Program

Admission Process

The university operates an admission system which is divided into trimesters like spring, summer and fall. Students have to fulfill the university admission requirement as per UGC guidelines. The admission form and relevant information are available either at the website or in the Admission Office of the university. Completed application form together with required documents should be submitted to the Admission Office as per guideline. For convenience of the prospective students, the admission office remains open on Friday besides normal university working days.  

Admission Eligibility

  B.Sc. in Food Engineering & Technology For regular batch Students are admitted to the B.Sc. in Food Engineering & Technology program after passing the admission test. Students who have passed H.S.C./’A’ level / equivalent exams having physics, chemistry, biology and mathematics and a minimum GPA 2.50 in both SSC and HSC or equivalent are qualified to appear in the admission test. For Evening Batch Students are admitted to the B.Sc. in Food Engineering & Technology program after passing the admission test. Students who have passed Diploma (four years) in Food / Chemical/ Mechanical/ Agriculture/ Pharmacy etc. with a minimum GPA 2.50 in both SSC and Diploma are qualified to appear in the admission test. M.Sc. in Food Engineering & Technology Students, who have completed B.Sc. in Food Engineering and Technology, are eligible to apply for the M.Sc. in Food Engineering and Technology. If students hold one of the degrees listed below, will be considered to meet all admission requirements and have direct access to apply to the M.Sc. in Food Engineering and Technology. B.Sc. in Chemical, Mechanical or Industrial and Production Engineering from any other UGC approved universities. B.Sc. in Food Science and Nutrition or Biotechnology and Genetic Engineering from any other UGC approved universities. If students have a Bachelor degree other than listed above, he/she must submit additional documents along with his/her application so that the department can evaluate whether or not he/she meets the admission requirements.  

Degree Requirements

  B.Sc. in Food Engineering & Technology

Course Features	Regular Batch for HSC/ Equivalent	Evening Batch for Diploma Holders
Total Credits	145	115 (30 credit waived)
Duration	4 Years	3 years but certified for 4 years (1 year waived)
No. of Credit hours in each course	3 or 4 (1 Credit lab out of 4)	3 or 4 (1 credit lab out of 4)
Semester Duration	4 months	4 months
Internship/ Industrial Attachment	3 months	3 months
Total courses	42	32 (10 courses waived)
Courses Load Per Semester	12-16 credits	12-16 credits

M.Sc. in Food Engineering & Technology

Course Features	Credits & Time Duration
Total Credits	36
Duration	1 year
Number of credit hours in each course	3
Semester Duration	4 months
Thesis	6 months
Course load per semester	12 credits

 

Admission Eligibility

Notice

Research & Publications

2016

1. A. Siddiqui and M. A. Alim; “Design of HACCP Plan for Biscuit Industry Plant in Bangladesh.” Journal of Nutritional Health & Food Engineering, ISSN: 2373-4310, 2016. (Accepted)
2. Hafizur Rahman, Khadija Habib, Shaikh Shahinur Rahman, Lubna Nasreen & Asad Ud-Daula, “Ameliorating Effect of Dietary Sesame Oil on High Erucic Acid Rapeseed Powder–Induced Changes of Blood Serum Lipids in Rats”, IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), Volume (10): Issue (2) Ver. II, Feb. 2016, PP: 49-53.
3. Rahman, M.M., Khan, F.E., Das, R. and Hoque, M.M. Antioxidant Activity and Total Phenolic Content of Some Indigenous Fruits of Sylhet, Bangladesh. International Food Research Journal (Accepted : 24 MAR 2016) .
4.  Azmain  Al  Faik,  Sun  Weiqin,  Bo  Jiang,  Wanmeng  Mu and Hinawi  A.  M.  Hassanin, 2016  ‘Optimization  of Trehalose  Production  from  Maltose  Using    a  Recombinant Trehalose Synthase (TreS) Enzyme from Acidiplasma sp. MBA-1’, European Academic Research; vol. 4, issue 1; pp. 687-697.
5. Mazumdar R M ., Al Faik A., Nipa MN., Shazada NE., Das S and Bhuiyan HR, 2016‘Effects of Garcinia Pedunculata (Toikor) fruit powder and natural preservatives on the shelf life of bread’, International Journal of Current Science & Technology, vol. 4; issue no. 2; pp 124-127.

 

2015

1. Siddiqui and M. A. Alim; “Development and Sensory Evaluation of Industrial High Energy Fortified Biscuits before Implementation of Food Safety.” International Journal of Scientific & Engineering Research 6(3): 1046 – 1056, 2015.ISSN 2229-5518.

 

2. Shahriar Alam, A. Siddiqui, T. Bari and S. Ahmed; “Microbiological quality assessment of industrially produced and street vended ice-cream in Dhaka city.” Bangladesh Research Publications Journal 11(1): 87 – 92, 2015.ISSN:1998-2003.
3. Rahman, M.M., Das, R., Hoque, M.M. and Zzaman,W. 2015. Effect of freeze drying on antioxidant activity and phenolic contents of Mango (Mangifera indica). International Food Research Journal . 22(2):854-858.

 

2014

1. A. Siddiqui and L. Nasreen; “Effects of the Baking Temperature and Time on the Quality of Biscuits.”Journal of SUB 5(1): 01 – 12, 2014. ISSN: 1998-3778.

 

2. S. Rahman, A. A. Siddiqui and A. Matin; “Comparative Study on Chemically and Biologically Raised Crackers Biscuits.” Journal of Environmental Science & Natural Resources 7(1): 215 – 237, 2014. ISSN: 1999-7361.

 

3. Hafizur Rahman, Lubna Nasreen, Khadija Habib & Md. Nazibur Rahman, “Effects of Dietary Coconut Oil on Erucic Acid Rich Rapeseed Oil-induced Changes of Blood Serum Lipids in Rats”, Current Nutrition & Food Science, Volume (10), Issue (4), November 2014, PP: 302-307.

