Between December 1st and December 31st, 2024, I participated in an international research internship at Mendel University in Brno, in the Department of Food Technology, under the supervision of Assoc. Prof. Miroslav Juza, Ph.D. The internship focused on utilizing aquafaba in sausage production. During this period, I worked on developing a method for producing chicken sausages with the addition of aquafaba, a plant-based substitute for egg protein. As part of my research, I conducted various physical, chemical, microbiological, and sensory analyses of the final product, using devices such as a texture analyser, pH meter, and spectrophotometer. I placed particular emphasis on the effects of aquafaba and ultrasonic treatment on textural properties, water retention, and product stability. The results demonstrated that aquafaba, as a zero-waste ingredient, can contribute to the production of healthy and eco-friendly food. My work will culminate in a joint scientific publication.

In addition to my scientific work at the university, I had the opportunity to explore local culture and holiday traditions. One of the most memorable experiences was visiting the Christmas Markets in Brno. The bustling streets adorned with festive lights, along with numerous stalls offering local handicrafts, traditional foods, and warm beverages like mulled wine, created an enchanting atmosphere. It was a perfect chance to taste Czech specialties, learn more about the local cuisine, and connect with the community. These experiences allowed me not only to enhance my academic knowledge but also to broaden my cultural horizons and gain a deeper understanding of the traditions of the region.