Sustainable Food Management

Introduction to Plant Engineering

Integrated course, 2.00 ECTS

 

Course content

• Design and selection of procedural plants
• Plant design: functional specification document, documentation, execution, project design
• Plant construction: Plant components, apparatuses, plant parts, media, equipment, safety and environmental technology
• Dimensioning of conveyer and material transport apparatuses in process engineering

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