The Department of Food Technology and Rural Industries, one of the five constituent Departments of the Faculty of Agricultural Engineering and Technology, started functioning since 1964. The Department is housed in the ‘Najmal Haque Bhabon’ in the premises of the Faculty of Agricultural Engineering & Technology. The Department offers most of the professional courses for the award of Bachelor of Science in Food Engineering (B.Sc. Food Engg.) degree under the Faculty of Agricultural Engineering & Technology and the first batch of the graduates came out in 2006. It may be mentioned here that the Department used to offer several courses under the integrated curriculum for B.Sc. Agri.Engg. degree. The department also offers M.S. and PhD degrees.
The formal components of the food engineering program provide integrated professional training in food science and technology with emphasis on the engineering aspects. The course is formal and elective in nature providing an opportunity for students to apply their basic skills in areas relevant to this field.
The studies in food engineering are designed to strengthen the engineering background and emphasize the use of fundamental principles in solving problems associated with food processing industries as well as other post-harvest operations of raw materials from plant, animal and marine sources. The food engineering is a combination largely of chemical and mechanical engineering which is based on chemistry, mathematics, physics and mechanics, applied to foodstuffs, their production, processing and preservation. Hence the physical and biological properties of food materials are the important criteria for unique consideration of engineering principles applied to food. A food engineer, among other functions, is capable to design and develop processes and equipment required for food processing industries.
By virtue of professional orientation the graduates in Food Engineering and M.S. in Food Technology and Food Engineering are well-suited to serve education and research institutions, Directorate of Food, Directorate of Agricultural Extension, food and agro-industries of the government and non-government organizations.
All academic matters of the Department are administered through its Board of Studies which consists of the teachers of the Departments, and one expert member nominated by the Vice-Chancellor of the University. For further information, contact Head of the department at:
Tel: (091) 55695-7, Ext-2840
E-mail: email@example.com, firstname.lastname@example.org
Curriculum of M.S. Degree Programme
Syllabuses of M.S. Courses
FTRI 501: Unit Operations in Process and Food Engineering | Credit: 2
Basic procedure applicable to process and food engineering. Heat and mass transfer application to processing with special reference to drying (air & solar drying) and dehydration of food and feed. Unit operations in feed processing. Flow of food, feed and semi-fluid material. Size reduction, and respiration of biomaterials. Puffing, extrusion processing and novel food processing operations.
FTRI 502: Thermal Processing and Freezing of Food | Credit: 2
Principles of canning and freezing of food: Heat transfer during canning and freezing. Canning and freezing methods and design aspects of cold storage, freezing and canning equipments. Process and quality control aspects of canned and frozen products from fruit, vegetables, poultry, egg, meat and fish: Evaporation, boiling and distillation operations as applicable to food processing.
FTRI 503: Food Quality Assurance and Safety | Credit: 2
Concept and philosophy of food quality; Principles and methods of determination of food quality; Sensory evaluation of foods and food products. Quality Assurance: Concepts and definition, The need for and roles of quality assurance; Functions of quality assurance program; Organization of a quality assurance program; Total quality management (TQM) – theory and application, principles of TQM and TQM tools. Food Safety: Definition and characterization of food safety; Consequences of biological, physical and chemical hazards; Food safety operations in food processing, handling and distribution; Effective food safety assurance methods – Hazard Analysis and Critical Control Point (HACCP), its concept, the HACCP program and implementation of HACCP in food processing. World-wide Food Safety Issues: International organizations for standardization; ISO 9000 and related standards; Joint FAO/WHO food standards program–Codex Alimentarius; Food products specifications; National food standards–roles of Bangladesh Standards and Testing Institution (BSTI). Food Regulation and Compliance: Principles for use of food additives; Food adulteration and misbranding of foods; Product information and consumer awareness.
