Sustainicum Collection

Consus The aim of the project is to establish a regional science-society network for sustainability innovations in Albania and Kosovo in order to strengthen the connection and collaboration of institutions in the field of higher education, research and practice.
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Resource facts

  • 11 to 30 students
  • Up to 3 lecture units
  • English, Shqip

Resource Description

Instruction file

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Production of ice tea in sh.a.”Birra Peja”(Resource ID: 325)

Being aware that drinks are part of everyday habits and necessary for human diet, there is a rising need for a study on the production of liquids and water. The students will learn how ice tea is produced and bottled in the factory ”Birra Peja”, in Peja. Students will gain new experiences on the production, bottling and the positive properties of tea and the affect it has on people's health.

Being aware that drinks are part of everyday habits and necessary for human diet, there is a rising need for a study on the production of liquids and water. The students will learn how ice tea is produced and bottled in the factory ”Birra Peja”, in Peja. Students will gain new experiences on the production, bottling and the positive properties of tea and the affect it has on people's health.   They will have the opportunity to have talks and conversations with the production manager and other operators and they will be free to exchange their points of view and opinions about the production process. The importance of finding the opportunities to improve the organ-leptic attribute and the accomplishment of the sustainability of the product by keeping the quality for a very long time.

With the change of the chemical-physical parameters of the raw material and also the production way ( bottling line, production equipments, wrapping , labelling, surrounding environment, etc) can be influenced by the quality of the final product. The quality of the spirit drinks depends on many factors: quality of the raw material, adaptability of the raw materials, equipments, the cleaniness of the environment, etc. Just like all other food products, the poor quality of the raw material will influence the poor quality of the final product.

Integration of Social Stakeholders
University Haxhi Zeka from Peja, has a memorandum with the Factory s.a.”Birra Peja” from Peja and in compliance with this, the students may visit the factory from time to time. Such study visits enable the students to get to know the work environment better and make a connection between theoretical knowledge and practical knowledge. Likewise, the factory staff have the opportunity to discuss the topics and terms that are available in the region and beyond, related to the products that they offer.
Such practice periods make the factory owners and the university professors happy, without forgetting the benefits of the students. From this study visit, the factory could offer the students a full or part time job.
Strength
• The participation of the students in the practical aspects makes it easier for them to learn the theoretical aspects
• The understanding of each of the techniques and processes is clearer
• The workers have improved discipline techniques i.e. the production paper evidences and work journals.
• The students have the opportunity to observe the production and propose any production innovations.
• the factory management can profit from any innovative ideas of the students.
Weakness
• It is normal that every producer to have his own secrets, therefore trust between the students and the host factory is necessary
• Leaking of information out of the factory is prohibited i.e. any recipe or inefficiency in the process. Everything should be discussed within the factory boundaries and with the respective university staff.
Learning Outcomes
• the cleanliness check, without allowing any process phase to be untreated, respecting the rigorous cleaning conditions.
• highlighting and emphasizing to the staff and the students the importance of cleanliness, following the production guidelines, and keeping the evidence in respective of the working papers.
• possibility to implement HACCP and ISO standards.
Relevance for Sustainability
Knowing the importance of food products in the human body;
Respecting the ISO and HACCAP standards;
Understanding how the company treats the waste after the production of tea
Related Teaching Resources
No specific previous knowledge / related resources required
Preparation Efforts
Low
Preparation Efforts Description
The preparation of the material for the non-alcoholic drinks. The right place to visit i.e. the factory. The lecturer must know each of the production phases so as to lead the students, but he can also be assisted by the technologist of the factory. After the visit, the students must prepare work expressing everything they have learned. The planning for the study visit requires at least 1 week and the students will have the opportunity to see all the processes of non-alcoholic drinks. After the study visit the students will give their suggestions and recommendations to improve the production process.
Access
Free
Assessment
Seminar work
Credit/Certification Description
None
Sources and Links

www.birrapeja.com/

R0ZANA TROJA – Kimia dhe teknologjia e ushqimeve, 2005

Norman N. Poter, Joseph H.Hotchiss: Food Science, Fifth Edition 2001.

Food processing technology and food processing industry Worldwide Organization and projects.

Teknologjia e Përpunimit të Frutave dhe Perimeve. Renata Kongoli, I. Boci (2007).

Teknologjia e Fruta Perimeve dhe e Pijeve jo- Alkoolike. Renata Kongoli, (2005).

Funded by
This teaching resource, realised within the project ConSus, has been funded with the support of the TEMPUS of the European Union. The contents reflect the views of the authors, and the European Commission cannot be held responsible for any use which may be made of the information contained therein.

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Contact

Arsim Elshani
arsim.elshani(at)unhz.eu
This teaching resource is allocated to following University:
UPHZ - University of Peja "Haxhi Zeka"
Institution:
University Haxhi Zeka
Date:

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Creative Commons
BY-ND

Teaching Tools & Methods

  • Excursion