SESAME-VAL: Sesame Processing for Value Creation, A Structured Literature Review of Processing Technologies, Food Quality, and By-Product Valorization
- Beschreibung
Sesame (Sesamum indicum L.) is an important oilseed crop used in a wide range of food products, including sesame oil, tahini, bakery products, confectionery, and plant-based food ingredients. Its processing involves several technological operations, such as cleaning, dehulling, roasting, grinding, oil extraction, and subsequent stabilization. These operations influence product quality, nutritional composition, sensory characteristics, and storage stability. In addition, sesame oil extraction generates press cake, which may retain valuable proteins, dietary fibre, residual lipids, and other constituents with potential applications in food production.
The SESAME-VAL project aims to systematically explore the relationships between sesame processing technologies, food quality, product applications, and the valorization of sesame processing by-products. Through a structured literature review, students will identify and critically evaluate scientific publications addressing conventional and emerging processing technologies, their effects on product characteristics, and opportunities to develop value-added food products from sesame seeds and oil press cake.
The project will focus on four interconnected themes: (1) sesame processing technologies and their effects on product quality; (2) the production and applications of sesame-based foods; (3) the composition, functional properties, and food applications of sesame oil press cake; and (4) opportunities and challenges for improving resource efficiency and supporting a circular bioeconomy.
Students will develop research questions, conduct database searches, screen scientific publications using predefined inclusion and exclusion criteria, extract relevant information, and synthesize findings in comparative tables and thematic analyses. The project will also identify knowledge gaps and formulate recommendations for future research on sesame processing and food product development.
The expected outcomes include a structured scientific literature database, a critical review report or manuscript, comparative tables and process-flow diagrams, a scientific poster, and an oral presentation. The project will provide students with practical experience in scientific research, evidence-based analysis, academic writing, and the critical evaluation of food processing technologies.
- Beschreibung des interdisziplinären Teils des Projekts
- The SESAME-VAL project adopts an interdisciplinary approach by integrating food science and technology, food chemistry, food engineering, nutrition, and sustainability assessment. Sesame processing cannot be evaluated solely in terms of extraction efficiency or product formulation, as processing conditions also influence chemical composition, functional properties, sensory quality, storage stability, and the efficient use of raw materials. From a food engineering perspective, students will examine processing operations such as roasting, grinding, mechanical oil extraction, and stabilization, with particular attention to process parameters and their effects on product characteristics. From a food chemistry perspective, they will investigate changes in lipid composition, oxidation-related indicators, lignans, proteins, and other relevant constituents reported in the literature. The food product development perspective will address the application of sesame seeds, sesame oil, and sesame press cake in products such as tahini, bakery products, snacks, and other food formulations. Students will evaluate reported functional properties, sensory characteristics, nutritional contributions, and technological limitations that may influence the suitability of these ingredients for different applications. The sustainability perspective will focus on the efficient utilization of sesame processing streams, especially the conversion of oil press cake into value-added food ingredients. Students will examine reported opportunities and limitations related to resource efficiency, waste reduction, energy demand, and circular bioeconomy principles. Environmental and economic benefits will only be discussed where supported by published evidence. By combining these perspectives, students will learn to connect technological processing conditions with chemical and functional properties, product applications, and resource utilization. The interdisciplinary structure will encourage critical thinking and demonstrate how knowledge from different scientific fields can be integrated to address challenges in sustainable food processing.
- Projektzeitraum
- Wintersemester 2026/2027
- Bewerbungszeitraum
- 12. bis 26.10.2026
- Durchführung
- semesterbegleitend
- Details zu Projektzeitraum und Durchführung
Proposed project structure:
Weeks 1–2: Orientation and research planning. Introduction to the topic, definition of research questions, development of the search strategy, and establishment of inclusion and exclusion criteria.
Weeks 3–4: Literature searching and screening. Database searches, duplicate removal, title and abstract screening, and assessment of full-text eligibility.
Weeks 5–7: Data extraction. Collection and classification of relevant information on processing technologies, product quality, food applications, and by-product utilization.
Weeks 8–10: Comparative analysis. Preparation of evidence tables, comparison of findings, and synthesis of relationships between processing conditions and reported outcomes.
Weeks 11–12: Writing and interpretation. Preparation of the main report or review manuscript, discussion of limitations, and identification of research gaps.
