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B.Sc. in Food Engineering & Technology

Introduction

The Department of Food Engineering & Technology prepares students to cater to the ever-increasing demand of various facets of food in business and industry. Nowadays food consumers are more conscious about their food and health requirements. Food industries play the dual role of making food safe and good, as well as contribute to the enhancement of national economic growth by using skilled and qualified food engineers and technologists but there is lack of qualified food engineers and technologists in Bangladesh. The mission of Food Engineering & Technology department is to produce skilled and qualified manpower for ensuring the production of safe food as well as for the food business. Recent advances and development in Food Engineering & Technology has had dramatic impact on the food production, processing and packaging methods towards safer, tasty & quality foods. Career in Food Engineering & Technology is diverse and challenging. Qualification in food will help students to pursue careers in food industries as well as in research.


Why Food Engineering and Technology in SUB?

The Department of Food Engineering and Technology (FET) was established in 2005 and is the pioneer in establishing a Food Engineering department among private universities in Bangladesh. The department offers both B.Sc and M.Sc programs designed to meet the needs of professionals and practitioners in the food industry, academic, research, and other related sectors. The Department has three laboratories: the Food Processing Laboratory, Food Analytical Laboratory, and Food Microbiology Laboratory. The faculty members of the department consist of graduates from reputed public universities at home and abroad with top results in FET. 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 concept and principles for industrial drawing, design, layout, installation of machineries and packaging, for the processing of raw foods into safe consumer products of the highest possible quality. 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 Stimulating a student-centred learning environment.

Ø Update, Modern and need-based curriculum.

Ø One-to-one student counselling 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 Technology 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 Technology 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 Technology may pursue.

 

Private Sector:

1.   Plant Engineer

2.   Maintenance engineer

3.   Plant Manager

4.   Production Manager

5.   Production Officer

6.   Quality Assurance Manager

7.   Quality Control Manager

8.   Assistant Director

9.   Research and Development (R & D) Manager

10. R & D officer

11. Marketing Manager &

12.  Marketing Officer

 

Governments Sector:

  • Scientific Officer
  • Monitoring Officer
  • Food Analysts

Areas of Employment

Government & Autonomous Organizations: Atomic Energy Commission, BCSIR, SME Foundation, Universities and Colleges, Ministry of Food and Disaster management, Ministry of Fisheries and Livestock, Ministry of Agriculture, 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. 

Internship & Career Counseling (Career opportunity)

The eight-week internship program is designed to provide students with exposure to real-life work factories, 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 Technology 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:

·        Research activities

·        Sports club

·        Cultural activities

·        Voluntary activities

·        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 Technology is committed to arranging different seminars for the departmental students to up to date the current research around the world which aim to prepare SUB FET graduates adequately for various competitive situations such as research fields, government jobs, factories scenarios.

 

DEGREE REQUIREMENTS

 B.Sc. in Food Engineering & Technology   

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

504,500 TK

439,500 TK

 

 

SEMESTER WISE COURSE DETAILS

 

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

Sl. No.

Course No.

Course Title

No. of Credit

Perquisite

1

MAT 1101

Calculus-I

3

None

2

PHY 1101

Physics

3

None

3

PHY 1102

Basic Physics Sessional

1

None

4

CHE 1101

Chemistry

2

None

5

CHE 1102

Basic Chemistry Sessional

1

None

6

ENG 1101

English and Communication English

3

None

7

FET 1102

Introduction to Food Science

2

None

8

BDS 1100

Bangladesh Studies

2

None

9

SUB 1599

Ethics and Professionalism

NC

None

 

 

Total

17

 

 


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

Sl. No.

Course No.

Course Title

No. of Credit

Perquisite

1

FET 1201

Food Chemistry

3

None

2

FET 1202

Food Chemistry Sessional

1

None

3

FET 1203

General Microbiology

3

None

4

FET 1204

General Microbiology Sessional

1

None

5

FET 1205

Fundamental of Food Engineering and Technology

3

None

6

MAT 1201

Calculus-II

3

MAT 1101

7

CSE 1201

CSE and CAD Fundamental

2

None

8

CSE 1202

CSE and CAD Fundamental Sessional

1

None

9

STA 1201

Statistics

3

None

 

 

Total

20

 

 

 

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

Sl. No.

Course No.

Course Title

No. of Credit

Perquisite

1

FET 2101

Fluid Mechanics & Thermodynamics

3

None

2

FET 2102

Fluid Mechanics & Thermodynamics Sessional

1

None

3

FET 2103

Engineering Mechanics

2

None

4

FET 2104

Engineering Materials & Cost Estimation

2

None

5

FET 2105

Food Engineering and Technology Unit Operation

3

None

6

FET 2106

Food Engineering and Technology Unit Operation Sessional

1

None

7

CSE 2101

Computer Programming

2

CSE 1201

8

CSE 2102

Computer Programming Lab.

