Francesco DONSI' | BIOCHEMICAL AND FOOD PLANT DESIGN - IMPIANTI BIOCHIMICI E DELL'INDUSTRIA ALIMENTARE

cod. 0622800032

BIOCHEMICAL AND FOOD PLANT DESIGN - IMPIANTI BIOCHIMICI E DELL'INDUSTRIA ALIMENTARE

	0622800032
	DIPARTIMENTO DI INGEGNERIA INDUSTRIALE
	EQF7
	FOOD ENGINEERING
	2017/2018

CURRICULUM FOR CHEMICAL ENGINEERS

	OBBLIGATORIO
	YEAR OF COURSE 2
	YEAR OF DIDACTIC SYSTEM 2016
	ANNUALE

TEACHING UNITS

	SSD	CFU	HOURS	ACTIVITY	TYPE OF ACTIVITY
1	BIOCHEMICAL AND FOOD PLANT DESIGN - IMPIANTI BIOCHIMICI E DELL'INDUSTRIA ALIMENTARE (BIOCHEMICAL REACTORS- IMPIANTI BIOCHIMICI)
	ING-IND/25	6	60	LESSONS	COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
2	BIOCHEMICAL AND FOOD PLANT DESIGN - IMPIANTI BIOCHIMICI E DELL'INDUSTRIA ALIMENTARE (FOOD PROCESS DESIGN- PROGETTAZIONE DEI PROCESSI DELL'INDUSTRIA ALIMENTARE)
	ING-IND/25	6	60	LESSONS	COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

PROFESSORS

	GIOVANNA FERRARI2 T Curriculum
	MASSIMO POLETTO1 Curriculum
	FRANCESCO DONSI'2 Curriculum

	Objectives
	KNOWLEDGE AND UNDERSTANDING THE STRUCTURAL COMPONENTS OF A MICROBIOLOGICAL REACTOR. MONOD EQUATION AND ITS APPLICATION TO MICROBIAL KINETICS. BIOLOGICAL RATE EQUATION" (BRE). MODEL FOR GROWTH ASSOCIATED SYSTEMS. BATCH BIOREACTORS OPERATING WITH FLOCKS: DESIGN BASED ON KINETIC AND ON SCALE-UP CRITERIA. OPERATION WITH MULTIPLE FERMENTERS. SPECIFIC ISSUES CONCERNING DESIGN AND OPERATION OF THE MAIN CONTINUOUS REACTOR SCHEME DUE TO THE PRESENCE OF MICROORGANISMS IN FORM OF FLOCS AND OF FILM. DESIGN OF AERATED SYSTEMS. DESIGN OF FERMENTERS UTILIZING IMMOBILIZED ENZYMES. INNOVATIVE PROCESSES IN FOOD SANITIZATION. PRINCIPLES OF OPERATION AND DESIGN OF: CRYOCONCENTRATION PLANTS, MICRONIZATION AND NANONIZATION, INCLUDING COMMINUTION, EMULSIFICATION. PLANT DESIGN: PRELIMINARY ORGANIZATION, CONCEPTUAL DESIGN, DESIGN METHODS. DESIGN PROBLEMS OF COMPLEX SYSTEMS: DRYING; FREEZE-DRYING, SPRAY-DRYING, STERILIZATION, FREEZING. ANALYSIS OF PROCESS EQUIPMENT. DESIGN PROBLEMS OF COMPLETE PLANT INSTALLATIONS. PROCESS LAYOUT. INDUSTRIAL PLANT MANAGEMENT. MANAGEMENT OF MATERIALS, HUMAN RESOURCES AND MAINTENANCE. INDUSTRIAL LOGISTICS. INVENTORY MANAGEMENT. DEVELOPMENT OF A BUSINESS PLAN OF A PRODUCTION LINE FOR THE FOOD INDUSTRY. APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING ANALYSIS ABILITY TO ANALYSE THE WORKING CONDITIONS AND OPERATE: THE MAIN MICROBIAL AND ENZYME REACTOR CONFIGURATIONS; THE WORKING CONDITIONS AND OPERATE AERATION SYSTEMS FOR BIOREACTORS; FOOD MANUFACTURING PROCESSES. ABILITY TO REPRESENT THE PROCESS IN A PLANT FLOW-SHEET OF THE PLANT, AND TO IDENTIFY THE INDIVIDUAL UNIT OPERATIONS AND THEIR COMBINATION FOR THE MANUFACTURING OF FOOD PRODUCTS. APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING DESIGN DESIGN THE MAIN MICROBIAL AND ENZYME REACTOR CONFIGURATIONS. DESIGN AERATION SYSTEMS IN BIOREACTORS. DESIGN OF COMPLEX FOOD SYSTEMS: (A) DEFINITION OF THE PLANT LAYOUT, (B) DEFINITION OF MASS AND ENERGY FLUXES, (C) SIZING OF THE MAIN UNIT OPERATIONS AND SELECTION OF THE MOST APPROPRIATE TECHNICAL SOLUTIONS, INCLUDING THE USE OF INNOVATIVE TECHNOLOGIES, (D) ASSESSMENT OF THE REQUIRED UTILITIES, (E) ESTIMATION OF PROFITABILITY. ABILITY TO CARRY OUT AN ECONOMIC ANALYSIS AS PART OF A FEASIBILITY STUDY OF COMPLEX FOOD PLANTS. MAKING JUDGMENTS - ENGINEERING PRACTICE ABILITY TO OPERATE MICROBIAL AND ENZYMATIC REACTORS. ABILITY TO MANAGE THE OPERATION OF EQUIPMENT, TECHNOLOGIES AND TOOLS TO MANUFACTURE FOOD PRODUCTS. AWARENESS OF THE ECONOMIC, ORGANIZATIONAL AND MANAGEMENT ASPECTS IN THE DESIGN AND OPERATION OF COMPLEX FOOD PLANTS. COMMUNICATION SKILLS – TRANSVERSAL SKILLS ABILITY OF WORKING IN GROUPS ON A COMMON PROJECT. ABILITY TO DESCRIBE THE RESULT OF THE DESIGN OF COMPLEX FOOD PLANTS IN A TECHNICAL DOCUMENT. ABILITY TO EXPLAIN VERBALLY, ALSO WITH THE AID OF SLIDES, AND DISCUSS THE RESULT OF THE DESIGN OF BIOCHEMICAL REACTORS AND OF COMPLEX FOOD PLANTS. LEARNING SKILLS – TRANSVERSAL SKILLS KNOWING HOW TO APPLY THE ACQUIRED KNOWLEDGE IN DIFFERENT CONTEXTS THAN THOSE PRESENTED DURING THE COURSE AND TO DEEPEN THE TOPICS DEALT WITH BY USING MATERIALS OTHER THAN THOSE PROPOSED. LEARNING SKILLS – INVESTIGATION SKILLS ABILITY TO: DEVELOP PROPER MATHEMATICAL MODELS TO DESCRIBE BIOLOGICAL SYSTEMS; TO COLLECT, MANAGE AND DEVELOP INDEPENDENTLY THE BODY OF KNOWLEDGE AND INFORMATION REQUIRED IN ENGINEERING DESIGN.

