4.1.4. Membrane technologies

Knowledge and skills
Students have knowledge about the aims of the applications of membrane techniques in food industry. They can characterize types of membranes and modules. Can list and describe pressure driven techniques, as well as alternative methods. Students can select the membrane technology for a particular application, can present the methods used for the description od membrane selectivity and productivity.  

Teacher and organization
Katarzyna Samborska
Warsaw University of Life Sciences, Poland