This ia a graduate course designed for students who already had a degree in chemistry or science related fields, it is a course with broad knowldge offered in the masters program in applied industrial technology .
the course material will review soaps and detergents found in home which can be grouped into four general categories ,personal cleansing laundry,dish washing and household cleaning .Within each category are different products types formulated with ingredients selected to perform a broad cleaning function as well as to deliver properties specific to that product .This course will enrich the students with scientific knowledge so that she /he will be able to know the different products and their ingredients then help her/him select the right product for the cleaning job .
detailed description of the major ingredients used ,surfactants ,builders ,bleaches ,enzymes,polymers ,miscellaneous ingredients such as colorants and fragrances .
A review to the factors to be considered when formulating these ingredients into cleaning product ,it will discuss the direction in which the industry is moving and how ingredients will need to be developed to meet future needs .( a very good example on this is the Tablet laundry which is replacing the powder for many reasons ).The course will be relevant and help graduates later in their career and may help them in their respective jobs as chemists ,engineers ,formulators ,environmental scientists ,sales marketing managers ,SME's Entrepreneurs and students who wish to start a business in this discipline and it will be particularly relevant to people new to the industry
- Teacher: Hasan Dweik
Faculty of Graduate Studies
Program for applied and industrial chemistry
Food Micro and Biotechnology (8038684) Spring 2014/2015
Instructor: Monzer Fanun, PhD
Course Goals:
Present main principles, theories and concepts underlying bacterial cell and molecular biology and their application in industrial processes.
Course credits:
3 hours
instructor:
office hours:
S, W: 10:00-12:30
M: 10:00-14:00
meeting place:
ST 231
class time:
M 14:00 - 17:00
Course Structure and Schedule:
course Evaluation:
Term Exam 30%
Term Paper30%
Final Exam40%
References:
Bioprocess Engineering Principles, 2nd Ed. (2012) Doran, P., Academic Press
Biotechnology (1996) 3rd Ed., Smith, John E., Cambridge University Press.
Principles of Fermentation Technology (2000) 2nd Ed., Peter F. Stanbury, Allan Whitaker, Stephen J. Hall, Butterworth Heinemann
- Teacher: Monzer Fanun