The aim of the project week is for the students to gain project experience, gain insights into topics that they have not yet dealt with in the lectures and make new contacts with fellow students from other courses. “For me, the exciting thing about the project week is being able to take a closer look at practical work,” says Lena Grenzinger, who is studying industrial engineering in the food industry as part of a cooperative course with a company. “I learn a lot in my training company thanks to the dual nature of the course. Thanks to the project week, I was able to get to know many other companies. I learned so much in this one week!” adds Grenzinger. The teachers offered various excursions, which were quickly booked out. Some students were drawn to the backstage area of FC St. Pauli, the sugar factory in Uelzen, the Airbus halls in Hamburg or the Hansa Park.
An airplane travels around the world before it’s even assembled
At the Airbus factory, the students were shown a short film about the production run through to the delivery of an aircraft. Prof. Roland Kral impressively describes how many countries the components for the Airbus A320 family come from: “We looked at how the connection of aircraft parts with the front fuselage segment (from France) is prepared. Then the wings (from the UK), the vertical stabilizer (CFRP from Stade), the horizontal stabilizer (from Spain) and the landing flaps, etc. (from Bremen) are added.” The very extensive documentation requirements in the aviation sector were also brought closer to the students.
Project work not yet finished, everyday stress, ruminating traps? Coach yourself
Even the best documentation requirements are not enough if engineers are not able to properly assess and regulate their own performance. At the workshop: “Coach yourself!” Professor Dr. Désirée Ladwig (Head of the Institute for Entrepreneurship and Business Development) and Dr. Matthias Dittberner (practicing doctor) presents new approaches and methods for self-coaching and for strengthening one’s own perception and self-regulation. Prof. Ladwig introduced the words: “It is unbelievable. We have the most ingenious mind on the planet and sometimes we just can’t handle it properly.”
Trillions of metabolic processes in our cells try to keep our system in balance. For example, if we scraped our skin after a bike fall, our self-healing powers ensure that the damage is repaired in two to three weeks. But what happens when the “memory” in our system is full? How can a “system crash” occur? What “downloads” are available to us. In analogy to “computer language”, the participants got an insight into the latest findings from neurobiology, embodiment research, quantum physics and learning and memory research. Through active exercises, the participants got to know their own abilities better in order to use them more consciously and better.
Testing is above studying!
Whether Eulenbier, Maibock or the classic wheat beer: at Bier-Brau AG, students showed how diverse their selection of technology for a beer brewing process can be and also how they can even monitor the brewing process from home. The students present were able to taste the varieties that had already been brewed. Niclas from Bier-Brau AG reveals his favorite type: “Definitely our honey beer.” Prof. Arne Pietsch, project manager of the AG reveals: “Even in ancient Egypt, beer was brewed.
A rather unusual oil is also produced in the laboratory for natural substance extraction under the direction of Prof. Peter Swidersky. Under the guidance of Prof. Arne Pietsch, the students extracted a very special oil from oat flakes using high-pressure extraction – oat oil.
Some industrial engineering students conjured up the perfect Christmas menu in the laboratory for food processing technology. Under the guidance of Annette Leonards and Melanie Brügmann, the students cooked a sophisticated Christmas menu within seven hours. “Beetroot mousse with winter salad, turkey with orange, bread dumplings and filled chocolate balls with cinnamon ice cream and caramel sauce are just a few of the delicacies we conjured up today,” says Annette Leonards. “To check the quality of the food, eating together was the well-deserved reward of the day.”