KNOWLEDGE AND UNDERSTANDING
THE STRUCTURAL COMPONENTS OF A MICROBIOLOGICAL REACTOR. MONOD EQUATION AND ITS APPLICATION TO MICROBIAL KINETICS. BIOLOGICAL RATE EQUATION" (BRE). MODEL FOR GROWTH ASSOCIATED SYSTEMS. BATCH BIOREACTORS OPERATING WITH FLOCKS: DESIGN BASED ON KINETIC AND ON SCALE-UP CRITERIA. OPERATION WITH MULTIPLE FERMENTERS. SPECIFIC ISSUES CONCERNING DESIGN AND OPERATION OF THE MAIN CONTINUOUS REACTOR SCHEME DUE TO THE PRESENCE OF MICROORGANISMS IN FORM OF FLOCS AND OF FILM. DESIGN OF AERATED SYSTEMS. DESIGN OF FERMENTERS UTILIZING IMMOBILIZED ENZYMES.
INNOVATIVE PROCESSES IN FOOD SANITIZATION. PRINCIPLES OF OPERATION AND DESIGN OF: CRYOCONCENTRATION PLANTS, MICRONIZATION AND NANONIZATION, INCLUDING COMMINUTION, EMULSIFICATION. PLANT DESIGN: PRELIMINARY ORGANIZATION, CONCEPTUAL DESIGN, DESIGN METHODS. DESIGN PROBLEMS OF COMPLEX SYSTEMS: DRYING; FREEZE-DRYING, SPRAY-DRYING, STERILIZATION, FREEZING. ANALYSIS OF PROCESS EQUIPMENT. DESIGN PROBLEMS OF COMPLETE PLANT INSTALLATIONS. PROCESS LAYOUT. INDUSTRIAL PLANT MANAGEMENT. MANAGEMENT OF MATERIALS, HUMAN RESOURCES AND MAINTENANCE. INDUSTRIAL LOGISTICS. INVENTORY MANAGEMENT. DEVELOPMENT OF A BUSINESS PLAN OF A PRODUCTION LINE FOR THE FOOD INDUSTRY.

APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING ANALYSIS
ABILITY TO ANALYSE THE WORKING CONDITIONS AND OPERATE: THE MAIN MICROBIAL AND ENZYME REACTOR CONFIGURATIONS; THE WORKING CONDITIONS AND OPERATE AERATION SYSTEMS FOR BIOREACTORS; FOOD MANUFACTURING PROCESSES. ABILITY TO REPRESENT THE PROCESS IN A PLANT FLOW-SHEET OF THE PLANT, AND TO IDENTIFY THE INDIVIDUAL UNIT OPERATIONS AND THEIR COMBINATION FOR THE MANUFACTURING OF FOOD PRODUCTS.

APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING DESIGN
DESIGN THE MAIN MICROBIAL AND ENZYME REACTOR CONFIGURATIONS. DESIGN AERATION SYSTEMS IN BIOREACTORS.
DESIGN OF COMPLEX FOOD SYSTEMS: (A) DEFINITION OF THE PLANT LAYOUT, (B) DEFINITION OF MASS AND ENERGY FLUXES, (C) SIZING OF THE MAIN UNIT OPERATIONS AND SELECTION OF THE MOST APPROPRIATE TECHNICAL SOLUTIONS, INCLUDING THE USE OF INNOVATIVE TECHNOLOGIES, (D) ASSESSMENT OF THE REQUIRED UTILITIES, (E) ESTIMATION OF PROFITABILITY. ABILITY TO CARRY OUT AN ECONOMIC ANALYSIS AS PART OF A FEASIBILITY STUDY OF COMPLEX FOOD PLANTS.

MAKING JUDGMENTS - ENGINEERING PRACTICE
ABILITY TO OPERATE MICROBIAL AND ENZYMATIC REACTORS.
ABILITY TO MANAGE THE OPERATION OF EQUIPMENT, TECHNOLOGIES AND TOOLS TO MANUFACTURE FOOD PRODUCTS. AWARENESS OF THE ECONOMIC, ORGANIZATIONAL AND MANAGEMENT ASPECTS IN THE DESIGN AND OPERATION OF COMPLEX FOOD PLANTS.

COMMUNICATION SKILLS – TRANSVERSAL SKILLS
ABILITY OF WORKING IN GROUPS ON A COMMON PROJECT. ABILITY TO DESCRIBE THE RESULT OF THE DESIGN OF COMPLEX FOOD PLANTS IN A TECHNICAL DOCUMENT. ABILITY TO EXPLAIN VERBALLY, ALSO WITH THE AID OF SLIDES, AND DISCUSS THE RESULT OF THE DESIGN OF BIOCHEMICAL REACTORS AND OF COMPLEX FOOD PLANTS.

LEARNING SKILLS – TRANSVERSAL SKILLS
KNOWING HOW TO APPLY THE ACQUIRED KNOWLEDGE IN DIFFERENT CONTEXTS THAN THOSE PRESENTED DURING THE COURSE AND TO DEEPEN THE TOPICS DEALT WITH BY USING MATERIALS OTHER THAN THOSE PROPOSED.

LEARNING SKILLS – INVESTIGATION SKILLS
ABILITY TO: DEVELOP PROPER MATHEMATICAL MODELS TO DESCRIBE BIOLOGICAL SYSTEMS; TO COLLECT, MANAGE AND DEVELOP INDEPENDENTLY THE BODY OF KNOWLEDGE AND INFORMATION REQUIRED IN ENGINEERING DESIGN.

	Prerequisites
	FOR THE SUCCESSFUL ACHIEVEMENT OF THE COURSE OBJECTIVES THE STUDENTS ARE REQUIRED TO HAVE BASIC MATHEMATICAL KNOWLEDGE, AND KNOWLEDGE RELATED TO CHEMICAL EQUILIBRIUM AND MASS, ENERGY AND MOMENTUM BALANCES.

