Hygienic Design and Process Technologies

Course content

Introduction to hygienic design in plant and process engineering in food production.
Characterization of typical technological problems and hazards (e.g. micobial and chemical contamination, temperature distribution), their causes and possible countermeasures.
Examples of successful technologies and concepts (e.g. cleaning, surface materials).
Introduction to engineering drawing by hand and with CAD (Solid Works) and to software solutions in plant design.
Company case study on a selected technology (application of CAD).

Learning outcomes

Participants gain detailed knowledge on the concept of hygienic design and the necessary integration of technological and organisational factors together with requirements concerning raw materials and desired products.
Participants can design or adapt a process according to criteria of hygienic design for a specific task of food processing.
Participants get to know new trends and technologies with a focus of downscaling proven processes.

Recommended or required reading and other learning resources / tools

Books:
Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science, Technology and Nutrition)
J. Holah and H.L.M. Lelieveld: Hygienic Design of Food Factories
Adnan Y. Tamime: Cleaning-in-Place: Dairy, Food and Beverage Operations
Journals:
Journal on Hygienic Engineering & Design
Journal of Food Science and Technology

Mode of delivery

Integrated Course

Prerequisites and co-requisites

1st semester natural science courses, hygiene management

Assessment methods and criteria

Module Exam + Design Project