Introduction to food plant design - special features of food and agricultural process industry – plant location - location factors, site selection, location theory and models - layout - objectives, classical and practical layout - preparation of process chart and machinery layout - product layout and process layout - plant layout for size reduction machinery, evaporation plant, drying plant, bake ovens and frying plant, heat exchanger plant, refrigeration and air conditioning plant, boiler, packaging plant and ancillary equipments plant.

Project profile, key aspects to consider in preparing a project profile and DPR (Detailed Project Report), Describing Project Operations, Categorizing Costs, Environmental Sustainability, completing and interpreting the profile, Project Profile Formats, Preparing model project report on fruit and vegetable processing unit.

Estimation of services - peak and critical load - preparation of electrical layout - selection of fittings and accessories for electrical and water supply - provision of water supply - design of water storage system - selection of pipe, valves and safety devices - drainage - systems, pipeline, traps, safety devices - illumination and ventilation - materials, mounting, operation and maintenance - layout for effluent treatment plant - safe disposal of effluent.

Production planning and control - continuous and intermittent production - scheduling - routing and dispatching - activity chart and Gantt chart - network planning methods - PERT and CPM - applications - method study - work study - methods - man-machine chart - time study - standard time of a job - inventory control - economic ordering quantity - inventory models.

Repair and maintenance of equipment - preventive maintenance and breakdown maintenance replacement of equipment - alternative methods and analysis - method of annual equivalence, present worth method and internal rate of returns.