Process Analytical Chemistry and Technology

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).

Education

MSc Programme in Food Science and Technology

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.

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.

See Absalon for a list of course literature.

Qualifications within the field of advanced chemometrics, quantitiative bio-spectroscopy, design of experiments and optimization and food process equipment is recommended.

Oral
Individual
Continuous feedback during the course of the semester
Feedback by final exam (In addition to the grade)
Peer feedback (Students give each other feedback)
ECTS
7,5 ECTS
Type of assessment
Oral examination, 20 min
Examination in curriculum (no preparation time)
Weight: Oral examination: 100 %
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
External censorship
Criteria for exam assessment

See Learning Outcome

Single subject courses (day)

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