• Mechanics, Semester 3, position 4
• Inženjerska grafika i mehatronika, Semester 3, position 4
• Poljoprivredno prehrambeno mašinstvo, Semester 3, position 4

1. Getting acquainted with the basic concepts necessary for dealing with matter in this field. 2. Acquiring skills in preparation of modern design programs for designing and analyzing the operation of food equipment and plants. 3. Developing students' creative abilities to design food systems, machines and systems.

1. Knowledge and understanding of the problem of food machines 2. Analyzing existing solutions and their effects 3. Linking knowledge from various fields of technology, tracking the newspapers and applying them 4. Adopting practical knowledge 5. Solving concrete problems in the production of food machines.

Acquiring knowledge about food products in general and their classification, understanding of basic technological requirements and ways of their realization, grain processing machinery, constructive characteristics and examination of various types of mills as characteristic machines in the field of grain processing, machinery in the confectionery industry, overview of characteristic types of machines for different types of confectionery products, their working principles and technical characteristics, transport systems in the confectionery industry, connection of individual machines in these cation of the parent entity for the production of confectionery products, automated production lines for hard biscuits and crackers, the characteristics of machines for test preparation, test processing and obtaining the final form pasta making machines for fruit and vegetable processing, milk processing machinery, machinery for meat processing.

Practical exercises which include familiarization with the basic technical and technological characteristics of typical representatives of food processing machines for grain processing (mills and sieves), machinery in the baking industry (mixers, dividers, fermentation chambers, formations), machine in the confectionery industry (laminating machines, shaping, cutting), a fruit and vegetable processing machine, a milk processing machine and a meat processing machine. Preparation of a project which includes defining the project task, the necessary calculations and the production of documentation of assemblies or complete devices.

There are no special conditions for attending the course, preferably listened to and passed Basic Technological Operations in Food Engineering.

Скрипта у припреми. За успешно савладавање предмета неопходно је коришћење упутства за израду пројеката, handout-a, Ineternet ресурса и видео записа.

Total assigned hours: 75

New material: 20
Elaboration and examples (recapitulation): 10

Auditory exercises: 8
Laboratory exercises: 2
Calculation tasks: 0
Seminar paper: 0
Project: 20
Consultations: 0
Discussion/workshop: 0
Research study work: 0

Review and grading of calculation tasks: 0
Review and grading of lab reports: 0
Review and grading of seminar papers: 2
Review and grading of the project: 4
Test: 4
Test: 0
Final exam: 5

Activity during lectures: 5
Test/test: 20
Laboratory practice: 5
Calculation tasks: 0
Seminar paper: 0
Project: 40
Final exam: 30
Requirement for taking the exam (required number of points): 44

Food Machines, Peter Batchelor, 2009