Valid for: 2020/21
Decided by: PLED LIV
Date of Decision: 2020-03-23
Depth of study relative to the degree requirements: First cycle, has less than 60 credits in first-cycle course/s as entry requirements.
Compulsory for: YL2
Language of instruction: The course will be given in Swedish
The aim of the course is tobe able to plan, equip and organise a production line in the food manufacturing industry, in a grocery store/supermarket, institutional housekeeping establishment or restaurant
Knowledge and understanding
For a passing grade the student must
Competences and skills
For a passing grade the student must
Contacts with the authorities
Legislation relating to construction, food and occupational health and safety
Ergonomics, noise and lighting
Interpreting drawings using symbols, scales etc.
The construction process including Programmes (system and capacity, activity, premises, equipment and staff)
Lean Production, Environmental management and Waste disposal & recirculation
Putting into effect production designs that include equipment and fittings and ensuring that the proposals meet the requirements of the implementation programme
Demand specifications of equipment and fittings
Different systems for dealing with production
Critical microbial organisms in production planning
Check programme, individually designed
Following the introductory session(s), production planning will be studied and practised as a group-work exercise in small groups.
Grading scale: UG - (U,G) - (Fail, Pass)
Assessment: Each group will present an oral report plus initial and final report.
The examiner, in consultation with Disability Support Services, may deviate from the regular form of examination in order to provide a permanently disabled student with a form of examination equivalent to that of a student without a disability.
Parts
Code: 0109. Name: Production Planning and the Role of Management.
Credits: 3,5. Grading scale: UG. Assessment: Written examination.
Code: 0209. Name: Written Report.
Credits: 4. Grading scale: UG. Assessment: Active participation in the project work and approved written and oral reports of the projects. Projects are performed in a project group but everyone in the project should be able to account for and be able to explain the content of the report.
Attendance at guest lectures, study visits, and seminars that are arranged during the course is compulsory. If the student has an acceptable reason not to participate, exercises with similar content can be accepted instead.
Assumed prior knowledge: YTHA68, YTHA30, YTHA35.
The number of participants is limited to: No
The course overlaps following course/s: YTH202
Course coordinator: Birgitta Åsman, birgitta.asman@food.lth.se
Course homepage: http://www.livsmedel.lth.se
Further information: Attendance during field trips and guest lectures is mandatory. In the event students cannot attend (for a valid reason) an extra assignment with equivalent content may be substituted.