Module Title:   Food and Pharmaceutical Process Engineering

Module Credit:   10

Module Code:   ENG4125M

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:   School of Engineering

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

Additional Tutor(s):   Prof A Paradkar

Prerequisite(s):   None

Corequisite(s):   None

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

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

Lectures:   20.00          Directed Study:   74.50           
Seminars/Tutorials:   0.00          Other:   0.00           
Laboratory/Practical:   4.00          Formal Exams:   1.50          Total:   100.00

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   30%
  Group lab experiments, 1 individual written report 1000 words (+ figures)
  Examination - closed book 1.50 70%
  Examination - closed book
  Examination - closed book 2.00 100%
  Supplementary: Examination - closed book

Outline Syllabus:
1. Particle size measurement
2. Hopper design
3. Statistics of solids mixing
4. Separation of particles from gases (cyclones)
5. Gas fluidisation
6. Crystallisation
7. Design of equipment for food and pharmaceutical processing
8. Processing techniques in the food industry (eg. freezing, drying, moisture control, thermal membrane separation). Unit operations in food and pharmaceutical industry: mixing, size reduction, size enlargement, drying, crystallisation, melt extrusion, filtration, centrifugation
9. Health and safety in food and pharmaceutical processes

Version No:  2