Course - Production efficiency, innovation and product development - TMMT5002
Production efficiency, innovation and product development
This course is no longer taught and is only available for examination.
About
About the course
Course content
This course consists of three modules.
Module I Production Management - gives an introduction to management of production companies, covering basic theories, analytical methods and techniques for planning and control of production and logistics.
Module II Automation for food processing - gives an introduction to understanding of automation principles; and analysis, decomposition and application of identified production processes in automation line.
Module III Product development and Innovation - gives an introduction to basic principles of product development and understanding of innovation concepts. Students will learn terminology and methods that enable them to take an interdisciplinary role for improvement, development and efficiency in the businesses.
Learning outcome
Knowledge
Students will:
- Have in-depth knowledge and skills within efficient food production, including elimination of waste, and creating flow, quality and reliability
- Have in-depth knowledge of product development and innovation
- Have in-depth knowledge of improvement processes in food production
- Understand the interaction between innovative solutions, productivity and value creation
Skills
Students will:
- Be able to apply acquired knowledge to develop holistics solutions within production managment
- Be able to assess the potential for automation in process chains
- Be able to apply methods, terminology and models for innovation in product development
General competence
Students will:
- Be able to analyse and argue for scientific problems relevant for the food supply chain and demonstrate ethical and critical attitude in the work
- Be able to take an active role in multidisciplinary teams
Learning methods and activities
Lectures, self-study, practical exercises, project work for groups of 3-5 students.
Further on evaluation
Evaluation of this course is based on assessment of a group project work (60 % of the grade) and a written school examination (40 % of the grade). The candidates have to demonstrate the proper use of the methods and tools that will be thought in the course. The overall assessment may include evaluation of the presentation of the group project in addition to the report.
The individual exam contains theoretical questions from all three modules. Permitted examination aids: No printed or hand-written support material is allowed. A specific basic calculator is allowed.
The form of the re-sit exam may be changed to oral evaluation, decided by teachers. The re-sit exam is arranged in May-June the following spring. Re-take of the assignment must be done the following teaching semester.
Continuation and voluntary repetition/improvement can be carried out for some partial assessments without both partial assessments in a subject having to be taken up again (on the condition that the subject has not changed the assessment scheme). You are given the opportunity to complain about partial assessments in this subject before all partial assessments have been completed.
Specific conditions
Admission to a programme of study is required:
Food Science, Technology and Sustainability (FTMAMAT)
Mechanical Engineering (BIMASKIN)
Recommended previous knowledge
None
Course materials
- Strandhagen, J. O., Romsdal A., Strandhagen, J. W. (2021) Produksjonslogistikk 4.0. Fagbokforlaget
- Relevante fagartikler
- Forelesningsnotatene
- Other course materials will be provided at semester start.
Credit reductions
| Course code | Reduction | From |
|---|---|---|
| TPK4100 | 2 sp | Autumn 2022 |
Subject areas
- Machine Design and Matherials Technology - Products and Machine Design
- Machine Design and Materials Technology
Contact information
Course coordinator
Lecturers
Department with academic responsibility
Examination
Examination
Ordinary examination - Autumn 2025
School exam
The specified room can be changed and the final location will be ready no later than 3 days before the exam. You can find your room location on Studentweb.