Food Plant Design & Layout - Acharya Ng Ranga A... Now

Economic evaluation methods like Net Present Value (NPV) and cost analysis to determine project profitability.

Selection criteria based on factors like raw material availability, labor, transportation, and waste disposal. Food Plant Design & Layout - acharya ng ranga a...

Acharya N.G. Ranga Agricultural University (ANGRAU) provides a comprehensive B.Tech (Food Technology) course on (Course No. FDEN-323), which covers the technical, economic, and sanitary requirements for establishing a food manufacturing facility. Key Course Components Economic evaluation methods like Net Present Value (NPV)

Concepts of plant design, including feasibility analysis, market studies, and technical appraisals for new food ventures. Hygienic design requirements

Hygienic design requirements, selection of food-grade construction materials, and sanitation systems like Clean-In-Place (CIP).

Types of layouts (process vs. product), planning for efficient material flow, and utilizing computer aids for layout development.

The curriculum is typically divided into theoretical modules and practical project work: