Fermentation Lab
Location: Building B, Room number: B-304
Description about lab:
In Cambodia, here are many fermented food products but they are processed naturally. Inoculation with starter culture results in the consistency of the food products or functional drinks with good quality that can be commercialized in large scale. As Cambodian people are more concern about their health while consuming fermented food and they are looking for functional fermented drinks that are beneficial to their health, more research should be conducted to improve the quality of traditional fermented food and to develop more functional drinks. In addition, the lactic acid bacteria that are used for lactic acid fermentation should be produced by freeze-drying method into power that is convenient to use during lactic acid fermentation. Therefore, food biotechnology lab should be created for conducting the research on fermentation of foods and beverages, and improving the capacity building of researchers as well as students with different levels.
Photos about lab and main equipment:
Incubator for growing bacteria/fermentation (BD260, Binder)
Incubator for self-life study (BD115, Binder)
Research areas:
- Soy sauce
- Fish sauce
- Fermented vegetables
- Yogurt and soy yogurt
- Sour dough bread
- Tempeh
- Natto
- Kombucha drinks
- Functional fermented drinks
- Wine
- Fermented fishes
- Vinegar
- Cheese
- Freeze-dried lactic acid bacteria
- Miso
Services:
- – R&D on food and beverages by fermentation
- – Lab analysis
- – Consultation
Contact information:
- Name of person in charge: Asst. Prof. Dr. TAN Reasmey
- Position: Deputy Director of Research and Innovation Center
- Phone number: 012 602 202
- Email: rtan@itc.edu.kh
