Thesis Abstract

This project aims to explore the chemical processes involved in fermentation, with a specific focus on its applications in food production. The project will investigate the role of microorganisms in fermentation, the chemical reactions that occur during the process, and the impact of fermentation on the flavor, texture, and nutritional value of fermented foods. The project will also examine the use of fermentation in the production of various food products, such as bread, cheese, yogurt, and fermented beverages. By gaining a deeper understanding of the chemistry of fermentation, this project seeks to contribute to the development of improved fermentation techniques and the production of high-quality fermented foods.

Thesis Overview