-products into value-added products that are not only sustainable but also commercially viable. The findings of the research will be discussed in detail, highlighting the potential benefits of utilizing food by-products for value-added products, such as reducing waste, improving resource efficiency, and creating new revenue streams for food companies. The implications of these findings for the food industry, consumers, and the environment will also be examined. In conclusion, this research project will contribute to the growing body of knowledge on sustainable food production and waste management by demonstrating the feasibility and benefits of utilizing food by-products for creating value-added products. The outcomes of this study have the potential to inform industry practices, policy decisions, and consumer behavior towards a more sustainable and environmentally friendly food system.