NFOK14001U Brewing Project in Practice
This is an individual project-oriented study activity for
students following the Brewing Science & Technology
specialisation of the MSc Programme in Food Science and Technology.
The project must focus on one of the following topics: 1) Malting;
2) Production of wort; 3) Fermentation and finishing; 4) Packaging;
5) Mineral water; 6) Utiliities (cooling, CO2, heat energy,
compressed air, fresh and waste water treatment)
The contents are defined by the character of the activities which
the students complete during the stay with the Project in Practice
host and which are described in the Project in Practice contract.
The present description presents the framework for the activity in
a general manner; a more detailed presentation may be found
under
https://intranet.ku.dk/food_science_technology_ma/electives/projectinpractice/Pages/default.aspx
The Project in Practice has to be pre-authorized before completion
– the procedure is described on the above mentioned website.
The course responsible for this project in practice acts as
supervisor and is responsible for 1) guiding you in connection
with the application for pre-authorization and the drawing up of a
collaboration agreement with the project host; 2) giving you
feedback and guidance throughout the project stay; 3) organizing
the midway status; and 4) assessing the project report at the end
of the project period.
Graduates following the Brewing Science & Technology
specialisation will come to act in a professional brewing related
setting. The companies’ and organizations’ demands and expectations
towards SCIENCE graduates may be expressed as a unity of skills and
comptences which may be difficult for students to acquire by only
following courses and other more traditional student activities. A
Project in Practice can help students in the process of
developing a more professionalized qualification profile.
The overall goal for the stay is to give you:
• Experience with applying theories and methods from brewing
science in a concrete way in a company/organization
• A broader insight into and understanding of the work and social
contexts which your field of study is a part of
• Understanding of a work place and organization culture
• Experience with cross-disciplinary collaboration and
communication.
The purpose of the final report is for you to show that you can
reflect on the usage of your field of study in a work-based context
along with reflecting over what you have learned.
After having completed the activity, it is expected that students
are able to:
Knowledge
- account for the specific knowledge in your field of brewing
science which was relevant for you to complete the stay; be it
knowledge which you have gained from your previous studies as well
as knowledge you have gained during the stay.
- describe and understand the structure and culture of
companies/organizations in a manner that allows you to explain your
own role and specific function in the organization all together.
Skills
- use subject-specific knowledge and relevant methods in a concrete
professional relation
- collaborate and communicate efficiently with people who are
familiar with your area of study as well as with people from other
disciplines.
Competences
- demonstrate understanding of how new knowledge and new skills
contribute to your personal and professional development
- reflect over what you have learned in connection with the usage
of the subject-specific knowledge you brought with you at the
beginning of the Project in Practice
- reflect over your role and function in the organization and, at a
concrete level, reflect over what you have learned through your
stay.
- Category
- Hours
- Guidance
- 12
- Preparation
- 200
- Project work
- 200
- Total
- 412
As
an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 15 ECTS
- Type of assessment
- Written assignmentA project report (including a summary in English which has to be sent to studievejledning@science.ku.dk) must be turned in no later than the end of the exam week after the block/blocks in which the Project in Practice has been completed. The assessment of the project report is weighted 100%.
- Exam registration requirements
- Active participation in midway status (including turn in of midway status report halfway through the process
- Aid
- All aids allowed
- Marking scale
- passed/not passed
- Censorship form
- No external censorship
En intern bedømmer
Criteria for exam assesment
This is an individual project-oriented study activity whose
content is defined by the nature of the activity or activities
carried out at the project host and described in the project in
practice agreement.
Read more in Appendix 4 at
http://www.science.ku.dk/studerende/studieordninger/faelles_sto/Faelles-del-ENG-2013-web.pdf/
Course information
- Language
- English
- Course code
- NFOK14001U
- Credit
- 15 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 1, Block 2, Block 3 And Block 4
- Schedule
- The student is expected to follow ordinary work hours at the brewery where the project is placed.
- Course capacity
- No limitation
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Axel Grøndahl Kristiansen