Utilization of Food By-Products in Developing Functional Foods for Health Promotion

Thesis Abstract

Abstract
This thesis investigates the potential of utilizing food by-products in the development of functional foods for health promotion. The global food industry generates substantial amounts of by-products, which are often underutilized or discarded, leading to environmental and economic concerns. This research aims to explore innovative ways to repurpose these by-products to create value-added functional foods that can contribute to promoting health and sustainability. The introductory chapter provides an overview of the research background, highlighting the significance of addressing food waste and promoting health through functional foods. The problem statement emphasizes the need to find sustainable solutions for utilizing by-products and developing functional foods, setting the stage for the research objectives. The limitations and scope of the study are outlined, alongside the significance of the research in contributing to knowledge in the field. The chapter concludes with an overview of the thesis structure and key definitions of terms used throughout the study. The literature review chapter critically evaluates existing studies on food by-products, functional foods, and health promotion. It synthesizes key findings on the nutritional value of by-products, technological approaches for their utilization, and the health benefits of functional foods. The review also examines consumer perceptions and market trends related to functional foods, providing a comprehensive background for the research. The research methodology chapter outlines the study design, sampling methods, data collection techniques, and analytical approaches used in the research. It details the experimental procedures for developing functional foods from selected by-products and the criteria for evaluating their nutritional and functional properties. The chapter also discusses the ethical considerations and limitations of the research methodology. In the discussion of findings chapter, the results of the experimental analyses and sensory evaluations of the developed functional foods are presented and interpreted. The nutritional composition, bioactive content, and sensory attributes of the products are compared to established standards and consumer preferences. The implications of the findings for promoting health and sustainability through by-product utilization are discussed, along with potential challenges and future research directions. The conclusion and summary chapter provide a comprehensive overview of the research outcomes, highlighting the key findings, implications, and contributions to the field of food science and technology. The conclusions drawn from the study underscore the potential of utilizing food by-products in developing functional foods for health promotion and suggest practical recommendations for further research and industry applications. In conclusion, this thesis contributes to the growing body of knowledge on sustainable food systems and functional food development by exploring the utilization of by-products for health promotion. The findings of this research offer valuable insights for food industry stakeholders, policymakers, and consumers interested in promoting health and sustainability through innovative food technologies.