NFOK14001U Brewing Project in Practice
MSc Programme in Food Science and Technology
This is an individual project-oriented study activity for
students following the suggested curriculum in Brewing Science
& Technology in 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) Utilities (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 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.
The overall goal for the stay is to give the student:
• 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.
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.
- Category
- Hours
- Guidance
- 12
- Practical Training
- 296
- Project work
- 104
- Total
- 412
As
an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 15 ECTS
- Type of assessment
- Written assignment, løbende under kursetA project report must be turned in no later than the end of the exam week in the block/blocks in which the Project in Practice has been completed. Additionally, a summary in English has to be sent to studievejledning@science.ku.dk. 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
More than one internal examiner
- Re-exam
Re-submission of project report two weeks before the date of the re-examination. Same as ordinary exam.
Criteria for exam assesment
Cf. Learning Outcome.
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.
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
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Kim Lou Johansen (3-7576744a6c7c6f817378717d6d72797976386e75)