Sustainable Food Management

Production Planning in Food Processing

Integrated course, 2.00 ECTS


Course content

• Introduction and overview
• Goals, tasks and functions of PPS
• Setup of ERP- and PPS-systems
• Operating characteristics procedures
• Disposition, demand calculation, sequencing
• Simulation of production processes
• Conception of a PPS-project
• Implementation of a PPS-system
• Optimization of an organization process with a graphic process-modeling system

Learning outcomes

Students will acquire general grounding in PPS, different guiding principles, their advantages and disadvantages, as well as conception and introduction strategies. Students are able to design simple processing systems with the required technical elements.

Recommended or required reading and other learning resources / tools

Books: Wieneke, F.: Produktionsmanagement; Schuh, G.: Produktionsplanung und -steuerung; course materials

Food Plant Engineering Systems, Theunis Christoffel Robberts;
Food Plant Design, Antonio Lopez-Gomez
Scientific journals: n.a.

Mode of delivery

Integrated course

Prerequisites and co-requisites

From the modules Quality Assurance and Logistics, Process Engineering and Biotechnology in Food Processing 1 and 2

Assessment methods and criteria

Module exam