Food Project (5 cr)

Evaluation scale

H-5

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

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

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.