Learning Career Pathways

Module Descriptor
Module Details
Module Title Food and Pharmaceutical Process Engineering
Module Code CPE7004-B
Academic Year 2023/4
Credits 20
School Department of Chemical Engineering
FHEQ Level FHEQ Level 7
Contact Hours
Type Hours
Independent Study 160
Tutorials 12
Lectures 24
Practical Classes or Workshops 4
Availability
Occurrence Location / Period
BDA University of Bradford / Semester 2
BDB University of Bradford / Semester 2
Module Aims
Food and Pharmaceutical Process Engineering is a multidisciplinary module that provides students with
advanced knowledge of mixing, crystallisation, drying, extrusion, separation in process industry, the design of
equipment for food and pharmaceutical processing such as mixing, hot melt extrusion, distillation, extraction,
membrane separation and heat treatment units. Economic, legal, social and environmental issues are explained
in relation to the use of these unit operations.
Outline Syllabus
1. Mixing in the Process Industry: Introduction

2. Mixing in Agitated Vessels: Circulation & Intensity of Circulation, Power Consumption, Mixing Time
3. Mixing in Agitated Vessels: Extension to real non Newtonian fluids.
4. Crystallisation and Crystallisers
5. Drying of pharmaceuticals
6. Size reduction and size enlargement in pharmaceutical industry
7. Size enlargement (dry, wet & melt granulation), extrusion spheronisation
8. Polymeric solid dispersions & hot melt extrusion
9. Powder technology and tabletting
10. Processing Techniques in the Food Industry (e.g. Freezing, Drying, Moisture Control, Thermal, Membrane
Separation).
11. Food Processing Units and Process Modelling using gPROMS (process modelling tools).
12. Design and operation optimisation of unit operations applied in food processes
13. Economic, legal, social and environmental issues in design and operation of many of the above unit
operations.
Learning Outcomes
Outcome
Description
Number
01 Specify quantitatively the characteristics of mixing, fluid flow, drying, filtration, crystallisation;
Develop critical understanding of different unit operations applied to food and pharmaceutical
02
processes and develop problem solving skills.
03 Develop skills in the use of software in food process modelling, simulation and optimisation.
Appreciate the impact of design and operation of food and pharmaceutical processes on the
04
economic, legal, social and environmental issues.
Learning, Teaching and Assessment Strategy
The topics are delivered through interactive lectures; group discussions; tutorials involving hand calculations;
computer labs developing process models for unit operation used in food processing. Interactive sessions and
group discussions are activated via directed learning on the topics. The computer lab sessions are interactive
and are supported by the tutor and the students.
Two pieces of Coursework each accounting 50%.

Coursework 1: Work individually or in a group (a) to develop food process model and simulate using a modelling
software gPROMS (b) to research and write a critical report on the design and operation optimisation of given
food processing unit operation reflecting on economic (cost), social and environmental (food waste, energy
conservation, volatile organic compounds, health) aspects.
Coursework 2: Work individually to write a report comparing two routes to manufacture pharmaceutical
amorphous solid disersions. Practical laboratory experiments will be performed to produce ASDs, and their
resultant properties will be measured. The report should provide a comparison of the two processes and their
respective advantages and disadvantages, making reference to published research studies within this field.
Consideration should be made of the environmental, economic and social considerations.
It is a requirement of the Institution of Engineering and Technology (IET) that students MUST achieve a mark of
at least 30% in assessment components weighted above 30% IN ADDITION to achieving a mark of at least 40%
in the module overall. This requirement applies ONLY to students on IET accredited programmes, which is the
BDA occurrence/version of the module.
Mode of Assessment
Type Method Description Weighting
Summative Coursework - Written Group/Individual report (2000 words per student) 50%
Summative Coursework - Written Individual Report (2000 words) 50%
Reading List
To access the reading list for this module, please visit https://bradford.rl.talis.com/index.html
Please note:
This module descriptor has been published in advance of the academic year to which it applies. Every effort has
been made to ensure that the information is accurate at the time of publication, but minor changes may occur
given the interval between publishing and commencement of teaching. Upon commencement of the module,
students will receive a handbook with further detail about the module and any changes will be discussed and/or
communicated at this point.
© University of Bradford 2023
https://bradford.ac.uk

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Module Descriptor

Module Title Food and Pharmaceutical Process Engineering

Module Code CPE7004-B

Academic Year 2023/4

School Department of Chemical Engineering

FHEQ Level FHEQ Level 7

Independent Study 160

Practical Classes or Workshops 4

Occurrence Location / Period

BDA University of Bradford / Semester 2

BDB University of Bradford / Semester 2

1. Mixing in the Process Industry: Introduction

Learning, Teaching and Assessment Strategy

Two pieces of Coursework each accounting 50%.

Type Method Description Weighting

Summative Coursework - Written Individual Report (2000 words) 50%

© University of Bradford 2023

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