Duration
9h Th, 15h Pr
Number of credits
| Master in bioengineering : chemistry and bio-industries (120 ECTS) | 2 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Food thermal processing : thermobacteriology, evaluation of the thermal processes used in industry.
Fluid transport in porous media
Fluidisation
Filtration with cake
Centrifuge decantation and decantation by gravity.
Evaporation
Learning outcomes of the learning unit
Strengthening of the knowledge aquired during the Food engineering course (part 1), bringing students to develop their initiative through practical works on pilot material.
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.
Prerequisite knowledge and skills
Physics and mathematical course of bachelor level, in engineering sciences (first cycle)
Planned learning activities and teaching methods
Students are divided into groups, and 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 several equipments used in food technology, for example :
an evaporator, a cake filtration unit, a gravity thickener, an UHT sterilizer, a disk-bowl centrifuge, a screw centrifuge.
Mode of delivery (face-to-face ; distance-learning)
Lectures Practical Works
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 and laboratory report
Work placement(s)
Organizational remarks
Attendance at practicals is compulsory.
Contacts
Sabine Danthine
081 62 23 04
sabine.danthine@uliege.be
Nicolas Jacquet
081 62 22 25
nicolas.jacquet@uliege.be
Adaptation of teaching commitments following the COVID-19 pandemic for the May-June 2020 session
Teaching methods implemented : distance-learning
Due to the current situation, laboratory sessions will not take place. The lecture and tutorials (exercises) are taught at a distance
Assessment subjects
All the theory and exercises will be subject to a written evaluation
Assessment methods
There will be no report this year. The written exam will take place remotely (see campus), the latter will account for 100% of the final grade
Contacts
Nicolas.jacquet@uliege.be
sabine.danthine@uliege.be
Adaptation of teaching commitments following the COVID-19 pandemic for the Aug-Sept 2020 session
Assessment subjects
All the theory and exercises will be subject to a written evaluation, same as first session.
Assessment methods
The written exam will take place remotely (see campus), the latter will account for 100% of the final grade
Contacts
Sabine Danthine
081 62 23 04
sabine.danthine@uliege.be
Nicolas Jacquet
081 62 22 25
nicolas.jacquet@uliege.be