cod. 1010199

Anno accademico 2023/24
2° anno di corso - Secondo semestre
Alessandro PIRONDI
Settore scientifico disciplinare
Progettazione meccanica e costruzione di macchine (ING-IND/14)
Ingegneria meccanica
Tipologia attività formativa
48 ore
di attività frontali
6 crediti
sede: PARMA

Obiettivi formativi

Knowledge and understanding
Through lectures, seminars and experimental labs, the student will know the general aspects of food machinery design (construction materials, joining technologies, wear, principles of hygienic design, choice of the architecture of a machine according to the hourly production rate) as well as the detail design of components (shafts, connections, springs, bearings, pressure vessels) against static and fatigue loading. It will also have knowledge about Failure Modes Effects Analysis (FMEA) and it will basically manage CAE (Computer-Aided Engineering) tools.

Applying knowledge and understanding
Upon successful completion of this course, the student will be able to deal with problems of design and strength of machines and mechanical elements peculiar to the food industry.

Making judgments
Through written reports and open presentation of the assignments and lab activities, the student
will be able to understand, discuss collectively and critically, as well as to expose, the results obtained.

Communication skills
Written reports improve the ability of presenting experimental data and general understanding
in an effective and concise way; group presentations allow to express the acquired concepts with an appropriate
language and to hold a discussion about the course topics.
Learning skills: the activities described so far, allow the students to acquire the methodological tools that are
necessary to continue their educational career and to become familiar with the ever-continuing update on scientific
achievements that is required in cutting-edge technological fields


Not mandatory but helpful:
- Strength of Materials (Scienza delle Costruzioni)
- Machine Design fundamentals

Contenuti dell'insegnamento

The course is divided into three main topics:
1. General aspects of food machinery design (construction materials, joining, hygienic design, architectrures and layouts of machines, FMEA)
2. Detail design of food machinery components (shafts. connesctions, springs, bearings, pressure vessels) againsta static and fatigue loading
3. Laboratory tutorials on Computer Aided Design (CAE) will be conducted using SolidWorks.
The course also includes carrying out a project in collaboration with a company in the sector, in order to apply the knowledge acquired and come into contact with the practice and needs of a company.

Programma esteso

- selection and use in food machinery
- weldability and adhesive bonding
Automatic machineries
- hygienic design
- functional architecture and layout of automatic machineries
Material strength
- static and fatigue loading
- contact and wear
Sizing of machine elements
- transmittion shafts
- connections (welding, fastening)
- springs
- rolling bearings (seminar by Schaeffler AG)
Pressure vessels
- Outline of PED (Pressure Equipment Directive)
- Stresses in thin shells (membrane regime)
Failure Mode and Effect Analysis (FMEA) (Ing. L. Casappa, GEA Procomac)
Lab tutorials on 3D CAD, motion and structural analysis using SolidWorks


Richard G. Budynas, J. Keith Nisbett, Shigley’s mechanical engineering design /. 11th ed. in SI units, Mc-Graw Hill, 2021

Metodi didattici

Lecture notes and other course material on Elly (register to the course!!).
Exercises on theoretical aspects will be held in class after theory.
laboratory sessions will be done on basic use of the Computer Aided Engineering software SolidWorks
Seminars from professionals will be given on the FMEA and on roller bearings

Modalità verifica apprendimento

The examination consists in a written part and a group project. The Written part consistes of 3 question/exercises among the program topics, with maximum score of 30/30 (max 10 points each question/exercise).
Group projects have to be presented and discussed with the help of a Power Point presentation, and they increase a maximum of 3 points the written exam score, depending on the quality and the completeness of the work and of the presentation. Characteristics are:
- ca. 4 people each group
- 1 company tutor
- proposals from companies by end of March
- projects kick-off in April
- projects termination within end of July;
- project discussion before or after written exam, it has to be done by all member of a group at the same time
Note: projects completed after the end of July will not increase the score (unless a delay is expressly requested by the company or it is due to causes not determined by the will of the students -> in this cases the company should communicate the teacher the delay)

Altre informazioni

According to the authorization of the Director of the Department, in case of the impossibility of the teacher be in the classroom for health reasons and after notifying the students, the lesson will be held online in a synchronous or asynchronous way on Microsoft Teams.
The procedure for subscribing to the Teams channel of the course is described on Elly