EN2155-Senior Project_2024-25

Aims: Make students reflect on the new issues generated by the scale change when passing from a “kitchen prototype” to the industrial scale. Plan, carry out and evaluate a scale-up process on concrete cases issued from the TUDUblin food prototype showcase. Put the students into a project management situation working on a practical case. Allow the students to develop and improve capacities in terms of project management, in particular in the context of research and innovative project, team working. Content: -Project work at experimental kitchen and pilot scale . -Selected lectures on specific topics to help students in addressing their questions (i.e. scale-up challenges; food & flavour formulation); - Multidisciplinary tutoring on process, flavourings, food safety, sensory, usage, culinary and packaging issues. All the issues will include a "theoretical" part and a practical part (lab., kitchen, pilot and semi-pilot scale).