NFOK14001U Brewing Project in Practice
MSc Programme in Food Science and Technology
Project in Practice is an internship in the brewing industry giving a unique opportunity to follow the way from the raw materials through brewing, wort, fermentation, filtration to packaging and utility services. Through cooperation with breweries in Denmark, Norway, Sweden and Finland we 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 production of wort, fermentation and beer processing, packaging and might also include soft drinks, mineral water and utilities (cooling, CO2, heat energy, compressed air, fresh and waste water treatment).
During the internship the students should work on a specific project agreed with the brewery and document the internship and project in a report.
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.
Students will follow work and gain insight into processes of
beer brewing and - processing, beverage packaging and beverage
plant utilities.
Knowledge
- Identify and describe the processes in a standard brewery and beverage plant at a practical level, in a small, medium or large size brewery.
Skills
- Demonstrate knowledge with respect to construction of a brewery and the processes taking place there.
Competences
- Evaluate the technologies and processes in beer manufacturing based on observations aquired during plant visits.
- Work with people from different educational backgrounds.
Protective clothing must be worn wherever required by the 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 is to be treated as confidential and not to be revealed to any third party person. The student must expect to sign a non-disclosure agreement (NDA).
Internship is like having a normal job – students must follow the normal working hours.
- Category
- Hours
- Lectures
- 0
- Practical Training
- 312
- Project work
- 88
- Guidance
- 12
- Total
- 412
- Credit
- 15 ECTS
- Type of assessment
- Written assignment, during the course
- Type of assessment details
- 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 and should also contain a short description of the processes / production procedures. - Aid
- All aids allowed
- Marking scale
- passed/not passed
- Censorship form
- No external censorship
Several internal examiners
- Re-exam
Re-submission of a revised project report or re-submission of original project report with an addendum. Deadline for handing in the report is the last day of the exam week.
Criteria for exam assesment
See Learning Outcome
Course information
- Language
- English
- Course code
- NFOK14001U
- Credit
- 15 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 1, Block 2, Block 3, Block 4 And Summer
- Schedule
- The student is expected to follow ordinary working hours at the brewery where the project is placed.
- Course capacity
- No limitation – unless you register in the late-registration period (BSc and MSc) or as a credit or single subject student.
Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Contracting faculty
- Faculty of Science
Course Coordinators
- Kim Lou Johansen (16-6d6b6f306e7177306c716a63707567704268717166306d7730666d)
- Henrik Siegumfeldt (6-776d696b7971446a737368326f7932686f)