Hygienic Engineering and Design | SEA-ABT

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Module	Hygienic Engineering and Design
Person responsible	Navaphattra Nunak (KMITL) & Taweepol Suesut (KMITL)
Learning outcomes	Understand principle measurement, instrumentation and automation used in beverage industry Understand law & regulations for food machinery design, Material of construction for equipment in contact with food Design and specify the specifications of factory building, piping system and other equipment related to beverage factory. Understand cleaning and disinfection for beverage factory.
Content	Basic engineering; Fluid mechanics, measurement and instrumentation and automation system for beverage technology, Law & Regulations for food machinery design, Material of construction for equipment in contact with food, Hygienic equipment design and installation.
Teaching and learning methods	Lecture, E-learning, Workshop
Language	Thai/English
Teaching materials [Only available for enrolled students]	Presentation, E-learning, Equipment (cleanability test rig) on: 01 Overview hygienic engineering 02 Fluid properties and fundamental concepts of fluid flow 03 Principles of measurement and process instruments 04 Principles of automation systems inclusing PLC, DCS and SCADA 05 Legal requirements for food processing equipment 06 Food safety hazards and sources of contamination 07 Hygienic process layout for beverage industry 08 Food contact surface (type of materials and surface treatment) 09 Mixing and storage tanks, pipe connection instrumentation 10 hygienic pump and valve 11 Cleaning and disinfection in beverage production lines
Assessment method and evaluation	Oral assessment of the learning outcomes
Qualification and skill requirements for teacher
Previous knowledge expected and workload for students	Fluid mechanics, Instrumentation and control, Unit operations, microbiology
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