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As part of their independent work on industrial biotechnology, our students explored the topic of Asian fermented products and their role in combating hunger and improving nutrition. The event was organized in the context of the Sustainable Development Goals (SDGs) aimed at eradicating hunger and ensuring sustainable food production.  

Products Discussed:  
- Kimchi– A traditional Korean dish made from fermented cabbage, vegetables, and spices. Rich in probiotics, it is known for its beneficial effects on gut health.  
- Miso – A Japanese fermented paste made from soybeans, serving as a protein-rich base for soups and sauces to provide balanced nutrition.  
- Natto – A Japanese product of fermented soybeans with a distinctive sticky texture. It contains nattokinase, an enzyme with potential cardiovascular benefits.  

Event Overview  
After preparing the products, the students held a tasting session to discuss the unique flavors and nutritional value of each item. They also analyzed the technological processes behind their fermentation, focusing on:  
- The use of bacteria and fungi (e.g., Bacillus subtilis in natto and Aspergillus oryzae in miso);  
- Optimal fermentation conditions and how temperature influences taste and texture;  
- Traditional and industrial fermentation methods for scaling production.
 Key Takeaways  
The students noted that fermented products play a crucial role in sustainable food systems due to:  
- Long shelf life, which helps reduce food waste;  
- Enrichment with nutrients and probiotics;  
- The ability to use local resources for production, reducing reliance on imports.
Such events allow students to gain deeper insights into the importance of biotechnological processes in the food industry and their contribution to global food security.