Thesis Abstract

Abstract
The global food industry is faced with the challenge of managing and utilizing food waste effectively to reduce environmental impact and ensure sustainable practices. This research project focuses on the utilization of food waste for the development of functional food products, aiming to address both food waste management and the creation of value-added products. The study explores innovative approaches to transform food waste into functional food ingredients that offer health benefits and contribute to a circular economy. The research begins with a comprehensive review of the current literature on food waste management, functional foods, and sustainable food production practices. The literature review highlights the growing concern over food waste generation and its environmental consequences, as well as the potential benefits of utilizing food waste in developing functional food products. The methodology chapter outlines the research design, data collection methods, and analytical techniques employed in this study. The research methodology includes the collection of food waste samples, processing and characterization of food waste components, formulation and development of functional food products, and evaluation of their nutritional properties and consumer acceptance. The findings chapter presents the results of the research, including the successful transformation of food waste into functional food ingredients, the development of novel functional food products, and the assessment of their nutritional content and sensory attributes. The discussion chapter critically analyzes the implications of the research findings, highlighting the potential environmental and economic benefits of utilizing food waste for functional food production. In conclusion, this study contributes to the growing body of knowledge on sustainable food production and waste management practices. By repurposing food waste into functional food products, this research offers a viable solution to reduce food waste, promote sustainability, and meet the increasing demand for healthy and innovative food options. The findings of this study have implications for the food industry, policymakers, and consumers, emphasizing the importance of adopting sustainable practices to create value from food waste and enhance the overall food supply chain. Keywords Food waste, Functional food products, Sustainability, Circular economy, Waste management, Value-added products.

Thesis Overview

The project titled "Utilization of Food Waste for the Development of Functional Food Products" aims to address the growing concern of food waste and its environmental impact while exploring innovative solutions to develop functional food products. The research will focus on repurposing food waste as valuable resources in the food industry to create products that offer both nutritional benefits and added value to consumers. By utilizing food waste, this project seeks to contribute to sustainability efforts in the food sector and promote a circular economy approach. The study will begin with a comprehensive literature review to explore existing research on food waste management, functional food products, and sustainable food practices. This will provide a foundation for understanding the current state of the field and identifying gaps that the research aims to fill. The literature review will also examine successful case studies and best practices in utilizing food waste for product development, offering insights into potential strategies and approaches. The research methodology will involve a combination of qualitative and quantitative approaches to investigate the feasibility and effectiveness of utilizing food waste for the development of functional food products. This will include conducting experiments in food processing, nutritional analysis, sensory evaluation, and consumer studies to assess the quality, acceptability, and market potential of the products developed from food waste. Data collection will be carried out through laboratory experiments, surveys, and focus groups to gather insights from both experts in the field and potential consumers. The findings of the research will be presented in a detailed discussion that highlights the key outcomes, challenges encountered, and implications for the food industry. This section will analyze the results of the experiments, evaluate the sensory attributes of the functional food products, and discuss the market feasibility of incorporating food waste into product development. The discussion will also explore the potential environmental benefits, economic advantages, and social impact of utilizing food waste in the food industry. In conclusion, the project will provide a summary of the key findings, implications for practice, and recommendations for future research and industry applications. The study aims to contribute to the growing body of knowledge on sustainable food practices, circular economy principles, and innovative approaches to food waste management. By focusing on the development of functional food products from food waste, this research seeks to offer practical solutions that benefit both the environment and consumers, ultimately promoting a more sustainable and responsible food system.