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2022/2023

Process Fundamentals

Code: 103254 ECTS Credits: 6
Degree Type Year Semester
2501925 Food Science and Technology OB 2 1

Contact

Name:
Maria Dolors Benaiges Massa
Email:
mariadolors.benaiges@uab.cat

Use of Languages

Principal working language:
catalan (cat)
Some groups entirely in English:
No
Some groups entirely in Catalan:
Yes
Some groups entirely in Spanish:
No

Prerequisites

It is necessary to know Catalan because the classes are in this language.

 

Mathematics (algebraic operations,  derivative, integral and  simple differential equations resolution) and basic concepts of chemistry and physics.

Objectives and Contextualisation

Understand the basics principles that characterize an industrial process. Know how to solve mass and energy  balance  (without chemical reaction) in order to know how to design simple processes in the food industry.

Competences

  • Analyse, summarise, resolve problems and make professional decisions.
  • Apply knowledge of the basic sciences to food science and technology.
  • Apply the scientific method to resolving problems.
  • Develop individual learning strategies and planning and organisation skills.

Learning Outcomes

  1. Analyse, summarise, resolve problems and make professional decisions.
  2. Apply the fundamental principles of interface transport.
  3. Apply the fundamental principles of matter and energy balances.
  4. Apply the fundamental principles of phase equilibrium.
  5. Apply the scientific method to resolving problems.
  6. Develop individual learning strategies and planning and organisation skills.

Content

Students will have access to the teaching material of the subject through the Moodle platform (Virtual Campus).

Topic 1. Introduction

Topic 2.- Macroscopic mass balance in systems without chemical reaction

Topic 3.-Macroscopic energy balance
 

Unless the requirements enforced by the health authorities demand a prioritization or reduction of these contents

Methodology

The development of the course  is based on the following activities:

Theory lectures. Students  take the  scientific knowledge of subject in the presential lectures which should be complemented with  personal study.
Problem sets. The scientific knowledge of the theory material is worked  through problem sets.

Seminars. Cooperative activities working the scientific knowledge of the theory lectures  and problems sets.
 
The proposed teaching methodology may experience some modifications depending on the restrictions health authorities.

Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.

Activities

Title Hours ECTS Learning Outcomes
Type: Directed      
Theory lectures 26 1.04 1, 5, 4, 2, 3, 6
Type: Supervised      
Problems set 15 0.6 1, 5, 4, 2, 3, 6
Seminars 5 0.2 1, 5, 4, 2, 3, 6
Type: Autonomous      
Concepts study and solving problems set 98 3.92 1, 5, 4, 2, 3, 6

Assessment

The competences of this subject will be evaluated by means of:

 

Partial  1: topics 1 and 2

Part 2: topic 3

Continued avaluation activity

 

To participate in the retake exam, the students must have previously been evaluated in a set of activities whose weight equals to a minimum of two thirds of the total grade of the subject. Therefore, students will obtain the "Not Evaluable" qualification when the assessment activities carried out have a weighting of less than 67% in the final grade.

Retake exam: If the resultant qualification of the tests carried out in part I of the subject is less than 5/10, students can do a second exam of the the partial ones that have not been passed.

A special distinction (MH) can be given from the 9/10 qualification with the limitation of up to 5% of MH of the total number of students enrolled.

Without prejudice to other disciplinary measures that may be considered appropriate, the irregularities (copy, plagiarism, deception, letting copy, etc.) committed by the students that may lead to a variation of the qualification of an evaluation activity will lead to suspend them with a zero.

The repeating students will have the same system of continuous evaluation.

For each evaluation activity, a place, date and time of review will be indicated. If the student does not appear, it will not be reviewed later.

Student’s assessment may experience some modifications depending on the restrictions health authorities

Assessment Activities

Title Weighting Hours ECTS Learning Outcomes
Continued avaluation activity 10% 0 0 1, 5, 4, 2, 3, 6
Partial 1 Exam (Topic 1 and 2) 45% 3 0.12 1, 5, 4, 2, 3, 6
Partial 2 (Topic 3) 45% 3 0.12 1, 5, 4, 2, 3, 6

Bibliography

Himmelblau, David M and Riggs, James B (2004). Basic principles and calculations in chemical engineering. 7na edició, Pearson Education International, Upper Saddle River.

 

Felder, Richard M and Rousseau Ronald W (2003). Principios elementales de los procesos químicos. 3ª edició, Limusa Wiley, México.

 

Aucejo A., Benaiges M.D., Berna A., Sanchotello M., Solà C. (2013). Introducció a l’Enginyeria Química. Publicacions Universitat de València, València.

 

Singh, R. Paul and Heldman, Dennis R (2009). Introduction to food engineering. 4ta edició, Academic Press, Amsterdam. (recurs electrònic Biblioteques UAB: https://app.knovel.com/web/toc.v/cid:kpIFEE0005/viewerType:toc/root_slug:introduction-food-engineering/url_slug:introduction-food-engineering?b-q=Introduction%20to%20Food%20Engineering&b-facet-selected=item_type_nospace:book&b-group-by=true)

 

 Berk, Z. (ed.) (2009). Food process engineering and technology. Elsevier Inc., Amsterdam (recurs electrònic Biblioteques UAB: http://www.sciencedirect.com/science/book/9780123736604)

 

Kurz, M. (ed.) (2007). Handbook of Farm, Dairy and Food Machinery. William Andrew Inc., New York (recurs electrònic Biblioteques UAB: http://www.knovel.com/web/portal/browse/display?_EXT_KNOVEL_DISPLAY_bookid=1895)

 

Valentas, K.J., Rotstein, E., Singh R.P. (eds.) (1997). Handbook of Food Engineering Practice.  CRC Press, New York.

 

Software

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