Food processing plant design (3cr)

Evaluation scale

1-5

Objective

Upon competition of the course, students 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.

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

Materials

To be announced at the beginning of the course. Lecture's notes. Lopez-Gomez, A. & Barbosa-Canocas, G. 2005. Food Plant Design. CRC Press. 388 p.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_EN&bibId=84733

Teaching methods

Lectures, work during lessons and group work

Employer connections

None

Student workload

Total work load of the course: 80 h
- of which scheduled studies: 40 h
- of which autonomous studies: 40 h

Assessment criteria, satisfactory (1)

Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Good (3...4): The student is familiar with the concepts and methods of topics, 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.

Excellent (5): The student is familiar with the concepts and methods of topics, 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

No previous studies are required.