INGE0014-1

Duration

6h Th, 12h Pr, 6h AUTR

Number of credits

	Master in bioengineering : chemistry and bio-industries (120 ECTS)	2 crédits

Lecturer

Nicolas Jacquet, Paul Malumba Kamba

Coordinator

Paul Malumba Kamba

Language(s) of instruction

French language

Organisation and examination

Teaching in the second semester

Schedule

Schedule online

Units courses prerequisite and corequisite

Prerequisite or corequisite units are presented within each program

Learning unit contents

This course aims to develop, through brief presentations of industrial systems, laboratory work and group projects, additional knowledge on processes commonly used in the food industry, and in particular preservation processes.

Lecture
Theoretical courses will focus on the description of the notions related to the design and dimensioning of processes.

Laboratory (compulsory participation)

Practical works will focus on the use of technologies commonly encountered in process engineering (machine start-up, product treatment, process monitoring, data collection).
This work will cover, on the one hand, the monitoring of dehydration kinetics and the process parameters (using an instrumented fluidised bed pilot dryer) and, on the other hand, the control of the spray drying process, followed by the establishment of the mass and energy balance equations of the process (using a spray dryer) .
An additional session will aim to present complementary processes (freeze-drying and heat pump), through the illustration of essential components of these systems and operating diagrams.
Group project
The work will focus on a theme to be developed in a small group in the form of a project for the design and dimensioning of installations operated in the field of food processing engineering.
Coaching sessions will be organised, in order to support the students in the development of their project.

Learning outcomes of the learning unit

After the course, the student :

1) Acquire the necessary bases for the design and dimensioning of processes applied in the food-processing industries.
2) Be able to acquire processes data, through bibliographical research, development of theoretical models or experiments organised and carried out by him/herself.

Prerequisite knowledge and skills

Requestes
Physics and mathematical course of bachelor level, in engineering sciences (first cycle)

Planned learning activities and teaching methods

Classroom course
Realization of practical work in the workshop (laboratory)
Carrying out of a group project
Report and presentation of a project

Mode of delivery (face to face, distance learning, hybrid learning)

Lecture
Practical work in the workshop
Group Work
Personnal work

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 written exam, the evaluation will be realise in the classroom, except in case of total lock down (red code). In this case, an oral evaluation will take place remotely.

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
Practical work
Group project
Written examination

Second session
Written examination

Work placement(s)

Organizational remarks

Contacts

Malumba, Paul
Care FoodIsLife
Terra Teaching and Research Centre
Bureau 140-0-30

081 82 2817 P.malumba@uliege.be

Nicolas Jacquet

Terra Teaching and Research Centre
081 62 22 25
nicolas.jacquet@uliege.be
bureau 140-0-23

Engineering and scaling conservation procedures