The project was about the improvement of acetic acid tolerance in yeast Saccharomyces cerevisiae using different techniques, mostly involving genetic modifications and resulting in the production of GMOs. The final aim was the production of robust improved yeast strain which will further be used in the industrial production of bioethanol.I acquired a significant experience with molecular techniques, handling and manipulations of nucleic acids, cultivation and fermentation of microorganisms and got familiar with Sanger and Next generation sequencing.

The project was about the improvement of acetic acid tolerance in yeast Saccharomyces cerevisiae using non-GMO techniques. The final aim was the industrial use of the improved yeast in the production of sour doughs.

The project was about the optimisation of the malting process, prior to beer fermentation.

Supporting the production of candy bars from tropical fruits such as mango and papaya

Observing and supporting work on different production lines, mainly focusing on candies, biscuits and chocolate