BPE-20806 Process Engineering


Credits 6.00

Teaching methodContact hours
Practical intensively supervised36
Course coordinator(s)dr. ir. HH Beeftink (rik.beeftink@wur.nl)
Lecturer(s)dr. ir. HH Beeftink
prof. dr. ir. J Tramper
prof. dr. ir. CGPH Schroën
Examiner(s)dr. ir. HH Beeftink
prof. dr. ir. J Tramper

Language of instruction:


Assumed knowledge on:

BPE-10305 or FPE-10306 or ETE-10806

Continuation courses:

BPE-21306, FPE-20306


This course is the second in a series of process engineering courses. It offers an introduction into the mathematical description of engineering operations that are relevant to the food and bioprocess industry. Analytical skills in systematic problem solving from preceding courses are used extensively to develop process models for a variety of industrial operations in which transfer or reaction occurs. Operations include relevant types of separation equipment (transfer in non-reactive systems) and reaction equipment (reactions in single-phase systems without transfer). During classes, sample problems and exercises will be used as training for the theory exam. The theoretical approach will be supported by practical experiments, in which measurement and data analysis are key issues.

Learning outcomes:

Student is able to understand and apply the mechanistic analysis and mathematical description of various relevant unit operations. In particular, the student is aware of: - general relations between performance, design, and operational variables;
- performance of (non-)ideally mixed, (un-)stationary 1-phase transfer systems without reaction (heat exchanger, molecular separation, phase separation);
- performance of (non-)ideally mixed, (un-)stationary 1-phase systems with single or multiple reactions;
- relevance of micro-balances for non-ideally mixed systems;
- basic optimization of the above systems, given some optimization criterion;
- design choices, and comparison of various design alternatives.


Perusal of lecture notes on course theory (C); problem solution and example calculations (SW); practical experimentation and data analysis (PI).


The final mark will be based on marks for (1) a written theory exam (C/SW, 75%; minimal mark 5.5) and for (2) the practical part of the course (PI, 25%; minimal mark 5.5). The theory exam is ' open book' .


Lecture notes, sample exercises, and experimental manual.

Compulsory for: BBTBiotechnologyBSc2AF
BFTFood TechnologyBSc2AF
Restricted Optional for: MAMAquaculture and Marine Resource ManagementMScA: Aquaculture2AF
Restricted Optional for: WUFTEBSc Minor Food Technology2AF