Otimização da qualidade, segurança e processo produtivo de uma start-up de kombucha

Abstract

Kombucha is a beverage that results from fermenting sweetened tea using a symbiotic culture of bacteria and yeast. This fermentation produces a slightly sweet and sour beverage, with some natural carbonation, organic acids and nutrients, and traces of ethanol. Kombucha consumption has increased in recent years in several countries, mainly due to its functional properties associated with potential beneficial effects on health, making it an industrially produced beverage. However, its quality standards are still poorly defined and the production process varies with different conditions, not being fully standardized yet. In addition to complying with specific legal/commercial requirements for the marketing of food and beverage products, food safety is currently a requirement to ensure the trust of consumers. Furthermore, the search for the optimization of marketed products as well as the production process becomes fundamental for profitability. This report intends to show the work developed during the curricular trainee within the scope of the Master in Food Engineering, carried out at the start-up MAI Kombucha. This was based on the identification of this company's needs with regard to product improvement (through a sensory analysis) and the production process, with a view to productivity, as well as verification of compliance with legal requirements, with regard to food safety and labelling.

Date of Award	15 Sept 2022
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Timothy Hogg (Supervisor)