	Contents
	MODULE: BIOCHEMICAL REACTORS (TOTAL HOURS 60: TH 46, PR 14) INTRODUCTION (TH 6) INTRODUCTION TO THE COURSE. STRUCTURAL COMPONENTS OF A MICROBIOLOGICAL REACTOR. KINETICS OF BIOLOGICAL REACTORS (TH 7; PR 2) THE MONOD EQUATION AND ITS APPLICATION TO MICROBIAL KINETICS. REACTION KINETIC MODELS FOR MICROBIAL MASS: FLAKES AND FILMS. KINETIC EQUATIONS FOR FLAKES AND FILMS AS "BIOLOGICAL RATE EQUATION" (BRE).GROWTH ASSOCIATED SYSTEMS. BIOREACTORS (TH 21; PR 8) DRAFT BATCH FLOC FERMENTERS BASED ON KINETIC AND ON SCALE-UP CRITERIA. MULTIPLE FERMENTERS. (TH 3; PR 2) PLANT CONFIGURATIONS, KINETIC MODEL FOR THE DESIGN AND THE OPERATION OF: CONTINUOUS STIRRED TANK FERMENTER (CSTF), CSTF WITH RECIRCULATION OF MICROBIAL MASS, FLOC PISTON FLOW FERMENTERS (PFF), FLUIDIZED BED FERMENTER (FBF). COMBINATION OF CONTINUOUS FERMENTERS: TRAIN OF CSTF, CSTF FOLLOWED BY PFF. (TH 11; PR 3) PLANT CONFIGURATIONS, KINETIC MODELS FOR THE DESIGN AND THE OPERATION OF: CONTINUOUS STIRRED TANK FERMENTER WITH FLOC AND FILMS, FILM PISTON FLOW FERMENTER, TRICKLING BED FILM FERMENTER. (TH 7; PR 3) ENZYME FERMENTERS (TH 6; PR 2) HOMOGENEOUS FERMENTERS BATCH AND CONTINUOUS. DESIGN OF FERMENTERS UTILIZING IMMOBILIZED ENZYMES. AERATION DESIGN (TH 6; PR 2) PHYSICAL MODEL OF THE AERATION OF A FERMENTER. DESIGN OF AN AERATED AND AGITATED SYSTEM, AGITATION OF A HOMOGENEOUS SYSTEM, EFFECTS OF AGITATION AND AERATION ON THE BUBBLE FLOW AND MASS EXCHANGE. MODULE: FOOD PROCESS DESIGN (TOTAL HOURS 60: TH 40, PR 20) FOOD PROCESS INNOVATION (TH 3) PULSED ELECTRIC FIELDS, HIGH HYDROSTATIC PRESSURE, HIGH-PRESSURE HOMOGENIZATION, OHMIC HEATING. CRYOCONCENTRATION. FOOD QUALITY. PLANT SIZING. MEMBRANE SEPARATION (TH 3; PR 2) POLARIZATION AND FOULING. TRANSPORT MECHANISMS AND FLOW OF PERMEATE. MATERIALS. MICROFILTRATION, ULTRAFILTRATION, REVERSE OSMOSIS. MICRONIZATION AND NANONIZATION (TH 3) DISPERSED STATE PROPERTIES. PARTICLE SIZE ANALYSIS. COMMINUTION. ENERGY OF COMMINUTION AND EQUIPMENT. EMULSIFICATION (TH 3) PREPARATION OF EMULSIONS: CLASSIFICATION OF EMULSIFIERS, INGREDIENTS AND FORMULATION. PREPARATION OF NANO-EMULSIONS: HIGH-PRESSURE HOMOGENIZERS. PHYSICAL AND CHEMICAL STABILITY OF EMULSIONS: PHENOMENOLOGY AND MEASURING INSTRUMENTS. PLANT DESIGN (TH 5) ORGANIZING A PROJECT: THE CONCEPTUAL DESIGN OF A PROCESS PLANT, METHODS OF DESIGN AND INTEGRATION; FORMULATION OF A BASE CASE. COMPLEX SYSTEMS (TH 6) DRYING; FREEZE-DRYING, SPRAY - DRYING, STERILIZATION, FREEZING. ANALYSIS OF PROCESS EQUIPMENT. TYPES OF LAYOUT: FIXED LOCATION, BY PRODUCT, BY DEPARTMENT, TO MACHINING CELLS. MAIN ELEMENTS OF AN INDUSTRIAL PLANT ECONOMIC ANALYSIS AND BUSINESS PLAN (TH 9, PR 6) VALUE OF MONEY. AMORTIZATION. COSTS, EARNINGS, PROFITS AND RETURN OF INVESTMENTS. ECONOMICS OF SELECTING ALTERNATES. ECONOMIC BALANCE. ECONOMIC BALANCE IN CYCLIC OPERATIONS. BUSINESS PLAN (BUSINESS IDEA, MACRO AND MICRO ENVIROMENTAL ANALYSIS, MARKETING PLAN, ORGANIZATION OF HUMAN RESOURCES, INVESTMENTS DESCRIPTION, FINANCIAL ANALYSIS). DEVELOPMENT OF A BUSINESS PLAN OF A PRODUCTION LINE FOR THE FOOD INDUSTRY (TH 8; PR 12) EQUIPMENT SIZING, DETERMINATION OF OPERATING PARAMETERS, OPTIMIZATION OF SYSTEMS AND PROCESSES OF THE FOOD INDUSTRY, ESTIMATION OF FIXED AND VARIABLE COSTS OF THE PROCESS AND UNIT COSTS OF THE PRODUCTS, ENERGY OPTIMIZATION OF PLANTS.

