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NFOK13002U  Process Analytical Chemistry and Technology Volume 2014/2015

Course information

LanguageEnglish
Credit7,5 ECTS
LevelFull Degree Master
Duration1 block
Placement
Block 4
Schedule
A (Tues 8-12 + Thurs 8-17)
Course capacitymax. 50
Continuing and further education
Study boardStudy Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Food Science
Course responsibles
  • Franciscus Winfried J van der Berg (2-75714f757e7e733d7a843d737a)
  • Thomas Skov (4-8579847c51778080753f7c863f757c)
Saved on the 04-03-2015
Education
MSc Programme in Food Science and Technology
Content

Process Analytical Chemistry and Technology (PACT) encompasses a combination of analytical chemistry, process engineering, process chemistry, process spectroscopy and multivariate data analysis – a true multidisciplinary field. The key aspects of PACT include advances in measurement technologies that are applicable for at-line or on-line, real-time, process analysis research or applications. The use of PACT enables one to gain a deeper understanding of the process (dairy, brewing, other food products, pharmaceuticals etc.). This in turn can lead to more consistent food products, reduced waste, improved manufacturing efficiencies, overall improvement in the use of resources, improved safety, and the reduced costs that can be garnered from each of these. Measurements can be made to give a direct indication of reaction progress or the composition of a mixture at a given time. This information about the process can be used to make changes to keep a process running within some set limits. With additional process information, and knowledge, there is the possibility of understanding the parameters that impact a process and the product quality (e.g. fat content in cheese, alcohol content in beer, water content in freeze dryed products, API in tablets).

Apart from learning scientific approaches to solving problems, the student will learn to appreciate knoxledge of: Problem definition • Process description • Identification of critical control points • Validation • Sampling • Process control • Implementation into manufacturing information systems • Handling of process data (chemometrics) • Process spectroscopy (fibers, probes etc.).

Learning Outcome

The objective is to learn scientific approaches to solving PACT problems. The course will show the student how the individual competences (e.g. analytical chemistry, process engineering, process chemistry, and multivariate data analysis) contribute significantly to PACT.

When the course is completed, the student is expected to have:

Knowledge: Describe fundamental process control theory in relation to monitor and control industrial processes. Describe sampling in relation to extracting, handling, storing and presenting process material for spectroscopic measurements and reference analysis.

Skills: Plan and execute a scientific analysis of an industrial process. Evaluate, monitor, control and optimize industrial processes.

Competences: Perform academic work with respect to PACT principles. Critically assess relevant scientific literature and be able to discuss the need for PACT in industry from an academic point of view.

Literature

Scientific papers and chapters from relevant books

Teaching and learning methods
The course includes one weekly module with practicals, lectures and seminars. The practicals include small experiments where the students will apply knowledge obtained in the course. The seminars will include theoretical problems that the students are to investigate through scientific literature. The course also includes excursions to industry where PACT is performed on a daily basis.
Academic qualifications
Qualifications corresponding to:
LLEK10246 - Advanced Chemometrics,
LLEF10271 - Quantitiative Bio-spectroscopy
LLEK10294 - Design of experiments and optimization
NFOK13003 - Food Process Equipment
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Exam
Credit7,5 ECTS
Type of assessment
Oral examination, 20 min
Examination in project report and curriculum
Weight: Oral examination: 100 %
Exam registration requirementsApproval of project report
AidAll aids allowed
Marking scale7-point grading scale
Censorship formExternal censorship
Criteria for exam assesment

Fullfilment of the learning outcomes

Workload
CategoryHours
Lectures100
Practical exercises20
Exam1
Excursions30
Preparation55
Total206
Saved on the 04-03-2015