Important notice
The course guide is provisional.
The PDF version of the course guide may take a few days to become available in the DDD.
Chemistry in Industry
Code: 42426Credits: 15
| Degree programme | Type | Course |
|---|---|---|
| Industrial Chemistry and Introduction to Chemical Research | OP | 1 |
Contact lecturer
- Name :
- José Peral Perez
- Email :
- jose.peral@uab.cat
Teaching staff
- Carolina Gimbert Suriñach
- Manuel Valiente Malmagro
- Joan Pau Bayon Rueda
- Joan Antoni Baeza Labat
- Gonzalo Guirado Lopez
- Sergio Ponsa Salas
- Xavier Ceto Alseda
- Jofre Ferrer-Dalmau Falgueras
- Xavier Garcia Ortega
- Meilyn Gonzalez Cortes
- Fernando Novio Vazquez
- Jordi Saldo Periago
Teaching staff (external to UAB)
- Miquel Osset
- Claudio Roscini
- Amadeo Triviño
- Montserrat Closa
- Marius Valls
- David del Moral
- Joan Guasch
- Romina Marín
- Jesús Santamaria
- Francesc Cabré
- Josep Gimeno
Group languages
You can consult this information at the end of the document.
Prerequisites
No previous requirements needed.
Objectives
The student will acquire the knowledge of the main important aspects that are at play in a General Chemistry Industry.That will involve the main topics related to the creation and expansion of a Chemical Company, the description of a selection of the main types of chemical activities that are currently developed in the world of the industrial chemistry, and some complementary issues that, although they are not directly related to the chemical aspects of the production process itself, are needed to efficiently run a chemical facility. The level of Knowledge obtained will range, depending on the particular topics, from a general introduction to a medium level of details and complexities.
Learning outcomes
- Students should know how to communicate their conclusions, knowledge and final reasoning that they hold in front of specialist and non-specialist audiences clearly and unambiguously
- Use scientific terminology in the English language to defend experimental results in the context of the chemistry profession.
- Correctly apply new information capture and organisation technologies to solve problems in professional activity.
- Evaluate the human, economic, legal and ethical dimension of professional practice, as well as the environmental implications of one's work.
- Possess and understand knowledge that provides a basis or opportunity for originality in the development and/or application of ideas, often in a research context
- Student should possess an ability to learn that enables them to continue studying in a manner which is largely self-supervised or independent
- Describe and analyse monographic themes of chemical products of major industrial relevance.
- Identify technological applications based on biological systems and living organisms for the creation and modification of products or processes.
- Evaluate risks related with industrial products.
- Explain waste treatment procedures.
- Manage projects, evaluate production costs and demonstrate entrepreneurial activity.
- Innovate in the spaces and environments of the field of work, showing initiative and an entrepreneurial spirit.
- Evaluate responsibility in the management of information and knowledge in the field of Industrial Chemistry and Chemical Research.
- Describe the different types of sustainable energy and its applications
Contents
Chemistry in Industry
The creation and expansion of a Chemical Company
Entrepreneurship
Prof.: Jofre Ferrer Dalmau. jofre.ferrerdalmau@bioeclosion.com. Evaluation: Exam.
1. Introduction. From Research to Innovation
2. The entrepreneurial cycle: Innovation and creativity, risk, initiative, confidence and control.
3. Diagnosis: Culture, training and financing.
4. The tool box: Opportunity window, feasibility analysis, and business plan.
5. Funding: From “FFF” to “business angels” and “venture capital”.
6. Managing and growing the venture.
Practical exercise: Each student will have to propose a business idea and assess its feasibility using the tools provided in the course.
Project Management
Prof.: David del Moral. daviddelmoralca@gmail.com. Evaluation: Group Homework.
