Kemiantekniikka - Chemical Engineering

Veden merkitys elintarvikematriiseissa. Yleisimmät kemialliset rakenteet elintarvikkeiden makrokomponenteille (proteiinit, hiilihydraatit, lipidit) ja pienkomponenteille (vitamiinit, bioaktiiviset yhdisteet). Elintarvikkeiden biomolekyylien yleisimmät kemialliset reaktiot: hapettuminen, hydrolysoituminen, denaturaatio, Maillard-reaktio. Vuorovaikutukset prosessoinnissa: lämpötilan, paineen, pH:n, kosteuspitoisuuden vaikutukset elintarvikebiomolekyylien rakenteeseen ja funktionaalisuuteen (geeliytyminen, emulgoituminen, vaahtoaminen, liukeneminen, sakkautuminen).

Kurssilla käydään läpi: Biojalostamoiden merkitys yhteiskunnalle ja elinkeinoelämälle, sekä esimerkkejä erillaisita biojalostaloista Suomessa ja ulkomailla -Yleisimmät raaka-aineet Suomessa ja ulkomailla, sisältäen myös yleiset sivutuotteet mm. metsäteollisuudesta -Eri kuitutuotteiden valmistusprosessit, mm. perinteinen sellu sekä tekstiilikuidut - Hemisellullosa ligniini ja hiilutuoteiden valmistusprosessit - Biopolttoaineiden valmistusprosessit ja muutamien kemikaakaalien valmistusprosessit  

Aineiden vaaralliset ominaisuudet ja materiaalivalintojen pääperiaatteet. Prosessiturvallisuus, turvallisuustoimenpiteet ja riskin käsite. Prosessien vaarojen arviointimenetelmät. Työturvallisuuden perusteet prosessityössä. Toiveissa saada kurssille vierailijaluento Henkilökohtaisessa harjoitystyössä opiskelija tutustuu tarkemmin vaarojen arviointiin.

Kurssi pitää sisällään tieteellisen tiedon hakuun, käsittelyyn ja raportointiin liittyvien käytäntöjen läpikäynnin ja soveltamisen tekniikan kandidaatintyön kirjoittamisen yhteydessä. Opiskelija valitsee itse kandidaatintyön aiheensa aineopintojensa aihepiirien sisältä. Lisäksi kurssilla käydään läpi tutkimusaiheen valintaan, tutkimuksen suunnitteluun ja tiedon referoinnin ja raportoinnin etiikkaan liittyviä näkökulmia.

Previously acquired knowledge on food raw materials and ingredients, food processing technologies and unit operations, separation and functionality modifying operations for food materials are applied to study and develop a complete food manufacturing process. Focus is on food processing technologies from the point of safety, sustainability, resource efficiency, and innovation. Problem-based learning by analysis of case studies with practical exercises. Project work in groups.

Methods for the development of mathematical models in food processing and their simulation. Simulation and modeling to optimize critical parameters of the food industry in a process. Model and simulation implementation in COMSOL, MATLAB, OpenLCA, and Excel by case studies.

Aspen Plus - Introduction to Aspen Plus - Aspen Plus at LUT University - Aspen Plus Property Environment and Simulation Environment - Components, streams, equipment, and process flow sheet in Aspen MATLAB - Introduction to MATLAB - MATLAB at LUT University - MATLAB Academy for learning - Basics of MATLAB - Functions and scripts in MATLAB

In the course it is told how to work safely in laboratory and which risks you should notice. In addition the chemical handling chain is explained and material safety data sheets are read. Different personal protection equipment are shown and how to choose them. The action in emergency and exceptional situations are handled as well as the roles and responsibilities of personnel in organization are discussed. During laboratory days there is practical exam and training of basic laboratory practices.

The topics considered during the course include theory of solid-liquid separation, different kinds of filtration methods, operation principles of filtration equipment, filtration post-treatment operations and design and modeling of filtration processes.

The aim of this course is to give an overview on analytical instrumentation and practices used in the laboratory for analysing composition and texture of food to support product development and monitor quality. The coursewill cover the following topics: - Introduction of major classes of food components - Physical-chemical properties of food macrocomponents - Sampling and preparation of food samples for the analysis - Methods of analysis for food composition and structure - Advanced instrumental food analysis for characterization - Method validation and quality control

Fundamentals of microbiology in food and biomaterials. Principles of biological processes such as fermentation, enzyme technology and biotechnology. Principles of preservation such as processing by application or removal of heat, dehydration, concentration, chemical preservation and sterilisation. Process control in bioprosesses. Understanding of microbial safety of food and biomaterials during processing and storage. Regulations and legislation for hygiene in food industry.

Learning the principles of food processing technologies such as thermal processes, non-thermal processes, preservation techniques and postprocessing operations. Comparison of different food processing technologies will be considered in the course from economic, environmental and technical perspectives.

On this course, the student will learn about the field of food processing and food sector. The course includes visit lectures and group activities.

Concept of design of experiments; Origin and mitigation of uncertainty in experiments; Factorial design methods, regression analysis and analysis of variance

Adsorption column dynamics; Propagation of concentration waves; Ion exchange in biorefining; Chromatographic processes and analysis of process performance; Industrial chromatography in biorefining

Solid-liquid separation in biorefining; Basic phenomena in membrane processes (fouling, concentration polarization, osmotic pressure); Microfiltration, ultrafiltration, nanofiltration and applications in biorefining

Lignocellulosic biorefining processes; Chemical and mechanical pulping; Process integration in lignocellulosic biorefinery

Course contents advanced studies of biobased materials for biobased barrier technologies in packaging applications; Biobased hygiene products; Biobased components in paints, inks, adhesives, and glues; Biofuels from wastes and side streams; Biomaterials in food application and biobased product development practical work in laboratory.

Familiarization of analytical methods in Biorefineries. Conducting experiments in the lab, analyzing the results and reporting (written and oral). The laboratory experiments, which will be conducted in Lahti will be carried out during the 2nd period and the work can be done as a group work. The course will start with lab exercises (6th-9th October. 2025), but before that, there will the lab safety course (29th and 30th sept. starting 9:15 am). Upon passing the lab safety course, we will continue with forming groups and the carrying out experimental lab works this will be until 9th or when your group has completed their experiments. Location: Lahti campus. Biorefineries Analytical Tool will present some operational principles and application of modern instrumental methods used in analysis of biomaterials. There is a list of books recommended for the module. Students will work in small groups on the topics given. Module is suitable for distance learning. By the end of the module, the student is expected to be able to apply analytical methodology and the principles of selected instrumental methods in chemical analysis of biomaterials. Schedule: . Self-study exercises . Group work on analytical techniques . Going through the group works.

The study entities are: The multidimensional impact of bioeconomy on Europe, the implementation of bioeconomy, the sustainability – all three dimensions - aspects of bioeconomy. The course is carried as assignments based on selected topics from the book or own topic related to your current working environment and additional material. Course is planned for distance learning.