Contents

MODULE: BIOCHEMICAL REACTORS (TOTAL HOURS 60: TH 46, PR 14)

INTRODUCTION (TH 6)
INTRODUCTION TO THE COURSE. STRUCTURAL COMPONENTS OF A MICROBIOLOGICAL REACTOR.

KINETICS OF BIOLOGICAL REACTORS (TH 7; PR 2)
THE MONOD EQUATION AND ITS APPLICATION TO MICROBIAL KINETICS. REACTION KINETIC MODELS FOR MICROBIAL MASS: FLAKES AND FILMS. KINETIC EQUATIONS FOR FLAKES AND FILMS AS "BIOLOGICAL RATE EQUATION" (BRE).GROWTH ASSOCIATED SYSTEMS.

BIOREACTORS (TH 21; PR 8)
DRAFT BATCH FLOC FERMENTERS BASED ON KINETIC AND ON SCALE-UP CRITERIA. MULTIPLE FERMENTERS. (TH 3; PR 2)
PLANT CONFIGURATIONS, KINETIC MODEL FOR THE DESIGN AND THE OPERATION OF: CONTINUOUS STIRRED TANK FERMENTER (CSTF), CSTF WITH RECIRCULATION OF MICROBIAL MASS, FLOC PISTON FLOW FERMENTERS (PFF), FLUIDIZED BED FERMENTER (FBF). COMBINATION OF CONTINUOUS FERMENTERS: TRAIN OF CSTF, CSTF FOLLOWED BY PFF. (TH 11; PR 3)
PLANT CONFIGURATIONS, KINETIC MODELS FOR THE DESIGN AND THE OPERATION OF: CONTINUOUS STIRRED TANK FERMENTER WITH FLOC AND FILMS, FILM PISTON FLOW FERMENTER, TRICKLING BED FILM FERMENTER. (TH 7; PR 3)

ENZYME FERMENTERS (TH 6; PR 2)
HOMOGENEOUS FERMENTERS BATCH AND CONTINUOUS. DESIGN OF FERMENTERS UTILIZING IMMOBILIZED ENZYMES.

AERATION DESIGN (TH 6; PR 2)
PHYSICAL MODEL OF THE AERATION OF A FERMENTER. DESIGN OF AN AERATED AND AGITATED SYSTEM, AGITATION OF A HOMOGENEOUS SYSTEM, EFFECTS OF AGITATION AND AERATION ON THE BUBBLE FLOW AND MASS EXCHANGE.

MODULE: FOOD PROCESS DESIGN (TOTAL HOURS 60: TH 40, PR 20)

FOOD PROCESS INNOVATION (TH 3)
PULSED ELECTRIC FIELDS, HIGH HYDROSTATIC PRESSURE, HIGH-PRESSURE HOMOGENIZATION, OHMIC HEATING. CRYOCONCENTRATION. FOOD QUALITY. PLANT SIZING.

MEMBRANE SEPARATION (TH 3; PR 2)
POLARIZATION AND FOULING. TRANSPORT MECHANISMS AND FLOW OF PERMEATE. MATERIALS. MICROFILTRATION, ULTRAFILTRATION, REVERSE OSMOSIS.

MICRONIZATION AND NANONIZATION (TH 3)
DISPERSED STATE PROPERTIES. PARTICLE SIZE ANALYSIS. COMMINUTION. ENERGY OF COMMINUTION AND EQUIPMENT.

EMULSIFICATION (TH 3)
PREPARATION OF EMULSIONS: CLASSIFICATION OF EMULSIFIERS, INGREDIENTS AND FORMULATION. PREPARATION OF NANO-EMULSIONS: HIGH-PRESSURE HOMOGENIZERS. PHYSICAL AND CHEMICAL STABILITY OF EMULSIONS: PHENOMENOLOGY AND MEASURING INSTRUMENTS.

PLANT DESIGN (TH 5)
ORGANIZING A PROJECT: THE CONCEPTUAL DESIGN OF A PROCESS PLANT, METHODS OF DESIGN AND INTEGRATION; FORMULATION OF A BASE CASE.

