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 is a critical area of research within the field of Food Science and Technology. This study aims to investigate the potential of repurposing food waste into value-added products that offer health benefits and contribute to sustainable food production. The research will explore various types of food waste generated from different sources, such as agricultural, industrial, and household, and assess their suitability for the development of functional food products. Through a combination of literature review, experimental analysis, and sensory evaluation, this study seeks to identify innovative and sustainable approaches to minimize food waste while maximizing its nutritional and economic value. Chapter One provides a comprehensive introduction to the research topic, including the background, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. The literature review in Chapter Two presents an in-depth analysis of existing studies and research findings related to food waste management, functional food development, and sustainable food production practices. This chapter explores various strategies and technologies used to convert food waste into functional food products, highlighting the potential benefits and challenges associated with these approaches. Chapter Three outlines the research methodology employed in this study, including details on the research design, data collection methods, sample selection, experimental procedures, and statistical analysis techniques. The methodology section also describes the sensory evaluation process used to assess the quality and acceptability of the developed functional food products. Chapter Four presents a detailed discussion of the research findings, including the nutritional composition, sensory attributes, and consumer acceptability of the functional food products derived from food waste. Finally, Chapter Five offers a comprehensive conclusion and summary of the research findings, highlighting the key insights, contributions, and implications of the study. This chapter also discusses the practical applications and future research directions in the field of utilizing food waste for the development of functional food products. Overall, this thesis contributes to the growing body of knowledge on sustainable food production and waste reduction strategies, providing valuable insights for researchers, policymakers, and industry stakeholders interested in advancing the field of Food Science and Technology. Keywords food waste, functional food products, sustainability, food waste management, food science, sensory evaluation, sustainable food production, nutrition, waste reduction, value-added products.