NFOB15015U Internship in the brewing industry
Bacheloruddannelsen i fødevarer og ernæring
MSc. Programme in Food Science and Technology
Before the internship starts, there will be a 2 day introduction to workflow in a brewery.
The work at a brewery is typically divided into the following. 6 areas
- Malting (raw materials)
- Brewhouse (wortproduction)
- Fermentation (yeasthandling, primary fermentation, stabilization, filtration)
- Packaging (bottles, cans, kegs)
- Soft drinks (mineral water, soft drinks)
- Utilities (steam, cooling, CO2, water treatment, compressed
air)
The internship must consist of work in all six areas, and efforts are needed within each selected area for at least 2 weeks. If the brewery is of a smaller size, it is desirable to do internships at more than one brewery.
Within each area, the student, after a thorough introduction,
work in the production area, and then be able to describe workflows
with a flow sheet.
This flow sheet must contain:
- Intake (raw materials, wort, etc.)
- Conveying
- Machinery and tanks (inspections CIP cycles, etc.)
- Manning in key areas / machines
- Number of product lines
All equipment must be described with capacity, manufacturer and age.
The student must also describe control procedures, including
- Raw Material Control
- Process Control
- Quality control
- Finished goods control
The student must also examine the consumption of energy and
water consumption, as well as potential losses in yield must be
investigated.
In addition, the student must solve a specific small task
designated by the employer.
The student will gain knowledge of workflows and processes in a brewery.
After completing the course the student is expected to:
Knowledge:
- Describe workflows with a flow sheet
- Describe control procedures
Skills:
- Calculate yield and loss processes
Competencies:
- Solve and document a specific task at the brewery
- Enter into a partnership with people with different educational backgrounds
- Category
- Hours
- Project work
- 824
- Total
- 824
- Credit
- 30 ECTS
- Type of assessment
- PortfolioFor each area the work place assesses and certifies, that process has been implemented satisfactorily. All certificates must be submitted to SCIENCE's course responsible coordinator.
- Aid
- All aids allowed
- Marking scale
- passed/not passed
- Censorship form
- No external censorship
Several internal assessors
- Re-exam
Ongoing gene delivery of audited unapproved sub-reports, which must be approved before the end of the next coming block.
Criteria for exam assesment
Approval of the brewery internship happens if the process has been completed satisfactorily.
Course information
- Language
- English
- Course code
- NFOB15015U
- Credit
- 30 ECTS
- Level
- BachelorFull Degree Master
- Duration
- Brewery internships last for 20-24 weeks
- Placement
- Block 1, Block 2, Block 3 And Block 4
Brewery internship can take place in either Block 1 and 2 or Block 3 and 4.
- Schedule
- As normal working hours at the brewery where the internship takes place.
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Kim Lou Johansen (3-6e6f6d436575687a6c716a76666b72726f31676e)