• Transportno inženjerstvo, konstrukcije i logistika, Semester 3, position 5
• Inženjerska grafika i mehatronika, Semester 3, position 5
• Poljoprivredno prehrambeno mašinstvo, Semester 3, position 5

1. Master the theoretical foundations of the design of machinery, equipment and technological lines for manufacturing and food processing; 2 Getting to know your limitations and the specific production lines and food processing; 3 Introduction to the principles of the design of machinery and equipment manufacturing and food processing; 4 Acquire practical skills in analyzing the set of engineering problems and its solving multidisciplinary approach.

After successful completion of this course, studenty should be able to: • Define the project management plan, • Describe the production technology and food processing, • Select the appropriate machinery and equipment for the design of complete lines and factories for processing agricultural products, • Design complete line and / or factory for the production, processing and storage of agricultural products, • Estimates of the outcomes of the project in relation to the initial request, • Estimates energy required for food processing, • Be efficient in teamwork, • Estimates of economic analysis, • Preparing and exposing projects to potential investors.

1) Engineering in food production and processing - the basic parameters, symbols and standards, machinery and equipment and their connection in the technological process, 2) materials for the food and biotechnology - classification, characteristics and behavior of materials, structures, materials, material selection, 3) Transportation systems and pipelines, support structure and joints, 4) Transport pathways in the house - people, raw materials, by-products, finished goods, packaging, waste, energy, transport vehicles, 5) Material - energy balances and 6) optimization of equipment and resources; 7) The requirements of food production - standards and regulations relating to machinery, equipment and facilities, and 8) Project documentation - conceptual design, machine design, other projects of interest, 9) The share of engineers in the lifetime of the building - from concept to commissioning plants in operation.

Seminars 1. Analysis and calculation capacity lines for manufacturing and food processing: technological line for production and fruit processing, production lines for manufacturing and processing of vegetable preservation, technological lines for production and meat processing, dairy, grains and seeds,...). Defining the layout of machinery and equipment, analysis of the balance of materials, raw materials, fuels and fluids and transport routes. Project Development of conceptual design complete production lines for manufacturing and food processing by choosing from the topics listed in the essays.

Attended courses of previous years of study and all the conditions defined curriculum of study program / ​​module

1. CIGR-HANDBOOK Agricultural Engineering, Agro Processing Engineering, ASAE, USA, 1999. 2. Srivastava KA, Goering EC, Rohrbach PR: Engineering Principles of Agricultural Machines, ASAE, USA, 1993. 3. Markovic D.: Written lectures, Belgrade, 2007. 4. Еxample of a project.

Total assigned hours: 75

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

Auditory exercises: 0
Laboratory exercises: 0
Calculation tasks: 0
Seminar paper: 10
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: 3
Review and grading of the project: 7
Test: 0
Test: 0
Final exam: 5

Activity during lectures: 10
Test/test: 0
Laboratory practice: 0
Calculation tasks: 0
Seminar paper: 10
Project: 50
Final exam: 30
Requirement for taking the exam (required number of points): 50

Zlatković B. . The technology of processing and storage of fruit., published by University of Belgrade, Faculty of Agriculture 2002nd; Moser E.:Verfahrenstechnik Intensivkulturen,Verlag Paul Parey,Univerzitet Hohenhein,2005.,Nemacka; Karel M., Lund D. B., Physical principles of food preservation, Marcel Dekker inc., New York, 2003.; Heldman D. R., Handbook of food engineering, Taylor & Franncis Group, New York, 2007.; M. Veres. Basics of food preservation, Belgrade, 2004.