Format: On Campus
Number of Students: 3
Duration of Project: 14-18 July 2025
Project Supervisor: Assistant Professor Suzan Tireki
Research Areas: Gastronomy and Culinary Arts, Food Science, Fermentation
Daily Supervisor: Assistant Professor Suzan Tireki
Application Deadline: 27 June 2025
Project Description: The potential of kombucha as an antioxidant, antibacterial, and anticancer beverage, as well as its capacity to lower inflammation, cholesterol, and the incidence of neurological illnesses, has led to its growing popularity. Kombucha is made from sweetened tea which is added to a culture of symbiotic combination of yeasts and bacteria, and common fermentation takes place several days depending on the initial culture. This project aims to train the students about the fermentation science and the important quality parameters of fermented beverages with the kombucha beverage example. The students are expected to work for a week in the Center of Excellence area in the Faculty of Applied Sciences.
About the Project: General aim of "Kombucha Fermentation: Product Development and Quality Parameters" project is to teach high school students the science of kombucha making. Review of literature, product development and quality analysis including sensory evaluation will be conducted. Obtained experimental results will be evaluated for the success or failure decision.
Project Objectives: To train the students about the basics and science of kombucha fermentation. To develop kombucha beverages with different ingredients and fermentation time. To evaluate the quality properties of the kombucha beverages.
Project Tasks: To develop at least 3 kombucha formulations. To assess quality properties. To conduct sensory analysis.
Deliverables: Congress or conference attendance with the supervisor if the results of the project are appropriate (tentative)
Benefits for the Student: To learn the basics of fermentation with the recent literature, hands on product development, opportunity to gain experimental design and data evaluation competence.
Requirements: Students with science background can apply the project.
You can apply this project from THE LINK!