Student Projects
📍 Microbe-Based Food and Beverage Products: Innovative Projects by the Biotechnology Class of 2022 🧫
The results of applying microbiology and food biotechnology are evident in natural fermented products. 🌿
Each product is developed through a science-based process and laboratory techniques using beneficial microbes, resulting in foods and beverages that are not only delicious but also healthy, nutritious, and environmentally friendly. 🍀
From fermented dairy products and fruit juices to the microbial bioprocessing of local food ingredients, all these products demonstrate the creativity and ability of students to transform microorganisms into high-value products. 🍞🥛🍍
✨ Learn, innovate, and create healthier, more sustainable food products! 🔬🍽
🔬 From the lab to the dinner table! 🍽 🍍
📍Project-based learning products from the Food Microbiology course📍 present Nata de Pina, a healthy innovation made from pineapple juice without preservatives or artificial sweeteners.
This nata is produced by fermenting pineapple juice with the bacterium Acetobacter xylinum, resulting in a soft texture and high fiber content.
Packaged as Nata de Pina Silk Pudding, this product combines the delicious filling of Nata de Pina, jelly with fresh pineapple chunks and a silky milk pudding base. 💛
✨Healthy Innovation by Biology Students at FMIPA, Tanjungpura University✨