Study Guide

Objective

Upon completion of the course, the student will
- understand the fundamentals of designing and buildng a production plant, starting from an idea and building it into a functional plant
- be able to assess the special features of the food process design
- be able to produce clear and unambiguous design documents.
- be competent in calculating the capacity of a production line formed from unit processes as well as other claculations associated with selection and measuriments. -- be introduced to mathematical problems associated with the material and energy balances of a production line, capacity and other calcultions that affect the choice of equipment
- acquire practical know-how in carrying out a factory design project, starting from designing and ending with a functional factory.

Content

- Diagrams used in factory design
- Special requirements of foods for the food process design
- Information handling in flowchart form
- Phases of design and construction
- Combining production lines from unit processes
- Profitability and other calculations
- Team work during projects and the use of expert advice and literature

Content of learning assigment:
- Phases involved in designing and creating a production plant
- Specifications of food process
- Process synthesis
- Dimensioning a production line
- Profitability
- Optimisation of process parameters
- Reference calculations
- Group work in a project.

Materials

Lopez-Gomez, A, & Barbosa-Canovas, G. V. (2005). Food Plant Design. Boca Raton : CRC Press 2005. ISBN 1-57444-602-9 sidottu, 978-1-57444-602-9 sidottu.

Maroulis, Z. B., & Saravacos, G. D. (2003). Food Process Design. Marcel Dekker.
ISBN 0-8247-4311-3 sidottu

Teaching methods

plant and process design exercises

Student workload

Design exercises 16 hours (two working days) at the university
Online teaching 10 hours
Self-employed work

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of process design and development, and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of process design and development, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of design and development, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Assessment methods and criteria

plant and process design exercises

Assessment criteria, good (3)

The student knows and understands to a basic concepts and methods of process design and development, and is able to apply them to usual problems.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of process design and development, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, approved/failed

The student is familiar with the concepts and methods of design and development, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Qualifications

Food processes

Objective

Upon completion of the course, the student will
- understand the fundamentals of designing and buildng a production plant, starting from an idea and building it into a functional plant
- be able to assess the special features of the food process design
- be able to produce clear and unambiguous design documents.
- be competent in calculating the capacity of a production line formed from unit processes as well as other claculations associated with selection and measuriments. -- be introduced to mathematical problems associated with the material and energy balances of a production line, capacity and other calcultions that affect the choice of equipment
- acquire practical know-how in carrying out a factory design project, starting from designing and ending with a functional factory.

Content

- Diagrams used in factory design
- Special requirements of foods for the food process design
- Information handling in flowchart form
- Phases of design and construction
- Combining production lines from unit processes
- Profitability and other calculations
- Team work during projects and the use of expert advice and literature

Content of learning assigment:
- Phases involved in designing and creating a production plant
- Specifications of food process
- Process synthesis
- Dimensioning a production line
- Profitability
- Optimisation of process parameters
- Reference calculations
- Group work in a project.

Materials

Lopez-Gomez, A, & Barbosa-Canovas, G. V. (2005). Food Plant Design. Boca Raton : CRC Press 2005. ISBN 1-57444-602-9 sidottu, 978-1-57444-602-9 sidottu.

Maroulis, Z. B., & Saravacos, G. D. (2003). Food Process Design. Marcel Dekker.
ISBN 0-8247-4311-3 sidottu

Teaching methods

plant and process design exercises

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of process design and development, and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of process design and development, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of design and development, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Assessment methods and criteria

plant and process design exercises
written exam

Assessment criteria, good (3)

The student knows and understands to a basic concepts and methods of process design and development, and is able to apply them to usual problems.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of process design and development, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, approved/failed

The student is familiar with the concepts and methods of design and development, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Qualifications

Food processes

Objective

Upon completion of the course, the student will
- understand the fundamentals of designing and buildng a production plant, starting from an idea and building it into a functional plant
- be able to assess the special features of the food process design
- be able to produce clear and unambiguous design documents.
- be competent in calculating the capacity of a production line formed from unit processes as well as other claculations associated with selection and measuriments. -- be introduced to mathematical problems associated with the material and energy balances of a production line, capacity and other calcultions that affect the choice of equipment
- acquire practical know-how in carrying out a factory design project, starting from designing and ending with a functional factory.

Content

- Diagrams used in factory design
- Special requirements of foods for the food process design
- Information handling in flowchart form
- Phases of design and construction
- Combining production lines from unit processes
- Profitability and other calculations
- Team work during projects and the use of expert advice and literature

Content of learning assigment:
- Phases involved in designing and creating a production plant
- Specifications of food process
- Process synthesis
- Dimensioning a production line
- Profitability
- Optimisation of process parameters
- Reference calculations
- Group work in a project.

Materials

Lopez-Gomez, A, & Barbosa-Canovas, G. V. (2005). Food Plant Design. Boca Raton : CRC Press 2005. ISBN 1-57444-602-9 sidottu, 978-1-57444-602-9 sidottu.

Maroulis, Z. B., & Saravacos, G. D. (2003). Food Process Design. Marcel Dekker.
ISBN 0-8247-4311-3 sidottu

Teaching methods

plant and process design exercises

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of process design and development, and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of process design and development, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of design and development, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Assessment methods and criteria

plant and process design exercises
written exam

Assessment criteria, good (3)

The student knows and understands to a basic concepts and methods of process design and development, and is able to apply them to usual problems.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of process design and development, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, approved/failed

The student is familiar with the concepts and methods of design and development, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Qualifications

Food processes

Objective

Upon completion of the course, the student will
- understand the fundamentals of designing and buildng a production plant, starting from an idea and building it into a functional plant
- be able to assess the special features of the food process design
- be able to produce clear and unambiguous design documents.
- be competent in calculating the capacity of a production line formed from unit processes as well as other claculations associated with selection and measuriments. -- be introduced to mathematical problems associated with the material and energy balances of a production line, capacity and other calcultions that affect the choice of equipment
- acquire practical know-how in carrying out a factory design project, starting from designing and ending with a functional factory.

Content

- Diagrams used in factory design
- Special requirements of foods for the food process design
- Information handling in flowchart form
- Phases of design and construction
- Combining production lines from unit processes
- Profitability and other calculations
- Team work during projects and the use of expert advice and literature

Content of learning assigment:
- Phases involved in designing and creating a production plant
- Specifications of food process
- Process synthesis
- Dimensioning a production line
- Profitability
- Optimisation of process parameters
- Reference calculations
- Group work in a project.

Materials

Lopez-Gomez, A, & Barbosa-Canovas, G. V. (2005). Food Plant Design. Boca Raton : CRC Press 2005. ISBN 1-57444-602-9 sidottu, 978-1-57444-602-9 sidottu.

Maroulis, Z. B., & Saravacos, G. D. (2003). Food Process Design. Marcel Dekker.
ISBN 0-8247-4311-3 sidottu

Teaching methods

plant and process design exercises

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of process design and development, and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of process design and development, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of design and development, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Assessment methods and criteria

plant and process design exercises
written exam

Assessment criteria, good (3)

The student knows and understands to a basic concepts and methods of process design and development, and is able to apply them to usual problems.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of process design and development, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, approved/failed

The student is familiar with the concepts and methods of design and development, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Qualifications

Food processes