Food Plant Design
Courses
- Code
- TP25-32001
- Old curriculum code
- TP-4121
- Load
- 2 credits
- Semester
- 6 (Even)
- Type
- Compulsory Program Course
- Expertise group
- Food Process Engineering and Processing
- Lecturer
- Food Process Engineering and Processing KK Team
- Open to other study programs
- No
- Competency domain
- Food Processing Engineering, Critical Thinking & Problem Solving
Syllabus
This course covers the principles of food industry planning, from the supply of raw and supporting materials, production processes, types and numbers of machines and equipment, utilities and laboratories, machine and plant layout, labor management, industrial planning, financial analysis, and economic feasibility analysis.
Other courses in the same semester
- WI25-00006Community Service Program (KKN)2 creditsITERA Compulsory
- TP25-32002Research Methods and Scientific Presentation2 creditsCompulsory
- MLPSMLPS / Internship / Apprenticeship / MKP20 creditsCompulsory
- TP25-32109Functional Food2 creditsElective
- TP25-32102Bakery Technology2 creditsElective
- TP25-32106Fats and Oils Technology2 creditsElective
- TP-3226Plantation Food Technology I: Palm Oil2 creditsElective
- TP25-32108Spice Processing Technology2 creditsElective
- TP25-32107Processing Technology: Meat and Fish2 creditsElective