{"id":30,"date":"2015-10-05T07:00:26","date_gmt":"2015-10-05T07:00:26","guid":{"rendered":"http:\/\/bsmrau.edu.bd\/aer\/?page_id=30"},"modified":"2025-01-13T06:14:54","modified_gmt":"2025-01-13T12:14:54","slug":"post-graduate","status":"publish","type":"page","link":"https:\/\/gau.edu.bd\/fen\/post-graduate\/","title":{"rendered":"Post Graduate"},"content":{"rendered":"

\u00a0FOOD ENGINEERING<\/strong>\u00a0<\/strong>D<\/strong>E<\/strong>P<\/strong>ARTMENT<\/strong><\/p>\n

The\u00a0 Department\u00a0 offers\u00a0 a \u00a0graduate program leading to MS degree.<\/p>\n

The studies in Food Engineering are designed to strengthen the knowledge of students of the relevant engineering, biological, sociological and economic aspects of food processing as well as preservation, storage and marketing of those \u00a0products.\u00a0 Food Engineering graduates will be equipped with theory & practical knowledge in grasping field problems associated with post production and management system.<\/p>\n

Faculty members: <\/em><\/strong><\/p>\n

Dr. Md. Amdadul Haque, Professor<\/p>\n

Dr. Md. Ahiduzzaman, Professor<\/p>\n

Dr. Md. Aslam Ali, Professor<\/p>\n

Dr. Md. Nahidul Islam, Assistant Professor<\/p>\n

AG<\/strong>P 501 Processing of Field Crops (3 cr): <\/strong>Introduction to major field crops of Bangladesh. Popular varieties and production trends field. Optimum harvesting conditions and nutrient content of different field crops. Post harvest handling management and storage of field crops. Introduction to relevant equipments for processing of cereal crops.<\/p>\n

R<\/strong>i<\/strong>ce Processing: <\/strong>Modern parboiling, drying and milling of rice. Storage of paddy and milled rice and cooking quality of rice. Enrichment of rice with vitamins and minerals. Flour and by-products processing of rice.<\/p>\n

Wheat Processing: <\/strong>Wheat- milling processes, nutritional implication of flour, extraction rate and flour treatment for diversified uses. By-products of flour milling and their utilization. Starch-gluten separation and manufacturing of starch from cereals.<\/p>\n

P<\/strong>u<\/strong>ls<\/strong>e<\/strong>s<\/strong>: <\/strong>Milling and processing of pulses, fermented and traditional products.<\/p>\n

Sugar: <\/strong>Cleaning, extraction and maintenance of sugar from sugar-cane, sugar beet etc. Design operation and maintenance of related equipment.<\/p>\n

Spices: <\/strong>Brief description of spices plants, composition \u00a0of\u00a0 spices,\u00a0 seed characteristics of different types of spices and processing of spices.<\/p>\n

Ot<\/strong>her field crops<\/strong>: Processing and utilization\u00a0 of \u00a0maize,\u00a0 barley, \u00a0oats, sorghum, millets and rye etc.<\/p>\n

P<\/strong>ractical\/Sessional<\/strong><\/p>\n

Test milling and material balance of rice and \u00a0wheat. \u00a0Physiochemical \u00a0test \u00a0of\u00a0 rice and wheat flour. Rheological properties of dough and test baking. Evaluation of cooking quality of rice & wheat. Study parboiling of paddy. Visit of different processing industries.<\/p>\n

AGP 502 Processing Technology of Fruits and Vegetables (3 Cr): <\/strong>Production and processing scenario of horticultural crops in Bangladesh and world context. Scope of fruits and vegetable processing industries. Harvesting, cleaning, sorting, grading, handling and pre-packing.\u00a0 General principles of preservation of fruits and vegetables by heat, chemicals, sugar, salt, fermentation, drying, irradiation etc. Canning and bottling of vegetables and fruits. Manufacture of pectin, theories of preservation of gel formation, jam, jellies and marmalades, pickles. chutneys and candy. Vinegar preparation and quality control. Storage and handling of fruits and vegetables. Reduction of storage and handling losses. Effects of temperature, water loss, humidity, storage atmosphere on fruits and vegetables. Storage in low and high temperature. Nutritive quality of stored fruits and vegetables. Tuber crops processing. Food additives used in preservation of fruits and vegetables.<\/p>\n

