Chemical engineering is the branch of engineering that deals with manufacture of products through chemical processes and the technologies of chemical production. This study field is based on combination of physical sciences, life sciences, mathematics and economics. Chemical engineering differs from chemistry because of focusing on large scales. This study field has two groups: the first group deals with chemical processes (design, manufacture and operation of plants and machinery), while the second group deals with new substances development. Graduates can work at various industries, especially oil and petrochemical industry, nuclear energy, food production, development of new sources of energy and medicine.
Crude oil is currently our most important global source of energy. This course explores oil’s vital role in the modern world and assesses some of the exciting scientific developments that could lead to sustainable alternatives to oil. Learn about living without oil is one of a series of 100-hour flexible online courses introducing fascinating topics in science.
These seminars offer companies the opportunity to update their knowledge on the latest developments in research regarding the chemical characteristics of reaction processes for the industrial refinement of fossil fuels. The seminars encompass a wide range of petroleum engineering fundamentals, that are relevant to modern petroleum industry.
The challenge for biochemical engineers is to design compact and clean processes to efficiently separate instable products, such as recombinant proteins, from dilute complex fermentation broths to the required pharmaceutical degree of purity. Therefore, the quantitative systematic design of integrated downstream processes is the general theme of this Advanced Course. The aim of the course is to provide the tools for the participants to be able to quantitatively and systematically design an integrated downstream process.
The course starts at 29 June 2015 and is aimed at post-doctorate level: PhD students, researchers, but also at engineers working in industry. It is expected that people have a finished MSc in Food Technology, Biotechnology, Chemical or Mechanical Engineering or equivalent. We assume that the course participants will have a basis on thermodynamics. After the course, the participants should be able to conduct exergetic (and mass and energy) analyses themselves.
This program centers around industrial fermentation, with examples of microbial, marine and mammalian cell platforms, and is flanked by overviews on upstream and downstream processing, as well as an economic analysis. The theory on biological fundamentals, transport in vessels, design and scale up/down will be extensively applied to a case study, presenting an actual bioprocess design question. There are several guest lecturers from leading universities and industries in the bioprocess field, providing latest insights in technology innovations, non-conventional feedstocks and new bio-product categories, complemented with views from the industrial practice.
During experiments with process equipment in semi technical scale the possibilities and limitations of the theory are compared with the practical experiences. In addition an improved understanding of the processes, equipment design, operational conditions, measuring techniques etc. is achieved. Training in industrial report writing.
This 6-week intensive program offers a nanotechnology lecture and a lab course in English, with site visits to 10 leading research centres, and an intensive German language course. It is directed to undergraduates of science and engineering who have completed an introduction to quantum mechanics or quantum chemistry.
The Battery Technology for Hybrid Electric Vehicles will cover basic electrochemistry that occurs in batteries. This course will provide an introduction to batteries that are used in energy storage devices in a wide variety of engineering devices.
Proporcionar los conocimientos sobre la tecnología de caracterización de residuos de media y baja actividad de diversa naturaleza, antes y después de su acondicionamiento, por técnicas destructivas y no destructivas, mediante la utilización de métodos radioquímicos, espectrométricos y fisico-químicos.
On completion of the course the students should be able to acquire the knowledge about the chemistry of morphological parts of cereals, vegetables, fruits and berries and it‘s changes during processing and the influence on the quality of the end products. The knowledge about plant proteins and their properties should be acquired. The knowledge about carbohydrates: starch and non-starch polysaccharides should be known. The knowledge about lipids and lipid-soluble compounds should be acquired. The characteristics of vitamins, minerals, enzymes, pigments and phenolic compounds should be known. The knowledge about biological active compounds and anti-nutritional factors should be acquired.
The course consists of special topics in food chemistry and biochemistry, which are selected individually for each workshop.
The following problems are analyzed in the module: formal kinetics, kinetics and catalysis of complex chemical reactions; integration of differential kinetic equations; experimental methods of catalysis; thermodynamic and heat transfer parameters of chemical processes; processes of mass transfer in the flow of two phases, when chemical reaction go in different phases.