Lesson plan / PLANT DESIGN

Lesson Information

Course Credit 3.0
Course ECTS Credit 5.0
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Faculty Elective
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? F
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course To gain knowledge of Engineering ethics, responsibilities, health and safety considerations. To perform design and optimization of equipment used in food industry through case studies.
Course Content Introduction to design, issues to be handled in design report writing, calculation of cost and profit, effect of plant defects on production cost, optimum production strategy, presentation of design reports.

Weekly Course Subjects

1Introduction to food engineering design
2Engineering ethics
3Considering of health and safety during design
4Design and optimization of equipment
5Case studies used in food industry
6Optimization of operational conditions
7Midterm exam
8Application of engineering principles
9Strategy of optimum design
10Student presentations about design topics
11Student presentations about design topics
12Student presentations about design topics
13Presentation of design reports
14Completion of missing student presentations

Resources

1-Plant Design and Economics for Chemical Engineering 4th Edition by Max.S.Peters, Klaus D.Timmerhaus