Duration
9h Th, 15h Pr
Number of credits
| Master in bioengineering : chemistry and bio-industries (120 ECTS) | 2 crédits |
Lecturer
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Students are divided into groups of 3. Taking into account the imposed objectives, they have to : - study the operation - identify the critical parameters - develop the measurement methods - measure the operation parameters of an evaporator, a cake filtration unit, a gravity thickener, an UHT sterilizer, a disk-bowl centrifuge, a screw centrifuge.
Learning outcomes of the learning unit
Strengthening through practical works, of the theoretical knowledge of the Food engineering course (part 1), bringing students to develop their initiative. After completing the course the student is expected to be able to assess the most important unit operations involved in the biological products transformation and to quantify their different characteristics from data obtained through measurements or an experimentation designed and realised by himself.
Prerequisite knowledge and skills
Physics and mathematical course of bachelor level, in engineering sciences (first cycle) ALIM0016-1- Food engineering (part 1)
Planned learning activities and teaching methods
Mode of delivery (face-to-face ; distance-learning)
Lectures : 9h Practical Works : 15h
Recommended or required readings
Handbook of Food Engineering. HELDMAN D.R. and LUND D.B., 2006, CRC Press. Génie Industriel Alimentaire (T1 et T2). MAFART P. et BELIARD E., 1999 et 2004, Tech et Doc, Lavoisier. Biotechnology and Food Process Engineering. SCHWARTZBERG H.G. and RAO M.A., 1990, Marcel Dekker Inc. Introduction to food engineering. SINGH R.P. and HELDMAN D.R., 2013, Academic Press. Génie des procédés alimentaires : des bases aux applications. TRYSTRAM G., DUQUENOY A., BIMBENET J-J., 2017, Dunod. Transport Processes and Separation Process Principles (5th Edition - December 2017). GEANKOPLIS La filtration industrielle des liquides, T1 à 5, Société belge de filtration, Louvain-La-Neuve. Principles of Unit Operations. FOUST A.S. et al, 1980, John Wiley & Sons, Inc.
Assessment methods and criteria
Written examination (100%)
Work placement(s)
Organizational remarks
Contacts
Béra, François (Professeur)
Laboratoire d'Ingénierie des Procédés Agro-alimentaires
081 62 22 63
f.bera@uliege.be(f.bera@ulg.ac.be
)