Brewing Project in Practice

Course 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. Scandinavian School of Brewing (SSB) have cooperation with breweries in Denmark, Norway, Sweden and Finland. In these countries SSB 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). The first two days of the course will be a condensed introduction to beer brewing.

During the internship the students should work on a specific project agreed with the brewery.

A report must be sent to SSB for approval. During the period the student is recommended to send part reports for comments.

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.

Education

MSc Programme in Food Science and Technology

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

 

The course will start with a two-day introduction at the University.
Guidance is possible in the form of personal meetings and/or written exchange between supervisor and student.

Basic understanding of brewing is recommended, but not mandatory.

Academic qualifications equivalent to a BSc degree is recommended.

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.

This course is reserved for students in the MSc Programme in Food Science and Technology.
Clothing:
Protective clothing to be worn whereever 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 to be treated as confidential and not to be revealed to any third party person.
All information given to SSB will be treated as confidential.

Internship is like having a normal job – follow the normal working hours

Written
Individual
Continuous feedback during the course of the semester
ECTS
15 ECTS
Type of assessment
Written assignment, løbende under kurset
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, containing:

Short description of the processes / production procedures
•Flow charts/diagrams of production area, CIP and utility flows showing:
•Inlet/intake of raw materials, packaging materials, intermediary products, etc.
•Outlet of final products and secondary products (CO2 etc.)
•Disposal of waste products
•Equipment, machinery, silos, kettles, tanks and vessels
•CIP-systems
•Organisation and manning in key areas/machines with areas of responsibility
•Process equipment to be named and described by capacity, manufacturer and manufacturing year.

Description in details of the Quality Control (QC) procedures for
•Incoming raw- & packaging materials
•Intermediary products
•Production processes
•Finished products
•Waste products

The above should be done by making a brief description of:
•Quality systems, manuals, audits performed, etc.
•Instruments and analytical methods applied
•Sampling plans and specifications
•Reactions from production upon analytical reports from QC
•Release procedures for finished products
Aid
All aids allowed
Marking scale
passed/not passed
Censorship form
No external censorship
Several internal examiners
Criteria for exam assessment

See Learning Outcome



 

  • Category
  • Hours
  • Lectures
  • 16
  • Practical Training
  • 296
  • Project work
  • 88
  • Guidance
  • 12
  • English
  • 412