Overview of project management concepts:
1. Project initiation.
2. Setting objectives.
3. Planning.
4. The human factor.
5. Project execution and evaluation.
Skills and technical tools of the Project Manager:
1. Specification of appropriate objectives for the project.
2. Techniques of management by objectives.
3. Roles and responsibilities of the Project Manager.
4. Preparation of Project Plan and development.
5. Evaluation and implementation.
Selected topics on Chemical Industry activities
Bulk Chemicals:
Prof.: Fernando Novio, fernando.novio@uab.cat, and Roser Pleixats, roser.pleixats@uab.cat. Evaluation: Homework and public presentation.
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- Brief history of the chemical industry (JCB)
-
- The chemical industry today: facts and figures (JCB)
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- Bulk chemicals, fine chemicals and specialties (JCB)
-
- The waste problem (JCB)
-
- 5. Raw materials for the chemical industry:
-
- Hydrosphere, atmosphere and biosphere(JCB)
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- Lithosphere: minerals, oil and gas (JCB). The shale revolution (JS)
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- Selected inorganic bulk chemicals (JCB):
-
- Sulfuric acid
- Phosphoric acid and phosphates
- Ammonia and derivatives
-
- Organic Chemicals (JM)
-
- Basic products for organic industrial synthesis. C1 products
- Synthesis gas. Hydroformilation
- Methanol, Formaldehyde, Acetic Acid
- Hydrogen Cyanide
- Olefins and Acetylene
- Ethylene, Ethylene Oxide, Ethylene Glycol
- Propilene, Acetone
- 1,3-Butadiene, Isobutene, Methyl tert-Butyl Ether
- Lower alcohols and higher alcohols
- Aromatics
- Benzene, Phenol, Aniline, Styrene
- Xilenes, Phthalic Anhydride, Terephthalic Acid
- Components for Polyamides
- Adipic acid, Hexamethylenediamine, and e-Caprolactam
Polymers
Prof.: Fernando Novio, fernando.novio@uab.cat. Jesús Santamaria (Lubrizol Corporation) jesus.santamaria@lubrizol.com, Romina Marín (Lubrizol Corporation) romina.marin@lubrizol.com, i Josep Gimeno (Honeywell) josep.gimeno@honeywell.com. Evaluation: Homework and examination.
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- Basic concepts (FN)
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- Polymer classifications (FN)
-
- Polymerization reactions (FN)
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- Polymer structure and properties (FN)
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- Biobased monomer for the polymer industry (JS)
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- Techniques for polymer characterization (RM)
-
- A survey of some important polymers (FN)
-
- A closer insight into the most important polymers (FN)
-
a) Polyolefins (FN)
b) Polyesters (FN)
c) Polyamides (FN)
d) Polyurethanes: basic concepts (JG)
- Polyurethane foams (JG)
- Polyurethane thermoplastics (RM)
9. Open discussion (FN)
Pharmaceuticals
Prof.: Francesc Cabré (Free-Lance), fcabre@ub.edu , Joan Guasch (Esteve), jguaschs@eqesteve.com, Marius Valls (Galenicum), mariusvalls@gmail.com, Montserrat Closa (Esteve), mclosa@eqesteve.com, Evaluation: Exam.
1. Historical introduction:
- Active principles in folk medicine.
- Drug development in the early twentieth century: from aspirin to antibiotics.
- Some main hits in the last 50 years: anti-tumour and antiviral drugs.
2. Drug discovery from natural products. Pain killers: from morphine to tapentadol.
3. Pharmaceutical Industry overview.
4. Research & Innovation: breakthroughs and blockbusters.
5. Drug discovery and development. From the original idea to the marketplace.
6. Analytical development of active pharmaceutical ingredients (APIs).
7. Good manufacturing practices (GMPs) and regulations.
Surfactants
Prof.: Miquel Osset (BlueSun), miquelosset@hotmail.com, Evaluation: Exam.
1. Applied chemistry of surfactants:
- Industrial sectors.
- Applications.
- Suppliers and formulations.
2. Surfactants as key ingredients in a wide variety of uses and intermediate solutions to
provide consumer relevant products.
Flavors and fragances
Prof.: Amadeo Triviño (Lucta), amadeotrivino@hotmail.com, Evaluation: Class exercice.