FTRI 504: Advanced Food Chemistry and Nutrient Technology | Credit: 2
Chemistry and Technology of fats and oils: Types of rancidity, mode of development, reduction and control of rancidity, technology of extraction and refining of oils, types and sources of anti-oxidants and their uses in fats and oils. Effect of anti-microbials on food nutrients: Rationale for uses, natural anti-microbial of plant and microbial origin and their application, Legislatory aspect. Effect of water activity on food nutrients: Basics of water activity, application of water activity in food processing and preservation. Effect of pH on food nutrients: Effect of pH on microorganisms and enzymes, effect of pH on food components. Effects of nitrites and other chemicals on food nutrients: Types of nitrites used, anti-microbial aspects of nitrites, interaction of nitrites and other chemicals with food components, functional and sensory properties, improvement and health aspects. Chemistry and technology of processing of modified starch and its application. Food colours: Types, origin, chemical nature, food uses and mis-uses and Legislatory aspects. Effect of processing parameters on chemical, sensory and nutritional properties of foods.
FTRI 505 : Technology of Animal Products | Credit: 2
Slaughtering of animals: Postmortem changes and aging of meat; Preservation of meat and meat products by smoking. Salting. Drying. Canning, freezing and irradiation. Dressing of poultry in the packaging plants and the preservation of dressed poultry. Handling, grading and quality maintenance of eggs; Manufacture of egg powder; Storage of shell-on-eggs. Pasteurization, homogenization and sterilization of milk. Manufacture of butter, cheese, condensed milk, milk powder and fermented milk products. Introduction to fishery resources in Bangladesh. Handling of Fresh Fish: freshness tests, Rigor mortis; rigor and keeping qualities of fresh fish. Microbiology of fish; spoilage of fish. Processing of fish in factory ships. Drying and dehydration, slating, smoking, freezing, canning and irradiation of fish and shell fish. Manufacture of fish meal and fish protein concentrate. Utilizations of by-products from fish processing industries. Food poisoning caused by fish and fishery products. Changes in nutritive value through handling and processing procedures: introduction; physical losses in dressed fish; physical losses during processing; chemical losses due to destruction or removal of nutrients.
FTRI 506: Organic Food Production and Processing Credit: 2
Introduction; Definition; Production statistics; Marketing of fresh products; Processing and preservation of organic foods; Advantages of organic foods; Regulations and safety measures.
FTRI 507: Food Additives and Toxicology | Credit: 2
Definition of Food additives; Types, groups and classification of food additives; Chemistry of food additives; Functions and properties of food additives; Desirable and undesirable aspects of food additives; Determining usability of food additives; Legitimate and safety use of additives; Toxicity, carcinogeniceity and regulatory aspects of additives; Additives for chemical preservatives; Food additives and food adulteration.
FTRI 508: Food Industry Waste Management | Credit: 2
Source and nature of pollutant in Food industry. Waste and waste water treatment. Analysis of conventional technologies for treatment of food processing and waste water. Chain management issue and good housekeeping procedure to minimize food process waste. Process optimization to minimize waste use in food processing. Waste management and by-product recovery with special reference to meat, dairy and fish processing and plant food product processing.
FTRI 509: Advanced Dairy Engineering | Credit: 2
Advances in hygienic design and layout of various dairy plant such as market milk, ice cream, dehydrated milk, cheese and condensed milk plant. Good manufacturing practices applicable to dairy industry. Process design and equipment design for major dairy operations. By-products recovery efficiency and membrane filtration. Emulsification & mixing. Safety and automation in dairy industry.
FTRI 510: Advanced Food and Industrial Microbiology | Credit: 2
Significance of microorganisms in foods. Industrial importance of moulds, yeasts and bacteria. Contamination, preservation and spoilage of different kinds of foods and food products. Foods in relation to disease. Control and prevention of food-borne disease, standards, legislation, and food hygiene. Introduction to industrial microbiology. Production and food uses of algae and yeasts. Industrial production of fermented beverages (alcoholic), vinegar; fermented milk, fruits and vegetables products. Industrial production of enzymes, organic acids, amino acids, ethyl alcohol, food flavours, vitamins, antibiotics and others. Pilot plant operation of some industrial fermentations. Food plant sanitation, disposal of factory waste.
