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Food Science and Technology
Showing 1-150 of 478 Thesis
Utilization of Fermentation Techniques for Improving Nutritional Value and Shelf Lif...
Abstract: The utilization of fermentation techniques for enhancing the nutritional value and prolonging the shelf life of plant-based protein products is an ar...
Development of a novel food packaging material with enhanced antimicrobial propertie...
Abstract: The food industry plays a critical role in ensuring the delivery of safe and high-quality products to consumers. One key aspect of food safety and qu...
Development of Novel Food Packaging Materials for Extended Shelf Life...
Abstract: This study focuses on the development of novel food packaging materials with the aim of extending the shelf life of perishable food products. The nee...
Utilization of Food Waste for Value-added Products in Food Industry...
Abstract: The food industry generates a significant amount of waste products daily, leading to environmental concerns and resource wastage. The project "Utiliz...
Development of a Novel Method for Shelf Life Extension of Fresh Produce Using Natura...
Abstract: This thesis presents a comprehensive study on the development of a novel method for extending the shelf life of fresh produce using natural preservat...
Utilization of novel food processing techniques to enhance the nutritional quality o...
Abstract: The global shift towards healthier and more sustainable food options has led to an increased demand for plant-based meat alternatives. However, chall...
Investigating the impact of different processing methods on the nutritional content ...
Abstract: This thesis investigates the impact of various processing methods on the nutritional content of fruits and vegetables. The study aims to provide insi...
Development of Innovative Food Packaging Materials for Extended Shelf Life of Perish...
Abstract: This thesis focuses on the development of innovative food packaging materials aimed at enhancing the shelf life of perishable products. The perishabi...
Development of a novel food preservation method using natural antimicrobial compound...
Abstract: Food preservation is a critical aspect of the food industry to ensure food safety, quality, and shelf-life extension. The growing consumer demand for...
Investigation of the potential use of edible coatings to extend the shelf life of fr...
Abstract: This thesis investigates the potential use of edible coatings to extend the shelf life of fresh produce. The study aims to address the pressing issue...
Investigation of the effects of different food processing methods on the nutritional...
Abstract: This thesis investigates the effects of various food processing methods on the nutritional quality of fruits and vegetables. The study is motivated b...
Utilization of novel food processing techniques to enhance the nutritional value and...
Abstract: This thesis focuses on exploring the utilization of novel food processing techniques to enhance the nutritional value and extend the shelf-life of pl...
Development of a Nutrient-Rich Instant Noodle Product Using Novel Ingredients...
Abstract: This thesis presents the research findings on the development of a nutrient-rich instant noodle product using novel ingredients. The project aimed to...
Development of a novel packaging material for extending the shelf life of fresh prod...
Abstract: The perishability of fresh produce poses a significant challenge in the food industry, leading to economic losses and food wastage. This research pro...
Utilization of Food Waste for the Development of Functional Food Products...
Abstract: The growing global concern over food waste and the increasing demand for sustainable practices in the food industry have prompted researchers to expl...
Utilization of Fermentation Techniques in Enhancing the Nutritional Value of Plant-B...
Abstract: This thesis explores the utilization of fermentation techniques to enhance the nutritional value of plant-based foods. The increasing global demand f...
Utilization of Food Waste for the Production of Value-Added Products in Food Science...
Abstract: This thesis focuses on the utilization of food waste for the production of value-added products in the field of Food Science and Technology. The issu...
Utilization of Food By-Products for Sustainable Food Production...
Abstract: The utilization of food by-products for sustainable food production has gained increasing attention in recent years due to the environmental and econ...
Development of Low-Cost Techniques for Food Preservation and Shelf-Life Extension...
Abstract: This thesis focuses on the development of low-cost techniques for food preservation and shelf-life extension, addressing the critical need for sustai...
Development of a novel method for reducing food waste in the food industry...
Abstract: Food waste is a significant global issue that has detrimental environmental, economic, and social impacts. The development of innovative methods to r...
Utilization of Alternative Protein Sources in Food Product Development...
Abstract: The utilization of alternative protein sources in food product development has gained significant attention in recent years due to the increasing dem...
Development of a novel food preservation technique using natural antimicrobial agent...
Abstract: Food preservation is a critical aspect of the food industry to ensure the safety and quality of food products. Traditional preservation methods often...
Development of a novel food preservation method using natural antimicrobial compound...
Abstract: The demand for safe and sustainable food preservation methods has led to a growing interest in natural antimicrobial compounds as alternatives to syn...
Development of a Plant-Based Meat Alternative Using Novel Ingredients and Processing...
Abstract: The growing global demand for sustainable and ethical food products has fueled the exploration of plant-based alternatives to traditional animal-deri...
Development of a novel food packaging material with antimicrobial properties for ext...
Abstract: This thesis presents the research conducted on the development of a novel food packaging material with antimicrobial properties aimed at extending th...
Development of a novel food preservation technique using natural antimicrobial agent...
Abstract: The preservation of food products is a critical aspect of the food industry to maintain food safety, quality, and shelf life. Traditional food preser...
Utilization of Food Waste for Value-Added Product Development in Food Industry...
Abstract: The food industry generates a substantial amount of food waste, leading to environmental and economic challenges. The utilization of food waste for v...
Utilization of Food By-Products for Value-Added Products Development in Food Industr...
Abstract: The food industry generates a significant amount of by-products that are often underutilized or discarded, leading to environmental and economic conc...
Utilization of Food By-Products for the Development of Functional Foods...
Abstract: The utilization of food by-products for the development of functional foods is a pertinent aspect of food science and technology that addresses both ...
Development of a novel food preservation technique using natural antimicrobial agent...
Abstract: The food industry is continuously seeking innovative ways to improve food preservation techniques to ensure food safety and quality. This research pr...
