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. 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

Learning outcome

Students will follow work and gain insight into processes of beer brewing and - processing, beverage packaging and beverage plant utilities.


  • 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 provided 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 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.

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.

Continuous feedback during the course of the semester
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.
All aids allowed
Marking scale
passed/not passed
Censorship form
No external censorship
Several internal examiners

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 assessment

See Learning Outcome


Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 0
  • Practical Training
  • 312
  • Project work
  • 88
  • Guidance
  • 12
  • English
  • 412


Course number
Programme level
Full Degree Master

1 block

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 – unless you register in the late-registration period (BSc and MSc) or as a credit or single subject student.
Study Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Food Science
Contracting faculty
  • Faculty of Science
Course Coordinators
  • Kim Lou Johansen   (16-7371753674777d3672777069767b6d76486e77776c36737d366c73)
  • Henrik Siegumfeldt   (6-786e6a6c7a72456b74746933707a336970)
Saved on the 14-02-2024

Are you BA- or KA-student?

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