Sineha Spices is seeking to ensure the quality and longevity of its Penja white pepper through comprehensive microbiological analysis and shelf-life testing. The project aims to identify potential microbial contaminants and determine the pepper's shelf-life under various storage conditions. Students will apply their knowledge of microbiology and food science to design and conduct experiments that assess microbial load and growth over time. The project will involve setting up controlled environments to simulate different storage conditions and analyzing the results to provide insights into the pepper's safety and longevity. This project offers an opportunity for learners to bridge theoretical knowledge with practical application, enhancing their understanding of food safety protocols and quality assurance in the spice industry.

The project deliverables will include a detailed report outlining the methodology, findings, and recommendations for improving the shelf-life and safety of Penja white pepper. Students will also present a comprehensive analysis of microbial contaminants identified during testing. Additionally, a set of guidelines for optimal storage conditions to maximize shelf-life will be provided. These deliverables will demonstrate the students' ability to conduct scientific research and apply their findings to real-world scenarios.