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As part of the Organic Chemistry 3 course, seventeen Unicaucan students presented in the hallway of the Faculty of Natural, Exact, and Education Sciences their laboratory practice on the fermentation of alcoholic beverages using agricultural products that are traditionally discarded.
According to Professor Juan Carlos Argoti Burbano, this idea was conceived primarily to promote entrepreneurship among our Chemistry students, while also allowing them to see it as a potential thesis project or business opportunity.
“The chemical process itself is covered throughout the Chemistry courses. The intention is to provide guidance that allows students to have a clearer idea of what they aim to achieve, using local raw materials or other usable residues, in order to give them added value,” explains Argoti Burbano.
Among these discarded products are some gulupas (Passiflora edulis)—fruit that Valeria Rivera Ramírez’s grandfather cannot export because it does not meet the standards for international sale—which this Unicaucan Chemistry student processes to produce a spirited alcoholic beverage.
“I feel happy,” says Valeria Ramírez, “because we achieved the objectives planned in the proposal we presented to the professor, and here we are gathering feedback from our classmates to improve this gulupa-based liquor. Considering our field of study, one can graduate through entrepreneurship, and this could very well be my project, which is also research applicable to various agroindustrial sectors.”
Professor Argoti Burbano explains that this exercise aims to plant the seed so that by the time students reach their eighth semester, they consider entrepreneurship as an option. “My dream is to have the first graduate of the University of Cauca’s Chemistry program complete their degree through the entrepreneurship modality.”
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Institution with High Quality Accreditation for 8 years, resolution MEN 6218 of 2019 - Vigilada MinEducación