Training Manual . — Tambov: Publishing house of FSBEI VPO "TSTU", 2013. — 352 s. Methodology (system of principles ,) methods of organization and construction of theoretical and practical activities in the design) and formalized design strategy of industrial energy and resource-saving technical systems (technological processes) equipment and automatic control) of food production . Proposed multi-stage methodology of integrated design of flexible automated technical systems (TS). Special sections are devoted to safety issues and methodological guidelines for the performance of final works of bachelors and masters . Intended for students studying in the areas of training 240700 - Biotechnology (profile "Food biotechnology"), 260100 - Food from plant raw materials, 260500. 68 - High-tech production of food products for functional and specialized purposes . Foreword by . Food Production Design Methodology . Pre-design of food production . Determination of the capacity of the projected food production . Selection of the method (technology) of food production . Sketch technological scheme. Calculation of material and thermal balances by stages of food production . Selection of construction site. Designing of food production. Project. Analysis of raw data. Development of situational and master plans. General principles of analysis, calculation and selection of technological equipment of food production . Calculation of non-standard equipment . Features of food engineering technology. Safety, sanitation and environmental requirements . Materials used in food machinery. Development of a principled technological scheme. Production layout. Basics of industrial safety as part of project documentation. Development of an industrial safety declaration. Basics of development of the plan of localization and liquidation of consequences of accidents. Environmental impact assessment of the project. Working documentation. Computer technologies for integrated design of automated food production. Method of integrated design of technical systems of food production . Assessment of flexibility (performance) of technical systems of food production in the design. Systems of computer-aided design of technological systems of food production . Methods and algorithms for solving dynamic optimization problems under uncertainty. Conclusion. Application. Guidelines for completing graduation work. References