Module: Engineering Fundamentals (1503-010)

Persons:

• Prof. Dr. Reinhard Kohlus (verantwortlich)

Degree Program:

• Food Science and Biotechnology (Bachelor, since 01.04.2011)
  3. Semester, compulsory

Relation to other Modules:

The modules "process engineering" (1503-021 and 1503-022) are based on this module,not in a formal sense, but from their content, especially with respect to fluid mechanics and thermodynamics.

Prerequisites for Attendance:

None

Sprache:

German

ECTS:

6 credits

Frequency:

every winter semester

Length of the Module:

1 semester

Compulsory assignment:

Regular and active participation

Module examination:

Written exam

Final examination:

Written exam

Length of the examination:

120 minutes

Workload:

58 h presence + 112 h personal contribution = 170 h workload

Professional competences:

The students aquire a fundamental understanding of design and supply for food production with utilities for the production process. In this context, they are able to set up mass and energy balances. The fundamentals of one phase thermodynamics are mastered. The processes for refrigeration and steam generation as well as condensate handling are known. Fundamental calculations can be executed. The fundamentals of pnematics and hydraulics are known and can be applied for typical tasks.
Suitable materials for food industry can be named.
They can communicate technical processes with technical drawings and process flow diagrams.
The students know about the importance of cleanability for food technology and can present the fundamentals.
The fundamental flow phenomena in tubes can be assessed and the students are able to calculate the necessary pumping power. Important pump types with their specific advantages and disadvantages are known and can be selected for typical tasks.
The fundamentals of electrical engineering with basic knowledge of supply lines and installation are familiar. Common types of electrical motors and their characteristics are known.

eLearning:

Course in ILIAS

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