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 State university of bangladesh?

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 B.Sc. program name to “B.Sc. in Food Engineering and Nutrition Science” and 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 B.Sc. and M.Sc. programs 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. 

Ø Professionally enriching experience.

Ø Internship opportunities in different government and private hospitals and diagnostic center.

Ø Stimulating a student-centred learning environment.

Ø Update, Modern and need-based curriculum.

Ø One-to-one student counseling and mentoring.

Ø Focus on food engineering and technology for academics and professional purposes.

Ø Skills development initiative.

Ø Well-equipped multimedia classrooms and laboratories.

Ø Job placement opportunity.

Ø Regular co-curricular and cultural activities.

Ø Successful alumni network.

 

VISION

We will be recognized by the Food processing industries and educational institutions as leading Food Engineering and Nutrition Science Education providers while developing the leadership.

We will be known for our innovative, flexible and responsive educational programs. Our graduates will be the leader in their fields. They will be valued as dynamic human resources of this millennium.

We will have a strong voice in policy formulation and decision-making in the business world.

 

MISSION

To build future leaders in the field of Food Engineering and Nutrition Science by meeting the needs of the students and community through education and practical orientation.

 

Career Window

The following is a partial list of opportunities and related positions that graduate in Food Engineering and Nutrition Science may pursue.

 

Private Sector:

Ø Plant Engineer

Ø Maintenance engineer

Ø Plant Manager

Ø Production Manager

Ø Production Officer

Ø Quality Assurance (QA) Manager

Ø Quality Control (QC) Manager

Ø QA and QC Executives

Ø Research and Development (R & D) Manager

Ø R & D officer

Ø Marketing Manager

Ø Marketing Officer

Ø Food Safety Specialist

Ø Regulatory Affairs Specialist

Ø Nutritionist/Dietitian

Ø Clinical Nutritionist/Dietitian

Ø Nutrition facilitator

Ø Food safety and hygiene specialist

Ø Food Supply Chain Manager

Ø Food Consultant

Ø Public Health Nutritionist

 

Governments Sector:

Ø Scientific Officer

Ø Monitoring Officer

Ø Food Analysts

 

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.

Internship & Career Counseling (Career Opportunity)

The eight-week internship program is designed to provide students with exposure to real-life work factories, hospitals, research institute (Government and Private), under the supervision of a faculty, where they get to test the application of theories and practical knowledge. The placement locations vary from renowned factories and research institutions. At the end of the period, the students write up a detailed report, which is examined and evaluated by a panel of examiners.

 

Admission Requirement:

For students under the national curriculum:

A minimum GPA of 2.50 in both S.S.C. (Science group) and H.S.C. (Science group) examination/equivalent.

 

For students from the diploma curriculum:

A minimum GPA of 2.50 in both S.S.C. (Science group) and Diploma holders

 

Club Activists

The Food Engineering and Nutrition Science Club cater to the extra-curricular needs of the students. Under the supervision of the faculties are dedicated to improving students’ ability in different areas of co-curricular learning. Each student is required to be a member of the club. The club activities included:

Ø Research activities

Ø Sports club

Ø Cultural activities

Ø Voluntary activities

Ø Blood donation activities etc. 

This department has an Alumni Association where former students come and reunite with each other and with the existing students.

 

Financial AID

Up to 100% of tuition fee waivers are available. The waiver includes the merit-based, group (15%), references, female (10%), freedom fighter, sibling etc. dean awards and presidential awards are also given to the outstanding graduates (Conditions apply).

 

A waiver on tuition fees based on current H.S.C. result:

Golden GPA 5.00=50%, GPA 5.00=25%, GPA 4.80 to 4.99=20%, GPA 4.50 to 4.79=15% and GPA 4.00 to 4.49=10%

 

For diploma holders:

GPA 3.80 to 4.00=30%, GPA 3.50 to 3.79=20%, GPA 3.00 to 3.49=10%

 

Special Features

The Food Engineering and Nutrition Science is committed to arranging different seminars for the departmental students to up to date the current research around the world which aim to prepare State University of Bangladesh graduates adequately for various competitive situations such as research fields, government jobs, factories, hospitals, NGOs scenarios. 

 

DEGREE REQUIREMENTS

 B.Sc. in Food Engineering and Nutrition Science   

Course Features	Regular Batch for HSC/ Equivalent	Evening Batch for Diploma Holders
Total Credits	145	125 (20 credits waived)
Duration	Four Years (08 Semester)	Three and half years (07 Semester)
No. of Credit hours in each course	2 to 4  (1 Credit lab out of 4)	2 or 4 (1 credit lab out of 4)
Semester Duration	6 months	6 months
Internship/ Industrial Attachment	2 months	2 months
Total courses	75	68
Courses Load Per Semester	18-20 credits	18-20 credits
Tuition and Fees	633,750 TK	552,750 TK

 

 

SEMESTER WISE COURSE DETAILS

COURSE HIGHLIGHTS
Nutrition Science		Food Engineering
1	Introduction to Food Engineering and Nutrition	1	Principles of Food Process Engineering and Preservation
2	Nutrition and Public Health	2	Food Packaging and Machinery
3	Toxicology and Food Microbiology	3	Unit Operations in Food Engineering
4	Food chemistry	4	Fluid Mechanics and thermodynamics
5	Sociology and Food Culture	5	Industrial Instrumentation and Process Control
6	Human Physiology	6	Post-harvest Technology of Plant Foods
7	Food and Nutrition laws and policy	7	Meat, Poultry, Fish and Sea Foods Processing Technology
8	Nutritional Screening and Assessment	8	Water Treatment Purification and Food Waste Management
9	Food Security and Sustainable Environment	9	Beverage and Fermentation Engineering
10	Biochemistry and Nutrient Metabolism	10	Dairy Engineering
11	Community Nutrition and Counseling	11	Technology of Food Additives
12	Epidemiology and Nutrition	12	Food Plant Design Layout and Management
13	Nutritional Challenges in Disaster and Emergencies	13	Food Machinery and Maintenance
14	Clinical Nutrition and Diet Management	14	Food Analysis, Quality Control and Assurance
		15	Food laws, safety and Compliance Management

