Courses are offered to the students of M. S. in Food Engineering
FEN 506 Food Processing and Preservation Technology (Cr.3)
Bangladesh and international standards (physical, chemical & microbiological) for raw and processed foods of plant, animal and fish origin. Food regulation and compliance. Food adulteration and misbranding. Identification and description of various quality attributes of foods. Sensory evaluation, micro analytical and biological methods for quality control and assurance. The principles and organization of quality control, quality control system, statistical methods and computer in quality control, quality assurance system in terms of GMP, HACCP, ISO series etc. Total quality management (TQM). Bangladesh Standard Testing Institute (BSTI). Product information and consumer awareness. Product safety and packaging regulations.
FEN 506 Food Processing and Preservation Technology (Cr.3)
Definition of food processing and preservation, binding of water in biological materials, concept of equilibrium moisture content, water activity and sorption-isotherm. Thermodynamics of moist air: hygrometric properties of moist air, thermal characteristics of moist air, Mollier diagram. Drying of foods: concept of enthalpy and specific heat, drying curve analysis, calculation of drying time, thermal yield and heat consumption in convection dryers, convection dryers such as Kiln dryers, Compartment dryer, Tunnel dryer, Belt dryer, Rotary dryer, Spray dryer and Fluid bed dryer. Concept of osmotic dehydration and minimal processing of foods.
FEN 562 Product Packaging and Quality Control (Cr.3)
Introduction to various food packaging materials and their application. Package function and design. Shelf life of packaged food staffs. Deteriorative changes in food staffs and packaging methods. Evaluation packaging materials and package performance. Packaging machines. Packaging standards and regulations. Bar coding aseptic and reportable pouches. Biodegradable packaging.
FEN 215 Unit operations in Agro-industries (Cr. 2)
AGP 330 Fundamentals of Agro-processing (3 Cr)
Introduction to food and feed. Nutritional requirement of food and feed. Composition of foods of plant and animal origin. Nutritional changes of food products after processing. Causative agents and mechanism of spoilage of foods. Micro-organisms associated with foods. Fermentation and pickling, principles and technology of baking. Browning of food. Food additives. Recommended diets, dietary allowance for various age groups, working groups in reference to developing countries. Fortification of food.
Sessional: Introduction of different food processing equipments. Determination of the compositions of food.