Entry level graduates initially follow special conversion-course lectures in either process engineering or biological science topics, depending on their first degree. Students may attend both modules if they wish, but will only be examined on one.
Process engineering fundamentals
This module introduces students from a non-chemical engineering background to the fundamental aspects of process engineering. The ideas and skills developed during the module are essential for anyone planning to work in the process industries. The module starts with material and energy balances and then looks at fluid flow, heat and mass transfer and reactor design. The mathematical skills required for this and subsequent modules will be developed through tutorials.
Bioscience for Engineers
If you have not studied biological science during your first degree then this module is for you. Topics include: biochemistry, cell structure and characterisation, bioenergetics, fundamental molecular biology, cell signalling, histology and physiology. This module will also address the practical application of aseptic techniques and other methods for the handling, manipulation and containment of biological material. Many of the areas and concepts covered in this module will be developed further in subsequent modules.
Cell Factories – 20 credits
This module defines and explains the principles of the large scale industrial production of a range of bioactive molecules (such as protein biopharamceuticals, amino acids and biopolymers) by fermentation and cell culture. The first part of the module discusses the basis for the choice of production system (insect, animal, bacterial, yeast and fungal cell) for the bioactive molecule of choice. The second part of the module concentrates on the interaction of the organism with the process environment, and understanding and modelling the scale-up of industrial processes. The final part of the module is practical, with laboratory scale and pilot scale bacterial fermentations.
Bioseparations – 20 credits
This two-week module introduces students to the theories and principles of general downstream processing – how products generated in fermentation or cell culture are isolated and purified. We cover the choice of recombinant protein hosts, cell disruption strategies, aggregation, fractional precipitation, centrifugation and centrifuges, conventional filtration and membrane separations. The topics discussed in the first week will be further developed in the second week.
Frontiers in Interdisciplinary Bioscience – 10 credits
This module explores the application of systems and synthetic biology in the bioprocess industries. Molecular tools are explored that allow us to discover how cells are responding to processes, and how cells can be engineered to generate new products. The coursework assessment includes the design of a cell to generate a product such as the antimalarial drug Artemisinin or biologically-generated petrol.
Bioreaction Engineering – 10 credits
This module deals with the engineering science of bioreactor design; of the development of design tools which can be used to select and size equipment to carry out specific bioreaction tasks. Kinetic and engineering models are discussed along with mixing, flow and shear within bioreactions. Instrumentation and control strategies are also covered.
Summer research project (MSc only) – 60 credits
The Centre for Biochemical Engineering is one of the major international research institutes in Europe. Our interdisciplinary summer projects fully exploit links within this and with other schools, and also with industry, offering opportunities to join teams of high calibre research staff. The project consolidates course work and intensive research experience in an exciting way, providing a route to technological publications, and rounding off the year of study in a satisfying way.
Optional themed modules – choice of 50 credits (MSc and Diploma)
Modules from different themes can be combined within timetabling constraints. All modules are offered subject to sufficient enrolled students. All module descriptions are provisional and subject to minor change.
Plant design and manufacturing principles in (bio) pharmaceutical production – 10 credits
This module provides students with an understanding of the engineering and operational issues involved in the manufacture of new chemical and biological products for the biotechnology, pharmaceutical and healthcare industries. Topics include the design and layout of pharmaceutical manufacturing facilities, principles of quality assurance (QA), good manufacturing practice (GMP), quality control (QC) and validation. Cleaning (CIP), sterilisation methods, aseptic processing and containment are also discussed. Part of the module is delivered by external speakers from industry.
From bench to market: the development of pharmaceutical drug products – 10 credits
From the latest technologies used in drug discovery through to post market surveillance activities – this module looks at the stages involved in the multimillion pound process of drug product development. You will learn about drug discovery in the post genomic era, preclinical studies, clinical trials, pre-formulation and formulation activities, manufacturing considerations and regulatory procedures.
Design and development of drug delivery systems – 10 credits
Drugs are rarely administered to patients solely as chemical or biological substances – instead, they are first formulated into dosage forms or drug delivery systems. This module examines a range of available methods and technologies for the delivery of chemical and macromolecular drugs (peptides, proteins and nucleic acids) and concentrates on the scientific and engineering principles underpinning their design.
