Introduction
The
Department of Food Engineering & Nutrition Science is dedicated to
equipping students with the knowledge and skills necessary to meet the growing
demands and challenges within the food industry, particularly in the context of
evolving nutritional science. In today's society, consumers are increasingly
mindful of their dietary needs and health considerations, driving the need for
professionals who can ensure both the safety and nutritional value of food
products.
The
department recognizes the crucial role of food industries in not only providing
safe and high-quality food products but also in contributing to the economic
growth of the nation. However, there exists a shortage of qualified
professionals in Bangladesh capable of meeting these demands. Therefore, our
mission is to cultivate a workforce of skilled and knowledgeable individuals
who can address these challenges effectively. Recent advancements in Food
Engineering & Nutrition Science have revolutionized food production,
processing, and packaging techniques, leading to the development of safer, more
flavorful, and nutritionally-rich foods. A career in this field offers
diversity and constant challenges, providing opportunities for graduates to
make significant contributions to the food industry and to engage in
cutting-edge research endeavors.
By offering a comprehensive education that blends principles of food engineering with the latest insights from nutrition science, our department prepares students for rewarding careers in various sectors of the food industry, as well as in research. Through practical training, theoretical knowledge, and exposure to industry trends, graduates emerge as capable professionals ready to tackle the complex demands of the modern food landscape.
Why Food Engineering and Nutrition
Science in SUB?
The Department was established in 2005, and is the pioneer among
the private universities in Bangladesh. In 2023, the department course
curriculum updated to Outcome Based Education (OBE) as well applied to the
upgrade the M.Sc. program name to “M.Sc. in Food Engineering and Nutrition
Science” with two major field areas of “Food
Engineering and Technology” and “Food
and Nutrition”. The department offers both majors under M.Sc. program designed
to meet the needs of professionals and practitioners in the food industry,
hospitals, private clinic, academic, research, and other related sectors. The
Department has four laboratories: the Food Process Engineering Laboratory, Food
Chemistry and Analytical Laboratory, Food Microbiology and Fermentation
Laboratory, and Nutritional Assessment and Sensory Analysis Laboratory. The
faculty members of the department consist of graduates from reputed public
universities at home and abroad with top results in Food Engineering and
Nutrition Science. Several faculty members have PhD degree from abroad, and
currently, three faculty members are on study leave for PhD degree in the USA.
Food engineering is the application of engineering principles and techniques to
the design, development, and optimization of processes and equipment used in
the production, processing, and packaging of food products. It encompasses a
wide range of disciplines, including mechanical engineering, chemical
engineering, and agricultural engineering, among others. Food engineers work to
ensure that raw foods are transformed into safe, high-quality consumer products
through efficient and effective industrial processes. Nutrition science, on the
other hand, focuses on the study of nutrients in foods, clinical and community
nutrition, dietary pattern for human body, their ingestion, digestion,
absorption, metabolism, and their effects on health and disease. It examines
the relationship between diet and health outcomes, seeking to understand how
the nutrients and bioactive compounds in foods impact human physiology and
well-being. Nutrition scientists play a vital role in informing public health
policy, developing dietary guidelines, and conducting research to advance our
understanding of nutrition and its role in promoting optimal health. While food
engineering primarily deals with the technical aspects of food production and
processing, nutrition science provides the foundational knowledge needed to
ensure that food products not only meet safety and quality standards but also
contribute to the nutritional needs and health of consumers. Together, these
disciplines play essential roles in addressing the complex challenges of
feeding a growing global population while promoting health and sustainability.
The Department focuses its research on safe and nutritious foods. It is also a
matter of prestige that nowadays renowned food scientists from home &
abroad visit the department and observe its research activities. Nearly 1500
students have graduated from this department to date, all of whom are in
excellent positions in food industries, educational institutions, NGOs, and
research organizations in public/private sectors at home and abroad.
Vision of the Program Offering Entity
The department will be
recognized by the professional/practical and educational institutions as
leading Food Engineering and Nutrition Science Education provider while
developing the leadership. Our students will be known for their innovative,
flexible and responsive educational programs. The graduates will be leader in their own
fields. They will be valued as dynamic human resources of this millennium. The
department will have a strong voice in policy formulation and decision-making in professional
world.
Mission of the Program Offering Entity
The Department of Food
Engineering and Nutrition Science aims to achieve the following missions:
Mission 1 : |
To build the future
leaders in the field of FENS in home and abroad. |
Mission 2 : |
To build an
excellent teaching and research environment through the development of
laboratories and collaboration with national/international prominent
academicians. |
Mission 3 : |
To make the
graduates responsive to ever- changing societal needs in terms of safe and
nutritious foods for all. |
Mission 4 : |
To create a
conducive environment for grooming food processing industry and nutrition
institutions entrants with significant attributes. |
Areas of Employment
Government
& Autonomous Organizations: Bangladesh Atomic Energy Commission, BCSIR,
BIRTAN, BARI, BRRI, BADC, BARC, SME Foundation, Universities and
Colleges, Government hospitals, Polytechnic Institutes etc.
Private
(National and International) Companies: After graduation from SUB, students are
now occupying in different key position of renowned food and beverage
industries like PRAN, Akij Food & Beverage, Partex Beverage, Square Food
& Beverage, Acme Food & Beverage, Transom Food & Beverage, Globe
Beverage, Igloo, Polar, C.P Bangladesh, Golden Harvest, Sajib Food, Nabisco
Biscuits, Olympia Biscuits, Coca-Cola, Aftab Food, BRAC dairy, FAO, USAID
etc.