COMPLEX SYSTEMS (TH 6)
DRYING; FREEZE-DRYING, SPRAY - DRYING, STERILIZATION, FREEZING. ANALYSIS OF PROCESS EQUIPMENT.
TYPES OF LAYOUT: FIXED LOCATION, BY PRODUCT, BY DEPARTMENT, TO MACHINING CELLS. MAIN ELEMENTS OF AN INDUSTRIAL PLANT

ECONOMIC ANALYSIS AND BUSINESS PLAN (TH 9, PR 6)
VALUE OF MONEY. AMORTIZATION. COSTS, EARNINGS, PROFITS AND RETURN OF INVESTMENTS. ECONOMICS OF SELECTING ALTERNATES. ECONOMIC BALANCE. ECONOMIC BALANCE IN CYCLIC OPERATIONS. BUSINESS PLAN (BUSINESS IDEA, MACRO AND MICRO ENVIROMENTAL ANALYSIS, MARKETING PLAN, ORGANIZATION OF HUMAN RESOURCES, INVESTMENTS DESCRIPTION, FINANCIAL ANALYSIS).

DEVELOPMENT OF A BUSINESS PLAN OF A PRODUCTION LINE FOR THE FOOD INDUSTRY (TH 8; PR 12)
EQUIPMENT SIZING, DETERMINATION OF OPERATING PARAMETERS, OPTIMIZATION OF SYSTEMS AND PROCESSES OF THE FOOD INDUSTRY, ESTIMATION OF FIXED AND VARIABLE COSTS OF THE PROCESS AND UNIT COSTS OF THE PRODUCTS, ENERGY OPTIMIZATION OF PLANTS.

	Teaching Methods
	MODULE: BIOCHEMICAL REACTORS TEACHING INVOLVES LECTURES, WITH THE USE OF MULTIMEDIA DEVICES FOR DISPLAYING CURRENT TECHNOLOGICAL SOLUTIONS, AND CLASSROOM PRACTICE. THE LECTURES PROVIDE THE THEORETICAL CONCEPTS AT THE BASIS OF THE TOPICS DISCUSSED. CLASSROOM PRACTICE HAS THE MAIN PURPOSE OF PUTTING IN PLACE CALCULATIONS FOR EQUIPMENT DESIGN. MODULE: FOOD PROCESS DESIGN THE COURSE COMPRISES FRONTAL LECTURING, CLASSROOM EXERCISES AND LABORATORY PRACTICAL CLASSES. THE FRONTAL LECTURING ADDRESSES THE MAIN THEORETICAL ASPECTS OF THE COURSE TOPICS. IT IS USUALLY CARRIED OUT USING A COMPUTER-AIDED PRESENTATION AND THE BLACKBOARD, WITH THE SUPPORT OF COURSE MATERIAL. CLASSROOM EXERCISES COMPRISE CALCULATION OF PROCESS TIMES, SIZING OF EQUIPMENT, AS WELL AS THE DESIGN OF A PRODUCTION LINE OF THE FOOD INDUSTRY IN A SMALL TEAM OF STUDENTS AND GUIDED BY THE TEACHER. THE LABORATORY PRACTICAL CLASSES ARE ADDRESSED TO SHOW THE STUDENTS THE TECHNOLOGICAL ASPECTS RELATED TO THE UNIT OPERATIONS INTRODUCED BY THE COURSE AND REQUIRED IN THE DESIGN OF THE PRODUCTION LINE.

Teaching Methods

MODULE: BIOCHEMICAL REACTORS

TEACHING INVOLVES LECTURES, WITH THE USE OF MULTIMEDIA DEVICES FOR DISPLAYING CURRENT TECHNOLOGICAL SOLUTIONS, AND CLASSROOM PRACTICE. THE LECTURES PROVIDE THE THEORETICAL CONCEPTS AT THE BASIS OF THE TOPICS DISCUSSED. CLASSROOM PRACTICE HAS THE MAIN PURPOSE OF PUTTING IN PLACE CALCULATIONS FOR EQUIPMENT DESIGN.

MODULE: FOOD PROCESS DESIGN

THE COURSE COMPRISES FRONTAL LECTURING, CLASSROOM EXERCISES AND LABORATORY PRACTICAL CLASSES.
THE FRONTAL LECTURING ADDRESSES THE MAIN THEORETICAL ASPECTS OF THE COURSE TOPICS. IT IS USUALLY CARRIED OUT USING A COMPUTER-AIDED PRESENTATION AND THE BLACKBOARD, WITH THE SUPPORT OF COURSE MATERIAL. CLASSROOM EXERCISES COMPRISE CALCULATION OF PROCESS TIMES, SIZING OF EQUIPMENT, AS WELL AS THE DESIGN OF A PRODUCTION LINE OF THE FOOD INDUSTRY IN A SMALL TEAM OF STUDENTS AND GUIDED BY THE TEACHER. THE LABORATORY PRACTICAL CLASSES ARE ADDRESSED TO SHOW THE STUDENTS THE TECHNOLOGICAL ASPECTS RELATED TO THE UNIT OPERATIONS INTRODUCED BY THE COURSE AND REQUIRED IN THE DESIGN OF THE PRODUCTION LINE.

