Mobilität in der praktischen Ausbildung von Lebens..
Mobilität in der praktischen Ausbildung von Lebensmitteltechnologen
Start date: Jun 1, 2015,
End date: May 31, 2017
The basic idea of the project is to expand the practical training of the Department of Food and Biotechnology of the HBLFA Francisco Josephinum in the form of a two-week course of beer brewing and its assessing taking place in the partner school SOSEP Veseli. Students of the HBLFA Francisco Josephinum Wieselburg need a compulsory internship of 20 weeks to graduate. The time spent by students in Veseli will be counted as a compulsory internship and completed with a practical confirmation.
Very successful practical training structures have developed in similar but distinct areas in both the Francisco Josephinum Wieselburg and the SOSEP Veseli:
SOSEP Veseli – priorities: food analysis, food technology, environment, ecology (five-year long) Francisco Josephinum Wieselburg – priorities: food and biotechnology, agricultural engineering, general agriculture (five-year long, graduation with diploma thesis)
The SOSEP Veseli has a brewing room in which pupils can acquire knowledge and practical skills in dealing with brewing and fermenting techniques. The Francisco Josephinum offers the LMTZ (food technology centre), a unique facility for product development, food analysis (microbiology and chemistry) and sensory analysis. There students of the SOSEP Veseli can gain practical experience in the fields of milk and meat processing and juice production. In return, the students of the FJ Wieselburg can acquire much knowledge in brewing technology by doing a compulsory internship in the SOSEP Veseli school.
Practical training approach: introduction and preparation for the brewery, theoretical information; brewing of top-fermented beer, dark beer, light lager beer, spiced beer, chemical and sensory analysis of beer
Participants: 8 students of the department food and biotechnology
The project is being prepared and accompanied by a project class. During the preparations phase: coordination meetings with the partner school, development of a practical training concept for the students of the Czech partner school, the preparation for the brewing course in the Czech Republic, the project coordination and its completion.
In the long term the field of brewing technology should be established in the training program of the food and biotechnology department at the Francisco Josephinum. It should also be included in its curriculum. In addition, the neighbourly exchange with the Czech Republic should be promoted. Moreover, regional studies knowledge should be strengthened.
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