1

CSE 1202

9

MAT 2101

Numerical Analysis

3

MAT 1201

10

EEE 2101

Electrical & Electronic Engineering

2

None

11

EEE 2102

Electrical & Electronic Engineering

1

None

 

 

Total

21

 

 

 

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

Sl. No.

Course No.

Course Title

No. of Credit

Perquisite

1

FET 2202

Fundamentals of Nutrition & Dietetics

3

None

2

FET 2203

Food Packaging & Machinery

3

None

3

FET 2204

Food Packaging & Machinery Sessional

1

None

4

FET 2205

Food Microbiology

3

None

5

FET 2206

Food Microbiology Sessional

1

None

6

FET 2207

Environmental Engineering

3

None

7

FET 2201

Biochemistry and Metabolism

3

None

 

 

Total

17

 

 

 

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

Sl. No.

Course No.

Course Title

No. of Credit

Perquisite

1

FET 3101

Baking & Confectionary Technology

3

None

2

FET 3102

Baking & Confectionary Technology Sessional

1

None

3

FET 3103

Water Treatment Purification & Food Waste Management

3

None

4

FET 3104

Water Treatment Purification & Food Waste Management Sessional

1

None

5

FET 3105

Meat, Poultry and Fish Process Engineering

3

None

6

FET 3106

Meat, Poultry and Fish Process Engineering Sessional

1

None

7

FET 3107

Industrial Instrumentation & Process Control

3

None

8

FET 3108

Industrial Instrumentation & Process Control Sessional

1

None

 

 

Total

16

 

        

 

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

Sl. No.

Course No.

Course Title

No. of Credit

Perquisite

1

FET 3201

Beverage & Fermentation Engineering

3

None

2

FET 3202

Beverage & Fermentation Engineering Sessional

1

None

3

FET 3203

Dairy Engineering

3

None

4

FET 3204

Dairy Engineering Sessional

1

None

5

FET 3205

Post-Harvest Technology – I

3

None

6

FET 3206

Post-Harvest Technology – I Sessional

1

None

7

FET 3207

Safety & Sanitation in Food Industry

2

None

8

FET 3208

Refrigeration, Air Conditioning & Storage Engineering

3

None

9

FET 3209

Refrigeration, Air Conditioning & Storage Engg. Sessional

1

None

10

FET 3230

Industrial Tour

1

None

 

 

Total

19

 

 


 

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

Sl. No.

Course No.

Course Title

No. of Credit

Perquisite

1

BMKT 4101

Product Development and Principles of Marketing

2

None

2

FET 4101

Food Analysis & Nutrient Technology

3

None

3

FET 4102

Food Analysis & Nutrient Technology Sessional

1

None

4

FET 4103

Food Plant Design Layout & Management

2

None

5

FET 4104

Food Machinery Manufacture & Maintenance

2

None

6

FET 4105

Post-Harvest Technology – II  

3

FET 3205

7

FET 4106

Post-Harvest Technology – II Sessional

1

FET 3206

8

FET 4107

Food Biotechnology

2

None

9

FET 4108

Food Biotechnology Sessional

1

None

 

 

Total

17

 

 

 

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

Sl. No.

Course No.

Course Title

No. of Credit

Perquisite

1

FET 4201

Food Process Engineering

3

None

2

FET 4202

Food Process Engineering Sessional

1

None

3

FET 4203

Sugar & Oil Engineering

3

None

4

FET 4204

Sugar & Oil Engineering Sessional

1    

None

5

FET 4205

Food Safety & Quality Assurance

3

None

6

FET 4206

Food Safety & Quality Assurance Sessional

1

None

7

FET 4207

Training in Food Industry

2

None

8

FET 4208

Project Work/Thesis

4

None

 

 

Total

18

 

 

 

Contact

Name: Shahnoor Mahmud

Designation: Executive

E-mail: shahnoor@sub.edu.bd

Contact no. 01766663562, Telephone No.: +880-2-58151781-5, 9128329, 9140960, 09613782338 & Ext. 118

Curriculum

Courses & Credit hours

Areas No. of Course Credit
Regular Batch for HSC/ Equivalent 75 145
Evening Batch for Diploma Holders 68 125

Semester wise course details

Title & Description of Course Credits Hours/week

Tuition Fees

Particulars Amount
B.Sc in Food Engineering & Technology 504,500 TK
B.Sc in Food Engineering & Technology (Diploma Holder) 439,500 TK

News

*** Admission going on for Fall 2024 *** LLB Admission test will be held on May 11, 2024 *** LLB Admission form last submission date May 09, 2024 *** Congratulations! to all the newly enrolled advocates from the State University of Bangladesh ***
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