Food Project (5 cr)
Code: TE00BR60-3007
General information
- Enrollment
-
02.12.2023 - 04.03.2024
Registration for the implementation has ended.
- Timing
-
04.03.2024 - 30.04.2024
Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Unit
- Yhteiset palvelut
- Teaching languages
- English
- Degree programmes
- Degree Programme in Biotechnology and Chemical Engineering
Realization has 6 reservations. Total duration of reservations is 30 h 45 min.
| Time | Topic | Location |
|---|---|---|
|
Thu 04.04.2024 time 08:15 - 12:00 (3 h 45 min) |
Brewing day 3 groups 3, 4 Food Project TE00BR60-3007 |
LEM_A140
Tuotekehityskeittiö (biokeittiö)
|
|
Thu 04.04.2024 time 12:15 - 14:00 (1 h 45 min) |
Introlecture for analyses in UTU Food Project TE00BR60-3007 |
UTU_Pha_ET
|
|
Mon 08.04.2024 time 08:30 - 16:00 (7 h 30 min) |
Food Project TE00BR60-3007 |
UTU Pharmacity Pha_ET
|
|
Thu 18.04.2024 time 08:00 - 16:00 (8 h 0 min) |
Sensory analysis Food Project TE00BR60-3007 |
|
|
Mon 22.04.2024 time 10:00 - 16:00 (6 h 0 min) |
Food Project TE00BR60-3007 |
LEM_A140
Tuotekehityskeittiö (biokeittiö)
|
|
Thu 25.04.2024 time 08:15 - 12:00 (3 h 45 min) |
Final seminar presenations Food Project TE00BR60-3007 |
LEM_B171
Aino muunto byod
|
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
Timing 6.3.-30.4.2024
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.
Pedagogic approaches and sustainable development
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.
Evaluation 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
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.