Functional Foods and Gastronomy
Number of students: 4
Date: June, 29 – July, 24 2020
About the Project: Students will be involved in the development of new functional food products and work in the Gastronomy Research and Development Laboratory, Sensory Analysis Laboratory, and the kitchens of the Department. During this internship, students will investigate sensory properties, quality characteristics, and antioxidant capacity of the functional foods that they developed. In addition, they will have the opportunity to participate in the production of PACHA, which a spin-off academician entrepreneurship company of the university.
More information about PACHA: https://pachacips.com