Real-world distillation: Integrating a gin production project into a unit operations course

This study details a project-based learning module on gin distillation integrated into an undergraduate Unit Operations course at Universidad de los Andes (Colombia) to foster engagement, conceptual understanding, and ABET-aligned skills in engineering design, teamwork, and professional communication. Over a 16-week semester, student teams designed and carried out a 2 L batch distillation using Colombian botanicals, combining simulation, thermal infusion, fractional distillation, and sensory evaluation with an electronic nose and tongue. Students developed recipes, chose cut points, and analyzed alcohol content and volatile profiles; most teams produced about 750 mL with an average of 41.2% ABV. Simulated and experimental distillation curves were compared to study process dynamics. The evaluation addressed six research questions on engagement and perceived learning (RQ1), applied design and experimentation (RQ2), model and experiment integration (RQ3), communication and teamwork (RQ4), team processes (RQ5), and feasibility and transferability under constraints (RQ6). Post-project surveys revealed an overwhelming 88% agreement on increased motivation, enhanced understanding of unit operations, and improved teamwork. At the same time, rubric-based assessments indicated improvements in critical thinking, process design, and written and oral communication. The case demonstrates a project-based approach that combines sensory science and sustainability to reinforce core concepts of unit operations. It can be adapted for other contexts or products, such as fermentation and essential oils, and aligns with ABET outcomes. Future work will assess long-term learning impacts and expand digital components through AI-enhanced process modeling and sensory prediction. This preliminary, single-cohort feasibility study presents cohort-specific, descriptive findings from surveys and artifact rubrics, with exploratory results.