Food Science Research

About

This research investigated Kenyan coffee manufacturing byproducts and their potential use as natural food preservatives. The project developed from observations made during a service trip to Kenya, particularly challenges within the coffee supply chain such as limited access to refrigeration.

Working in a lab with Dr. Woo Rin Lee at the University of Suwon, I explored how agricultural byproducts could provide alternative approaches to food preservation and waste reduction. The research connected practical sustainability challenges in coffee production with laboratory-based investigation..