Food Science Research
Timeline
-
September 9, 2020Experience start
-
October 12, 2020Initial meeting
-
October 22, 2020Proposal Draft Presentation
-
November 22, 2020Proposal Report
-
December 16, 2020Results presentations
-
April 14, 2021Final results report
-
January 1, 2021Experience end
Timeline
-
September 9, 2020Experience start
-
October 12, 2020Initial meeting
Students will meet with industry partner to talk about project scope and their needs.
-
October 22, 2020Proposal Draft Presentation
Students will present their proposed research design for the project to Food Science Faculty members and teaching assistants. Industry sponsors are also welcome to attend if they wish.
-
November 22, 2020Proposal Report
Students will submit a proposal report as a group that includes:background information on the company/research problem or project, the objectives of the project, a literature view on topics pertaining to the project.
-
December 16, 2020Results presentations
Students will present the findings from their research project to UBC Food Science Faculty members, teaching assistants, and industry sponsors who wish to attend.
-
April 14, 2021Final results report
Students will submit individual written scientific reports that outline the main findings from their experiments and what these findings mean for the company as well as limitations associated with the project and future directions.
-
January 1, 2021Experience end
Experience scope
Categories
Product or service launchSkills
presentation skills data analysis communication research skills professionalismStudents will spend over 100 hours on research to solve a specific objective set out by the food, supplement, or drink producer.
Learners
- Proposal report
- Bi-weekly update reports
- Two oral presentations
- Final results report
Project timeline
-
September 9, 2020Experience start
-
October 12, 2020Initial meeting
-
October 22, 2020Proposal Draft Presentation
-
November 22, 2020Proposal Report
-
December 16, 2020Results presentations
-
April 14, 2021Final results report
-
January 1, 2021Experience end
Timeline
-
September 9, 2020Experience start
-
October 12, 2020Initial meeting
Students will meet with industry partner to talk about project scope and their needs.
-
October 22, 2020Proposal Draft Presentation
Students will present their proposed research design for the project to Food Science Faculty members and teaching assistants. Industry sponsors are also welcome to attend if they wish.
-
November 22, 2020Proposal Report
Students will submit a proposal report as a group that includes:background information on the company/research problem or project, the objectives of the project, a literature view on topics pertaining to the project.
-
December 16, 2020Results presentations
Students will present the findings from their research project to UBC Food Science Faculty members, teaching assistants, and industry sponsors who wish to attend.
-
April 14, 2021Final results report
Students will submit individual written scientific reports that outline the main findings from their experiments and what these findings mean for the company as well as limitations associated with the project and future directions.
-
January 1, 2021Experience end
Project Examples
Requirements
Students will work in groups of 4 or 5 to develop a research proposal to solve a specific objective set out by the food, supplement, or drink producer. Students develop hypotheses, perform a literature review, and analyze data all the while being supported with expertise from faculty supervisors and the research facilities of the school.
This project will run over one semesters:
- In the first part of the semester, the course students will become acquainted with their company and faculty supervisors and submit a proposal report that is accompanied by an oral presentation.
- During the second part, students will conduct analysis and research leading to a final written report and oral presentation of their results.
Past examples have included:
- Researching different pre-treatments of the cacao bean in order to lower the amount of acetic acid (bad for chocolate) to find out which would be the fastest and least expensive
- Researching starch gelatinization affects on the staling of bread
- Researching how fermentation temperature affects a specific grape in order to produce the highest quality of wine
Additional company criteria
Companies must answer the following questions to submit a match request to this experience:
Additional company criteria
Companies must answer the following questions to submit a match request to this experience:
Timeline
-
September 9, 2020Experience start
-
October 12, 2020Initial meeting
-
October 22, 2020Proposal Draft Presentation
-
November 22, 2020Proposal Report
-
December 16, 2020Results presentations
-
April 14, 2021Final results report
-
January 1, 2021Experience end
Timeline
-
September 9, 2020Experience start
-
October 12, 2020Initial meeting
Students will meet with industry partner to talk about project scope and their needs.
-
October 22, 2020Proposal Draft Presentation
Students will present their proposed research design for the project to Food Science Faculty members and teaching assistants. Industry sponsors are also welcome to attend if they wish.
-
November 22, 2020Proposal Report
Students will submit a proposal report as a group that includes:background information on the company/research problem or project, the objectives of the project, a literature view on topics pertaining to the project.
-
December 16, 2020Results presentations
Students will present the findings from their research project to UBC Food Science Faculty members, teaching assistants, and industry sponsors who wish to attend.
-
April 14, 2021Final results report
Students will submit individual written scientific reports that outline the main findings from their experiments and what these findings mean for the company as well as limitations associated with the project and future directions.
-
January 1, 2021Experience end