Publication in the Diário da República: NI n.º1417|EAB|ESTT|2011
5.5 ECTS; 3º Ano, 2º Semestre, 30,0 T + 30,0 TP , Cód. 910039.
Lecturer
- Henrique Joaquim de Oliveira Pinho (2)
(1) Docente Responsável
(2) Docente que lecciona
Prerequisites
Basics of algebra, numerical methods and chemical thermodynamics.
Objectives
The students should develop basic skills in the separation and purification of biological products: they should be able to describe the possible separation sequences; to identify the main design parameters; master the scale-up principles.
Program
1. Separation processes of biological products: examples of biological products and typical properties of them. 2. Separation of cellular material: filtration, centrifugation; sedimentation; pre-treatment of suspensions. 3. Cell rupture: mecanic procedures; non-mecanic methods. 4. Soluble product separation: extraction processes; precipitation processes; membrane processes (microfiltration and ultrafiltration): electrokinetic processes (electrodialysis and electroforesis). 5. Purification techniques: adsorption and cromatographic processes; cristalization and drying. Industrial applications.
Evaluation Methodology
Written test: minimum mark 9/20 and a weight of 70% in the final assessment mark.
Group assignment: minimum mark 9/20 and a weight of 30% in the final assessment mark.
Optional individual assignments worth up to 25% of the mark of the written test
Bibliography
- Aires-Barros, M. e Cabral, J. (2003). Biosseparações in Biotecnologia - Fundamentos e Aplicações, N.Lima e M.Mota eds.. Lisboa: Lidel
- Forciniti, D. (2008). Industrial Bioseparations. : Blakwell
- Ladisch, M. (2001). Bioseparations engineering: principles, practice and economics. : John Wiley & Sons
- Pinho, H. Material de apoio de PSB. Acedido em 0 de --- de 0 em www.e-learning.ipt.pt
Teaching Method
Lectures and tutorials, with presentations of contents and class discussion. Practical lessons for exercises solving and industrial cases discussion.
Software used in class
Spreadsheet software.