FTRI 511: Reaction Kinetics and Reactor Design | Credit: 2
Introduction to industrial microbiology. Production and food uses of algae and yeasts. Industrial production of fermented beverages (alcoholic), vinegar; fermented milk, fruits and vegetables products. Industrial production of enzymes, organic acids, amino acids, ethyl alcohol, food flavours, vitamins, antibiotics and others. Pilot plant operation of some industrial fermentations. Food plant sanitation, disposal of factory waste. Reaction kinetics as applied to food processing. Zero order, first order and second order reactions. Temperature effect on reaction rate constants. Kinetics of heterogenous reactions, model discrimination and parameter estimation, structure of heterogenous catalysts, catalyst design and characterizations. Factors involved in the design and operation of reactors used in food processing applications. Design of batch type and continuous flow reactors and accessories. Instrumentation and process control; Optimization algorithms and their application in the field of food engineering. Programming and optimum search methods.
FTRI 512: Food Process Engineering Laboratory (Practical) | Credit: 2
An integrated programme of laboratory and pilot plant exercises designed to illustrate the principles and procedures presented in the subjects FTRI 502, FTRI 503, FTRI 504, FTRI 506, FTRI 507, FTRI 508, FTRI 509, FTRI 510, FTRI 511, FTRI 512, FTRI 513, FTRI 514, FTRI 516. Includes examination and use of food processing equipment; analysis of foods for their composition; processing and preservation of foods by traditional and modern methods; studies on microbiological, chemical and nutritional status and changes undergo during processing and storage of food and food products; exercises on food engineering aspect including design of equipment; operation of food machineries, plant layout; exercises on quality control, food packaging and food biotechnology; organoleptic evaluation of processed foods.
FTRI 513: Technology of Cereal Products | Credit: 2
Cereals of the world: Major and minor cereals. Production, distribution and role of cereals in human nutrition. Grain structures. Chemical composition and distribution of nutrients in the kernels of cereals. Postharvest handling and storage of cereal grains. Rice Technology: Parboiling, drying, milling, storage of milled rice, processing and cooking quality of rice, enrichment of rice with vitamins and minerals, by-products of rice milling industry and their utilization. Wheat technology: Wheat proteins – classifications, gluten and its properties: milling of wheat – milling process, nutritional implications of flour extraction rates; flour treatment for diversified uses; by-products of flour milling and their utilization; flour doughs – rheology and chemistry, testing of rheological properties. Technology of bread, biscuits, cakes, pasta and other baked products. Processing and utilization of maize, barley, oats, sorghum and millets, rye and triticale. Manufacture of break-fast cereals from cereal grains. Starch-gluten separation, manufacture of starch from cereals. Malting, brewing, distilling and industrial alcohol production from cereal grains.
FTRI 514: Technology of Fruits and Vegetable Products | Credit: 2
Introduction: General principles of fruits and vegetables preservation by heat, chemicals, sugars, salt, fermentation and drying. Nutritive value of fruits and vegetables. Physiology. Biochemistry and storage atmosphere of fruits and vegetables. Containers: Tin, glass, aluminum containers and other packaging materials used in fruit and vegetable preservation. Canning and bottling of fruits and vegetables: Quality of raw materials, preparation of raw materials, preparation of syrups and brines; canning and bottling of typical fruits and vegetables, effect of heat processing. Fruit and vegetable juices: Preparation of fruit syrups. Squashes, cordials, nectars, fruit juice concentrates; packaging and storage of juices and concentrates, and their quality control. Pectin and sugar related products: Manufacture of pectins. Properties and uses of pectins, theories of gel formation, jams, jellies, marmalades, preserves and candied fruits. Food standards relating to the above products and their quality control. Pickles and chutneys: Preparation of various types of pickles – theory and practice; preparation of sauces and chutneys; problem relating to the shelf-life of pickles and chutneys; quality control. Vinegar: General methods of preparation, food standards and quality control; various types of vinegar. Refrigeration and freezing of fruits and vegetables: General methods for refrigeration and freezing of fruits and vegetables, problems and prospects. Dehydration of fruits and vegetables: Sun drying and mechanical dehydration, quality control during and post-dehydration, storage of dehydrated fruits and vegetables. Intermediate moisture fruit and vegetable products.
