Oct 17, 2019   5:46 p.m. Hedviga
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Course syllabus N425Z0_4I - Fundamentals of Food Engineering (FCFT - WS 2019/2020)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N425Z0_4I
Course unit title: Fundamentals of Food Engineering
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

Credits allocated: 3
Recommended semester/trimester: Nutrition and Food Quality Assessment - master (compulsory), 1. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods:
Students write two written tests from problems for 50 points in total. To pass them, minimum 27.5 points are needed. A written exam from the theory is classified by 50 points. A minimum needed is 27.5 points. A student will receive credits if both parts are passed successfully. Exam grades are as follows: A 91 100 points, B 82 90 points, C 73 81 point, D 64 72 points, E 55 63 points.
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.
Course contents:
1. Kinetics of bioprocesses
1.1. Enzyme kinetics
1.1.1. Homogeneous liquid systems
1.1.2. Systems with insoluble liquid or solid substrate
1.1.3. Enzyme inactivation
1.2. Stoichiometry of cell cultivations
1.2.1. Aerobic cultivations
1.2.2. Anaerobic cultivations
1.3. Thermodynamics of cell cultivations
1.3. Kinetics of cell cultivations
2. Bioreactors
2.1. Batch bioreactors
2.2. Fed batch bioreactors
2.3. Continuous bioreactors
2.3.1. Stirred tank reactors
2.3.2. Plug flow reactors
2.4. Aerobic bioreactors
2.5. Scale up of bioreactors
3. Sterilization
Recommended or required reading:
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.

Language of instruction: slovak or english
The course Fundamentals of Food Engineering is recommended for students in the first year of study in the study programm Nutrition and food quality assessment.
Courses evaluation:
Assessed students in total: 75

8,0 %24,0 %38,7 %16,0 %12,0 %1,3 %
Name of lecturer(s): prof. Ing. Štefan Schmidt, PhD. (person responsible for course) - slovak, english
Last modification: 29. 1. 2019
Supervisor: prof. Ing. Štefan Schmidt, PhD. and programme supervisor

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

Type of output: