Food ProjectLaajuus (5 cr)
Code: TE00BR60
Credits
5 op
Objective
The participant is able to
• acquire information about food project ( theory, scientific articles, laboratory safety instructions, laboratory methods)
• work in laboratory in accordance to food project (hygiene, working in product development laboratory)
• work in part of the project group and plan own time schedule
• apply theory in to practice
• work in research- and development project and introduce project and results
• report the results in different phases of the project
Content
• project plan
• theory needed in project
• working in laboratory
• quality procedures
• reporting and communication
• time management
Enrollment
02.12.2023 - 04.03.2024
Timing
04.03.2024 - 30.04.2024
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Campus
Lemminkäisenkatu
Teaching languages
- English
Degree programmes
- Degree Programme in Biotechnology and Chemical Engineering
Teachers
- Eija Kulju
Groups
-
PBIOKES21
-
PBIOKES21elintarvikePBIOKES21elintarvike
Objective
The participant is able to
• acquire information about food project ( theory, scientific articles, laboratory safety instructions, laboratory methods)
• work in laboratory in accordance to food project (hygiene, working in product development laboratory)
• work in part of the project group and plan own time schedule
• apply theory in to practice
• work in research- and development project and introduce project and results
• report the results in different phases of the project
Content
• project plan
• theory needed in project
• working in laboratory
• quality procedures
• reporting and communication
• time management
Materials
Materials in Its learning and in Teams.
Teaching methods
Project based learning
Task based learning
Research
Literature study
Web based material
Exam schedules
No exam.
International connections
International studies
Team learning
Task based learning
Based on working-life needs
Project work
Student workload
The participants learn to brew beer in co-operation with University of Turku students.
-The groups will brew beer in accordance with assignment. Task includes following steps: project plan (Word), brewing and analyzing beer, results evaluation (Excel) and report (PowerPoint).
- sensory evaluation tests and implementation of them
Student´s working hours 5 x 27 hours.
Content scheduling
Content:
Brewing processes; mashing, lautering, boiling, pitching, primary fermentation, secondary fermentation and bottling/kegging.
Chemistry of beer
Process self-monitoring and quality control
Research related to project assignment
Timing 6.3.-30.4.2024
Further information
The course will be held in English and it is co-course with University of Turku food chemistry.
Prerequisites: 2 years in chemical engineering studies or similar know-how, such as 2 years work in laboratory environment, in brewery or in technical field.
Contact via email or food module Whatsapp-group.
Evaluation scale
H-5
Assessment methods and criteria
Course includes assessed compulsory tasks:
Tasks are evaluated(mainly) on a scale:
excellent 2 p
good 1 p
To be added/late -1
Given points from each task are summed up to give final grade
Enrollment
10.12.2022 - 15.01.2023
Timing
06.03.2023 - 28.04.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Engineering and Business
Campus
Kupittaa Campus
Teaching languages
- English
Seats
0 - 20
Degree programmes
- Degree Programme in Biotechnology and Chemical Engineering
Teachers
- Eija Kulju
Groups
-
PBIOKES20elintarvikePBIOKES20elintarvike
-
PBIOKES20APBIOKES20A
Objective
The participant is able to
• acquire information about food project ( theory, scientific articles, laboratory safety instructions, laboratory methods)
• work in laboratory in accordance to food project (hygiene, working in product development laboratory)
• work in part of the project group and plan own time schedule
• apply theory in to practice
• work in research- and development project and introduce project and results
• report the results in different phases of the project
Content
• project plan
• theory needed in project
• working in laboratory
• quality procedures
• reporting and communication
• time management
Materials
Materials in Its learning and in Teams.
Teaching methods
Project based learning
Task based learning
Research
Literature study
Web based material
Exam schedules
No exam.
International connections
International studies
Team learning
Task based learning
Based on working-life needs
Project work
Student workload
The participants learn to brew beer in co-operation with University of Turku students.
-The groups will brew beer in accordance with assignment. Task includes following steps: project plan (Word), brewing and analyzing beer, results evaluation (Excel) and report (PowerPoint).
- sensory evaluation tests and implementation of them
Student´s working hours 5 x 27 hours.
Content scheduling
Content:
Brewing processes; mashing, lautering, boiling, pitching, primary fermentation, secondary fermentation and bottling/kegging.
Chemistry of beer
Process self-monitoring and quality control
Research related to project assignment
Timing 6.3.-30.4.2023
Further information
The course will be held in English and it is co-course with University of Turku food chemistry.
Prerequisites: 2 years in chemical engineering studies or similar know-how, such as 2 years work in laboratory environment, in brewery or in technical field.
Contact via email or food module Whatsapp-group.
Evaluation scale
H-5
Assessment methods and criteria
Course includes assessed compulsory tasks:
Tasks are evaluated(mainly) on a scale:
excellent 2 p
good 1 p
To be added/late -1
Given points from each task are summed up to give final grade
Enrollment
11.12.2021 - 09.01.2022
Timing
10.03.2022 - 29.04.2022
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Engineering and Business
Teaching languages
- English
Degree programmes
- Degree Programme in Biotechnology and Chemical Engineering
Teachers
- Eija Kulju
Groups
-
PBIOKES19
-
PBIOKES19elintarvikePBIOKES19elintarvike
Objective
The participant is able to
• acquire information about food project ( theory, scientific articles, laboratory safety instructions, laboratory methods)
• work in laboratory in accordance to food project (hygiene, working in product development laboratory)
• work in part of the project group and plan own time schedule
• apply theory in to practice
• work in research- and development project and introduce project and results
• report the results in different phases of the project
Content
• project plan
• theory needed in project
• working in laboratory
• quality procedures
• reporting and communication
• time management
Materials
Materials in Its learning and in Teams.
Teaching methods
Project based learning
Task based learning
Research
Literature study
Web based material
International connections
International studies
Team learning
Task based learning
Based on working-life needs
Project work
Completion alternatives
No alternative methods of excecution.
Student workload
The participants learn to brew beer in co-operation with University of Turku students.
-The groups will brew beer in accordance with assignment. Task includes following steps: project plan (Word), brewing and analyzing beer, results evaluation (Excel) and report (PowerPoint).
- sensory evaluation tests and implementation of them
Content scheduling
Content:
Brewing processes; mashing, lautering, boiling, pitching, primary fermentation, secondary fermentation and bottling/kegging.
Chemistry of beer
Process self-monitoring and quality control
Research related to project assignment
Further information
The course will be held in English and it is co-course with University of Turku food chemistry.
Prerequisites: 2 years in chemical engineering studies or similar know-how, such as 2 years work in laboratory environment or in technical field.
Evaluation scale
H-5
Assessment methods and criteria
Course includes assessed compulsory tasks:
Tasks are evaluated(mainly) on a scale:
excellent 2 p
good 1 p
To be added/late -1
Given points from each task are summed up to give final grade