About • Workshops & Info Sessions • Team • Resources & Application
Interested in scientific research and in making a difference in the livelihood of smallholders? You can achieve both through scientific research on cacao fermentation in beautiful tropical Costa Rica.
Very few realize that cacao needs to be fermented before it is converted into chocolate. Cacao fermentation ultimately determines the market value of the cacao beans. Unfortunately, there is insufficient understanding and scientific characterization of the biochemical processes involved in cacao fermentation. Smallholders are typically not paid the full potential value of their beans because they sell them unfermented. Companies that consolidate and ferment beans cannot control well the fermentation process due to the lack of robust scientific information. Through this interdisciplinary IRES, students will gain an in-depth understanding of scientific research and cacao processing. Participants will learn analytical techniques, carry out field and laboratory research, and apply statistical tools to maximize the value of local cacao products. In addition to the research experience, this IRES participants interact with cacao farmers and chocolate manufacturers and will have the opportunity to visit mesmerizing landscapes and learn about the history and culture of Costa Rica.
This program engages students in a highly collaborative and diverse research environment involving research mentors at the Universidad Nacional in Heredia, Food Quality and Innovation Laboratory, Costa Rica (adjacent to San Jose, the capital city) and researchers from the University of Georgia, Department of Food Science and Technology and from the University of Florida, Department of Agricultural and Biological Engineering.
Participant selection will be completed in February. A predeparture workshop in which participants will learn the logistics of the program as well as the scientific background necessary for a successful program will be run in March.
Students extracting cacao beans from their pods.
A student participant working on DNA extractions.
• US citizens, nationals, or permanent residents
• Graduate or undergraduate in good academic standing at any four-year higher education institution in the USA
• One semester of Spanish language is required, two are highly preferred
• Students must have passed at least one of the following courses:
· Organic chemistry
· Microbiology
· Analytical Chemistry
• Preference will be given to students with majors closely related, such as:
· Biological Engineering
· Biological Sciences
· Biochemical Engineering
· Chemistry
· Food Science
· Microbiology
Students from underrepresented groups are encouraged to apply.
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APPLY At NSF-ETAP Search for "Cacao Fermentation" |
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INTERVIEW Invitations to interview will be sent by January 20 |
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NOTIFICATION Admitted participants will be notified by February 14 |
Covered by the Program⇒ Airfare to Costa Rica: $1000 ⇒ Personal Living Expenses Stipend While in Costa Rica: $4500 ⇒ Subsistence Stipend in Costa Rica: $1574 ⇒ Other: $250 |
Not Covered by the ProgramTuition and tuition/fees for a summer research course are not included. |
Dr. Reyes with past student participants Ana, Dominika, and Arath
Cacao beans drying.
Meeting with students to go over the program details and answer questions about the program.
Kickoff workshop in which the Program Directors and Collaborators in Costa Rica will present the research challenge, provide background literature to the participants, and guide them in the preparation of proposal of the research that they will carry out.
Students will learn about the science, history, and culture of cacao and chocolate through short lectures, readings, and group reflections.
Agricultural & Biological Engineering
Institute of Food and Agricultural Sciences
University of Florida
jireyes@ufl.edu
Food Science & Technology
College of Agricultural & Environmental Sciences
University of Georgia
• Carlos Hernández
• Alejandra Mencía
• Juan Manuel Cevallos
• Daynet Sosa
