| Responsible Department | Department of Food Science | ||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||
| Duration | One block | ||||||||||
| Credits | 15 (ECTS) | ||||||||||
| Level of Course | MSc | ||||||||||
| Examination | Final Examination written examination All aids allowed Description of Examination: A project paper (including a summary which has to be send to studenterservice@life.ku.dk) must be turned in no later than the end of the exam week after the block/blocks in which the Project in Practice has been completed. The requirements for the paper are described at http://www.life.ku.dk/uddannelse/studerende/undervisning/Erhvervsprojekt.aspx Weight: Evaluation of project report: 100% pass/fail, internal examiner | ||||||||||
| Requirement for Attending Exam | Active participation in midway status | ||||||||||
| Block Placement | Block 4 Week Structure: Outside schedule Block 1 Week Structure: Outside schedule Block 2 Week Structure: Outside schedule Block 3 Week Structure: Outside schedule | ||||||||||
| Language of Instruction | English | ||||||||||
| Optional Prerequisites | This project in practice is only open for students enrolled in the specialisation Brewing Science and Technology of the MSc programme Food Science and Technology. The project in practice is only open for students who have passed the courses Brewing 1 and 2 | ||||||||||
| Course Content | |||||||||||
| This is an individual project-oriented study activity for students following the Brewing Science & Technology specialisation of the MSc Food Science and Technology. The project must focus on one of the following topics: 1) Malting; 2) Production of wort; 3) Fermentation and finishing; 4) Packaging; 5) Mineral water; 6) Utiliities (cooling, CO2, heat energy, compressed air, fresh and waste water treatment) The contents are defined by the character of the activities which the students complete during the stay with the Project in Practice host and which are described in the Project in Practice contract. The present description presents the framework for the activity in a general manner; a more detailed presentation may be found under http://www.life.ku.dk/uddannelse/studerende/undervisning/Erhvervsprojekt.aspx The Project in Practice has to be pre-authorized before completion - the procedure is described on the above mentioned website. The course responsible for this project in pracitce acts as supervisor and who is responsible for 1) guiding you in connection with the application for pre-authorization and the drawing up of a collaboration agreement with the project host; 2) giving you feedback and guidance throughout the project stay; 3) organizing the midway status; and 4) assessing the project report at the end of the project period. | |||||||||||
| Teaching and learning Methods | |||||||||||
| In the middle of the stay, a midway status is completed. The specific form will be discussed with the program- me manager/supervisor. Guidance is possible in the form of personal meetings with and/or a written exchange between supervisor and student. | |||||||||||
| Learning Outcome | |||||||||||
| Graduates following the Brewing Science & Technology specialisation will come to act in a professional brewing related setting. The companies' and organizations' demands and expectations towards LIFE graduates may be expressed as a unity of skills and comptences which may be difficult for students to acquire by only following courses and other more traditional student activities. A Project in Practice can help students in the process of developing a more professionalized qualification profile. The overall goal for the stay is to give you: . Experience with applying theories and methods from brewing science in a concrete way in a company/organization . A broader insight into and understanding of the work and social contexts which your field of study is a part of . Understanding of a work place and organization culture . Experience with cross-disciplinary collaboration and communication. The purpose of the final report is for you to show that you can reflect on the usage of your field of study in a work-based context along with reflecting over what you have learned. After having completed the activity, it is expected that students are able to: Knowledge - account for the specific knowledge in your field of brewing science which was relevant for you to complete the stay; be it knowledge which you have gained from your previous studies as well as knowledge you have gained during the stay. - describe and understand the structure and culture of companies/organizations in a manner that allows you to explain your own role and specific function in the organization all together. Skills - use subject-specific knowledge and relevant methods in a concrete professional relation - collaborate and communicate efficiently with people who are familiar with your area of study as well as with people from other disciplines. Competences - demonstrate understanding of how new knowledge and new skills contribute to your personal and professional development - reflect over what you have learned in connection with the usage of the subject-specific knowledge you brought with you at the beginning of the Project in Practice - reflect over your role and function in the organization and, at a concrete level, reflect over what you have learned through your stay. | |||||||||||
| Course Coordinator | |||||||||||
| Axel Grøndahl Kristiansen, agk@brewingschool.dk, Department of Food Science, Phone: 332-72433 | |||||||||||
| Study Board | |||||||||||
| Study Committee LSN | |||||||||||
| Work Load | |||||||||||
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