To enroll in the MS in Food Engineering program, one needs to complete Bachelor of Food Engineering, Food Processing, Food Science, Nutrition, Food Technology, etc.
M.S. COURSE CURRICULUM OF THE DEPARTMENT OF FOOD ENGINEERING
Name of the degree : M.S. in Food Engineering
Minimum Course Requirement1:
| A. Major Courses | Credit | Minor Courses | Credit | ||
| 1a. Core | 12 | 2a. Core | 3 | ||
| FEN 506 | Food Processing and Preservation Technology | 3 | AEC 520 | Agricultural Marketing and Trade | 3 |
| FEN 507 | Food Quality Assurance and Safety | 3 | |||
| FEN 508 | Food Chemistry and Nutrition | 3 | |||
| FEN 509 | Food and Industrial Microbiology | 3 | |||
| 1b. Elective | 9 | 2b. Elective | 6 | ||
| FEN 504 | Product Packaging and Quality Control | 3 | HRT 616 | Post Harvest Physiology of Horticultural Crops | |
| FEN 512 | Beverage and Fermentation Technology | 3 | SST 525 | Principles of Seed Science and Technology | 3 |
| FEN 513 | Agro-industrial By-products & Waste Management | 3 | STT 501 | Methods of Statistics | 3 |
| FEN 515 | Plant Design, Layout and Management | 3 | AFE 510 | Utilization of Tree Products | 3 |
| FEN 516 | Unit-operations in Agro-processing | 3 | PLP 540 | General Microbiology | 3 |
| FEN 517 | Agro-product Storage and Inspection | 3 | HRT 642 | Processing of Horticultural Crops | 3 |
| FEN 520 | Processing Technology of Tea, Coffee and Cocoa | 3 | CBT 550 | Plant Growth Regulator | 3 |
| FEN 523 | Dairy Engineering and Technology | 3 | Other Courses2 | ||
| FEN 524 | Food Process Engineering Laboratory and Research | 3 | |||
| B. Seminar | 1 | ||||
| FEN 598 | Seminar | 1 | |||
| C. Thesis Research | 12 | ||||
| FEN 599 | Thesis Research | Variable | |||
| Total | 43 | ||||
1Degree requirements may be changed on the recommendation of the Board of Studies and the Advisory Committee. 2Approved by the Student’s Advisory Committee.
PhD COURSE CURRICULUM OF THE DEPARTMENT OF FOOD ENGINEERING
Name of the degree : PhD in Food Engineering
Minimum Course and research requirement for PhD degree1
| A. Major Courses | Credit | Minor Courses | Credit | ||
| 1a. Core | 15 | 2a. Core | 6 | ||
| FEN 618 | Advanced Food Processing and Preservation Technology | 3 | STT 501 | Methods Statistics | 3 |
| FEN 622 | Advanced Food Chemistry and Nutrition | 3 | AEC 644 | Food and Agribusiness Management | 3 |
| FEN 632 | Food Additives and Toxicology | 3 | |||
| FEN 645 | Research Methodology in Food Engineering | 3 | |||
| FEN 675 | Food Adulteration and Safety Regulations | 3 | |||
| 1b. Electives | 12 | 2b. Electives | 12 | ||
| FEN 516 | Unit operations in Agro-processing | 3 | AEC 550 | Resources and Environmental Economics | 3 |
| FEN 504 | Product Packaging and Quality Control | 3 | AFE 510 | Utilization of Tree Products | 3 |
| FEN 506 | Food Processing and Preservation Technology | 3 | AER 645 | Project Preparation and Management | 3 |
| FEN 507 | Food Quality Assurance and Safety | DPS 631 | Dairy Microbiology and Biotechnology | 3 | |
| FEN 508 | Food Chemistry and Nutrition | 3 | HRT 616 | Post-Harvest Physiology of Horticultural Crops | 3 |
| FEN 509 | Food and Industrial Microbiology | 3 | HRT621 | Processing of Horticultural Crops | 3 |
| FEN 512 | Beverage and Fermentation Technology | 3 | PLP 540 | General Microbiology | 3 |
| FEN 513 | Agro-industrial By-products and Waste Management | 3 | SST 525 | Principles of Seed Science & Technology | 3 |
| FEN 602 | Bakery and Confectionery Technology | 3 | STT 525 | Multivariate Analysis | 3 |
| FEN 604 | Processing of Edible Oils and Fats | 3 | CBT 550 | Plant Growth Regulator | |
| FEN 610 | Controlled and Modified Atmosphere Storage | 3 | Other Courses2 | ||
| FEN 612 | Processing Technology of Sugar | 3 | |||
| FEN 652 | Drying Technology of Food Products | 3 | |||
| FEN 657 | Food Plant Design and Sanitation | 3 | |||
| B. Seminar | 2 | ||||
| FEN 698 | Seminar | 2 | |||
| C. Dissertation Research | 30 | ||||
| FEN 699 | Dissertation Research | Variable | |||
| Total | 77 | ||||
1 Degree requirement may be changed on the recommendation of the Board of Studies and the Advisory Committee. 2 Approved by the Student’s Advisory Committee.