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Food Factory Planning and Design
Planung von Lebensmittelbetrieben
Last Updated: 2026-02-05 16:21:39
Abstract
The 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.
Objective
Students 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.
Resources
Lecture Notes
Die Vorlesungsunterlagen (besprochene Folien, Übungen) können ab Mitte Februar über die Moodle-Platform heruntergeladen werden.
General Information
- Language
- German
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
- Mode
- written 60 minutes
- Aids
- None
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture with exercise | Planung von Lebensmittelbetrieben |
|
2 h weekly |