Thesis Abstract

Abstract
This thesis investigates the utilization of emerging food processing technologies to enhance food safety and prolong shelf life. The modern food industry is constantly evolving, with advancements in technology offering innovative solutions to address critical issues such as foodborne illnesses and spoilage. The study focuses on exploring the potential of these emerging technologies to revolutionize traditional food processing methods and improve overall food quality. The introductory chapter sets the stage by providing an overview of the background of the study, highlighting the problem statement, research objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter two presents a comprehensive literature review that critically examines existing studies, theories, and practices related to food processing technologies, food safety, and shelf life extension. Chapter three details the research methodology employed in this study, including the research design, data collection methods, sampling techniques, data analysis procedures, and ethical considerations. The chapter also discusses the selection criteria for emerging food processing technologies to be evaluated in the study. In chapter four, the findings of the research are extensively analyzed and discussed. This includes the evaluation of the effectiveness of selected emerging food processing technologies in enhancing food safety measures and extending the shelf life of various food products. The discussions delve into the practical implications and potential challenges associated with implementing these technologies in the food industry. Finally, chapter five provides a comprehensive conclusion and summary of the thesis, highlighting the key findings, implications, and recommendations for future research and practical applications. The study concludes by emphasizing the significance of adopting emerging food processing technologies to ensure food safety and prolong the shelf life of food products in a rapidly changing food industry landscape. In conclusion, this thesis contributes to the growing body of knowledge on the application of emerging food processing technologies in improving food safety and extending shelf life. The findings underscore the importance of embracing technological advancements to address critical issues in the food industry and enhance consumer confidence in the quality and safety of food products.

Thesis Overview

The research project titled "Investigation of the use of emerging food processing technologies in improving food safety and extending shelf life" aims to explore the application of cutting-edge food processing technologies to enhance food safety and prolong the shelf life of food products. In recent years, there has been a growing demand for safe and high-quality food products due to increasing concerns about foodborne illnesses and the desire for fresh, nutritious foods. The project will delve into various emerging food processing technologies such as high-pressure processing, pulsed electric field processing, ultrasound technology, and nanotechnology, among others. These technologies have shown promising results in improving food safety by effectively reducing pathogens and spoilage microorganisms while maintaining the nutritional content and sensory attributes of food products. Additionally, they offer the potential to extend the shelf life of perishable foods, thereby reducing food waste and ensuring a longer product lifespan. Through a comprehensive review of existing literature, the research will examine the principles, mechanisms, and applications of these emerging food processing technologies in the context of enhancing food safety and shelf life extension. By analyzing the latest advancements, current challenges, and future prospects in this field, the study aims to provide valuable insights into the potential benefits and limitations of adopting these technologies in the food industry. Furthermore, the research methodology will involve experimental investigations to evaluate the efficacy of selected food processing technologies in improving food safety and extending shelf life using model food systems. Parameters such as microbial load, nutrient retention, sensory quality, and shelf stability will be assessed to determine the impact of the technologies on food products. The findings from this study are expected to contribute to the body of knowledge on the application of emerging food processing technologies for enhancing food safety and shelf life extension. The outcomes may have implications for food manufacturers, regulatory agencies, and consumers in terms of promoting safer food practices, reducing foodborne risks, and ensuring the availability of quality food products in the market. In conclusion, the research on the investigation of emerging food processing technologies in improving food safety and extending shelf life holds significant relevance in addressing the evolving challenges faced by the food industry. By exploring the potential of innovative processing methods, this project aims to offer practical solutions for enhancing food safety standards and promoting sustainability in the food supply chain.