Fundamentals of Bioprocesses

Teaching and Learning Methodologies (TLM):

TLM 1. Expository, for the presentation of theoretical content
TLM2. Participatory, involving the analysis and solving of practical exercises
TLM 3. Active learning methods, through individual and group assignments
TLM 4. Autonomous study, related to the student’s independent work

Learning objectives (LO):

LO1 – Identify the main stages of a bioprocess;
LO2 – Distinguish the most common unit systems;
LO3 – Apply the principle of mass conservation to steady-state processes without chemical reaction;
LO4 – Perform laboratory techniques to dry foods, produce products through fermentative processes and enzyme addition, and analyse the resulting products;
LO5 – Analyse and discuss the experimental data obtained from laboratory work;
LO6 – Demonstrate autonomous learning skills and the ability to work in a team.

Module I – Theoretical-Practical Component

MI 1. Characterization of bioprocesses and their main stages.
MI 2. Unit systems: basic and derived quantities.
MI 3. Thermodynamic concepts: definition of system, boundary, and surroundings; open and closed systems; batch, semi-continuous, and continuous processes; steady-state and transient regimes; concept of equilibrium.
MI 4. Definition of mass and molar flow rates (total and partial).
MI 5. Concept of mixing and separation processes; recycle and by-pass streams.
MI 6. Principle of mass conservation applied to processes without chemical reaction under steady-state conditions.
MI 7. Definition of steps for solving mass balance problems.
MI 8. Problem-solving exercises on mass balances.

Module II – Laboratory and Workshop Practical Component

MII 1. Laboratory practice involving fermentative processes, drying operations, enzyme addition for food production, and determination of proteins and sugars.

NAO