Development of Healthy Snacks from Upcycled Spent Coffee Grounds
Project Description
This UROP project aims to develop an innovative healthy snack by upcycling spent coffee grounds (SCG), an abundant food waste rich in dietary fiber, antioxidants, and proteins.
Supervisor
LIU Yuanshuai
Quota
2
Course type
UROP1000
UROP1100
UROP2100
UROP3100
UROP3200
UROP4100
Applicant's Roles
Students will prepare spent coffee grounds (drying, grinding), formulate and produce snack prototypes by varying ingredient ratios (SCG ~20%, cocoa/nut paste ≥20-30%, optional fruit powder), optimize processing techniques (mixing, forming, drying), conduct texture analysis and sensory evaluations, assess basic nutritional profiles, and analyze results to improve smoothness, flavor balance, nutritional value, and sustainability. This hands-on work will build skills in food formulation, experimental design, and upcycling for circular economy applications.
Applicant's Learning Objectives
• Optimize texture for smoothness (e.g., finer grinding, binders).
• Enhance flavor balance (reduce bitterness from SCG/caffeine).
• Improve processing methods (mixing, forming, drying).
• Boost nutritional value (high fiber/protein, low sugar).
• Evaluate sustainability (waste reduction) and sensory acceptance.
• Enhance flavor balance (reduce bitterness from SCG/caffeine).
• Improve processing methods (mixing, forming, drying).
• Boost nutritional value (high fiber/protein, low sugar).
• Evaluate sustainability (waste reduction) and sensory acceptance.
Complexity of the project
Moderate