Project

Understanding the fermentation of Kombucha.

Publisher

Supervisor

Location

Greater Copenhagen area

Kombucha is a fascinating fermented drink produced from a tea and sugar solution in which a mixed consortium of microorganisms grow. These microorganisms produce the characteristic flavours and aromas of Kombucha and usually float at the top of the fermenter in a so-called Scoby. In this project you will collaborate with a start-up company to characterise the Kombucha fermentation. This will include fermentations a lab scale, which are compared with those in the full scale production, so that strategies for improving the process can be found.

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Contact

Company / Organization

DTU Fødevareinstituttet

Name

Timothy John Hobley

Position

Lektor

Mail

tjho@food.dtu.dk

Supervisor info

MSc in Biotechnology

Supervisor

Timothy John Hobley

ECTS credits

5 - 30

Type

BSc project, MSc thesis, Special course

MSc in Food Technology

Supervisor

Timothy John Hobley

ECTS credits

5 - 30

Type

BSc project, MSc thesis, Special course

MSc in Chemical and Biochemical Engineering

Supervisor

Timothy John Hobley

ECTS credits

5 - 30

Type

BSc project, MSc thesis, Special course

Technical University of Denmark

For almost two centuries DTU, Technical University of Denmark, has been dedicated to fulfilling the vision of H.C. Ørsted – the father of electromagnetism – who founded the university in 1829 to develop and create value using the natural sciences and the technical sciences to benefit society.


Today, DTU is ranked as one of the foremost technical universities in Europe, continues to set new records in the number of publications, and persistently increases and develops our partnerships with industry, and assignments accomplished by DTU’s public sector consultancy.

Find us here

Anker Engelunds Vej 1
Bygning 101A
2800 Kgs. Lyngby

Denmark



Tlf. (+45) 45 25 25 25

CVR-nr. 30 06 09 46

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