Thesis Abstract

Abstract
The demand for extending the shelf life of food products while ensuring their safety and quality has led to the development of innovative food packaging materials with enhanced barrier properties. This thesis focuses on the development of a novel food packaging material that aims to address the challenges associated with food spoilage and waste by providing improved protection and preservation for various food items. The study explores the design, fabrication, and testing of the new packaging material to evaluate its effectiveness in prolonging the shelf life of food products. Chapter One provides an introduction to the research topic, presenting the background of the study, problem statement, objectives, limitations, scope, significance, and the structure of the thesis. The chapter also defines key terms used throughout the study to ensure clarity and understanding. Chapter Two comprises a comprehensive literature review that examines existing research and developments in the field of food packaging materials, with a focus on barrier properties and their impact on food shelf life. The review covers various packaging materials, technologies, and approaches used to enhance the preservation of food products. Chapter Three details the research methodology employed in this study, including the materials and methods used for the development and testing of the novel food packaging material. The chapter outlines the experimental design, sample preparation, testing procedures, and data analysis methods to evaluate the performance of the new packaging material. In Chapter Four, the findings of the study are discussed in detail, presenting the results of the experiments conducted to assess the barrier properties and shelf life extension capabilities of the novel food packaging material. The chapter also includes a comparative analysis with existing packaging materials to highlight the potential advantages of the new material. Chapter Five serves as the conclusion and summary of the thesis, providing a comprehensive overview of the research findings, implications, and recommendations for future research and practical applications. The study contributes to the field of food technology by introducing a promising new food packaging material that shows potential for enhancing food safety, quality, and shelf life. In conclusion, the development of a novel food packaging material with enhanced barrier properties presents an innovative approach to addressing the challenges of food spoilage and waste. By focusing on improving the preservation and protection of food products, this research contributes to sustainable food practices and the advancement of food packaging technology.

Thesis Overview

The project titled "Development of a novel food packaging material with enhanced barrier properties for prolonging food shelf life" aims to address the critical need for innovative solutions in food packaging technology to extend the shelf life of perishable food products. This research overview provides a comprehensive understanding of the background, problem statement, objectives, scope, and significance of the study, as well as the methodology, findings, and conclusions of the research project. In recent years, the food industry has witnessed a growing demand for sustainable and efficient packaging materials that not only protect the quality and safety of food products but also contribute to reducing food waste. One of the key challenges faced by food manufacturers and consumers is the limited shelf life of perishable goods, which can lead to significant economic losses and environmental impact. The project focuses on the development of a novel food packaging material with enhanced barrier properties to address this challenge. By incorporating advanced technologies and materials science principles, the research aims to create a packaging solution that can effectively prolong the shelf life of a wide range of food products, including fresh produce, dairy, meat, and baked goods. The research methodology involves a comprehensive literature review to identify the latest advancements in food packaging technology, particularly in the area of barrier properties and preservation techniques. This review serves as the foundation for designing and testing novel packaging materials in the laboratory setting. Through a series of experiments and analyses, the research aims to evaluate the performance of the new packaging material in terms of oxygen and moisture barrier properties, mechanical strength, and compatibility with different food types. The findings of this research project are expected to contribute valuable insights to the field of food packaging technology and provide practical solutions for food manufacturers, retailers, and consumers. The enhanced barrier properties of the novel packaging material have the potential to significantly extend the shelf life of perishable food products, thereby reducing food waste, improving food safety, and enhancing overall sustainability in the food supply chain. In conclusion, the project "Development of a novel food packaging material with enhanced barrier properties for prolonging food shelf life" represents a significant step towards addressing the pressing challenges faced by the food industry in ensuring the quality, safety, and sustainability of food products. By leveraging innovative technologies and materials science, this research project aims to make a meaningful contribution to the development of advanced food packaging solutions that benefit both businesses and consumers alike.