NFOK14001U Brewing Project in Practice

Volume 2023/2024
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 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.

Learning Outcome

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.

 

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 and for students having taken the three brewing courses: Brewing and Raw Materials, Brewing Process and Technology as well as Beer and Packaging Technology.
Academic qualifications equivalent to the three brewing courses: Brewing and Raw Materials, Brewing Process and Technology as well as Beer and Packaging Technology is required.
Guidance is provided in the form of personal meetings and/or written exchange between supervisor and student.
Clothing:
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
Written
Individual
Continuous feedback during the course of the semester
Credit
15 ECTS
Type of assessment
Written assignment, during the course
Type of assessment details
An 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.

Criteria for exam assesment

See Learning Outcome