Sessional\/practical:<\/strong>\u00a0Introduction to the equipments for fruits and vegetables processing. Determination of different physical and chemical properties of different fruits and vegetables. Determination of water activity and different rheological properties of fruits and vegetables. Testing and evaluation of different equipments used for preservation of fruits and vegetables in laboratory and industries. Design of dryers, chillers and cold storage for preservation of fruits and vegetables. Visit of different fruits and vegetables processing industries.<\/p>\n

AG<\/strong>P 503 Processing of Fish, Meat and Dairy\u00a0 Products \u00a0(3 \u00a0cr): \u00a0<\/strong>Introduction\u00a0 to Fish Processing: Production and marketing steps \u00a0of\u00a0 fish \u00a0and \u00a0prawn\u00a0 in\u00a0 Bangladesh. Loss\u00a0\u00a0 of\u00a0 \u00a0food\u00a0\u00a0 value\u00a0 \u00a0due\u00a0\u00a0 to\u00a0\u00a0 improper handling and transportation and storage.<\/p>\n

P<\/strong>ostmortem Changes in Fish: <\/strong>Rigor Mortis. \u00a0Fish \u00a0processing\u00a0 at \u00a0low temperature. Fish curing (Drying and dehydration, salting, smoking). Fish canning, Irradiation in fish processing.<\/p>\n

P<\/strong>ackaging: <\/strong>Functions of packaging. Appropriate package selection. Packaging materials, packaging regulation and vacuum packaging.<\/p>\n

Slaughtering of Animals; <\/strong>Postmortem changes and aging of meat: preservation of meat and meat products by smoking, salting, drying, canning, freezing and irradiation.<\/p>\n

P<\/strong>oultry: <\/strong>Dressing of poultry in the packing plants and the preservation of dressed poultry. Handling, grading and quality maintenance of eggs. Manufacture of egg powder; storage of shell-on-eggs.<\/p>\n

D<\/strong>airy and Dairy Products: <\/strong>Pasteurization, homogenization and sterilization \u00a0of \u00a0milk. \u00a0Milk\u00a0 composition and its nutritive values, standards and technology of raw, pasteurized, sterilized and U.H.T. milk including those of other dairy products.<\/p>\n

B<\/strong>y-products Utilization. Sessional\/Practical:\u00a0\u00a0 \u00a0<\/strong>Slaughtering\u00a0\u00a0 \u00a0and<\/p>\n

dressing of meat animals, Study of post-<\/p>\n

mortem changes. Experiments on dehydration,\u00a0 \u00a0freezing,\u00a0 \u00a0canning,\u00a0 \u00a0curing,<\/p>\n

smoking and pickling of fish and meat.<\/p>\n

Shelf-life studies of processed meat products. Estimation of meat: Bone ratios, preparation of meat products, canned and dehydrated products, barbecued sausages, loaves, burger, fish-finger. Milk pasteurization \u00a0and\u00a0 sterilization. Preparation of cream, butter, cheese, paneer, milk sweets and ice cream.<\/p>\n

AG<\/strong>P \u00a0504 Product\u00a0 Packaging \u00a0and Quality Control (3 cr.): <\/strong>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 restorable pouches. Bio-degradable packaging.<\/p>\n

Concept and philosophy of food quality: Bangladesh \u00a0and \u00a0international \u00a0standards<\/p>\n

