752-3022-00L  Food Factory Planning and Design

SemesterSpring Semester 2019
LecturersP.  Beck, S. Padar
Periodicityyearly recurring course
Language of instructionGerman


752-3022-00 GPlanung von Lebensmittelbetrieben2 hrs
Tue13:15-15:00LFO C 13 »
P.  Beck, S. Padar

Catalogue data

AbstractThe focus is directed on the interaction (and interdependency) of the different crafts involved, mainly construction, building services, and installation engineering. Hygienic requirements have to be designed and finally are implemented in order to achieve international standards (GMP, IFS, BRC). Insight is given into contract and payment handling.
ObjectiveStudents learn about the tasks and responsibilities of the specialists (engineers, planners), organizations and distributors involved. Knowledge is provided on the coordination and guidance of people involved. An insight into hygienic and technical specifications as well as the regulatory framework is given. Finally, the implementation of a functional, ecological and cost efficient solution is discussed.
Lecture notesVorlesungsunterlagen (besprochene Folien, ca. 190 Seiten) können von der Lehrdokumentenablage MyStudies heruntergeladen werden.

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits3 credits
ExaminersP.  Beck, S. Padar
Typeend-of-semester examination
Language of examinationGerman
RepetitionA repetition date will be offered in the first two weeks of the semester immediately consecutive.

Learning materials

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Only public learning materials are listed.


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Offered in

Food Science MasterDisciplinary SubjectsWInformation
Food Science MasterFood Process DesignWInformation