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Fermentation Technology Internships

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Fermentation Technology Internships with Accommodation

Explore internship opportunities with access to NTHRYS accommodation options at active branch locations in India.

Showing 13–24 of 50 categories
Lactobacillus Probiotic Strain Optimization Research
Experimental work on enhancing growth rates and viability of beneficial lactobacillus strains for probiotic fermentation applications.
5 focused areas Click to view more details →
Wine Yeast Fermentation Temperature Control
Research on temperature management strategies to optimize flavor development and alcohol production in wine fermentation systems.
5 focused areas Click to view more details →
Fungal Enzyme Production Fermentation Research
Study of filamentous fungi cultivation for industrial enzyme production through submerged and solid-state fermentation methods.
5 focused areas Click to view more details →
Cheese Ripening Microbial Culture Development
Investigation of starter and adjunct culture effects on cheese flavor, texture, and safety during ripening fermentation.
5 focused areas Click to view more details →
Mold-Based Fermentation Metabolite Analysis
Analytical study of secondary metabolite production from mold fermentation including antibiotics and bioactive compounds.
5 focused areas Click to view more details →
Sauerkraut Fermentation Salt Optimization Study
Research on optimal sodium chloride concentrations and their impact on lactic acid bacterial growth and sensory quality.
5 focused areas Click to view more details →
Biofertilizer Production Through Fermentation
Development and optimization of microbial fermentation processes for producing nitrogen-fixing and phosphate-solubilizing biofertilizers.
5 focused areas Click to view more details →
Fermented Beverage Flavor Compound Profiling
Chromatographic analysis of volatile organic compounds and flavor development during fermentation of beverages like cider and mead.
5 focused areas Click to view more details →
Koji Fermentation Enzyme Complex Research
Study of Aspergillus oryzae cultivation and enzymatic activity during koji production for sake and miso fermentation.
5 focused areas Click to view more details →
Tempeh Production Rhizopus Strain Selection
Experimental evaluation of different Rhizopus oligosporus strains for optimizing protein content and digestibility in tempeh fermentation.
5 focused areas Click to view more details →
Fermentation Downstream Processing Scale-Up
Research on extraction, purification, and concentration techniques for fermented product isolation at laboratory and pilot scales.
Academic (A)Tech (T)Research (R)
1 Month
A · ₹7,670
T · ₹22,079
R · ₹32,115
3 Months
A · ₹29,032
T · ₹35,484
R · ₹51,613
6 Months
A · ₹64,517
T · ₹78,854
R · ₹1,14,696
14 more durations from 5 days to 1 year
5 focused areas Click to view more details →
Oxygen Transfer Rate Bioreactor Optimization
Investigation of aeration and agitation parameters to maximize dissolved oxygen levels in aerobic fermentation systems.
5 focused areas Click to view more details →
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