 

2013

1. A. Siddiqui and M. N. A. Chowdhury; “Shelf life study of yogurt product by using different concentration of Lactobacillus acidophilus.” Journal of SUB 4(2):45 – 56, 2013. ISSN: 1998-3778.

 

2. A. Siddiqui and M. N. A. Chowdhury; “Physico-Chemical & Microbiological Quality Assessment of Different Popular Brands of Wheat Flour, Available in Bangladesh.” Journal of SUB 4(2):57 – 65, 2013. ISSN: 1998-3778.

 

3. A. Siddiqui, Khaliduzzaman and M.A. Siddika; “The design of HACCP plan for small scale chicken cooked sausage plant in Bangladesh” Journal of SUB 4(1):46 – 57, 2013. ISSN: 1998-3778.

 

4. Asaduzzaman, Md. Emdadul Haque, Jiaur Rahman, S. M. Kamrul Hasan, M. A. Ali and Mst. Sorifa Akter and Maruf Ahmed (2013). Comparisons of physiochemical, total phenol, flavanoid content and functional properties in six cultivars of aromatic rice in Bangladesh. African Journal of Food Science, 7 (8), 198-203.

 

5. N.M. Mamun-Or-Rashid, Biplab Kumar Dash, Md. Nurul Abadin Chowdhury, Momtaz Fatima Waheed and Md. Kamruzzaman Pramanik “Exploration of Potential Baker’s Yeast from Sugarcane Juice: Optimization and Evaluation” published in Pakistan Journal of Biological Science 16(13): 617-623, 2013, ISSN 1028-8880.

 

2012

1. A. Siddiqui, m. H. R. Bhuiyan and M. Easdani; “Ginger (Zingiber officinale) preserve and candy development.” Bangladesh Research Publications Journal 7(3): 283 – 290, 2012. ISSN:1998-2003.

 

2. A. Siddiqui and Khaliduzzaman; “Studies on the preparation of green mango chewing gum.” Bangladesh Research Publications Journal 7(1): 01 – 04, 2012. ISSN:1998-2003.

 

3. A. Siddiqui, M. Easdani, Khaliduzzaman and M. H. R. Bhuiyan; “Effect of Cryopreservative on quality and shelf life of frozen beef.” Bangladesh Research Publications Journal 7(2): 175 – 181, 2012. ISSN:1998-2003.

 

4. A. Siddiqui and M. Easdani; “Development of Shelf Stable Strawberry Flavoured Milk.”Journal of SUB Journal of Public Health 5(2):32 – 37, 2012. ISSN 1998 – 6076.

 

5. T. Hasan, A. Begum, A. A. Siddiqui and Khaliduzzaman; “Comparison on child caring and feeding practices between mothers working in a tobacco industry versus mothers of nearby community.” Bangladesh Research Publications Journal 6(4): 434 – 439, 2012. ISSN:1998-2003.

 

6. K. M. S. Inam, M. M. Hossain, A. A. Siddiqui and M. Easdani; “Studies on the development of mixed fruit marmalade” Journal of Environmental Science & Natural Resources 5(2):315 – 322, 2012. ISSN: 1999-7361.

 

7. Khaliduzzaman, A. Siddiqui, M. M. Islam, M. Easdani and M.H.R. Bhuiyan; “Effect of Honey on Freezing Point and acceptability of Ice Cream” Bangladesh Research Publications Journal 7(4): 355 – 360, 2012. ISSN:1998-2003.

Syllabus

Core Courses for B.Sc. in Food Engineering & Technology

• Basic Principles of Engineering-I and Lab
• Basic Principles of Engineering-II and Lab
• Industrial Instrumentation and Process Control and Lab
• Packaging Engineering & lab
• Food Engineering Unit Operation-I and Lab
• Food Engineering Unit Operation-II and Lab
• Environmental Engineering & Health Safety
• Food Manufacturing Layout & Design & Lab
• Fluid Mechanics & Thermodynamics & Lab
• Introduction to Food Engineering and Technology
• Principles of Food Processing and Preservation & Lab
• Fruit and Vegetables Technology &Lab
• Meat and Fish Technology & Lab
• Cereal Technology and Engineering & Lab
• Dairy Engineering & Lab
• Spices and Flavor Technology & Lab
• Management of Food Institutions
• Water Treatment, Purification, Waste Disposal & Lab
• Infestation Control and Pesticides and Lab
• Food Laws and Food Safety (ISO,HACCP,GMP)
• Food Quality Assurance/Control and Lab
• Food Biotechnology and Lab
• Industrial & Organizational psychology
• Chemistry-I and Lab
• Chemistry-II and Lab
• Food Science and Applied Nutrition &Lab
• Basic Food Microbiology and Lab
• Industrial Food Microbiology and Lab
• Introduction to Biochemistry and Lab
• Disaster Management and Food Security
• Project Work
• Industrial Attachment (Three months)

Core Courses for M.Sc. in Food Engineering & Technology   Compulsory Courses  

• Technology of Foods – Animals and Plants
• Advanced Food Biotechnology
• Food Laws, Safety and Quality Assurance
• Food Security and Climatology
• Unit Operation and Advanced Food Engineering
• Food Plant Design, Layout & Management

  Elective Courses  

• Food Processing and Preservation
• Fermentation Technology
• Food Additives and Food Adulterations
• Food Marketing and Industrial Management
• Food Product Development
• Research Methodology
• Advanced Dairy Technology
• Confectionary and Bakery Technology

Thesis/Dissertation Thesis/ Dissertation = 6 Credits

Notable Alumni

Contact

Contact no. 01766663562