	Verification of learning
	THE EVALUATION OF THE ACHIEVEMENT OF THE EXPECTED OUTCOMES WILL BE CARRIED OUT WITH THE PRESENTATION OF A DESIGN PROJECT (FOR THE MODULE OF FOOD PROCESS DESIGN) AND AN ORAL INTERVIEW. UPON REQUEST, THE STUDENT CAN BE INTERVIEWED SEPARATELY FOR THE TWO MODULES. WITH REFERENCE TO THE MODULE OF BIOCHEMICAL REACTORS THE INTERVIEW WILL INCLUDE THREE QUESTIONS EACH ON ONE OF THE FOLLOWING THEMES: THE OPERATION AND THE DESIGN OF A MICROBIAL BIO-REACTOR, THE PRINCIPLES AND THE DESIGN OF AN AERATION SYSTEM, THE USE OF ENZYMES IN BIOREACTORS. WITH REFERENCE TO THE MODULE OF FOOD PROCESS DESIGN, THE INTERVIEW WILL CONSIST IN THE DETAILED PRESENTATION OF THE DESIGN PROJECT, AND IN THREE QUESTIONS, THE FIRST ONE ADDRESSING THE BUSINESS IDEA AND THE BUSINESS PLAN OF THE DESIGN PROJECT, THE SECOND ONE ABOUT ONE OF THE UNIT OPERATIONS DISCUSSED IN THE DESIGN PROJECT, AND THE THIRD ONE CONCERNING DESIGN OR VERIFICATION PROBLEMS RELATED TO THE UNIT OPERATIONS INTRODUCED BY THE COURSE MODULE. THIS INTERVIEW AIMS AT ASSESSING THE CAPABILITY TO FORMULATE CORRECTLY THE MASS AND ENERGY BALANCES AND OF THE DESIGN EQUATIONS. TO PASS THE EXAM THE STUDENT MUST DEMONSTRATE THAT HE IS ABLE TO UNDERSTAND AND KNOW HOW TO APPLY THE MAIN CONCEPTS AND METHODOLOGICAL INSTRUMENTS EXPRESSED IN THE COURSE. IT IS CONSIDERED AN ESSENTIAL CONDITION FOR PASSING THE EXAM THE CORRECT FORMULATION OF THE MASS BALANCES AND OF THE WORKING PRINCIPLES REGARDING THE REACTOR SCHEMES AND THE PROCESS OPERATION ELUCIDATED IN THE COURSE. THE STUDENT ACHIEVE THE EXCELLENCE WHEN HE/SHE IS ABLE TO DEMONSTRATE THE USE IN AUTONOMY OF THESE PRINCIPLES FOR THE COMPLETE AND CORRECT FORMULATION OF RELEVANT MATHEMATICAL MODELS OF EQUIPMENT OPERATION AND DESIGN PROCEDURES ALSO IN CASES WHICH SHOW SIGNIFICANT ELEMENTS OF DIFFERENCE WITH THE CASES COVERED IN THE COURSE.

