This report provides a comprehensive overview of the internship carried out at the company
Kombucha Pirá. The objective of this work was to describe the kombucha production process
based on the practical experience gained during the internship. It presents the importance of the
ingredients used and outlines all stages of production. Through this experience, it was possible
to enhance skills in production management, quality control, and product development,
effectively linking practical experience with the academic training received in the field of
chemistry.