Duration
24h Th, 24h Pr
Number of credits
| Master in bioengineering : chemistry and bio-industries (120 ECTS) | 4 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Introduction to food processing.
Evaporation
Fluid transport in porous media
Centrifuge sedimentation and by gravity.
Fluidisation
Filtration with cake
Food thermal processing : thermobacteriology, evaluation of the thermal processes used in industry.
Learning outcomes of the learning unit
After completing the course the student is expected to be able to assess the most important unit operations involved in the biological products transformation.
Laboratories will bring students to develop their initiative through practical works conducted 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
Lectures
Exercises
practical works :
Experiments are conducted in the pilot hall of Foodislife
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, an UHT sterilizer, a disk-bowl centrifuge, a screw centrifuge.
Mode of delivery (face to face, distance learning, hybrid learning)
Lectures
Exercises
Labs
Attending practical works is compulsory
Organisational adjustments related to the current health context
Lecture will be face-to-face and with Collaborate
In case of hardening of the measures, the courses will be available in PODCAST
Concerning the exam, the evaluation will be a written exam in the classroom, except in case of total lock down (red code). In this case, the written evaluation will take place remotely.
Recommended or required readings
Slides are available via myuliege
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
Below you will find information on the evaluation methods planned for in-person and remote exams as well as those planned for hybrid sessions. Depending on how the health crisis evolves, the chosen method will be communicated to you no later than one month before the start of the exam session.
Any session :
- In-person
written exam ( open-ended questions )
- Remote
written exam ( open-ended questions )
- If evaluation in "hybrid"
preferred in-person
Additional information:
First session :
- Written exam
- Lab report
Second session :
- Written exam
Work placement(s)
If possible a visit will be organised in a food industry
Organizational remarks
Attending laboratories is compulsory
Contacts
Sabine Danthine
081 62 23 04
sabine.danthine@uliege.be
Nicolas Jacquet
081 62 22 25
nicolas.jacquet@uliege.be