BLOG TEN: TEACHING CLASS

After all this work, we finally get to the last day – the teaching class.

As time went on, I could noticed how we grow in this module. We starting just with some ideas but during our meetings, we are having more discussion and spending more time to agree with one idea. With the knowledges obtained from the classes for example, we need to do more researches to understand all over our process: types of equipment, cell line, upstream and downstream of our process.

The week before this day, our group work in how we will do this. First, we choose to use Prezi for the content, because it’s a different way to present and we agree that would be better than Power Point. Then, we discuss about how it was a teaching class, we couldn’t put a lot of text. So, we organize our content based in pictures and facts.

I was nervous because it will be my second presentation in English, but my first related to university. So, I study and training my part of the teaching class. Today, if I could change something, I really want to change our way of presentation. As three of us were not students from DIT before and we didn’t have contact of the older students, we didn’t know how to do a teaching class. We should present more as a teaching class, not as a presentation. I would like to put more questions to the class, or a kind of participation during the class, to put the people more close with our theme.

In a retrospective look of all my trajectory in this module, even with a different way for assessment, I believe that was a good way for us to be involved and curious about how we gonna deal with this continuous assessment. Furthermore, I felt more prepared to confront future industry problems, not just related with bioreactors, but also with work in group and deal with the ‘unknown’- like the infographic.

BLOG NINE : MEMO 7

Well, we are almost in the end of our project.

All information, including the infographic, we are updating on our ePortfolio. How we work as an enterprise, we need to think in a marketing tagline, the target market and the Unique Selling Point.

As I always think..I start to study engineering in Brazil, so this part of be creative is a little complicate for me. It will be easier for me to talk about costs, numbers than work with words and creativity. But, working with this I realize how it will increase our own personal learning about other areas. How I already mentioned, bioprocess involves multidisciplinary modules and work with this in an enterprise, involves also other areas like Marketing.

So, we try to think in the tagline...a lot of useless phrases emerged until the final tag line: ‘Don’t think twice, have a guilty free slice!’. This phrase summarizes our thinking: eat a healthy food without being guilty because you are eating out of home.

Because of this, our target market is people who doesn’t have time to prepare your own food, or when people forget to bring your lunch, avoid the fast food and at the same way about cost, eat a healthy snack that will gives a lot of benefits.

Thinking about this, we decided that we need to sell this in vending machine. Is a good way to facilitated the way to buy this. As we want to be as fast as a fast food, buy this on vending machine present in public spaces, schools, is the best way to reach our target consumers.

This was not so easy work because of the ‘be creative’ part. But with this work, we learned a little more about other areas. With all work done, next time will be to prepare our teaching class and show for the class all the work that we have been doing during this module.

BLOG EIGHT: MEMO 6

In this memo, we were asked to do a research about potential concurrent, with similar products as ours.

The main purpose of our product was to substitute the fast snacks that people who doesn’t have time to prepare your own food, eat more healthily and avoid fast foods.

This kind of product already exist in the market. In our researches, we found some snacks like fruit and nut, nut mix and also sowans gluten free mixes.

Doing this research was good for us  to notice that we need to improve our product, our marketing into a way to conquer the market.

BLOG SEVEN: INFOGRAPHIC

Next challenge: do an infographic.

When I heard about this..I thought: I have no idea about what does it mean. At the moment I also don’t give for this so much importance but when I realize what it was, I felt like: what now? How we gonna deal with this?

In tis kind of work, it’s important not to panic to not destabilize the group. So, with organization, everybody agrees to read all the stuffs that we have to learn: what is infographic, what’s the main purpose of this, how to start, what we need to put and what was not so important to put into and the principal: keep it simple and clear.

Through our communication in a Facebook’s group, we combine and meet each other at university  and we spent all day doing this. As simple as it appears to be, every detail have importance. First we collected everything that we had and support this with the knowledge obtained during the class about the bioprocess. So, all about the upstream and downstream process, the type and characteristics of the bioreactor and why we were doing that product need to be there.
But, neither of us had never worked with it. Because of this, we had a little difficult to work with the template, images, thinking and trying to be creative to do this.

Until reach an agreement about how our infographic will looks like, we start to do a brainstorming, thinking in a global vision about both process. This way, we facilitated our work and start to do the infographic.

I admit that was a big challenge for us, but, on our way, after learning how to deal with a lot of information, we were able to finalize this.

If I could change something about this work, I absolutely will last more time doing the infographic because it’s so interesting and have a lot of use in magazines and marketing media that I really like to see. 

BLOG SIX: MEMO 5

At this point, we were ready to start our own production.

With the task, we noticed that we need to provide a great material about the technique involved in our bioprocess. As some of our operators maybe don’t have the third level conclude, we need to be careful to not complicate this and afraid them with a lot of information.

At this moment I felt a little worried, because we need to deal with people, and it isn’t so easy. As I already have experience in internship, I knew that operators don’t like to spend time learning, they think they already know everything just with experience. So, it’s difficult to think how to do this.

After some discussion, we agree to show in a quickly video all the process, and also work with a flowchart to show step by step of this, focus on the main points such as the controls that they need to take care of. Furthermore, we prepare ourselves to present this talking in a simple way.

Today I realize that if we could change something, I’d like to ask some questions during the presentation, just to ensure that they really were paying attention.

BLOG FIVE : MEMO 4

New week, new task and new challenges. Even with the thinking about we will not have an exam, doing this work was more difficult than this. For now, how we already have our product, our ePortfolio and different responsibilities, it was time to begin our bioprocess.

As the cheese making was the principle of using bioprocess, we work as a group to find some answers about how we will do this. We start thinking about which cell line we will use. There exists a lot of possibilities for production of cheese. So, initially we discuss and decided to produce Mozzarella cheese because of the facility to eat this with bread and because the shelf life to sell this with a gluten free bread. So, we choose to work with Streptococcus salivarus because they are frequently used as starter in this production, can produce several bacteriocins and in another study that we saw, the bacteria can survive in gastro intestinal transit and can provide probiotic characterist.

As it was a bioprocess, we need to know more about our bioreactor – a fed batch. In cheese making, we need to have a high control of the pH, because we need the bacteria to produce acid lact and for this, the maintenance of the pH is essential. Besides, control of pressure and temperature are also important for our work to keep the cell alive to produce our product. For the bread process, we need to have control in the step where happens the fermentation. So, in the fermentor the ancillaries is the temperature and control of humidity.

In this task, we start knowing ‘nothing’ about both bioprocess and we finalize knowing not all over both process, but knowing the enough to comprehend what we are doing.

BLOG FOUR: MEMO 3

How we need to be connected about all our research, developments, suggestions and discussion; in this memo we need to prepare a digitally material.

At the fist time, I didn’t know how to do a website, even where we can start. With the knowledges of a person from the group, we start to do the website and this way I learn and noticed how easy was to just start this.

To be a good way to people know about our product, we divide our website in modules and we also divide our groups to be focus in one of the products: two for the cheese making and two for gluten free bread. This was the best way for us to not everybody spend time looking for the same thing.

The question was: how to do a healthy product, involving bioprocess and furthermore, how this would be attractive for people. Thinking about this, each pair begin to research this things and put on our website in a way to share and be clearly.

This understanding was essential to me as a learner because we can see what each of us have we can help each other about most difficulty things.