Course
Production and Manufacturing Technology (MSK260)
Quality control/assurance approaches and Lean Manufacturing. Metal cutting theory, cutting tools, machines used for metal cutting. Machining economics. Additive manufacturing. CNC machines and part-programming (ISO 6983-1). Quantitative project management techniques. Production line balancing. Basics of welding
Dette er emnebeskrivelsen for studieåret 2017-2018. Merk at det kan komme endringer.
Semesters
Fakta
Emnekode
MSK260
Vekting (stp)
10
Semester undervisningsstart
Autumn
Undervisningsspråk
English
Antall semestre
1
Vurderingssemester
Autumn
Content
Learning outcome
Forkunnskapskrav
Mechanical Design (MSK210)
Probability and Statistics 1 (STA100)
HSE-course for bachelor students (TN101)
Anbefalte forkunnskaper
Exam
Form of assessment | Weight | Duration | Marks | Aid | Exam system | Withdrawal deadline | Exam date |
---|---|---|---|---|---|---|---|
Written exam | 1/1 | 4 Hours | Letter grades | Basic calculator specified in general exam regulations | — | 10.11.2017 | 24.11.2017 |
Vilkår for å gå opp til eksamen/vurdering
Fagperson(er)
Head of Department:
Mona Wetrhus MindeCourse coordinator:
Chandima Ratnayake MudiyanselageCoordinator laboratory exercises:
Emil Mannes SurnevikCoordinator laboratory exercises:
Jan-Tore JakobsenMethod of work
Overlapping
Emne | Reduksjon (SP) |
---|---|
Production Engineering (BIM320_1) , Production and Manufacturing Technology (MSK260_1) | 10 |
Åpent for
Emneevaluering
Litteratur
1.Ratnayake R.M.C., (2011), Production and Manufacturing Engineering, Compendium, UiS, IKM (available on Canvas).
2.Kalpakjian, S., and Schmid, S.R., (2010), ‘Manufacturing Engineering and Technology’, ISBN-13: 978-981-06-8144-9, Prentice Hall, Singapore.
3.Groover, M.P., (2011), Modern Manufacturing, John Wiley & Sons (Asia) Pte Ltd, ISBN: 978-0-470-500592-2.
4. Black, J.T., and Kohser, R. A., (2013), - Materials and Processes in Manufacturing, 11th Edition (or more), International student version, John Wiley & Sons, Inc. ISBN: 978-0-470-87375-5.