Utilization of Food Waste for the Development of Functional Food Products

Thesis Abstract

Abstract
The growing global concern over food waste and the increasing demand for sustainable practices in the food industry have prompted researchers to explore innovative solutions for utilizing food waste. This thesis focuses on the utilization of food waste for the development of functional food products, aiming to address both environmental and nutritional challenges. The study investigates various types of food waste sources, processing techniques, and formulation strategies to create value-added functional food products with enhanced health benefits. The introductory chapter provides an overview of the research topic, highlighting the background of the study, problem statement, objectives, limitations, scope, significance, and the structure of the thesis. Chapter two presents a comprehensive literature review covering ten key aspects related to food waste utilization, functional food product development, and sustainable practices in the food industry. This chapter synthesizes existing knowledge and identifies gaps that the current study aims to fill. Chapter three details the research methodology employed in this study, including research design, data collection methods, sample selection, experimental procedures, data analysis techniques, and ethical considerations. The methodology chapter comprises eight key components that guide the execution of the research and ensure the validity and reliability of the findings. Chapter four presents a thorough discussion of the research findings, including the outcomes of experiments, sensory evaluations, nutritional analyses, and consumer acceptance studies conducted on the developed functional food products. The chapter delves into the implications of the findings, their alignment with the research objectives, and their contribution to the field of food science and technology. Finally, chapter five offers a conclusion and summary of the thesis, consolidating the key findings, discussing their significance, and suggesting future research directions. The conclusion reflects on the achievements of the study, addresses its limitations, and emphasizes the practical implications of utilizing food waste for developing functional food products. Overall, this thesis contributes to advancing knowledge in the field of food science and technology, promoting sustainability in the food industry, and offering innovative solutions for addressing food waste challenges while enhancing the nutritional value of food products. Keywords food waste, functional food products, sustainability, food science, food technology, value-added products, environmental challenges, nutritional benefits.