Thesis Abstract

Abstract
Food preservation is a critical aspect of food technology that ensures food safety and extends the shelf life of perishable products. Traditional food preservation methods often involve the use of synthetic additives and chemical preservatives, raising concerns about their potential health risks. Therefore, the development of novel food preservation techniques using natural ingredients has garnered significant interest in recent years. This thesis focuses on the exploration and implementation of a novel food preservation technique that utilizes natural ingredients to enhance food safety and quality. The study begins with a comprehensive introduction that discusses the background of the research, problem statement, objectives, limitations, scope, significance, and the structure of the thesis. A detailed literature review in Chapter Two explores existing research on food preservation techniques, natural ingredients with antimicrobial properties, and the challenges associated with traditional preservation methods. The literature review highlights the gap in knowledge that this research aims to address. Chapter Three outlines the research methodology employed in this study, including the selection of natural ingredients, experimental design, sample preparation, preservation techniques, and analytical methods. The methodology section also discusses the criteria for evaluating the effectiveness of the novel preservation technique and the statistical analysis of the results. Chapter Four presents the findings of the study, including the effects of different natural ingredients on microbial growth inhibition, sensory attributes of preserved foods, and the overall quality of the preserved products. The discussion delves into the mechanisms of action of natural ingredients, their compatibility with different food matrices, and the potential applications of the novel preservation technique in the food industry. In conclusion, Chapter Five summarizes the key findings of the research, discusses the implications for food safety and quality, and offers recommendations for future studies. The thesis contributes to the field of food technology by providing insights into the development of a sustainable and effective food preservation technique using natural ingredients. This research has the potential to revolutionize the food industry by offering safer and healthier alternatives to traditional preservation methods. Keywords food preservation, natural ingredients, antimicrobial properties, food safety, food quality, novel techniques, sustainable practices.

Thesis Overview

The project titled "Development of a Novel Food Preservation Technique Using Natural Ingredients" aims to explore and develop an innovative method for preserving food using natural ingredients. This research overview provides a detailed explanation of the objectives, significance, methodology, expected findings, and potential impact of the study. **Objectives:** The primary objective of this research is to investigate and develop a novel food preservation technique that utilizes natural ingredients instead of synthetic additives. The study aims to evaluate the effectiveness of this new technique in extending the shelf life of various food products while maintaining their quality and safety. **Significance:** The significance of this research lies in addressing the growing consumer demand for natural and minimally processed food products. By developing a food preservation technique that relies on natural ingredients, the study aims to offer a safer and healthier alternative to traditional preservation methods that often involve the use of synthetic additives and preservatives. **Methodology:** The research will involve a series of experimental investigations to test the efficacy of different natural ingredients in preserving food. Various food products will be selected for testing, and different combinations of natural ingredients will be applied to assess their preservation effects. The study will also involve microbiological analyses to evaluate the impact of the natural preservation technique on food safety. **Expected Findings:** It is anticipated that the research will yield valuable insights into the effectiveness of natural ingredients in preserving food products. The study is expected to identify specific combinations of natural ingredients that exhibit strong antimicrobial and antioxidant properties, thereby enhancing the shelf life of the preserved foods. The findings will contribute to the development of a novel food preservation technique that aligns with consumer preferences for clean-label and natural products. **Potential Impact:** The potential impact of this research is multifaceted. From a consumer perspective, the development of a novel food preservation technique using natural ingredients can lead to increased trust and acceptance of preserved food products. For the food industry, the adoption of natural preservation methods may offer a competitive advantage in the market by catering to the growing demand for clean-label and natural foods. Furthermore, from a health and sustainability standpoint, the use of natural ingredients in food preservation can contribute to reducing the reliance on synthetic additives and promoting a more environmentally friendly approach to food processing. In conclusion, the project "Development of a Novel Food Preservation Technique Using Natural Ingredients" represents an important step towards advancing food preservation methods that are aligned with consumer preferences for natural, safe, and sustainable food products. Through rigorous experimentation and analysis, this research aims to contribute new knowledge and practical solutions to the field of food technology and processing.