15 Credits SPRING



Aims/Description: The module will describe how techniques covered on the rest of the course are applied to process safety issues specific to the pharmaceutical, food and consumer product industries. Within these industries it will cover the process safety issues for typical operations such as grinding, blending, dissolving, crystallising, drying, conveying and packaging.

Staff Contact: Prof Mike Considine
Teaching Methods: Lectures, Problem solving, Independent Study
Assessment: Course work

Information on the department responsible for this unit (Chemical and Biological Engineering):

Departmental Home Page
Teaching timetable

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NOTE
The content of our courses is reviewed annually to make sure it's up-to-date and relevant. Individual modules are occasionally updated or withdrawn. This is in response to discoveries through our world-leading research; funding changes; professional accreditation requirements; student or employer feedback; outcomes of reviews; and variations in staff or student numbers. In the event of any change we'll consult and inform students in good time and take reasonable steps to minimise disruption.

URLs used in these pages are subject to year-on-year change. For this reason we recommend that you do not bookmark these pages or set them as favourites.

Teaching methods and assessment displayed on this page are indicative for 2021-22. Students will be informed by the academic department of any changes made necessary by the ongoing pandemic.

Western Bank, Sheffield, S10 2TN, UK