Brewing Project in Practice
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.
MSc Programme in Food Science and Technology
Students will follow work and gain insight into processes of
beer brewing and - processing, beverage packaging and beverage
- Identify and describe the processes in a standard brewery and beverage plant at a practical level, in a small, medium or large size brewery.
- Demonstrate knowledge with respect to construction of a brewery and the processes taking place there.
- Evaluate the technologies and processes in beer manufacturing based on observations aquired during plant visits
- Work with people from different educational backgrounds
Guidance is possible in the form of personal meetings and/or written exchange between supervisor and student.
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.
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.
Protective clothing must 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.
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.
All information given in the report will be treated as confidential.
Internship is like having a normal job – students must follow the normal working hours.
- 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
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
•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
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
- All aids allowed
- Marking scale
- passed/not passed
- Censorship form
- No external censorship
Several internal examiners
Criteria for exam assessment
See Learning Outcome
Single subject courses (day)
- Practical Training
- Project work
- Course number
- 15 ECTS
- Programme level
- Full Degree Master
- Block 1, Block 2, Block 3, Block 4 And Summer
The student is expected to follow ordinary working hours at the brewery where the project is placed.
- No limitation
The number of seats may be reduced in the late registration period
- Study Board of Food, Human Nutrition and Sports
- Department of Food Science
- Faculty of Science
- Kim Lou Johansen (16-706e723371747a336f746d6673786a73456b74746933707a336970)
- Henrik Siegumfeldt (6-7a706c6e7c74476d76766b35727c356b72)
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