NFOK13002U Process Analytical Chemistry and Technology
The course is listed as limited elected study in the Food Science and Technology MSc programme.
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.).
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.
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.
LLEK10246
LLEF10271
LLEK10294
LLEK10XXXX Food process equipment
- Category
- Hours
- Exam
- 6
- Excursions
- 30
- Lectures
- 100
- Practical exercises
- 20
- Preparation
- 50
- Total
- 206
As an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 20Weight: Oral examination: 100 %
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
Criteria for exam assesment
Course information
- Language
- English
- Course code
- NFOK13002U
- Credit
- 7,5 ECTS
- Level
- Full Degree MasterPh.D.
- Duration
- 1 block
- Placement
- Block 4
- Schedule
- A
- Course capacity
- 50
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Franciscus Winfried J van der Berg (fb@food.ku.dk)
- Thomas Skov (thsk@food.ku.dk)
Lecturers
Frans van den Berg
Thomas Skov
Christian Bøge Lyndgaard