Thesis Abstract

Abstract
The ever-growing global population and the increasing demand for safe and sustainable food products have led to a continuous search for innovative food preservation techniques. This thesis presents the development of a novel food preservation technique utilizing natural antimicrobial compounds to enhance the safety and shelf life of food products. The research focuses on harnessing the antimicrobial properties of naturally occurring compounds to combat food spoilage and pathogenic microorganisms, thereby reducing the need for synthetic preservatives and additives. Chapter 1 provides an introduction to the research topic, highlighting the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter 2 presents a comprehensive literature review covering ten key areas related to food preservation, antimicrobial compounds, and existing techniques. This chapter delves into previous research studies, methodologies, and findings to establish a solid foundation for the current research. Chapter 3 outlines the research methodology, detailing the experimental design, materials, and methods employed in developing and testing the novel food preservation technique. This chapter includes information on sample preparation, antimicrobial compound selection, testing procedures, data analysis, and statistical methods. Chapter 4 offers an in-depth discussion of the research findings, presenting the effectiveness of the novel preservation technique in inhibiting microbial growth and extending the shelf life of food products. The chapter also discusses the implications of the findings in the context of food safety, quality, and consumer preferences. In Chapter 5, the conclusion and summary of the thesis are provided, highlighting the key findings, implications, and recommendations for future research and practical applications. The thesis concludes by emphasizing the significance of using natural antimicrobial compounds in food preservation to address current challenges in the food industry, such as microbial contamination, foodborne illnesses, and the growing demand for clean-label and sustainable food products. Overall, this research contributes to the advancement of food preservation technology by introducing a novel approach that utilizes natural antimicrobial compounds to enhance food safety and quality. The findings of this study have the potential to revolutionize food preservation practices and pave the way for the development of safer, healthier, and more sustainable food products for the benefit of consumers and the food industry as a whole.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial compounds" aims to address the growing need for sustainable and effective methods of food preservation in the food industry. With the increasing demand for natural and environmentally friendly solutions, the development of a novel food preservation technique utilizing natural antimicrobial compounds presents an innovative approach to extending the shelf life of food products while maintaining their quality and safety. This research project will focus on exploring the potential of natural antimicrobial compounds derived from plant sources, such as essential oils and plant extracts, as alternatives to synthetic preservatives commonly used in the food industry. By harnessing the antimicrobial properties of these natural compounds, the project seeks to develop a new preservation method that can effectively inhibit the growth of spoilage microorganisms and pathogens in food products. The research will involve a comprehensive literature review to examine the current trends and challenges in food preservation, the properties and mechanisms of action of natural antimicrobial compounds, and the existing methods for incorporating these compounds into food matrices. This will provide a solid theoretical foundation for the development of the novel preservation technique. The methodology of the study will include experimental work to evaluate the antimicrobial effectiveness of selected natural compounds against a range of foodborne pathogens and spoilage microorganisms. Various parameters, such as concentration, pH, temperature, and compatibility with different food matrices, will be investigated to optimize the formulation of the preservation technique. Furthermore, the project will assess the sensory attributes, nutritional quality, and shelf life extension of food products treated with the developed preservation technique through sensory evaluation, chemical analysis, and microbiological testing. The goal is to ensure that the natural antimicrobial compounds not only provide effective preservation but also maintain the overall quality and safety of the food products. The significance of this research lies in its potential to offer a sustainable and eco-friendly solution to food preservation challenges faced by the industry. By reducing the reliance on synthetic preservatives and promoting the use of natural compounds, the project aims to contribute to the development of healthier and more environmentally conscious food products. In conclusion, the development of a novel food preservation technique using natural antimicrobial compounds represents an exciting opportunity to innovate within the food industry and advance the field of food science and technology. This research project seeks to provide valuable insights and practical solutions that can benefit both food manufacturers and consumers, ultimately contributing to a more sustainable and health-conscious food supply chain.