Module Title:   Food and Pharmaceutical Process Engineering

Module Credit:   20

Module Code:   ENG4114D

Academic Year:   2015/6

Teaching Period:   Semester 2

Module Occurrence:   A

Module Level:   FHEQ Level 7

Module Type:   Standard module

Provider:   Engineering

Related Department/Subject Area:   PI - Engineering: Mechanics & Manufacturing (MDIS) (not in use)

Principal Co-ordinator:   Prof IM Mujtaba, Prof H Benkreira

Additional Tutor(s):   Dr R Patel, Dr F Mahieddine, Prof A Paradkar

Prerequisite(s):   None

Corequisite(s):   None

Aims:
To enable the students to design elements of food and pharmaceutical processing equipment and critically assess the sustainability criteria for selection of such equipment.

Learning Teaching & Assessment Strategy:
Lectures and tutorials. Assessment by formal examination and coursework

Lectures:   36.00          Directed Study:   149.00           
Seminars/Tutorials:   0.00          Other:   3.00           
Laboratory/Practical:   12.00          Formal Exams:   0.00          Total:   200.00

On successful completion of this module you will be able to...

Specify quantitatively the characteristics of individual particles and bulk powders; better understand the process significance of size measurement and different unit operations when applied to food and pharmaceutical processes.

On successful completion of this module you will be able to...

Design hoppers, cyclones, fluidised beds and mixers

On successful completion of this module you will be able to...

Experience of design and optimisation, problem solving and group working skills.

  Coursework   20%
 
  Group lab experiments, 1 individual written report 21000 words (+ figures)
  Examination - closed book 2.00 80%
 
  Examination - closed book. Final Assessment

Outline Syllabus:
1. Particle Size Measurement
2. Hopper Design
3. Statistics of Solids Mixing
4. Separation of particles from gases (cyclones)
5. Gas fluidization
6. Crystallisation
7. Design of equipment for food and pharmaceutical processing.
8. Processing Techniques in the Food Industry (e.g. Freezing, Drying, Moisture Control, Thermal, Membrane Separation). Unit operations in food and pharmaceutical industry: mixing, size reduction, size enlargement, drying, crystallization, melt extrusion, filtration, centrifugation.
9. Health & Safety in Food and Pharmaceutical Processes

Version No:  1