270058 Thematic Course: Process Analytical Technology

Ansvarligt institutInstitut for Fødevarevidenskab

English TitleThematic Course: Process Analytical Technology
Tidligst mulig placeringKandidat 2. år
VarighedTo blokke
Pointværdi15 (ECTS)

skriftlig og mundtlig eksamen

Alle hjælpemidler tilladt

Beskrivelse af eksamen: The students will work in groups and hand in a written report in due time before the oral examination. At the individual oral examination the students will be examined in the report as well as the examination requirements.

Vægtning: Oral examination: 100 %

7-trinsskala, ekstern censur
Forudsætninger for indstilling til eksamenParticipation in group project work as well as approval of report
Rammer for UndervisningLectures, seminars and projects
BlokplaceringBlock 3
Ugestruktur: A

Block 4
Ugestruktur: A
Anbefalede forudsætninger270078 
Begrænset deltagerantal50
Apart from learning scientific approaches to solving real-world problems, the student will learn to appreciate the more basic but important problems appearing when dealing with projects in industry. E.g. issues such as inadequate measures of quality, non-identified critical points, lack of proper process control and feedback. As part of the course students will be assigned to a specific problem in the industry. Depending on the specific problem dealt with, the thematic course will incorporate several of the aspects mentioned below: . Problem definition . Process description . Project economy . Risk assessment . GxP . Identification of critical control points . Validation . Sampling . Process control . Implementation into manufacturing information systems The above items are taught through self-study, tutoring and lectures. The course also includes mandatory common aspects that are taught in lessons and used in the practical part of the project. These common aspects are determination of critical control points and GxP including an understanding of the legislative and regulatory framework in industry.
The course includes one weekly module with lectures and seminars. The seminars will include theoretical problems that the students are to investigate through scientific literature and are to present implications of for their current project. The projects will deal with different aspects of the course subject. The project work will be carried out in groups of 2-3 students and will include literature studies and experimental work preferably with an industrial partner. The project work will result in a report that is presented orally at a seminar at the end of the course.
The objective is to learn scientific approaches to solving complex real-world PAT problems. The theme course will show the student how the individual competences (e.g. process control theory, risk assessment and introduction to project economics and IPR management) contribute significantly to PAT. When the course is completed, the student is expected to have: Knowledge: Describe fundamental process control theory in relation to monitor and control industrial processes. Describe sampling in relation to extracting, handling, storing and presenting process material for spectroscopic measurements and reference analysis. Discuss product quality in relation to product safety, identification of critical control points and quality risk management. Evaluate and assess current industrial guidelines regarding GxP, risk managing tools and quality control systems. Skills: Plan and execute a scientific analysis of an industrial process. Evaluate, monitor, control and optimize industrial processes with special attention to quality deterioration and risk management. Competences: Perform academic work in an industrial environment. Work in a highly cross-disciplinary team and constructively interact with managers, chemists, process engineers, process operators and QA/QC personnel in order to unravel industrial processes. Critically assess relevant scientific literature. Communicate efficiently with managers, chemists, process engineers, process operators and QA/QC personnel.
Scientific papers and chapters from relevant books.
Thomas Skov, thsk@life.ku.dk, Institut for Fødevarevidenskab/Fødevarekvalitet og - Teknologi, Tlf: 353-33739
Studienævn LSN