Food Plant Design and Economics

At the end of the course, students should be able to: 1. employ techniques and tools for the design of food plants; 2. use appropriate symbols and block diagram in food equipment design representation and layout; 3. explain the design process and use it to develop a design concept for problem-solving; 4. recognise the classical hygienic equipment design; 5. apply the design process in the design of food machinery; 6. fabricate food equipment applying standard scientific methodologies; 7. discuss the ergonomic factors in machine design; and 8. communicate designed project to relevant stakeholders.

Technical feasibility study of food production. Food Plant Economics. Feasibility analysis. Food factories, types and purposes. Site Selection: Location, marketing utilities and facilities, soil investigation and plant layout designs in the food industry. Facility design emphasizing planning, foundation floors, walls, drains, windows, doors, piping, Lighting, ventilation, cleaning- characteristics of suitable construction materials. Optimum design of food processing plant to include well defined spaces for the following: raw materials storage, source of water supply, waste and by-products disposal, sanitation consideration of the plant, parking space for both empty goods and finished products industries and a plant design project.