1. Food and its constitution: a) Basic components; b) Components of biological mechanisms; c) Active substances of sensory system.
2. Sensory attributes of food: a) The flavour of food; b) Chemical composition of natural flavours:
- Classification
- Origin
- Biogenesis of flavours
- Flavours generated by enzymatic action
- Flavours generated by heat
- Flavours generated by oxidation-rancidity
3. Human senses: taste and smell
4. Food flavours: a) Food flavouring definition; b) Function; c) Structure; d) Traditional raw materials; e) Synthetic raw materials; f) Innovative raw materials; g) Carriers and solvents.
5. Flavour design: a) Methodology; b) Organoleptic and physical properties; c) Chemical structure and odour; d) Olfactory notes; e) Olfactory families; f) Evolution of aromatic composition; g) Appearance; h) Application.
6. Sensory analysis: a) Types of analysis; b) Quantitative Descriptive Analysis.
7. Flavour production: a) Scaling; b) Practical aspects
8. Legislation: a) Definition and classification of flavours; b) Legislation in the labelling of flavors.
Food Chemistry
Prof.: Jordi Saldo, jordi.Saldo@uab.es, Evaluation: Homework.
1. Food main components and chemical properties:
- Amino acids, peptides and proteins
- Hydrocarbons.
- Oils and fats.
2. Food technology, modifications during storage and industrial processes:
- Water activity (Sorption isotherms, water binding, effect on food stability).
- Processing methods related with changes in water activity, oils and fats, proteins and
hydrocarbons.
Functional Foods
Prof.: Manuel Valiente. manuel.Valiente@uab.es, Evaluation: Exam.
1. General Overview of Functional Foods.
2. Regulatory Rules.
3. Chemical Aspects of Functional Foods.
4. Case Studies.
Biotechnology processes
Prof.: Xavier Garcia. xavier.garcia@uab.cat, Evaluation: Homework and Oral Presentation of a Case Study.
1. Introduction. Historic perspective. Bio-based products and processes: fields of application.
2. Industrial biotechnology in practice. Case studies of bio-based products and processes:
a. Biofuels: ethanol and others.
b. Organic acids and amino acids.
c. Antibiotics: penicillin.
d. Biopharmaceuticals.
Asymmetric Synthesis and Catalysis in Industrial Processes
Prof.: Pau Bayón. pau.bayon@uab.cat, Evaluation: Exam.
Industrial Applications of Nanotechnology
Prof.: Claudio Roscini (ICN2). croscini@cin2.es. Evaluation: Homework.
Complementary issues in the Chemical Industry
Chemical Diagnostics
Prof.: Xavier Cetó. xavier.ceto@uab.cat, Evaluation: Exam.
1. Automation concepts in chemical analysis.
2. Digital and analogue signal acquisition.
3. Diagnostic kits.
4. Use of biological reagents.
5. Omics technologies.
6. Case applications in the clinical, food & beverage sectors.
Chemical and Biochemical process control
Prof.: Juan Antonio Baeza. juanantonio.baeza@uab.es, Evaluation: Exam
- Instrumentation for control of chemical and biochemical processes.
- Basic control schemes. Feedback. Tuning of PID controllers. Feedforward.
- Other control schemes. Cascade, ratio, override, auctioneering, split-range…
Wastewater treatment
Prof.: Meilyn González. meilyn.gonzalez@uab.cat, Evaluation: Exam.
1. Wastewater treatment.
- Wastewater characterisation: wastewater distribution, analytical parameters of conventional wastewaters.
- Biological, physical and chemical processes occurring during urban wastewater treatment in WWTP.
- Possibilites for industrial wastewater treatment.
- Potabilisation techniques for drinking water.
Solid and gas waste treatment
Prof.: Sergio Ponsá (Universitat de Vic). sergio.ponsa@uvic.cat, Evaluation: Exam.
