Industrial design

 

LEARNING OUTCOMES

After completion of the course the students must be able to:

• Compose or evaluate an investment proposal for the establishment of a new or the modification of an existing winery, brewery or distillery,
• Estimate the main and auxiliary equipment,
• Assure the operation of a production plant with safety and with respect for the environment.

 

General Skills

• Search for, analysis and synthesis of data and information, with the use of the necessary technology,
• Decision-making,
• Working independently,
• Team work,
• Working in an interdisciplinary environment,
• Project planning and management,
• Respect for the natural environment,
• Production of free, creative and inductive thinking.

 

COURSE CONTENT

1. Characteristics, applications, tools and stages of design. Techno-economic studies.
2. Investment plants and alternative proposals assessment.
3. Preliminary study and feasibility study.
4. Support studies: a) Market assessment, b) Environmental Impact Assessment.
5. Flow diagrams: types, utility, symbols.
6. The wine and alcoholic beverages industry and market in Greece and the World.
7. .Health and safety in the wine and alcoholic beverages industries – I : HACCP systems and risk analysis.
8. Health and safety in the wine and alcoholic beverages industries – II: Sanitation and Good Manufacturing Practices. GMP application in construction, cleaning and disinfection of premises and equipment. Pest control.
9. Health and safety in the wine and alcoholic beverages industries – III: Human errors, risk management. Occupational health in the wine, beer and alcoholic beverages production.
10. The wine, beer and alcoholic beverages industries equipment.
11. Trends and practices in energy saving, use of renewable energy sources.
12. Trends and practices for the pollution minimization in the wine, beer alcoholic beverages industries.
13. Water and its industrial uses: Drinking water, cooling water, water saving.

 

Suggested bibliography

1. In greek:

Α1. Βιβλία από την πλατφόρμα ΕΥΔΟΞΟΣ:

• Νικολαΐδης Μ. (2019) “Τεχνοοικονομική μελέτη”, Κωδικός Βιβλίου στον Εύδοξο: 86055375
• Μαρχαβίλας Π. (2016), “Διαχείριση Ασφάλειας και Υγιεινής της Εργασίας”, Κωδικός Βιβλίου στον Εύδοξο: 59385068.
• Μαρμάνης Δ. (2020) “Σχεδιασμός και Λειτουργία Χημικών Βιομηχανιών”, Κωδικός Βιβλίου στον Εύδοξο: 94689168.
• Σ.Καρβούνης, Δ. Γεωργακέλλος, (2016), “Οδηγίες, Προβλήματα, Υποδείγματα για Οικονομοτεχνικές Μελέτες”, Κωδικός Βιβλίου στον Εύδοξο: 59376777.
• StranksJ. (2017), “Μάνατζμεντ Ασφάλειας και Υγείας των Εργαζομένων”, Κωδικός Βιβλίου στον Εύδοξο: 68382390.

Α2. Αλλα βιβλία και βοηθήματα:

•   Παπακωνσταντίνου Σ.Π. (2019), «Σχεδιασμός βιομηχανιών – Σημειώσεις θεωρείας» (αρχείο pdf διαθέσιμο δωρεάν στους φοιτητές του Τμήματος).

In english:

• Storm D.R. (1997), “Winery Utilities”, Springer, ISBN-13: 9781475769753.
• Goldammer T. (2022), “The Brewers’ Handbook”, Apex Publ., ISBN (13): 9798887579115.
• Kletz Tr. (2001), “An Engineer’s View of Human Error”, Routledge, ISBN-13: 9781560329107.
• Considine J.A. & Frankish E. (2014), “A Complete Guide to Quality in Small-Scale Wine Making”, Elsevier, ISBN: 9780124080812.
• Reynolds A.G. ed. (2021), “Managing Wine Quality, Vol. 2 – Oenology and Wine Quality”, Elsevier, ISBN: 9780081020661.
• The Wine Institute, CA USA (2016), “A Comprehensive Guide to Sustainable Management of Winery Water and Associated Energy” (free from: http://michiganwinecollaborative.com/wp-content/uploads/2016/12/California-Winery-Water-and-Energy-Sustainability-Program-Guide.pdf)
• AWRI (2012), “The Code of Good Manufacturing Practice for the Australian Wine Industry”, (free from: https://www.awri.com.au/wp-content/uploads/WR163The.pdf)
• Eßlinger H.M. ed. (2009), “Handbook Of Brewing: Processes, Technology, Markets”, Wiley, ISBN: 9783527623488.
• NAPTA (2018), “Introduction to Process Technology”, Pearson, ISBN-13: 9780134808246.