LLEK10226 Thematic Course: Process Analytical Technology

Responsible DepartmentDepartment of Food Science

Earliest Possible YearMSc. 2 year
DurationTwo blocks
Credits15 (ECTS)
Level of CourseMSc
ExaminationFinal Examination

written examination and oral examination

All aids allowed

Description of Examination: 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.

Weight: Oral examination: 100 %

7-point scale, external examiner
Requirement for Attending ExamParticipation in group project work as well as approval of report
Organisation of TeachingLectures, seminars and projects
Block PlacementBlock 3
Week Structure: A

Block 4
Week Structure: A
Language of InstructionEnglish
Optional PrerequisitesLLEK10246 
Course Content
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.
Teaching and learning Methods
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.
Learning Outcome
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.
Course Literature
Scientific papers and chapters from relevant books.
Course Coordinator
Thomas Skov, thsk@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 353-33739
Study Board
Study Committee LSN
Work Load
project work256