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).

Most of industrial sectors are facing a new era that requires companies to transform their operations, create new business models and foster a digital culture. In this context, the industry is facing a changing talent landscape, necessitating of new skillsets in their workforce. Companies need to ensure that their staffs are properly constituted to support this transformation process. During the course, entrepreneurship skills as well as innovative thinking for engineers will be trained using the examples from raw material sector. Case studies will bring the understanding of skills and competences of the future workforce and current trends of the industrial revolution.

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 antaa perustiedot aineensiirrosta ja sen merkityksestä kemiantekniikan yksikköoperaatioissa sekä niiden mitoituksesta. Yksikköoperaatioista kurssilla keskustellaan mm. absorptiosta, adsorptiosta, ja neste-nesteuutosta.

Synteettisten polymeerien: valmistus (polymerointi, polymerointireaktioiden kinetiikka ja moolimassat), muokkaus (polymeerien rakenne ja ominaisuudet, kopolymeerit). Biopolymeerit.

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.

The course consists of 2 sections: inorganic chemistry and organic chemistry. In the inorganic chemistry section, the most common ion reactions in inorganic solution chemistry are covered, and qualitative and quantitative analysis methods are introduced. In the laboratory, the reactions of different ions are studied, and experiments are conducted using basic chemistry methods such as gravimetry and titrimetry. The experiments also introduce the students to analytical and safe working methods in the chemistry laboratory. In the organic chemistry section the following topics are covered: Safe laboratory work considering the specific characteristics of organic chemistry. Construction of simple synthesis apparatus. Key laboratory techniques in organic chemistry: refluxing, distillation, extraction, crystallization, recrystallization, drying, determination of melting and boiling points. Implementation of multi-step synthesis. Separation and purification of the product and assessment of its purity. Reporting of results. Spectrometric methods in quantitative and qualitative analysis.

Basics from: moles, concentration and reactions, solution, gases, termodynamics, Redox-reactions, electrochemistry, reaction kinetics, equilibrium, pH , buffer solution, solubility and colligative properties Course content is a more than what is learned in high school if all chemistry courses are studied.

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.

General structures of the Bachelor of Science and Master of Science degrees in chemical engineering. Student services. Examination practices. Study skills and planning of studies. Ethical issues related to studying. Preparing a personal study plan. Overview of the subfields of chemical engineering and the typical job roles of chemical engineers. Introduction to chemical engineering research conducted at the university. Career services provided by the university. Student exchange. Services of the LUT Academic Library. Information searching. Information security. Fundamentals of scientific writing. Meeting with an academic advisor.

Perusteet seuraavista aiheista: ainemäärät, pitoisuudet, reaktioyhtälöt, liuokset, kaasut, termodynamiikka, hapetus-pelkistysreaktiot (redox), sähkökemia, kinetiikka sekä kemiallinen tasapaino.

The course is intended to doctoral students who struggle with analysis of experimental results. Quite often the experimental plan is done by keeping one factor constant, and making experiments by varying another factor which typically leads to 1-dimensional correlations between variables and responses. This course will give tools to understand statistical design of experiments and statistical data-analysis through pragmatic examples in chemical engineering applications, especially in screening process variable dependencies. This e-learning course includes lecture materials and exercises in Moodle which can be taken at any time during the year.

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.

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

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

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.

During the course, students will gain an understanding of sustainable food manufacturing and current food system transitions. The intensive course provides a holistic view of food systems, considering critical aspects such as processing, environment, economics, and social factors and their roles, capacities, and approaches in the sustainability transition. The course is preceded by an independent study of the topic through literature. It starts with introductory lectures, which are followed by thematic group work. At the end of the course, the group work results will be presented and discussed in a seminar. Finally, an individual essay on one of the course themes will be written. The course covers the following topics: Food processing for increased palatability and preservability. Sustainability in food manufacturing and transition aspects of food systems. Economic factors in sustainable food systems. Systemic approach to food studies, including global and local food systems perspectives. Actors and their roles in the food system. Justice transition and ethical perspectives. Issues include power relations, food security, poverty, and inequality in food systems. 

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

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