Green Chemistry
Prof.: Gonzalo Guirado, gonzalo.guirado@uab.cat, and José Peral, jose.peral@uab.cat, Evaluation: Exam.
1. The problem of non-biodegradable industrial wastewaters: Advanced Oxidation Processes for water and air treatment:
- Heterogeneous photocatalysis.
- Fenton and photo-Fenton.
- Chemical reactors for AOPs.
2. Green solvents.
3. Electrochemistry for greener processes.
Learning activities and methodology
| Title | Hours | ECTS | Learning outcomes |
|---|---|---|---|
| Seminars | 30 | 1.2 | 4, 5, 6 |
| Project Development | 20 | 0.8 | 11, 12, 13 |
| Theoretical classes | 170 | 6.8 | 7, 8, 10, 13, 14 |
| Exercises classes | 100 | 4 | 6, 9 |
Master classes
Problem solving classes
Cooperative activities
Seminars
Preparation and oral presentation of tutored works
Tutorials
Student satisfaction survey
Assessment
Continuous assessment activities
| Title | Weight | Hours | ECTS | Learning outcomes |
|---|---|---|---|---|
| Oral Presentations | 15% | 15 | 0.6 | 1, 2, 3, 5, 13 |
| Written Exams | 60% | 30 | 1.2 | 1, 2, 3, 7, 8, 9, 10, 14 |
| Homeworks | 25% | 10 | 0.4 | 1, 2, 3, 4, 5, 6, 11, 12, 13 |
Assessment
- Every professor decides the number and typology of evaluation activities: oral presentations, written exams, delivery of discussed articles, tests.
- The final mark of the module will be the sum of the marks of every professor multiplied by the percentage of his classes in the total teaching of the module.
- To pass a module, it is mandatory a mark over 3.5 in a 75% of all the activities in order to average with other marks of the professor and/or the module.
- There will be a period in January to repeat written exams with marks under 5. In the case of exams under 3.5, it will be mandatory to the student. In the case of exams between 3,5 and 5 it would be optional.
- The marks of other evaluations activities (i. e. oral presentations) will average with the rest of the marks of the professor/module independently of the value. There will be not option of repeating these evaluation activities.
If the student do not participate in 60 % of the evaluation activities the final mark will be NO Evaluated.
VERY IMPORTANT: The commission of any irregularity in an assessment act (academic fraud, plagiarism or improper use of AI, unless such use is expressly authorized in the teaching guide), which may lead to a significant variation in the grade, means that this act will be graded with a 0. In the event that the teaching guide provides that to pass the subject it is an essential requirement to have obtained a minimum grade in this assessment act or that several irregularities occur in the assessment acts of the same subject, the final grade for this subject is 0. Apart from this, a disciplinary process may be initiated against the student who incurs any of these irregularities.
PLAGIARISM is copying from unidentified sources of a text, whether a single sentence or more, that is passed off as one's own production (THIS INCLUDES COPYING PHRASES OR FRAGMENTS FROM THE INTERNET AND ADDING THEM WITHOUT MODIFICATIONS TO THE TEXT THAT IS PRESENTED AS ONE'S OWN), and is a serious offense. You must learn to respect the intellectual property of others and always identify the sources that can be used, and it is essential to take responsibility for the originality and authenticity of your own text.
Use of AI
Restricted use: For this subject, the use of Artificial Intelligence (AI) technologies is permitted exclusively in support tasks, such as bibliographic or information searches, text correction or translations,... The student must clearly identify which parts have been generated with this technology, specify the tools used and include a critical reflection on how these have influenced the process and the final result of the activity. The lack of transparency in the use of AI in this assessable activity will be considered a lack of academic honesty and may lead to a partial or total penalty in the grade of the activity, or greater sanctions in serious cases.
Bibliography
Each Lecturer will recommend its particular preference of textbooks.
Software
No specific software is required
Course groups and languages
The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE
| Type of teaching | Group | Language | Semester | Shift |
|---|---|---|---|---|
| (TEm) Theory (master) | 1 | English | first semester | morning-mixed |