Food processing system design
| Structure Type: | Course |
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| Code: | KC03CE40323 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 5.0 points |
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| Responsible Teacher: | Alarinta, Jarmo |
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| Language of Instruction: | Finnish |
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Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| BIOEL-2014 |
4 autumn |
5.0 |
2017-08-01 |
2017-12-31 |
| BIOEL-2015 |
4 autumn |
5.0 |
2018-08-01 |
2018-12-31 |
| BIOEL-2016 |
4 autumn |
5.0 |
2019-08-01 |
2019-12-31 |
Learning Outcomes
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.
Student's Workload
Totally workload of the course is 133 h. Scheduled studies are 60 h, autonomous studies 73 h. In multiform learning scheduled studies are 35 h and autonomous studies 98 h.
Prerequisites / Recommended Optional Courses
Food processes
Contents
- 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.
Recommended or Required Reading
To be announced at the beginning of the course. Maroulis, Z.B. & Saravacos, G.D. 2003. Food Process Design. N.Y.: Marcel Dekker, Inc. 506 s.
Lopez-Gomez, A. & Barbosa-Canocas, G. 2005. Food Plant Design. CRC Press. 388 s.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, assignments and group work
Assessment Criteria
Satisfactory (1...2): 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.
Good (3...4): 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.
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
Approved assignments and personal portfolio
Work Placement
None
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