FTRI 515: Novel Food Processing Techniques | Credit: 2
Extrusion Processing: Rheological properties of food, operating characteristics, equipment, applications, effects on foods, sensory characteristics and nutritional value. Light and sound food preservation: Ultra-violet radiation, visible light radiation, Photo reactivation, Pulsed light Generation and propagation of sound, consequences of ultra-sound and thermosonic action. High-pressure treatment in food preservation: Introduction, hydrostatic pressure treatment of food, Effects of high pressure on biological materials, Combination treatments, Potential applications and remarks. Surface treatment and edible coating in food preservation: Rational for using edible coating and surface treatments, Mechanism of action, Materials used in edible coating and film formulations, Additives as individual treatments or in coating formulations, Fumigation and gas treatments, Surface preparation and coating techniques, reported application in foods, Legal aspects and consumer attitudes. Encapsulation and Controlled Release in Food preservation: Basis of encapsulation, encapsulation matrix, Micro-encapsulation techniques, Encapsulation ingredients and their application. Specialty products: Diabetic jelly processing, high-protein biscuits, vegetable meat processing, high protein, vitamins and mineral products processing.
FTRI 516: Fermentation and Food Biotechnology | Credit: 2
Origin and history of fermentation. Engineering principle employed in fermentation industry. Enzyme and fermentation kinetics. Unit operation of traditional fermentation. An introduction to biotechnology and food biotechnology. The basic principles involved in the operation of microbial processes on an industrial scale; selection, maintenance and improvement of microorganism; the influence of physical and chemical factors on the microbial environment; the control of environmental factors; the effects of operational patterns on batch and continuous flow cultivation. Application of principles of biotechnology to the analysis and design of microbial process of industrial relevance; fermented foods and beverages, amino acids and vitamins, microbial enzymes, single cell protein from carbohydrate and hydrocarbons. Food waste treatment and utilization and environmental control. Emphasis on quantitative approach; mass and heat balance calculations, Kinetics of batch and continuous culture; Fermenter/reactor design and specification; process design and layout; process simulation and plant location. Design and layout of industries for fermented products.
FTRI 517: Computation and Modeling in Food Industry |Credit: 2
Modeling concept and practice: Classification of mathematical models. General methods of solution. Use of computer to solve large scale problems in food process plant design and simulation. Computer aided design.
FTRI 518: Food Machinery Design | Credit: 2
Review of principles of hygienic design of food machineries and materials of construction of equipment contacting food. Design of sanitary pump and piping system for food processing industry. Design of pressure vessel, retorts, air blast freezer, contact freezer, heat exchangers, evaporators, drum dryer, spray dryer, cabinet dryer etc. Design of material handling and size reduction equipments for food engineering operations.
Ph.D. Degree Programme
Candidates for admission to PhD in Food Technology/Food Engineering Programme must possess a M.Sc./M.S. Agri.Engg./M.S. Food Technology/M.S. Food Engg. degree from this university, or any equivalent degree from other university, relevant to the desired subject of specialization. The eligibility of the candidate shall be assessed by an Eligibility Committee consisting of the proposed supervisor, the Head of the Department and the Coordinator, Committee for Advanced Studies and Research (CASR). The Coordinator will be the Convener of the Committee. The Coordinator will act as the Convenor of the Committee. In service candidate, if selected for admission, must obtain necessary clearance and leave of absence or deputation from his/her employer before admission. There is no formal course work for the Ph.D degree Program unless Supervisory Committee recommend any relevant course(s) to the candidate. The research work of the individual student shall be supervised by a three-member Supervisory Committee consisting of a Supervisor and two members. Each dissertation shall be individually graded by three examiners including at least one examiner outside the country, to be selected by the CASR.
For teaching and research the department has well equipped laboratories. At present there are three laboratories in the Department.
- Food Processing Laboratory
- Analytical Laboratory, and
- Food Microbiology & Quality Control Laboratory.
The Department maintains a library having a good numbers of books, journals, theses and research reports on Food Science & Technology, Food Engineering and other related disciplines.