LFKK10379U Brewing Project in Practice
Volume 2013/2014
Education
MSc Programme in Food Science
and Technology, Brewing Science and Technology
specialisation
Content
This is an individual
project-oriented study activity for students following the Brewing
Science & Technology specialisation of the MSc 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
http://www.life.ku.dk/uddannelse/studerende/undervisning/Erhvervsprojekt.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 who 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 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
http://www.life.ku.dk/uddannelse/studerende/undervisning/Erhvervsprojekt.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 who 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.
Learning Outcome
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.
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.
Formal requirements
This project in
practice is only open for students enrolled in the specialisation
Brewing Science and Technology of the MSc programme Food Science
and Technology, and the courses LLEA10276 and LLEA10277 must have
been passed.
Teaching and learning methods
In the middle of the stay, a
midway status is completed. The specific form will be discussed
with the programme manager/supervisor. Guidance is possible in the
form of personal meetings with and/or a written exchange between
supervisor and student.
Workload
- Category
- Hours
- Guidance
- 12
- Preparation
- 200
- Project work
- 200
- Total
- 412
Sign up
Self Service at KUnet
As an exchange, guest and credit student - click here!
Continuing Education - click here!
As an exchange, guest and credit student - click here!
Continuing Education - click here!
Exam
- Credit
- 15 ECTS
- Type of assessment
- Written assignment---
- Exam registration requirements
- Active participation in midway status
- Marking scale
- passed/not passed
- Censorship form
- No external censorship
En intern bedømmer
- Re-exam
- If 10 or fewer register for the reexamination the examination form will be oral.
Criteria for exam assesment
A project paper (including a summary which has to be sent to
studenterservice@life.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 requirements for the paper are
described at
http://www.life.ku.dk/uddannelse/studerende/undervisning/Erhvervsprojekt.aspx
Course information
- Language
- English
- Course code
- LFKK10379U
- Credit
- 15 ECTS
- Level
- BachelorFull 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.
- 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
Saved on the
30-09-2013