Process engineering design project – 20 credits
Graduates work together as small teams, designing integrated process plant and equipment for the manufacture of biological products. This module draws together many of the themes developed during the programme and allows the application of engineering, biological and design principles introduced in the other modules.
Business Studies Theme
Marketing and total quality management – 10 credits
The module provides a comprehensive introduction to the concepts of consumer behaviour, marketing and market planning and research and concepts of total quality management in engineering companies.
Business methods, economics and strategy – 10 credits
The module is divided into three sections: 1) human relations; 2) economics; and 3) strategic analysis. Examples of topics discussed include: theory of the firm; managing change and conflict in the workplace; communication and methods of communication analysis; economic models; and strategic decision making.
Effective project management – 10 credits
This module introduces project management and covers economic project appraisal, resource management, safety awareness, project planning and critical path analysis. There are exercises on critical path analysis, time management and team working.
Food Engineering Theme
Food flavour – 10 credits
This module examines food flavour generation by biochemical and chemical means, and how processes can influence flavour development and delivery to the consumer. The module will cover how flavour is delivered to the mouth and nose and the application of instrumental and sensorial methods of analysis. Topics include: the key chemical pathways for thermal flavour generation (Maillard, caramelisation) including kinetics and control points, the release of flavours from foods during storage and during eating, the interaction of flavours with sensors in the mouth and nose, processing aspects of flavour, and instrumental and sensorial methods of analysis.
Developing food structure through thermal processing – 10 credits
The quality and structure of many food products can be affected by the method of manufacture and by varying parameters within a production process. This module investigates how temperature and processing time can be used to build structure and functional properties into food products such as chocolate, bread and ice cream. Topics include: unsteady state heat transfer and estimation of processing time, generation of structure through cooling and phase change, structure formation during batch processing, the basis of frying and drying and the evaluation of different methods for structuring food materials.
Hygienic food processing – 10 credits
During this module you will learn how the design of a food plant affects hygiene and food safety. The course covers principles of hygiene and analysis of hygiene risk, the engineering principles underpinning fouling from food fluids, the science of cleaning and methods important in hygiene monitoring.
Food Chain Security – 10 credits
This module considers food security as defined by the World Health Organisation. Aspects of insecurity and the mechanisms to manage them will be addressed including, for example deliberate contamination, infrastructure issues, food safety management systems and global sourcing.
Pest Management and Cleaning Systems – 10 credits
Pest management and cleaning systems are basic requisites in all types of food businesses to ensure safe production of food, whether small or large. This module will provide the knowledge and understanding to control the hazards associated with pests and fouling. Lectures will take place on the biology and ecology of common food pests, cleaning materials and methods and the importance of hygienic design. There will be a range of problem solving workshops to apply this new knowledge and evaluate pest management and cleaning systems. This module is essential for anyone who wishes to work in hygiene management sector of the food industry.
Chemical contamination of food and water – 10 credits
You will learn about the importance and effects of the major classes of chemical contamination in food and drinking water. Additionally, you will be made aware of a) sources of contaminants, b) methods of treatment of food and water and c) the importance of contaminants in food relative to other uptake pathways. Legally accepted chemical additives will also be considered in this module.
Sustainability in the Food Industry – 10 credits
Sustainability and the need to address environmental issues is a significant driver in the food industry. It has a major impact on the production and therefore the safety of food. This module provides an overview of the main issues facing the industry, including the economic, legislative and political contexts which influence the options available to the industry.
Food Structure and the Consumer – 10 credits
Food processing and manufacture is ultimately driven by the needs / wants of the end-user i.e. the consumer. In recent years consumers are becoming more health-conscious, desiring food products that are low in fat / sugar / salt or are functional (e.g. additional vitamins/minerals, pro-biotic). Additional pressures come from the government, who require manufacturers to improve the ‘healthiness’ of food products, as a reaction to increasing obesity, and other health issues (diabetes, heart disease etc). This research-led module aims to develop students’ understanding of the areas of sensory and appetite research, and the relevance to food manufacture. It will introduce hunger, satiation and satiety, food digestion, appetite hormones, and the experimental methods used to measure appetite in humans. It will also introduce sensory perception and its role in liking and in appetite. Particularly, the module will introduce the importance of developing food products, that are sensorially palatable, induce satiety and reduce food intake, through understanding the impact of food microstructure. During the module industrial representatives from food and/or drink companies will also give their take on research in this area, and the drivers of food manufacturing in the future.