Posted on februari 25, 2022

Pressure-driven membrane processes for food protein, 22 – 23 March 2022

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