(physical,\u00a0 chemical \u00a0& \u00a0microbiological) for \u00a0raw\u00a0 and \u00a0processed \u00a0foods \u00a0of \u00a0animal and fish origin. Food regulations and compliances. Food adulteration and misbranding. \u00a0Identification\u00a0 and description of various quality attributes of foods.\u00a0 Sensory\u00a0 evaluation, \u00a0micro 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 \u00a0assurance \u00a0system \u00a0in \u00a0terms\u00a0\u00a0 of GAP,\u00a0 GMP,\u00a0 HACCP, \u00a0ISO\u00a0 series \u00a0etc. Total quality management (TQM). Introduction to Bangladesh Standard Testing Institute (BSTI). Product information and consumer awareness. Product safety and packaging regulations.<\/p>\n

Sessional\/Practical<\/strong>: \u00a0Packaging\u00a0 of selected products in the laboratory. Measurement of strength of packaging materials. Water vapor and gas transmission rate of flexible packaging materials. Pre-packaging of vegetables, estimation of shelf life of packaged food staffs. Techniques of quality assessment of fruits, vegetables, cereals, dairy products,\u00a0 meat, \u00a0poultry \u00a0and \u00a0other processed products. Selection and training of sensory panel. Hedonic rating of food. Identification and ranking of food product attributes. Sensory and instrumental methods for measuring food attributes.<\/p>\n

AG<\/strong>P 510 Basic Thermodynamics, Heat and Mass Transfer (3 cr.): <\/strong>Elementary thermodynamics of perfect gases, energy equation, laws of thermodynamics and their \u00a0application,\u00a0 entropy, thermodynamics\u00a0 \u00a0processes,\u00a0 \u00a0gases\u00a0 \u00a0and single phase system steam and two phase system, steam plant, steam turbine, air compressors, \u00a0ideal\u00a0 gas \u00a0cycles, calorimetry.<\/p>\n

Modes of Heat Transfer, Fourier\u2019s law, Newton\u2019s \u00a0law, \u00a0steady\u00a0 state \u00a0heat conduction in plane slabs, steady state and transient heat transfer. Heat transfer in Cartesian\u00a0 \u00a0and\u00a0\u00a0 cylindrical\u00a0 \u00a0coordinates. Heat exchangers without and with heat loss,\u00a0 \u00a0effectiveness\u00a0 \u00a0and\u00a0\u00a0 transfer\u00a0 \u00a0units. Mass transfer, molecular diffusion, Fick\u2019s law, diffusion in solids, liquids and gases. Heat and mass transfer analogy. Physical, chemical and thermal properties of food products.\u00a0 Psychrometry. Basic \u00a0problems \u00a0solving practices on heat and mass transfer.<\/p>\n

Sessional: <\/strong>Problems on the application of the processes, laws, ideal cycles, use of steam and gas tables. Problems on air compressors and turbines. Problems on entropy and enthalpy, heat and mass transfer. Problems on simultaneous heat and mass transfer process.<\/p>\n

AG<\/strong>P 511 Refrigeration, Air Conditioning and Cold Storage (3cr): <\/strong>Psychrometry and Wetted Surface Heat Transfer: Properties of air-vapor mixtures. Psychometric processes, humidification, Drying and de-humidification, adiabatic saturation, relative humidity, enthalpy, specific volume \u00a0heat and mass transfer.<\/p>\n

R<\/strong>e<\/strong>f<\/strong>rigeration: <\/strong>Gas cycle refrigeration, reversed Carnot cycle, simple vapor- compression refrigeration, absorption refrigeration, properties of refrigerants, equipments trouble shooting, multi-stage compression, \u00a0cascade\u00a0 system, \u00a0heat pumps. Different evaporators and their application. \u00a0Quick \u00a0freezing \u00a0equipments<\/p>\n

and their classification. Thawing equipments and their applications.<\/p>\n

C<\/strong>ooling and Heating Load Estimation: <\/strong>Factors affecting human and animal comfort, health and comfort criteria, estimating heat loss and heat gain, design conditions, filtration and ventilation, buildings \u00a0and \u00a0cold \u00a0storage, \u00a0survey\u00a0 and heat load estimation, heaters and boilers.<\/p>\n

