Courses list

Wersja polska

Course code: NTSS10142o14
Semester: 2014/2015 winter
Name: Technological Planning in Food Industry
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 7
ECTS points: 2
Hours (Lectures / Tutorials / Other): 0 / 48 / 0
Lecturer: dr hab. inż. Agnieszka Nawirska-Olszańska
Language of instruction: Polish / English
The course in English will be available if a minimum of 6 students sign up for a group. If less than 6 students sign up for the group, the course will be available in Polish with the possibility of individual support in English.

Learning outcomes: Knowledge: Student knows the principles and methods involved in designing, defines the design problem, identifies problems to develop, selects the process and methodology for formulating the issues, explains the solutions proposed in the project, explanation of course designed the manufacturing process. Skills: Student reviews the processes and production methods for efficiency, performs the mass balance of the technological process and production selects the process equipment, storage and transport, develops an internal transport system, uses technical documentation - available in the form of catalogs, draws up a plan for the spatial distribution of the production process, develops the technological part of the project on the production unit (small bet, the branch line) associated with the food industry.

Competences: Social competence (attitudes): collaboration with other project team members, perception of the relationship between the proposed equipment unit and the safety of employees, understand the impact of the proposed units on the surrounding environment, orientation towards reducing energy consumption in the manufacturing process.

Prerequisites: Basic knowledge of subjects: mathematics, physics, chemistry, technical drawing, Machinery, process engineering, technology overall.

Course content: Basic concepts related to the investment process unit (department, division, product line). The role of engineering technologist in the process of investment. The design documentation of the investment. Design process. The choice of method of production. Selection of technological devices. Summary of the production line. The organization of the production process. Design magazines. Design of internal transport. Guidelines for production control system. Plan of the spatial distribution of the production process. Technical and economic indices of the proposed unit.

Recommended literature: 1. Bilska B., Grzesińska W., Tomaszewska M.: Development of technologies of food processing plants. Ed. Warsaw Agricultural University, 2011. 2. Outline design of food processing plants. Edited by Mieczyslaw Dłużewskiego. Warsaw, WNT 1987. 3. Joseph Szarawara, Jerzy Piotrowski: Fundamentals of chemical technology. Warsaw, WNT 2010. 4. Bogdan Raczkowski: Health and safety in practice. Ed. 12th Gdańsk, Center for Counseling and Personnel Training, 2009. 5. W. Korzeniowski: Legal basis for investment and construction process. Warsaw, Legal Publisher 2000. 6. Process engineering and food industry equipment. Edited by Peter P. Lewicki. Ed. 4th Ed. WNT Warsaw 2005. 7. Ledakowicz S. Biochemical Engineering. Ed. WNT Warsaw 2011. 8. Fundamentals of industrial biotechnology. Collective work. Red. W Bednarski. Ed. WNT, Warsaw 2007.

Assessment methods: oral defense of the project made individually.

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