Exploring a natural glucose gel
An interdisciplinary team project exploring formulation choices, accessible ingredients, and the questions that a food product must answer before wider use.
Where the work began.
Our Integrated Science Team Project explored a glucose-gel concept intended for hypoglycemia management. The practical question was how a formulation could combine a glucose source, a gel-like texture, and accessible ingredients. It brought students from biotechnology, food science, geology, and industrial chemistry into one shared piece of work.
I contributed as a biotechnology member of the interdisciplinary team. The submitted report credits our collective work; its technical observations belong to the team.
A shared process.
- 01
Our team examined a formulation combining glucose, chia, liquid, and electrolytes.
- 02
The report describes a reformulation using water and orange juice in place of coconut water and lemon juice, alongside preliminary observations of consistency and sensory qualities.
- 03
We brought the work together in a final report submitted to AASTU for the Integrated Science Team Project, with Dr. Taju Sani as advisor.
The work we can point to.
- A jointly authored final report, submitted on 4 April 2025.
- A documented formulation concept and preliminary physical and sensory observations.
This was an academic formulation project. The report's preliminary storage observations do not establish clinical effectiveness, product safety, or a validated treatment for hypoglycemia.
People behind the work
Selamawit Melese · Zinet Yassin · Gelgelo Askale · Mariamawit Zerai · Adisu Ayele · Feysel Sultan · Dageam Mister · Abel Tesfaw
Let’s exchange ideas.
I welcome conversations about graduate study, research, and thoughtful collaboration.