A<\/strong>i<\/strong>r Con<\/strong>di<\/strong>t<\/strong>i<\/strong>oning Systems and Applications: <\/strong>Factors for consideration, space\u00a0 and\u00a0 building, \u00a0industry,\u00a0 vehicles, food storage and distribution, food processing system components. Selection of machinery for cold storage.<\/p>\n

Sessional: <\/strong>Practice on problem solving on psychometry, building survey, occupancy, storage and heat load estimation, equipment \u00a0selection\u00a0 and \u00a0control measures. Visit to cold storage and food processing industries.<\/p>\n

AG<\/strong>P 512 Beverages and Fermentation Technology (3\u00a0 cr): <\/strong>Introduction to soft drinks, beverages and fermented products and their classification. Manufacturing of various beverages, ingredients of carbonated and non carbonated drinks. Preparation of alcoholic beverages. Manufacturing of fermented products. Brief description of tea plant, composition of tea, seed characteristics of different types of tea. Processing of tea and coffee. Brief description of coffee plant, composition\u00a0 of \u00a0coffee,\u00a0 seed characteristics of different types of coffee. Processing of coffee and cocoa. Brief description of cocoa plant, composition of cocoa, seed characteristics of different types of cocoa. Sessional\/ Practical: <\/strong>Measurement of B.O.D and C.O.D. Fermenter operation and measurement, production of starter, bakers yeast culture, production of citric acid, alcohol, alcoholic beverages etc. Manufacturing of non-alcoholic beverages.<\/p>\n

AG<\/strong>P \u00a0513 \u00a0Agro-industrial \u00a0By-products<\/strong><\/p>\n

&\u00a0 Waste Management \u00a0(3 Cr):\u00a0 <\/strong>Source and nature of pollutant in food industry. Waste and waste water treatment. Chain management issue and good house management procedure to minimize food process wastes. Fruits by products- pineapple waste, fruit peels and cores, waste \u00a0from\u00a0 grape,\u00a0 jackfruit, \u00a0pineapple juice factories and wineries. By products from bakery and cereal industries.\u00a0 \u00a0Waste management and bio-product recovery in different food processing plants. Waste treatment processes. Biogas, biomass and geothermal processing.<\/p>\n

Sessional\/Practical<\/strong>: Problems on design aspect of various waste water treatment plant\u00a0 \u00a0e.g.\u00a0\u00a0 different\u00a0 \u00a0types\u00a0\u00a0 of\u00a0\u00a0 filters, screens,\u00a0\u00a0 coagulation\u00a0 \u00a0and\u00a0 \u00a0flocculation tank. Design of solid waste treatment technologies e.g. Incineration plants, composting\u00a0 and \u00a0bio-gas \u00a0plant, \u00a0lagoon. Visit \u00a0the\u00a0 industries\u00a0 having\u00a0 their \u00a0own waste management system.<\/p>\n

AG<\/strong>P 514 Foods and Nutrition (3 cr): <\/strong>Introduction to food and feed preparation. Nutritional requirement of food and feed. Composition of foods from plant and animal origin. Nutritional changes of food products\u00a0 after\u00a0 processing. \u00a0Causative agents and mechanism of spoilage of foods. Micro-organisms associated with foods.\u00a0\u00a0\u00a0 \u00a0Fermentation\u00a0\u00a0\u00a0 \u00a0and\u00a0\u00a0\u00a0 \u00a0pickling,<\/p>\n

principles and technology of baking. Browning of food, food additives. Recommended \u00a0diets,\u00a0 dietary\u00a0 allowance for various age groups, working groups in reference to developing countries. Fortification of foods.<\/p>\n

Sessional: <\/strong>Introduction to different food processing equipments. Determination of the compositions of foods.<\/p>\n

AG<\/strong>P 515 Plant Design, Layout and Management (3 cr):\u00a0\u00a0 <\/strong>Hygienic design of food plants, site selection, planning the building on the site. Criteria of a good plant layout.\u00a0 \u00a0Examples\u00a0 \u00a0of\u00a0\u00a0 plan\u00a0 \u00a0layout\u00a0\u00a0 for different products: Such as fish canning plant, milk, cheese, yoghurt and ice cream plant, drying plant, poultry and processing plant, egg processing plant etc.<\/p>\n

