- Chemical/Food processes
- Stages for process design
- Process simulators
- Economics. Process feasibility
Fundamentals of process engineering
- Unit operations
- Energy integration
Equipment design and sizing
- Liquid pumping. NPSH
- Movement of solids
- Agitation and mixture
Auxiliary equipment used in the food industry
- "in situ" cleaning systems. Hygienic design
- Steam production
- Refrigeration
Study of representative processes employing agro-food based raw materials or related residual streams
- Sugar production. Valorization of the residual pulp
- Malt production. Valorization of the residual bran
- Beer production. Residual streams: Characterization and valorization
- Production of oligomers from residual lignocellulosic materials
- Production of juices. Valorization of the residual solid residue
Universidade de Vigo
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Reitoría |
Campus Universitario |
C.P. 36.310 Vigo (Pontevedra) |
España |
Tlf: +34 986 812 000
