Welcome to this both practical and theoretical course at the pilot plant at LTH Food Technology 

The course will introduce you to the fundamentals of the membrane technology, its applications and best practices. It will provide the participants hand-on experience during lab and pilot scale experiments. There is no need to have a background within Food Science in order to attend as the level will be tailored to the people attending. 

This will be a unique chance to learn more about membrane technology and to ask all the questions you might have to our experts. In addition, you will have the opportunity to meet other companies, academics, and students interested in this field.  

The course is free of charge for however it will render a de minimis value. For detailed schedule, se below  

To sign up, please use the following link – Sign up 

A common dinner will be arranged for all participants of the course  

Please note: Accommodation has to be arranged by the participants themselves.   

The 2-days course will be provided in a co-operation of the Department of Food Technology, Engineering and Nutrition together with the Membrane Group at Lund University. 

Schedule  

Day 1, March 22

09:30 – 10:00 Registration and Welcome 

10:00 – 11:00 Fundamentals of membrane processes 

11:00 – 12:00 Pressure-driven membrane processes  

12:00 – 13:00 Lunch 

13:00 – 14:00 Membranes and modules (visit to the ChemEng pilot hall) 

14:15 – 15:00 Process design and process integration 

15:00 – 15:30 Coffee break 

15:30 – 16:30 Membrane processes in food applications – Part I  

16:30 – 17:30 Membrane fouling and cleaning 

18:30 – Dinner 

Day 2, March 23

08:30 – 10:00 2 x Membrane companies e.g. GEA, Alfa Laval, TetraPak  

10:30 – 11:00 Coffee 

11:00 – 12:00 Membrane processes in food applications – Part II 

12:00 – 13:00 Lunch 

13:00 – 15:00 Pilot test – Part 2 

15:00 – 15:30 Coffee break  

15:30 – 16:30 Discussion of pilot test results 

16:30 – 17:00 Evaluation and Graduation