B. Sc. In Food Engineering and Nutrition Science 

First Year, Level-1, and Semester-1 Term courses

Sl. No.	Course No.	Course Title
1	MAT 1101	Basic Mathematics
2	PHY 1101	Physics
3	PHY 1102	Physics Sessional
4	CHE 1101	Chemistry
5	CHE 1102	Chemistry Sessional
6	ENG 1101	English and Communication English
7	SUB 1599	Ethics and Professionalism
8	BDS 1100	Bangladesh Studies
9	FENS-1101	Introduction to Food Engineering and Nutrition

 

First Year, Level-1, and Semester-2 Term courses

Sl. No.	Course No.	Course Title
1	MAT 1201	Calculus
2	FENS 1201	Food Chemistry
3	FENS 1202	Food Chemistry Sessional
4	FENS 1203	General Microbiology
5	FENS 1204	General Microbiology Sessional
6	FENS 1205	Sociology and Food Culture
7	FENS 1207	Nutrition and Public Health
8	CSE 1201	Computer fundamentals and application
9	CSE 1202	Computer application Sessional
10	FENS 1209	Engineering drawing and CAD fundamentals

 

Second Year, Level-2; Semester-1 Term courses

Sl. No.	Course No.	Course Title
1	EEE 2101	Electrical Engineering
2	EEE 2102	Electrical Engineering Sessional
3	FENS 2101	Principles of Food Process Engineering and Preservation
4	FENS 2102	Principles of Food Process Engineering and Preservation Sessional
5	FENS 2103	Engineering Mechanics
6	FENS 2105	Human Physiology
7	BSDS 2101	Biostatistics and Data Science
8	FENS 2107	Nutritional Screening and Assessment

 

 

Second Year, Level-2; Semester-2 Term courses

Sl. No.	Course No.	Course Title
1	FENS 2201	Food Packaging & Machinery
2	FENS 2202	Food Packaging & Machinery Sessional
3	FENS 2203	Toxicology and Food Microbiology
4	FENS 2204	Toxicology and Food Microbiology Sessional
5	FENS 2205	Food Security and Sustainable Environment
6	FENS 2207	Fluid Mechanics & Thermodynamics
7	FENS 2208	Fluid Mechanics & Thermodynamics Sessional
8	BUS 2201	Financial Accounting and Cost Estimation
9	FENS 2209	Biochemistry and Nutrient Metabolism

 

Third Year, Level-3; Semester-1 Term courses

Sl. No.	Course No.	Course Title
1	FENS 3101	Unit Operations in Food Engineering
2	FENS 3102	Unit Operations in Food Engineering Sessional
3	FENS 3103	Post-harvest Technology of Plant Foods
4	FENS 3104	Post-harvest Technology of Plant Foods Sessional
5	FENS 3105	Meat, Poultry, Fish and Sea Foods  Process Technology
6	FENS 3106	Meat, Poultry, Fish and Sea Foods  Process Technology Sessional
7	FENS 3107	Water Treatment Purification & Food Waste Management
8	FENS 3108	Water Treatment Purification & Food Waste Management Sessional
9	FENS 3109	Community Nutrition and Counseling
10	FENS 3111	Food laws, safety & Compliance Management

        

 

Third Year; Level-3; Semester-2 Term courses

Sl. No.	Course No.	Course Title
1	FENS 3201	Beverage & Fermentation Engineering
2	FENS 3202	Beverage & Fermentation Engineering Sessional
3	FENS 3203	Dairy Engineering
4	FENS 3204	Dairy Engineering Sessional
5	FENS 3205	Refrigeration, Air Conditioning &Storage Engineering
6	FENS 3206	Refrigeration, Air Conditioning & Storage Engineering Sessional
7	FENS 3209	Technology of Food Additives
8	FENS 3210	Technology of Food Additives Sessional
9	FENS 3211	Epidemiology and Nutrition

 

Fourth Year; Level-4; Semester-1 Term courses

Sl. No.	Course No.	Course Title
1	FENS 4101	Nutritional Challenges in Disaster and Emergencies
2	FENS 4103	Food Plant Design Layout & Management
3	FENS 4104	Food Plant Design Layout & Management Sessional
4	FENS 4105	Food Machinery & Maintenance
5	FENS 4107	Food Biotechnology
6	FENS 4108	Food Biotechnology Sessional
8	FENS 4109	Industrial Instrumentation & Process Control
9	FENS 3110	Industrial Instrumentation & Process Control Sessional
10	FENS 3111	Product Development and Principles of Marketing

 

Fourth Year; Level-4; Semester-2 Term courses

Sl. No.	Course No.	Course Title
1	FENS 4201	Food Analysis, Quality Control and Assurance
2	FENS 4202	Food Analysis, Quality Control and Assurance Sessional
3	FENS 4203	Supply chain and operation management
4	FENS 4205	Clinical Nutrition and Diet Management
5	FENS 4206	Clinical Nutrition and Diet Management Sessional
6	FENS 4207	Project Work/Thesis
7	FENS 4209	Training in Food Industry/Hospitals or Research Institutions & Viva Voce (3 Months)

 

CONTACT

Name: Shahnoor Mahmud

Designation: Executive

E-mail: shahnoor@sub.edu.bd

Contact No.: 01766663562 

Telephone No.: 09606782338 Ext. 139