Thesis Abstract

Abstract
Food preservation is a critical aspect of the food industry, ensuring the safety and quality of food products for consumers. Traditional methods of food preservation often involve the use of synthetic chemicals, which may raise concerns over potential health risks. This research project aims to develop a novel food preservation technique using natural antimicrobial agents as an alternative to synthetic chemicals. The study begins with an introduction highlighting the importance of food preservation and the need for sustainable and safe methods in the food industry. The background of the study provides a comprehensive overview of existing food preservation techniques and the limitations associated with synthetic chemicals. The problem statement identifies the gap in current practices and the necessity for developing a natural antimicrobial-based preservation method. The objectives of the study focus on the development and evaluation of a novel food preservation technique using natural antimicrobial agents, aiming to enhance food safety and shelf-life while reducing reliance on synthetic chemicals. The limitations of the study are acknowledged, including potential challenges in sourcing and optimizing natural antimicrobial agents for use in food preservation. The scope of the study encompasses laboratory experiments to test the efficacy of natural antimicrobial agents against common foodborne pathogens and spoilage microorganisms. The significance of the study lies in its potential to offer a sustainable and safe alternative for food preservation, addressing consumer concerns over chemical additives in food products. The structure of the thesis is outlined, detailing the organization of chapters and key components of the research project. Definitions of terms are provided to clarify technical terminology used throughout the thesis. A comprehensive literature review in Chapter Two explores existing research on natural antimicrobial agents and their applications in food preservation. The review highlights the potential of plant extracts, essential oils, and other natural compounds as effective antimicrobial agents in food systems. Chapter Three outlines the research methodology, including the selection and preparation of natural antimicrobial agents, experimental design, microbial testing procedures, and data analysis methods. The chapter also discusses the ethical considerations and safety protocols involved in the research. Chapter Four presents a detailed discussion of the research findings, including the efficacy of natural antimicrobial agents in inhibiting microbial growth and extending the shelf-life of food products. The chapter analyzes the experimental results and discusses the implications for the food industry. In the final chapter, Chapter Five, the conclusion and summary of the project thesis are provided. The findings of the study are summarized, and key insights into the development of a novel food preservation technique using natural antimicrobial agents are highlighted. Recommendations for future research and practical applications in the food industry are also discussed. Overall, this research project contributes to the advancement of sustainable and safe food preservation methods, offering a promising alternative to synthetic chemicals through the development of a novel technique using natural antimicrobial agents.

Thesis Overview

The research project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to address the crucial need for innovative and sustainable methods of preserving food products in the food technology industry. This project focuses on harnessing the potential of natural antimicrobial agents to develop a novel technique that can effectively extend the shelf life of food products while ensuring food safety and quality. The project will begin with a comprehensive review of existing literature to establish a solid foundation of knowledge on food preservation techniques, natural antimicrobial agents, and their applications in the food industry. This review will provide insights into the current challenges and limitations faced by conventional food preservation methods, highlighting the importance of exploring alternative approaches that are more environmentally friendly and economically viable. The research methodology will involve the experimental testing of various natural antimicrobial agents to evaluate their efficacy in inhibiting the growth of spoilage microorganisms and pathogens in different food matrices. The selection of these agents will be based on their antimicrobial properties, safety profiles, and compatibility with different types of food products. The experimental design will include both in vitro and in situ studies to simulate real-world conditions and assess the practical feasibility of implementing the novel preservation technique on an industrial scale. The findings of this research project will provide valuable insights into the potential applications of natural antimicrobial agents in food preservation, demonstrating their effectiveness in prolonging the shelf life of perishable food products without compromising their nutritional value or sensory attributes. The discussion of the results will explore the mechanisms of action of these agents, their interactions with food components, and their potential impact on food safety and quality. In conclusion, the development of a novel food preservation technique using natural antimicrobial agents has the potential to revolutionize the food technology industry by offering a sustainable and eco-friendly solution to the challenges of food spoilage and foodborne illnesses. This research project contributes to the growing body of knowledge on innovative food preservation strategies and opens up new avenues for future research and development in this field.