A TECHNICAL REPORT ON SIX MONTHS INDUSTRIAL TRAINING PROGRAMME (SIWES) | NIGERIAN BREWERIES PLC

Introduction
Student Industrial Work Experience Scheme (S.I.W.E.S) is a skill training programme, designed to expose Nigerian students in tertiary institutions to the realities of the work environment in Nigeria especially, and the world in general, in their chosen profession so as to achieve the much need technological advancement for the nation. 

The scheme is an effective instrument, which give students, studying occupational related courses the experience that will supplement their theoretical learning. As such, industrial training is very important in the life of every student because it has major roles to play in their chosen profession.

The first major role is that, it will provide an opportunity for the student to put in practice the theoretical knowledge acquired in the classroom. 

Secondly, it exposes students to work methods and techniques in handling equipments and   machinery in the industrial sector. In addition, it provides students the opportunity to prepare for employment after graduation. 

This technical report gives a summary of my experience during my six months industrial attachment to Nigerian Breweries Plc,  Ama. I observed my industrial work experience in   their brewing department and quality assurance department.


TABLE OF CONTENT
Dedication
Acknowledgment
Table of content
CHAPTER ONE
Introduction
.1                  Company’s Profile
.2                  The different units in Ama Brewery
.3                  Hierarchical Chart of Ama Brewery
.4                  Abbreviations
CHAPTER TWO
Maltina
2.0             Introduction
2.1             Raw materials used for production
2.2             Process flow chart for  Maltina  /Amstel malta
CHAPTER THREE
Quality assurance department
3.0 Introduction

A TECHNICAL REPORT ON SIX MONTHS INDUSTRIAL TRAINING PROGRAMME
UNDER
THE STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME  (SIWES)
AT
NIGERIAN BREWERIES  PLC, AMA
AMAEKE NGWO 9TH  MILE CORNER ENUGU STATE
PRESENTED
TO
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURE AND NATURAL RESOURCES MANAGEMENT
EBONYI STATE UNIVERSITY
IN PARTIAL FULFILLMENT FOR THE AWARD OF BACHELOR OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY (B.SC)
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