Thesis Abstract

Abstract
The increasing demand for safer and more natural food preservation methods has led to the exploration of novel techniques utilizing natural antimicrobial agents. This thesis presents a comprehensive study on the development of a novel food preservation technique using natural antimicrobial agents. The research aims to address the limitations of conventional food preservation methods by exploring the potential of natural antimicrobial agents in preserving food products. Chapter One 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 terms. The chapter sets the foundation for understanding the importance of developing a new food preservation technique using natural antimicrobial agents. Chapter Two consists of a thorough literature review, which discusses ten key research studies, articles, and publications related to natural antimicrobial agents, food preservation methods, and the application of these agents in the food industry. The literature review provides a comprehensive overview of the current state of research in this field. Chapter Three outlines the research methodology employed in this study. It includes detailed descriptions of the research design, sampling techniques, data collection methods, data analysis procedures, and ethical considerations. The chapter also discusses the selection and preparation of natural antimicrobial agents for use in the food preservation technique. Chapter Four presents an elaborate discussion of the research findings. The chapter analyzes the effectiveness of the novel food preservation technique using natural antimicrobial agents in inhibiting microbial growth and extending the shelf life of food products. It also discusses the sensory attributes, safety considerations, and potential challenges associated with the implementation of this technique. Chapter Five concludes the thesis by summarizing the key findings, implications, and contributions of the research. The chapter discusses the practical applications of the novel food preservation technique using natural antimicrobial agents, its potential impact on the food industry, and areas for future research. In conclusion, this thesis contributes to the field of food technology by proposing a novel food preservation technique that harnesses the antimicrobial properties of natural agents. The research findings provide valuable insights into the development of safer, more sustainable, and natural food preservation methods.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to address the growing need for effective and sustainable methods of preserving food products. In recent years, there has been an increasing demand for natural alternatives to traditional chemical preservatives due to concerns about their potential health risks and environmental impact. Natural antimicrobial agents derived from plants, animals, and microorganisms have shown promise in inhibiting the growth of spoilage and pathogenic microorganisms in food products. This research project will focus on developing a novel food preservation technique that harnesses the antimicrobial properties of natural compounds. By utilizing these natural antimicrobial agents, the project seeks to enhance the safety and shelf-life of various food products without compromising their nutritional quality or sensory attributes. The development of this innovative preservation technique has the potential to revolutionize the food industry by offering a safer, more sustainable, and consumer-friendly alternative to traditional chemical preservatives. The research will involve a comprehensive literature review to identify and evaluate the efficacy of different natural antimicrobial agents in food preservation. Various factors such as the mode of action, stability, compatibility with different food matrices, and regulatory considerations will be taken into account during the selection process. Subsequently, experimental studies will be conducted to optimize the application of these natural antimicrobial agents in specific food products and determine their effectiveness in inhibiting microbial growth. The methodology will include laboratory experiments to assess the antimicrobial activity of selected natural compounds against target microorganisms commonly found in food products. Different food matrices will be inoculated with spoilage and pathogenic microorganisms, and the efficacy of the natural antimicrobial agents in preventing microbial growth will be evaluated through microbiological analyses. Additionally, sensory evaluations will be conducted to assess the impact of these natural preservatives on the organoleptic properties of the food products. The findings of this research will be presented and discussed in detail in the results and discussion chapter of the thesis. The implications of the study findings for the food industry, including potential applications and challenges, will be critically analyzed. The research will conclude with a comprehensive summary and conclusion chapter that highlights the key findings, contributions, and future research directions in the field of food preservation using natural antimicrobial agents. Overall, the project "Development of a novel food preservation technique using natural antimicrobial agents" represents a significant step towards advancing the development of sustainable and environmentally friendly food preservation methods. By harnessing the power of natural antimicrobial agents, this research endeavor has the potential to revolutionize food preservation practices and contribute to the production of safer and healthier food products for consumers worldwide.