Duration
6h Th, 12h Pr, 6h AUTR
Number of credits
| Master in bioengineering : chemistry and bio-industries (120 ECTS) | 2 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
This course aims to provide students with additional knowledge on industrial and pilot scale processes used in the preservation of biological products and to introduce them to the design and dimensioning of these processes.
The knowledge covered in this course will be conferred through:
Presentations of industrial systems used in the preservation processes of biological products and concepts related to the design, sizing and evaluation of their energy performance.
Practical work on processes used in the conservation of biological products (convective drying, spray drying, freeze drying, operation of refrigeration units).
During this practical work the students will :
Visualise the key elements of the systems used in the preservation processes
Be introduced to the operation of machines, product treatment, process monitoring, data collection and process balancing.
Group projects
Group projects on the design and dimensioning of processes used in the food industry.
During the realisation of these projects, the students will benefit from the support of a tutor designated according to the subject to be developed.
Learning outcomes of the learning unit
At the end of this course, the students will have acquired :
1) the bases necessary for the conduct of projects of design and dimensioning of conservation processes applied in the agro-food industries.
2) the ability to acquire data, to process data, to monitor and to evaluate the performance of the processes implemented during the practical work.
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
Recommended or required readings
Concepts de génie alimentaire : Procédés associés et applications à la conservation des aliments. BAZINET, L. & CASTAIGNE, F., 2011, Tec & Doc, Paris (2 è édition)
Journal : Process alimentaire
Techniques de l'ingénieur site articles
Handbook of Food Engineering. HELDMAN D.R. and LUND D.B., 2006, CRC Press.
Exam(s) in session
Any session
- In-person
oral exam
Written work / report
Other : Oral exam, if group work is unsuccessful
Additional information:
First session
The evaluation will focus on :
The presentation and defence of the group project
Oral examination, if group work fails
Second session
Oral examination
Work placement(s)
Organisational remarks and main changes to the course
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