Key words
Engineer techniques
Objectives
The student acquires knowledge on the different unit processes in biochemical and food industry and learns to use this knowledge to solve simple problems.
Topics
Attention is given firstly on the mechanical operations transport, diminutions, mixing.
Then separation techniques are quoted. In the first chapters the mechanical processes (sieving, sedimentation, centrifugation, filtration, membrane filtration) are discussed. Afterwards attention is payed to the physical separation processes (distillation, extraction, adsorption, evaporation, …) to offer.
A second part of the course includes the processes based on heat transfer, among with heating, cooling, evaporation, drying.
Prerequisites
Succeeded for the general subdivisions of training maths and mechanics of BA 1 and BA 2.
Final Objectives
Core competences 1:
To be able to acquire knowledge of industrial biochemical processes and master specific technology skills. ( SC4+SC5)
Core competences 2:
Amongst others:
To be able to implement scientific-disciplinary insights independently on biochemical engineering problems (AIC1).
To be able to assimilate, to implement and to use relevant existing new technologies and/or theories. (AIC2)
General competence 1:
To be able to think and to reason permanently in a critical, creative and scientific way. (AC1)
Materials used
::Click here for additional information::
Cursus of engineer techniques available, additional slides on DOKEOS.
Study costs
± 7.5 Course notes.
Study guidance
After the lesson or after appointment.
Teaching Methods
Hoorcollege.
Assessment
Theory: Orally with written preparation.
Weighting coefficient: Theory 100%.
Lecturer(s)
Mia EECKHOUT , Nicolas GRYSON
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