Thesis Abstract

Abstract
The demand for innovative food packaging materials with enhanced antimicrobial properties to extend the shelf life of perishable food products is increasing in the food industry. This thesis presents the research findings on the development of a novel food packaging material that incorporates antimicrobial properties to improve food preservation and safety. The study focuses on addressing the challenges associated with microbial contamination and spoilage in food products during storage and transportation. Chapter One provides an introduction to the research topic, discussing the background of the study, problem statement, objectives, limitations, scope, significance, and structure of the thesis. The chapter also includes definitions of key terms related to food packaging, antimicrobial properties, and shelf life extension. Chapter Two presents a comprehensive literature review covering ten key aspects related to food packaging materials, antimicrobial agents, mechanisms of antimicrobial action, challenges in food preservation, current trends in food packaging technology, and previous studies on antimicrobial packaging materials. Chapter Three outlines the research methodology employed in the study, including the selection of materials, formulation of antimicrobial compounds, testing methods for antimicrobial efficacy, characterization techniques for the packaging material, and data analysis procedures. The chapter also discusses the experimental design, sampling techniques, and quality control measures implemented during the research. Chapter Four presents a detailed discussion of the research findings, including the development process of the novel food packaging material, evaluation of its antimicrobial properties, assessment of shelf life extension in food products, comparison with existing packaging materials, and potential applications in the food industry. The chapter also addresses the implications of the findings and their relevance to food safety and quality assurance. Chapter Five concludes the thesis by summarizing the key findings, highlighting the significance of the research outcomes, discussing the limitations of the study, and suggesting future research directions. The conclusion emphasizes the importance of incorporating antimicrobial properties into food packaging materials to enhance food preservation and ensure consumer safety. In conclusion, this thesis contributes to the field of food technology by presenting a novel approach to developing antimicrobial food packaging materials for extended shelf life. The research outcomes provide valuable insights for food manufacturers, packaging designers, and regulatory authorities in improving food safety standards and reducing food waste in the supply chain.

Thesis Overview

The project titled "Development of a novel food packaging material incorporating antimicrobial properties for extended shelf life" aims to address the pressing need for innovative food packaging solutions that can effectively extend the shelf life of perishable food products. In recent years, the food industry has witnessed a growing demand for food products with longer shelf lives to reduce food waste and improve food safety. Traditional packaging materials often fall short in providing adequate protection against microbial contamination, leading to premature spoilage and waste. This research project proposes the development of a novel food packaging material that incorporates antimicrobial properties to inhibit the growth of microorganisms responsible for food spoilage. By integrating antimicrobial agents into the packaging material, the project seeks to create a barrier that effectively protects food products from contamination, thereby extending their shelf life and enhancing their overall quality and safety. The research will involve a comprehensive investigation into the selection and incorporation of suitable antimicrobial agents into the packaging material. Various antimicrobial compounds, such as natural antimicrobials, essential oils, and antimicrobial polymers, will be explored for their efficacy in inhibiting microbial growth. The project will also evaluate the impact of different factors, such as concentration, compatibility with food products, and migration potential, on the antimicrobial effectiveness of the packaging material. Furthermore, the research will assess the mechanical, barrier, and sensory properties of the novel packaging material to ensure that it meets the necessary requirements for packaging food products. The project will involve conducting various analyses, including mechanical testing, barrier properties evaluation, and sensory evaluation, to determine the performance and suitability of the packaging material for different food applications. Overall, the proposed research offers a promising avenue for developing an innovative food packaging solution that can significantly improve the shelf life of perishable food products. By incorporating antimicrobial properties into the packaging material, this project aims to contribute to reducing food waste, enhancing food safety, and meeting the increasing consumer demand for high-quality and sustainable food packaging solutions.