NFOK13002U Process Analytical Chemistry and Technology
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.).
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:
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.
Scientific papers and chapters from relevant books
LLEK10246 - Advanced Chemometrics,
LLEF10271 - Quantitiative Bio-spectroscopy
LLEK10294 - Design of experiments and optimization
NFOK13003 - Food Process Equipment
- Category
- Hours
- Exam
- 1
- Excursions
- 30
- Lectures
- 70
- Practical exercises
- 20
- Preparation
- 55
- Project work
- 30
- Total
- 206
As
an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 minExamination in curriculum
Weight: Oral examination: 100 % - Exam registration requirements
- Approval of project report
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
- Re-exam
- Same as ordinary exam.
Re-submission of any non-approved project report must be handed in no later than two weeks before end of registration for re-exam and approved before re-exam
Criteria for exam assesment
Fullfilment of the learning outcomes
Course information
- Language
- English
- Course code
- NFOK13002U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- 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 (2-69654369727267316e7831676e)
- Thomas Skov (4-776b766e4369727267316e7831676e)