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

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.

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: