Process Fundamentals
Code: 103254 ECTS Credits: 6| Degree | Type | Year |
|---|---|---|
| 2501925 Food Science and Technology | OB | 2 |
Contact
- Name:
- Maria Dolors Benaiges Massa
- Email:
- mariadolors.benaiges@uab.cat
Teaching groups languages
You can view this information at the end of this document.
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
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
- Analyse, summarise, resolve problems and make professional decisions.
- Apply the fundamental principles of interface transport.
- Apply the fundamental principles of matter and energy balances.
- Apply the fundamental principles of phase equilibrium.
- Apply the scientific method to resolving problems.
- 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 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
Activities and Methodology
| 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 |
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.
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.
Assessment
Continous Assessment Activities
| Title | Weighting | Hours | ECTS | Learning Outcomes |
|---|---|---|---|---|
| Cooperative 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 |
The competences of this subject will be evaluated by means of:
Partial 1: topics 1 and 2
Partial 2: topic 3
Cooperative activity carried out in required attendance seminars.
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.
Students will obtain the "Not Evaluable" qualification when the assessment activities carried out have a weighting of less than 15% in the final grade.
Retake exam: If the final qualification (weighted average) of the tests carried out of the subject is less than 5/10, students can do a second exam of partial tests that have not been passed. It is mandatory to have a minimum grade of 3,5/10 in the second partial to calculate a valid weighted average final qualification.
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.
Single evaluation:
Students who follow this kind of evaluation will have an unic exam, to evaluate all the subject contents, at day and hour scheduled for the partial 2.
The same retake exam system used in continued evaluation will be applyed
The same grade of “Not Evaluable” used in continued evaluation will be applyed
The same review qualification procedure used in continued evaluation will be applyed
Student’s assessment may experience some modifications depending on the restrictions health authorities
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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Language list
| Name | Group | Language | Semester | Turn |
|---|---|---|---|---|
| (PAUL) Classroom practices | 1 | Catalan | first semester | morning-mixed |
| (PAUL) Classroom practices | 2 | Catalan | first semester | morning-mixed |
| (TE) Theory | 1 | Catalan | first semester | morning-mixed |