Plant and Process Design

44M0136

Master

German, English

5.0

only winter term

1 semester

New processes are developed based on the underlying mechanisms of action, available raw materials and desired products. The possibilities and procedures of process design are discussed and deepened through laboratory exercises. The planning, procurement and commissioning of systems for food production are complex processes that are managed by interdisciplinary teams. The typical procedures, taking into account cost and deadline specifications, are presented.

1. Process synthesis 1.1. Principles of process design 1.2. Application of alternative mechanism of action 1.3. Possibilities for the design of new processes 1.4. Ecological / legal framework conditions 2. Asset development 2.1 Basic engineering 2.2 Tender 2.3 Detail engineering 2.4 Installation 2.5 Commissioning 2.6 Optimisation

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

• oral exam and Oral presentation, with written elaboration

Weighting of partial performances: oral examination 80% + presentation 20%

Basics of plant design

Students are familiar with the process of plant projects in the food industry. They have learned the key activities, terms and processes from process development to the acceptance of a new food production plant and can describe them.

Students have knowledge of different processes and are able to select suitable processes for specific applications.

Ability - instrumental competence
Students have process design and evaluation skills and can use these to select suitable processes.
Ability - communicative competence
Students can analyze process design tasks and discuss their knowledge and possible solutions with more experienced colleagues.
Ability - systemic competence
Students apply the methods they have learned and can implement them in research and development projects.

• T?pfl, Stefan

• T?pfl, Stefan