Pressure-driven membrane processes for food protein, 22 – 23 March 2022
Posted on februari 25, 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
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