Weeks 13–14: Finalization and presentation. Revision of the report, preparation of the poster, and oral presentation of the findings.
Weeks 15–16, if available: Final feedback and dissemination. Incorporation of supervisory feedback and further refinement of the scientific output.
Supervision and working arrangements: Students will receive regular guidance from the supervisor, with progress meetings scheduled according to project needs. Students will maintain a shared and consistently documented literature database to ensure traceability of the search, screening, and extraction processes.
Expected deliverables:
A documented literature search strategy and study-selection record.
A structured database of relevant scientific publications.
Comparative tables covering processing technologies, product quality, food applications, and by-product valorization.
A critical scientific report or review manuscript.
A scientific poster and oral presentation.
Recommendations for future research on sesame processing and sustainable food product development.
Assessment criteria: Student performance will be evaluated based on the quality and transparency of the literature search, critical evaluation of scientific evidence, consistency of data extraction, depth of comparative analysis, scientific writing, and the clarity of the final presentation.
The project is designed to be feasible within one semester because it relies entirely on published research and does not require laboratory access, experimental materials, or specialized analytical equipment. Its scope can be adjusted to the number of participating students and the workload specified by Humboldt Reloaded.
- Studienfach
- offen für alle Studienfächer
- Betreuende
- Dr. Fetriyuna Fetriyuna
- Institut
- Institut für Agrartechnik (440) (Food Engineering, Food Science and Technology, Food Science and Nutrition)
- Sprache
- englisch
- Teilnehmendenanzahl
- min. 1, max. 3
- Arbeitsaufwand
-
ca. 120 Stunden pro Teilnehmende:r
| 4
ECTS-Punkte
Arbeitsaufwand (Stunden und ggf. ECTS) sind ungefähre Angaben. Die tatsächlich vergebenen ECTS-Punkte ergeben sich aus der tatsächlich geleisteten Arbeit.
- Für dieses Projekt ist kein Motivationsschreiben des Studierenden erforderlich
- Projektart
- theoretisch/nicht experimentell
- Lernziele
-
Die Teilnehmende lernen in diesem Projekt:
By the end of the SESAME-VAL project, students will be able to:
Explain sesame processing technologies: Describe the main processing operations used for sesame seeds, including cleaning, dehulling, roasting, grinding, and oil extraction, and explain their relevance to food production.
Evaluate processing–quality relationships: Critically assess scientific evidence on how processing methods and conditions influence the chemical composition, nutritional properties, functional characteristics, sensory quality, and storage stability of sesame-based products.
Identify value-added food applications: Identify and compare food applications of sesame seeds, sesame oil, and sesame-derived ingredients, including their technological advantages, limitations, and potential for product development.
Assess sesame by-product valorization opportunities: Evaluate the composition, functional properties, and potential food applications of sesame oil press cake, while identifying technological, nutritional, sensory, and safety-related challenges.
Apply structured literature review methods: Develop research questions, formulate database search strategies, apply predefined inclusion and exclusion criteria, screen scientific publications, and extract relevant information systematically and transparently.
Synthesize and critically interpret scientific evidence: Integrate findings from different scientific publications, compare research outcomes, recognize methodological limitations, and identify knowledge gaps and priorities for future research.
Relate food processing to sustainability: Explain how improved resource efficiency and the valorization of processing by-products may contribute to circular bioeconomy approaches, while distinguishing evidence-based conclusions from potential benefits that require further assessment.
Communicate scientific findings effectively: Prepare a structured scientific report or review manuscript, present findings using appropriate tables and figures, and communicate the main results and conclusions through a scientific poster and oral presentation.
Develop independent research skills: Organize research activities, document literature selection and data extraction, manage scientific references, respond constructively to supervisory feedback, and complete project deliverables within the semester.
Through these learning objectives, students will develop competencies in food science and technology, critical scientific thinking, evidence-based evaluation, sustainable food processing, and academic communication. The project will also provide a foundation for more advanced research on sesame processing and the development of value-added food products.
- Anmerkungen für Studierende
The scope of work can be adjusted before the project starts, according to the number of participants and depending on preferences and data generated from the scientific database
- Schlagworte
- sesame, oil extraction, sesame processing, sesame oil press cake, by-product valorization, circular bioeconomy, food product development, food processing technology