WATER AND WASTE MANAGEMENT

课程简介

/ Indicative Syllabus Introduction Principles in waste management and control; role and deeds of Hong Kong Government on environmental management; policy and environmental regulations on waste management. Wastewater characteristics; primary, secondary and tertiary treatments of wastewater; physical, chemical and biological treatment processes; sewage sludge production; wastewater analysis: BOD, COD, suspended solids, turbidity, etc. Wastewater Management and Treatment Water quality requirements and characteristics; conservation of water; requirements for water utilization in food and food processing; tests for water quality; principles of water treatment. Water Management and Treatment Sources and classification of food and municipal solid waste; waste minimization, collection, processing, anaerobic digestion, incineration and landfill;

目标

This subject aims to develop in students an understanding of the general principles of water and waste treatment, control and management, with special reference to food processing and the relevant legislation in Hong Kong

先修要求

Food Analysis (ABCT3415) Food Processing I (ABCT3413)

Teaching Pattern

Methodology Interactive lectures and guided readings are used to facilitate communication between lecturer and students, and also to enhance students in comprehending the taught topics and key concepts. After each lecture, in-class activities (case studies and group discussion, etc.) are conducted to stimulate students’ interest and promote critical and creative thinking in students’ learning. Field visit is to provide students with first-hand information and experience on waste treatment. Tutorials and laboratory sessions are designed to assist students to re-think the previous learning process, and in-class exercise of problem solving to reinforce the key concepts as well as to challenge students to raise questions on the taught topics. The purpose is not only to consolidate their learned concepts but also to stimulate their further interest in the subject and to develop their professional integrity as well as social and national responsibilities. The continuous