Verification of learning

THE EVALUATION OF THE ACHIEVEMENT OF THE EXPECTED OUTCOMES WILL BE CARRIED OUT WITH THE PRESENTATION OF A DESIGN PROJECT (FOR THE MODULE OF FOOD PROCESS DESIGN) AND AN ORAL INTERVIEW.
UPON REQUEST, THE STUDENT CAN BE INTERVIEWED SEPARATELY FOR THE TWO MODULES. WITH REFERENCE TO THE MODULE OF BIOCHEMICAL REACTORS THE INTERVIEW WILL INCLUDE THREE QUESTIONS EACH ON ONE OF THE FOLLOWING THEMES: THE OPERATION AND THE DESIGN OF A MICROBIAL BIO-REACTOR, THE PRINCIPLES AND THE DESIGN OF AN AERATION SYSTEM, THE USE OF ENZYMES IN BIOREACTORS.
WITH REFERENCE TO THE MODULE OF FOOD PROCESS DESIGN, THE INTERVIEW WILL CONSIST IN THE DETAILED PRESENTATION OF THE DESIGN PROJECT, AND IN THREE QUESTIONS, THE FIRST ONE ADDRESSING THE BUSINESS IDEA AND THE BUSINESS PLAN OF THE DESIGN PROJECT, THE SECOND ONE ABOUT ONE OF THE UNIT OPERATIONS DISCUSSED IN THE DESIGN PROJECT, AND THE THIRD ONE CONCERNING DESIGN OR VERIFICATION PROBLEMS RELATED TO THE UNIT OPERATIONS INTRODUCED BY THE COURSE MODULE. THIS INTERVIEW AIMS AT ASSESSING THE CAPABILITY TO FORMULATE CORRECTLY THE MASS AND ENERGY BALANCES AND OF THE DESIGN EQUATIONS.
TO PASS THE EXAM THE STUDENT MUST DEMONSTRATE THAT HE IS ABLE TO UNDERSTAND AND KNOW HOW TO APPLY THE MAIN CONCEPTS AND METHODOLOGICAL INSTRUMENTS EXPRESSED IN THE COURSE. IT IS CONSIDERED AN ESSENTIAL CONDITION FOR PASSING THE EXAM THE CORRECT FORMULATION OF THE MASS BALANCES AND OF THE WORKING PRINCIPLES REGARDING THE REACTOR SCHEMES AND THE PROCESS OPERATION ELUCIDATED IN THE COURSE. THE STUDENT ACHIEVE THE EXCELLENCE WHEN HE/SHE IS ABLE TO DEMONSTRATE THE USE IN AUTONOMY OF THESE PRINCIPLES FOR THE COMPLETE AND CORRECT FORMULATION OF RELEVANT MATHEMATICAL MODELS OF EQUIPMENT OPERATION AND DESIGN PROCEDURES ALSO IN CASES WHICH SHOW SIGNIFICANT ELEMENTS OF DIFFERENCE WITH THE CASES COVERED IN THE COURSE.

	Texts
	MODULE: BIOCHEMICAL REACTORS B. ATKINSON, BIOCHEMICAL REACTORS, PION LIMITED, LONDON, (ISBN 0-85086-042-3). H.W. BLANCH, D.S. CLARK, BIOCHEMICAL ENGINEERING,DEKKER, LONDON (ISBN 0-8247-8949-0). J.E. BAILEY., D.F. OLLIS, BIOCHEMICAL ENGINEERING FUNDAMENTALS, MCGRAW HILL, NEW YORK, (ISBN 0-07-066601-6). I.J. DUNN, E. HEINZLE J. INGHAM, J.E. PRENOSIL, BIOLOGICAL REACTION ENGINEERING, VCH, WEINHEIM, (ISBN 3-527-28511-3). MODULE: FOOD PROCESS DESIGN B. ATKINSON, BIOCHEMICAL REACTORS, PION LIMITED, LONDON, (ISBN 0-85086-042-3). H.W. BLANCH, D.S. CLARK, BIOCHEMICAL ENGINEERING,DEKKER, LONDON (ISBN 0-8247-8949-0). J.E. BAILEY., D.F. OLLIS, BIOCHEMICAL ENGINEERING FUNDAMENTALS, MCGRAW HILL, NEW YORK, (ISBN 0-07-066601-6). I.J. DUNN, E. HEINZLE J. INGHAM, J.E. PRENOSIL, BIOLOGICAL REACTION ENGINEERING, VCH, WEINHEIM, (ISBN 3-527-28511-3).

Texts

MODULE: BIOCHEMICAL REACTORS

B. ATKINSON, BIOCHEMICAL REACTORS, PION LIMITED, LONDON, (ISBN 0-85086-042-3).
H.W. BLANCH, D.S. CLARK, BIOCHEMICAL ENGINEERING,DEKKER, LONDON (ISBN 0-8247-8949-0).
J.E. BAILEY., D.F. OLLIS, BIOCHEMICAL ENGINEERING FUNDAMENTALS, MCGRAW HILL, NEW YORK, (ISBN 0-07-066601-6).
I.J. DUNN, E. HEINZLE J. INGHAM, J.E. PRENOSIL, BIOLOGICAL REACTION ENGINEERING, VCH, WEINHEIM, (ISBN 3-527-28511-3).

MODULE: FOOD PROCESS DESIGN

B. ATKINSON, BIOCHEMICAL REACTORS, PION LIMITED, LONDON, (ISBN 0-85086-042-3).
H.W. BLANCH, D.S. CLARK, BIOCHEMICAL ENGINEERING,DEKKER, LONDON (ISBN 0-8247-8949-0).
J.E. BAILEY., D.F. OLLIS, BIOCHEMICAL ENGINEERING FUNDAMENTALS, MCGRAW HILL, NEW YORK, (ISBN 0-07-066601-6).
I.J. DUNN, E. HEINZLE J. INGHAM, J.E. PRENOSIL, BIOLOGICAL REACTION ENGINEERING, VCH, WEINHEIM, (ISBN 3-527-28511-3).

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