Utilization of Food Waste for the Development of Functional Food Products

Thesis Abstract

Abstract
The utilization of food waste for the development of functional food products has become a critical area of research in the field of Food Science and Technology. This thesis explores the potential of converting food waste into value-added products that can contribute to both environmental sustainability and human health. The study focuses on identifying innovative ways to repurpose food waste, such as fruit and vegetable peels, seeds, and by-products from food processing industries, into functional food ingredients with enhanced nutritional and health benefits. Chapter One provides an introduction to the research topic, discussing the background of the study, the problem statement, objectives, limitations, scope, significance, and structure of the thesis. The definition of key terms related to food waste utilization and functional food products is also provided. Chapter Two presents a comprehensive literature review encompassing ten key areas related to food waste management, functional food development, food processing technologies, nutritional aspects, sustainability, and consumer acceptance. The review synthesizes existing knowledge and gaps in the field, providing a foundation for the current study. Chapter Three outlines the research methodology employed in this study, including the research design, sampling techniques, data collection methods, and analytical approaches. The chapter also discusses the ethical considerations and potential challenges faced during the research process. Chapter Four presents a detailed discussion of the findings obtained from the research, focusing on the successful conversion of food waste materials into functional food ingredients. The chapter highlights the nutritional composition, bioactive compounds, sensory attributes, and shelf-life stability of the developed products. Chapter Five concludes the thesis by summarizing the key findings, discussing the implications of the research, and offering recommendations for future studies. The study emphasizes the importance of sustainable food practices, the potential for creating value from food waste, and the significance of developing functional food products to promote human health and well-being. Overall, this thesis contributes to the growing body of knowledge on food waste utilization and functional food development, offering insights into innovative strategies for reducing food waste, improving food sustainability, and enhancing the nutritional quality of food products.