Membrane Technology in Food Processing
Course Code
PG4043
Number of Credits
3
Semester
Course Type
Study Material
| Study Material | Depth |
|---|---|
| Types and modules of membranes | Express |
| Separation principles in membrane technology | Expert |
| Membrane-based processes | Express |
| Preparation and characterization of membranes | Express |
| Design of membrane-based processes | Express |
| Membrane technology in fruit juice industry | Expert |
| Membrane technology in dairy industry | Expert |
| Membrane technology in sugar industry | Expert |
| Membrane technology in other food industries | Expert |
Graduate Learning Outcomes (GLO) carried by the course
| CPMK Code | Course Learning Outcomes Elements (CLO) |
|---|---|
| CPMK 1 | Students understand the basic principles of membrane technology and the types of membranes used in the food industry. |
| CPMK 2 | Students understand operating conditions, challenges, and the selection of the appropriate membrane type for specific food processing applications. |
| CPMK 3 | Students are able to process simple membrane practical data and interpret the data obtained. |
Learning Method
- Case Studies, Problem-Based Learning, Group Discussions
Learning Modality
- Offline
Assessment Methods
- Exam, Assignment, Practical