Besides
that as nutritionist/dietitian has
scope in different private hospitals and diagnostic centers such as Labaid
Hospitals, BRB hospitals, Evercare Hospitals, Ibn Sina Hospitals and different
NGOs such as SARPV, UNICEF, WFP, TMSS, Save the children, Sajeda Foundation,
ACF, FAO etc.
Curriculum Structure
(a) Duration of the Program:
18 months Semester: 3 (6 month/semester)
(b) Admission Requirements:
Ø Four years B.Sc. degree in Food Engineering and Nutrition
Science
Ø Four year undergraduate degree from a recognized university in
Life/biological Sciences/Nutrition/Chemistry/Biochemistry/Biotechnology/Agricultural Sciences/
Microbiology/ Pharmacy/Epidemiology/Mechanical/Chemical Engineering, etc.
Ø At least Second Class in all exams or a minimum CGPA of 2.5 on a
4- point scale
Ø International Applicants: For purposes of admission, all
candidates who are not citizens or permanent residents of Bangladesh are
defined as International Applicant. In
most cases international applicants seeking admission must meet the same
academic standards for admission, as those required for native students.
Ø There are wide variations; however, between educational systems throughout
the world that makes exact comparison of educational standards difficult. A
Departmental Committee will decide the requirements of the International
applicants to be endorsed by the Academic Council International Applicants will
be selected on the basis of their prior academic work, English proficiency,
probability of success in the chosen curriculum and certification of adequate
financial resource.
(c)
Total minimum requirement to complete the program: According to
BNQF (Part B) for Higher Education
To earn a degree, Master of Science (M.Sc.) in Food Engineering
and Nutrition Science (major in Food Engineering and Technology), or Master of Science
(M.Sc.) in Food Engineering and Nutrition Science (major in Food and Nutrition),
all students must satisfactorily complete 42
credits (theory 36 credits, 6 credits for capstone) of course works. The 42 credits of course work require for
the degree include core courses, elective courses and thesis/dissertation.
Total Credit Hours
Ø 42 Credits
Ø Compulsory Courses = Six Courses (6) with 18 Credits for both majors
Ø Major Courses = Six (6) courses with 18
credits for individual majors
Ø Capstone = 6 credits
Category of courses
Program Design:
Course
Features |
||
Compulsory Courses Six Courses (18 Credits) |
1.
Advance Food Processing and
Preservation 2.
Food Biotechnology and Fermentation 3.
Food and Nutrition Laws, Safety, and
Policies 4.
Food Security, Climatology, and
sustainable environment 5.
Nutraceuticals and Functional Foods 6.
Research Methodology and Data Science |
|
Major Courses Six Courses (18 Credits) |
M.
Sc. In Food
and Nutrition |
M.
Sc. In Food
Engineering and Technology |
1. Biochemistry
and Nutrient Metabolism 2. Human
Physiology 3. Nutritional
Epidemiology 4. Community
Nutrition, Nutritional Screening and Assessment 5. Nutritional
Challenges in Disaster and Emergencies 6. Clinical
Nutrition and Diet Management |
1. Advanced
Processing Technology of Plants and Animal Foods 2. Unit
Operation and Advanced Food Engineering 3. Food
Plant Design, Layout & Management 4. Food
Hygiene, Safety and Compliance Management 5. Supply
chain, Logistics and operation management 6. Advanced
Dairy Engineering 7. Confectionary
and Bakery Technology |
|
Capstone |
6 credits (Thesis Group & non-thesis/general
group) |
|
Total
Duration |
18 months |
|
Semester
durations |
06 months |
|
Course
load per semester |
18 credits (first two semester) |
(i) Compulsory/core Courses for all: (Six courses
each carrying 3 Credits, Total = 18 Credits)
1) FENS 501 Advance Food Processing and Preservation
2) FENS 502 Food Biotechnology and Fermentation
3) FENS 503 Food and Nutrition Laws, Safety, and Policies
4) FENS 504 Food Security, Climatology, and sustainable environment
5) FENS 505 Nutraceuticals and Functional Foods
6) FENS 506 Research Methodology and Data Science
(ii) Major Courses for
the Degree of Food Engineering and Technology: Six Courses (SL 1 to 5 are
common, and one from 6 or 7), each course carrying 3 Credits, Total= 18 Credits
1) FET 507 Advanced Processing Technology of Plants and Animal
Foods
2) FET 508 Unit Operation and Advanced Food Engineering
3) FET 509 Food Plant Design, Layout & Management
4) FET 510 Food Hygiene, Safety and Compliance Management
5) FET 511 Supply chain, Logistics and operation management
6) FET 512 Advanced Dairy Engineering
7) FET 513 Confectionary and Bakery Technology
(iii) Major Courses for the Degree of Food and Nutrition (Six
courses each carrying 3 Credits, Total = 18 Credits)
1) FN 507 Biochemistry and Nutrient Metabolism
2) FN 508 Human Physiology
3) FN 509 Nutritional Epidemiology
4) FN 510 Community Nutrition, Nutritional Screening and Assessment
5) FN 511 Nutritional Challenges in Disaster and Emergencies
6) FN 512 Clinical Nutrition and Diet Management
(iv) Capstone = 6 Credits
1) FENS 514 Thesis/Dissertation (For Thesis Group)
2) FENS 515 Practical and Demonstration, Industry/Hospital visit,
Viva voce, project report (for
non-thesis/general group)
CONTACT
Name: Shahnoor Mahmud
Designation: Executive
E-mail:
shahnoor@sub.edu.bd
Contact No.:
01766663562
Telephone No.: 09606782338 Ext. 139
Tuition Fees
Particulars | Amount |
---|---|
M.Sc in Food Engineering and Nutrition Science | 2,12,200 TK |