Plant and Process Design
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 01.07.2025.
- Module identifier
44M0136
- Module level
Master
- Language of instruction
German, English
- ECTS credit points and grading
5.0
- Module frequency
only winter term
- Duration
1 semester
- Brief description
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.
- Teaching and learning outcomes
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
- Overall workload
The total workload for the module is 150 hours (see also "ECTS credit points and grading").
- Teaching and learning methods
Lecturer based learning Workload hours Type of teaching Media implementation Concretization 50 Seminar - 20 Practice - 5 Examination - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 20 Work in small groups - 15 Exam preparation - 15 Presentation preparation - 10 Study of literature - 15 Preparation/follow-up for course work -
- Graded examination
- oral exam and Oral presentation, with written elaboration
- Remark on the assessment methods
Weighting of partial performances: oral examination 80% + presentation 20%
- Recommended prior knowledge
Basics of plant design
- Knowledge Broadening
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.
- Knowledge deepening
Students have knowledge of different processes and are able to select suitable processes for specific applications.
- Knowledge Understanding
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.
- Literature
F. P. Helmus: Process Plant Design - Project Management from Inquiry to Acceptance; Wiley-VCH-Verlag; ISBN: 978-3-527-31313-6 (2004) G.H. Vogel: Process Development: From the Initial Idea to the Chemical Production Plant, Wiley; ISBN: 3527310894 (2005) Tewari, G. Juneia, V.K.: Advances in Thermal and Non-Thermal Food Preservation,Blackwell, ISBN: 0813829682 (2007)
- Applicability in study programs
- Applied Livestock Sciences
- Applied Livestock Sciences M.Sc. (01.09.2025)
- Agriculture, Food Science and Business
- Agriculture, Food Science and Business M.Sc. (01.09.2025)
- Applied Plant Sciences M.Sc. (01.09.2025)
- Applied Plant Sciences M.Sc. (01.09.2025)
- Person responsible for the module
- Töpfl, Stefan
- Teachers
- Töpfl, Stefan