This course aims to provide participants with a better understanding of powder products and processes, and tools to stimulate new ideas for developing and improving powder products and processes. After the course, tparticipants will have a basic understanding of modern powder technology.
This is an intensive three-day course, including a course dinner on Day 1. Before the start, participants will be asked to submit questions and problems to be highlighted during the course. The schedule includes roundtable discussions on specific themes to provide participants with an opportunity to deepen their knowledge in specific fields and to exchange experience with others from different specializations.
Day 1: Characterization
- Tools for characterization of powders
- Powder rheology
- Particle size and morphology
- Surface chemistry of powders
- Interparticulate forces in powders
Keynote lectures will be given on powder rheology and surface chemistry of powders.
Round table 1: Rheology and surface chemistry of powders
Day 2: Processes
- Dry blending versus segregation
- Rehydration of powders
- Transport of powders
- Movement of particles in fluids, fluidisation, etc.
- Sampling and inline measurements
Speed-lab exercises and demos. During this popular course section the participants will undertake hands-on trials and includes a number of short demonstrations of various techniques, phenomena and analytical devices.
Day 3: Choose your track
Participants choose a track and roundtable, depending on their area of interest.
- Alternative A (Pharma): Granulation, agglomeration, coating, encapsulation, tableting and inhalation of powders.
Round table 2: Powder formulation for tabletting and for inhalation
- Alternative B (Food and Chemistry): Spray drying and fluidisation: equipment, design of formulations for spray drying, practical applications.
Round table 3: Spray-drying and fluidization
In the afternoon of Day 3, joint lectures will be given on milling and sieving of powders.
WHO SHOULD ATTEND?
This is an introductory course on powder and powder processing for academics and engineers. People from industry or academia who work with powder within production, R & D, QA or QC will benefit by participating in this course. University researchers will benefit from deeper insight into real industrial problems.
Stefan Ulvenlund has a PhD in Inorganic Chemistry and is the Chief Scientific Officer at the contract research company CR Competence AB in Lund. He also holds the professorship in Formulation Technology at Lund University. Stefan has around 20 years of experience in the fields of applied chemistry and formulation science, primarily within pharmaceutics (including 13 years at AstraZeneca), but also in cosmetics, personal care, agrochemicals and other businesses.
Jamie Clayton is Operations Director at powder characterisation company Freeman Technology Ltd, in Tewkesbury, UK. He graduated from University of Sheffield with a degree in Control Engineering and is responsible for all daily activities of the company. He has extensive experience in applications and method development for rheometers and works closely with customers worldwide across the powder processing industries.
Christer Rosén, Ph.D., has long-standing industrial experience in producing and handling powders while holding the position of R&D Technical Director at the Swedish spray-drying company Källbergs Industri AB. He is a Senior Industrial Advisor at Lund University and was previously Assistant Lecturer at the Department of Food Technology.
Björn Bergenståhl, professor in Food Technology at Lund University since 1998. For more than 15 years, he worked as researcher and section manager at YKI Institute for Surface Chemistry in Stockholm. He has a long-term experience in applied surface and colloid chemistry in industrial systems (chemical technical, paint, paper, mining, pharmaceutical and food industry) and on surface properties of solid systems obtained through drying. Another area of interest is the influence of the surface physics on the functional properties of industrial powders (wettability, dispersability and flowability).
Marie Wahlgren, professor, has worked in the field of physical chemical characterisation of proteins since 1987 at the Department of Food Technology at Lund University. At Ferring AB as Head of Formulation she worked with oral and parenteral delivery of pharmaceutical peptides. After her return to the University in 2000, the scope of powder delivery problems studied has been broadened.
Anna Fureby, PhD, Senior scientist and Group Manager at Life Science section, SP, Technical Research Institute of Sweden. Anna has a background from Department of Biotechnology at LTH. She has almost 20 years' experience of formulation, microencapsulation, characterisation and innovation in powders for food, pharma and nutrition at YKI and SP in Stockholm.
16.600 SEK, excluding VAT. The course fee includes tuition, documentation, diploma, coffee, lunch and a dinner on Day 1.
For course information
Please contact Lund University Commissioned Education,