Kursussøgning, efter- og videreuddannelse – Københavns Universitet

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Kursussøgning, efter- og videreuddannelse

Process Analytical Chemistry and Technology

Practical information
Study year 2016/2017
Time
Block 4
Programme level Full Degree Master
ECTS 7,5 ECTS
Course responsibles
  • Franciscus Winfried J van der Berg (2-6e6a486e77776c36737d366c73)
  • Thomas Skov (4-776b766e4369727267316e7831676e)
  • Department of Food Science
Course number: NFOK13002U

Course 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).

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.

Apart from learning scientific approaches to solving problems, the student will learn to appreciate knowledge of: problem definition, process description, and validation.

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.
  • Identify critical control points.
  • Ability to utilize spectroscopy in processes (fibers, probes etc.).
  • Handling of process data (chemometrics).
  • Ability to implement process data into manufacturing information systems.

 

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.

Recommended prerequisites

Qualifications corresponding to:
LLEK10246 - Advanced Chemometrics
NFOK14025 - Quantitiative Bio-spectroscopy
LLEK10294 - Design of Experiments and Optimization
NFOK13003 - Food Process Equipment

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Education

MSc Programme in Food Science and Technology

Studyboard

Study Board of Food, Human Nutrition and Sports

Course type

Single subject courses (day)

Duration

1 block

Schedulegroup

A
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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.

Capacity

50

Language

English

Literature

See Absalon for specific course literature.

Workload

Category Hours
Lectures 70
Practical exercises 20
Exam 1
Excursions 30
Preparation 55
Project work 30
English 206

Exam

Type of assessment

Oral examination, 20 min
Examination in curriculum
Weight: Oral examination: 100 %

Aid

All aids allowed

Marking scale

7-point grading scale

Criteria for exam assessment

Cf. Learning Outcome

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 re-exam and approved before re-exam.

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