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SFBS October Dinner Meeting (2023)
October 19, 2023
Contact Hours:
1
Description:
Click Here for Flyer THIS EVENT IS SOLD OUT
DESCRIPTION In recent years many WRRFs
have been driven to meet increasingly stringent effluent nutrient (nitrogen and
phosphorus) discharge targets. While novel low carbon nitrogen management
strategies are rapidly evolving, most nutrient removal systems still rely on
the conventional nitrification-denitrification pathway requiring biodegradable
organic carbon to support denitrification. Biodegradable organic carbon is also
essential to biological phosphorus removal. Many years of experience have
culminated in the clear understanding that BNR not only requires sufficient
organic substrate, but importantly, the right type of bioavailable carbon
supplied at the appropriate location and at the right time for optimal
utilization.  Paul
Ward is an
Engineering Manager with Black & Veatch with 11 years of experience in the
water industry. Paul’s career has focused on study, design, and client support
for municipal and industrial wastewater treatment and conveyance. He has led
process design and overall project execution for focused studies, full plant
designs, expansions, and rehabilitations including biological nutrient removal
and sludge stabilization. Paul received his bachelor’s and masters degrees from
Cal Poly SLO, and is a registered Professional Engineer (MO).
Francesca
Cecconi is a
Process Engineer with Black & Veatch and she received her PhD from the
University of California, Irvine. Francesca brings nearly 10 years of
experience in several aspects of wastewater treatment facilities, including
process modeling, process optimization and the design of nutrient
removal/recovery systems. Innovative treatment processes and technologies she
has helped implement include: Aerated Granular Sludge (AGS), RAS fermentation,
bioelectrode sensors for anaerobic digestion monitoring and machine learning
tools for biological processes sensors application. Please
Select your food choices while Registering: - New York Steak ~ Charbroiled and
served with mashed potatoes & assorted vegetables.
- Chicken Toscana ~ Breaded chicken
breast topped with an artichoke & mushroom sauce. Served with mashed
potatoes & assorted vegetables.
- Salmon ~ Pan seared salmon filet
topped with a lemon white wine sauce served with rice pilaf & assorted
vegetables.
- Pasta Primavera ~ Penne pasta with assorted vegetables in a cream sauce.
Event Contact Info:
Claire O'Brien
925-210-2208
cobrien1@brwncald.com
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Sessions information is not available at this time.
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Speaker information is not available at this time.
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