752-3022-00L  Food Factory Planning and Design

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

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.