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 hoursType of teachingMedia implementationConcretization
50Seminar-
20Practice-
5Examination-
Lecturer independent learning
Workload hoursType of teachingMedia implementationConcretization
20Work in small groups-
15Exam preparation-
15Presentation preparation-
10Study of literature-
15Preparation/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