SPCH 28 : Natural Polymers

SPCH 28 : Natural Polymers

Properties, Classifications and Applications

  • course description:

    This course provides trainees with comprehensive background about naturally occurring polymers as well as biopolymers that are derived from bio-resources. The course reviews the historical development of biopolymers, their potential use as renewable and biodegradable alternatives for common synthetic polymers, the potential applications of biopolymers (e.g. food, packaging and personal care products), and advanced applications in the medical field (medical implants, tissue engineering, drug delivery) and material science (e.g. biocomposites, bioplastics).

  • course learning outcomes:

    At the end of the course, the participants will be able to;
    - Classify the types of natural polymers.
    - Identify the methods for processing and characterization of biopolymers
    - Differentiate between the properties of natural polymers and synthetic polymers.
    - Outline the methods for extraction, purification and modification of natural polymers.
    - Recognize the current and advanced applications of natural polymers in different areas.
    - Describe the environmental and economic impacts of biopolymers.

  • Course outlines:

    - Bio-resources of naturally occurring polymers and monomers.
    - Classification of natural polymers based on the structure/ resources.
    - Biocompatibility and biodegradability of natural polymers.
    - Bio-plastics from natural polymers.
    - Environmental and medical applications of natural polymers.

  • practical aspects of the course:

    - Practical session for isolation of selected example of natural polymers from plants or animals.

  • who should attend?

    - Production managers and supervisors.
    - Production engineers.
    - Polymer engineers, chemical engineers and chemist working in areas such as (manufacturing, food industry, cosmetics, pharmaceutical industry, research and development.

  • duration:

    5 Days

  • FOR REGISTRATION:

    Click here