Membrane Filtration in Food and Beverage Processing

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Membrane Filtration in Food and Beverage Processing

application course a4


Category: Application
Level: Advanced
Languages Available: Brazilian Portuguese, English, Dutch, French, German, Italian, Polish, Spanish. 


Course Modules:

  1. Basic Membrane Concepts
  2. Membrane Materials: Applications restrictions
  3. Membrane Cleaning Application


It is recommended that trainees have completed Principles of Hygiene and Sanitation in Food and Beverage Processing in preparation for this course.




Course Description


This advanced module introduces the different types of membrane filtration systems, building a detailed understanding of the core principles, where each system can be used, and understanding the limitations of some membrane installations and how this impacts the cleaning regime.




Suitable For


  • Employees responsible for the membrane plant efficiency – including site and operations managers, engineers, operators






Learning Objectives


  • Understand the types of Membranes available and where they are used
  • Understand the membrane materials available for Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis
  • Be aware of the Temperature & pH Limitations for different Membrane Designs & Components
  • Understand the Chemistry of Cleaning Membranes