Development of a novel functional food product utilizing food waste as a sustainable ingredient

Thesis Abstract

Abstract
The food industry faces a pressing challenge of food waste management and sustainability. This research project aims to address this issue by developing a novel functional food product that utilizes food waste as a sustainable ingredient. The study explores the potential of transforming food waste into value-added products that not only reduce waste but also offer health benefits to consumers. Chapter One provides an introduction to the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of terms. The escalating issue of food waste and the need for sustainable solutions in the food industry form the foundation for this research. The objectives include developing a novel functional food product, assessing its market potential, and evaluating its sustainability impact. Chapter Two presents a comprehensive literature review on food waste management, functional food development, sustainability in the food industry, and consumer perceptions. The review highlights the importance of sustainable practices in food production and the potential of functional foods to address health and environmental concerns. Chapter Three outlines the research methodology, including the selection of food waste sources, processing techniques, formulation of the functional food product, consumer testing, and sustainability assessment. The methodology aims to provide a systematic approach to developing and evaluating the novel food product. Chapter Four discusses the findings of the research, including the development process of the functional food product, sensory evaluation results, market analysis, and sustainability assessment. The chapter delves into the challenges and opportunities encountered during the development process and provides insights into the potential impact of the product on the food industry. Chapter Five presents the conclusion and summary of the project thesis. The study demonstrates the feasibility of utilizing food waste as a sustainable ingredient in the development of functional food products. The novel food product shows promise in addressing food waste issues, offering health benefits, and contributing to sustainability in the food industry. In conclusion, the research project "Development of a novel functional food product utilizing food waste as a sustainable ingredient" contributes to the ongoing efforts to promote sustainability and innovation in the food industry. The study underscores the potential of transforming food waste into valuable resources and highlights the importance of sustainable practices in food production.