Plant and Process Design

Faculty

Faculty of Agricultural Science and Landscape Architecture

Version

Version 2.0 of 08/06/2019

Code of Module

44M0136

Modulename (german)

Plant and Process Design

Study Programmes
  • Agrar- und Lebensmittelwirtschaft (M.Eng.)
  • Angewandte Nutztier- und Pflanzenwissenschaften (M.Sc.)
Level of Module

4

Content
  • 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
Learning Outcomes

Knowledge Broadening
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
Knowledge Deepening

Instrumental Skills and Competences

Communicative Skills and Competences

Systemic Skills and Competences

Mode of Delivery

The theoretical principles will be developed in lectures and they will be deepened in tutorials.

Expected Knowledge and/or Competences

Basics of plant design

Responsible of the Module

Töpfl, Stefan

Lecturer(s)

Töpfl, Stefan

Credits

5

Concept of Study and Teaching
Workload Dozentengebunden
Std. WorkloadLehrtyp
25Vorlesungen
20betreute Kleingruppen
Workload Dozentenungebunden
Std. WorkloadLehrtyp
10Veranstaltungsvor-/-nachbereitung
70Kleingruppen
25Prüfungsvorbereitung
Recommended Reading

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)

Assessment Methods Remark

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

Duration

1 Term

Module Frequency

Only Winter Term

Language of Instruction

German

 

Contact

Hochschule Osnabrück
University of Applied Sciences
Albrechtstr. 30
49076 Osnabrück
Phone: +49 (0)541 969-0
Fax: +49 (0)541 969-2066
E-Mail: webmaster@hs-osnabrueck.de

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UNIVERSITY OF APPLIED SCIENCES

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