Fundamentals of Bioprocesses

General knowledge of mathematics, chemistry and physics.

 In theoretical-practical classes, a general exposition of the content to be taught is provided, accompanied by examples of application whenever appropriate (case studies). This is followed by the resolution of exercises applying the taught concepts, including the application of the principle of conservation of mass to total mass (global mass balances) and a chemical species (partial mass balances) in steady-state biotechnological systems.

In the laboratory practical classes, the fundamentals of the experimental work to be conducted are presented and discussed. Students are encouraged to engage in a preliminary reading of the recommended bibliography. A critical and well-founded analysis of the results is performed, and a written report is prepared to train the ability to structure reasoning, synthesis, and critical analysis of results.

Throughout the semester, support is provided to students in understanding the content taught in both the theoretical and practical components. Additionally, assistance is given in preparation for tests and exams.

At the end of this course, students will be able to:

– identify the main stages of a bioprocess;

– distinguish the most common unit systems;

– identify basic and derived units;

– apply the principle of mass conservation to processes in a steady state and without chemical reactions;

– perform laboratory techniques for drying foods, producing products through fermentative processes and the addition of enzymes, and analyze the products obtained in the process;

– analyze, and discuss the experimental data obtained in laboratory work;

– demonstrate the ability for autonomous learning and group work.

Module I. Theoretical–Practical Component

 1. Characterisation of bioprocesses and their main stages.

 2.  Systems of units: basic and derived quantities; most common systems of units; prefixes of the International System of Units; unit conversion factors.

 3. Fundamental concepts of thermodynamics: notion of system, boundary, and surroundings; open and closed systems; batch, semi-continuous, and continuous processes; steady state and transient state; notion of equilibrium.

 4. Concept of mass and molar flow rates, total and partial.

 5. Mixing and separation processes; recycle, by-pass, and purge streams.

 6. Principle of mass conservation. Overall and partial mass balances, for atomic or molecular species, applied to processes without chemical reaction and under steady-state conditions.

 7. Methodology for solving mass balance problems involving total streams and components: problem definition and analysis, calculation of unknown quantities, and validation of results.

 8. Solving problems and exercises applying the concepts to mixing, joining, and splitting of streams, as well as to systems with recycle, by-pass, and purge streams, in co-current and counter-current operation.

Module II – Practical Laboratory and Workshop Component

 Laboratory and workshop activities involving fermentative processes, drying, enzyme addition in food production, and the determination of proteins and sugars

• - Teste teórico 30 - 30.0%
• - Teste teórico 50 + relatórios 50 - 70.0%

• - Teste teórico 100 - 100.0%

NAO