Dec 13, 2019   4:30 p.m. Lucia
Academic information system

Course syllabus N425P1_4I - Food Engineering (FCFT - WS 2019/2020)


     Information sheet          ECTS          Syllabus          


     Slovak          English          


University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit title: Food Engineering
Course unit code: N425P1_4I
Mode of completion and Number of ECTS credits: Exam (5 credits)
 
Name of lecturer: prof. Ing. Štefan Schmidt, PhD. (person responsible for course) - slovak, english
 
Learning outcomes of the course unit:
Students obtain knowledge on the fundamentals of kinetics, stoichiometry and thermodynamics of bioprocesess, on basic bioreactor models their design and process calculations, basic constructional aspects of bioreactors, and bioreactor sterilization.
 
Prerequisites and co-requisites: none
 
Course contents:
1.1. Kinetics of bioprocesses (allowance 2/2)
2.1.1. Enzyme kinetics (allowance 2/2)
 
a.1.1.1. Homogeneous liquid systems
b.1.1.2. Systems with insoluble liquid or solid substrate
c.1.1.3. Enzyme inactivation

3.1.2. Stoichiometry of cell cultivations (allowance 2/2)
4.1.2.1. Aeróbne kultivácie
1.2.2. Anaeróbne kultivácie
(allowance 2/2)
5.1.3. Kinetics of cell cultivations (allowance 2/2)
6.1.3. Thermodynamics of cell cultivations (allowance 2/2)
7.2. Bioreactors (allowance 2/2)
8.2.1. Batch bioreactors (allowance 2/2)
9.2.2. Fed batch bioreactors (allowance 2/2)
10.2.3. Continuous bioreactors (allowance 2/2)
 
a.2.3.1. Stirred tank reactors
b.2.3.2. Plug flow reactors

11.2.4. Aerobic bioreactors (allowance 2/2)
12.2.5. Scale up of bioreactors (allowance 2/2)
13.3. Sterilization (allowance 2/2)
 
Recommended or required reading:
Recommended:
BÁLEŠ, V. MÉSZÁROS, A. POLAKOVIČ, M. ŠTEFUCA, V. MUNTEAN, O. Biochemické technológie: Biochemical Technologies. Bratislava : AB ART, 2003. 128 s. ISBN 80 89006 75 2.
DORAN, P M. Bioprocess Engineering Principles. London : Academic Press, 1995. 439 s. ISBN 0 12 220856 0.

 
Planned learning activities and teaching methods: The course Food engineering consists of 2 hours of lectures and 2 hours of practice during 13 weeks.
 
Assesment methods and criteria: credit, oral exam
 
Language of instruction: Slovak, English
 
Work placement(s): There is no compulsory work placement in the course unit.


Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Type of output: