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FOOD 6050 - Food Plant Layout and Design

Food Technology Part-time Studies Course

School of Health Sciences

Course Details

This course examines site planning, layout and design, as well as materials for construction and sanitary design based on the site use for warehousing/storage. It also examines vegetable, fish, and meat production for new plant facilities and plant extensions. Reducing the environmental impact and energy consumption of a food plant is also explored.

Prerequisite(s)

FOOD 5255

Credits

3.0

This course isn't currently offered through BCIT Part-time Studies. Please check back next term or subscribe to receive email updates.

Learning Outcomes

Upon successful completion of this course the student will be able to:

  • Describe various plant layouts.
  • Apply principles of GMP, HACCP and regulatory guidelines in plant design and production line layouts.
  • Examine potential environmental issues relating to site design and location.
  • Examine methods for reducing energy consumption and waste production.
  • Determine energy balances and mass balances.
  • Determine potential food safety and regulatory risks.
  • Analyse the factors related to the resistance and proliferation of micro-organisms to reduce the risks of microbial contamination.
  • Design processes to optimize safety and regulatory concerns as well as achieve simplification.

Effective as of Fall 2014

Related Programs

FOOD 6050 is offered as a part of the following programs:

School of Health Sciences

  1. Food Technology and Operations Management
    Full-time/Distance & Online Learning   Bachelor of Science

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