NFOK14001U  Brewing Project in Practice

Volume 2018/2019
Education

MSc Programme in Food Science and Technology

Content

Project in Practice is an internship in the brewing industry giving a unique opportunity to follow the way from the raw materials through malting, brewing, wort, fermentation, filtration to packaging and utility services. Scandinavian School of Brewing (SSB) have cooperation with breweries and malting plants in Denmark, Norway, Sweden and Finland. In these countries SSB arrange the programme for the internship for you. In other countries (USA, UK, etc.) we assist you once you have established a contact.

This internship lasts for 9 weeks and covers the 6 areas:  1) Malting; 2) Production of wort; 3) Fermentation and finishing; 4) Packaging; 5) Softy drinks and mineral water; 6) Utilities (cooling, CO2, heat energy, compressed air, fresh and waste water treatment). The first two days of the course will be a condensed introduction to beer brewing.

It takes place at malting plant, a small brewery and a medium- or large-sized brewery. 

The internship should consist of work in all 6 areas, and efforts are needed within each selected area for at least 1 week. The student will start in a smaller brewery and end in a larger brewery.

A report covering all areas must be sent to SSB for approval. During the period the student is recommended to send part reports for comments.

A responsible manager must certify that the internship is completed satisfactorily by his signature, title and dates of the practice. A table must be filled in accordingly for each of the 6 areas, scanned and mailed to SSB.

The course responsible for this project in practice acts as supervisor and is responsible for 1) guiding the student in connection with the application for pre-authorization and the drawing up of a collaboration agreement with the host; 2) giving the student guidance throughout the project stay and 3) assessing the project report at the end of the project period.

Learning Outcome

Students will follow work and gain insight into processes in all parts of malting, beer brewing and - processing, beverage packaging and beverage plant utilities.

Knowledge

  • Identify and describe the processes in a standard brewery, malting plant and beverage plant at a practical level, in small, medium and/or large size breweries.  


Skills

  • Demonstrate knowledge with respect to construction of a brewery and the processes taking place there. 


Competences

  • Evaluate the technologies and processes in beer, malt and soft drinks  manufacturing based on observations aquired during plant visits 
  • Work with people from different educational backgrounds

 

This project in practice is only open for students enrolled in the specialisation Brewing Science and Technology of the MSc Programme in Food Science and Technology.
Basic understanding of brewing is recommended, but not mandatory.
The course will start with a two-day introduction at the University.
Guidance is possible in the form of personal meetings and/or written exchange between supervisor and student.
Clothing:
Protective clothing to be worn whereever required by the malting / brewery. The instructions from the personnel in the plant are to be followed. If required the student has to bring own working clothes.

Confidentiality:
Recipes, production methods, specifications, analyses and other written and orally conveyed information to be treated as confidential and not to be revealed to any third party person.
All information given to SSB will be treated as confidential.

Internship is like having a normal job – follow the normal working hours
Written
Individual
Continuous feedback during the course of the semester
Credit
15 ECTS
Type of assessment
Written assignment, løbende under kurset
A project report must be handed in no later than the end of the exam week in the block/blocks in which the Project in Practice has been completed.
The assessment of the project report is weighted 100%.
The project report should be max. 20 pages, containing:

Short description of the processes / production procedures
•Flow charts/diagrams of production area, CIP and utility flows showing:
•Inlet/intake of raw materials, packaging materials, intermediary products, etc.
•Outlet of final products and secondary products (CO2 etc.)
•Disposal of waste products
•Equipment, machinery, silos, kettles, tanks and vessels
•CIP-systems
•Organisation and manning in key areas/machines with areas of responsibility
•Process equipment to be named and described by capacity, manufacturer and manufacturing year.

Description in details of the Quality Control (QC) procedures for
•Incoming raw- & packaging materials
•Intermediary products
•Production processes
•Finished products
•Waste products

The above should be done by making a brief description of:
•Quality systems, manuals, audits performed, etc.
•Instruments and analytical methods applied
•Sampling plans and specifications
•Reactions from production upon analytical reports from QC
•Release procedures for finished products
Aid
All aids allowed
Marking scale
passed/not passed
Censorship form
No external censorship
Several internal examiners
Re-exam

If the report is not passed, the student is asked to re-submit the report or make an addendum.

Each re-submission of a report (or addendum) counts as an attempt to pass the course. Only 2 re-submissions in total are accepted. If the 2nd re-submission fails the student cannot pass the Project in Practice.

Re-submission of project report two weeks before the date of the re-examination. Same as ordinary exam.

Criteria for exam assesment

See Learning Outcome



 

  • Category
  • Hours
  • Lectures
  • 16
  • Practical Training
  • 296
  • Project work
  • 88
  • Guidance
  • 12
  • Total
  • 412