Hygienic design of various component of food \u00a0plant: \u00a0Such\u00a0 as \u00a0foundation, supporting structure, wall, floors, floor drains, insulation, doors, piping etc. water supply,\u00a0 \u00a0water\u00a0 \u00a0quality\u00a0\u00a0 and\u00a0 \u00a0treatment. GMP, hygienic design of food contacting equipments. Design of utility services. Company and its classification. Food services systems technology. Description of various systems and their management aspects. Visit to food industries.<\/p>\n

Sessional\/Practical: <\/strong>Orientation of site selection, layout, design and construction of different types of food and process plants and buildings. Visit to food industries and report.<\/p>\n

AG<\/strong>P 516 Unit Operations in Agro- processing (3 cr): <\/strong>Basis procedures applicable\u00a0 to \u00a0process\u00a0 and \u00a0food engineering. Unit operations in feed processing.\u00a0\u00a0\u00a0 \u00a0Physical,\u00a0\u00a0\u00a0 \u00a0chemical\u00a0\u00a0\u00a0 \u00a0and thermal properties of food products and handling materials. Food dehydration, extrusion, cooking, high pressure processing, ohmic heating, supercritical fluid extraction, minimally processing technologies, process control in food manufacturing. Heat exchangers and their classifications. Quick freezing equipments and their classification. Separation processes, thawing equipments and their application.\u00a0\u00a0 Different\u00a0 \u00a0evaporators\u00a0 \u00a0and their \u00a0applications.\u00a0 Drying, \u00a0water activities, moisture contents, grinding, blending, screening, exhausting and their relevant equipments. Irradiation equipments\u00a0 and\u00a0 irradiation\u00a0 related aspects.<\/p>\n

Sessional: <\/strong>Estimation of post harvest losses of farm products. Problem solving on heat exchangers. Problem solving on evaporation of heat and mass transfer.<\/p>\n

AG<\/strong>P \u00a0517 \u00a0Agro-product \u00a0Storage \u00a0and<\/strong><\/p>\n

I<\/strong>nspection (3 cr)<\/strong><\/p>\n

General problems of food storage and inspection. Food policy and different methods of procurement and distribution. Sources and detention of infestation in stored foods. Causes, types and extent of deterioration of stored foods and methods for \u00a0protection.\u00a0 Toxic \u00a0contamination \u00a0in food and their ill effects and estimation. Pesticidal contamination, tolerance limits, residues, \u00a0antidotes \u00a0and \u00a0precautions\u00a0 for safe handling, procedure for inspection of food, terminology, necessity and utility.<\/p>\n

Grading of food products, it\u2019s necessity and utility. Damaged grains and food categorization, utilization and disposal procedures. Maintenance of godown, accounts and book keeping.<\/p>\n

AG<\/strong>P 596 Reading and Conference (Credit \u00a0to \u00a0be \u00a0arranged\u00a0 but \u00a0not \u00a0more than 3 cr.): <\/strong>Special study assigned by the major Professor on the recommendation of the advisory committee and\/or interest of the student.<\/p>\n

AG<\/strong>P 597 Special Problems (Credit to be arranged but not more than 3 Cr.): <\/strong>Investigation\u00a0 \u00a0of\u00a0 \u00a0special\u00a0\u00a0 problems\u00a0 \u00a0not related to a thesis problem as assigned by the Major Professor.<\/p>\n

AG<\/strong>P 598 Seminar (1 cr): <\/strong>Discussion on an assigned topic in the field of Agro- processing.<\/p>\n

AG<\/strong>P 599 Thesis Research: (Credit to be arranged but not less than 12 cr.)<\/strong>: Origi- nal thesis research.<\/p>\n

N<\/strong>o<\/strong>t<\/strong>e <\/strong>: Student having CGPA\u00a0 below 3.00 will not be allowed to enroll AGP 596 or AGP 597 until he \/she raised the CAPA to<\/p>\n

3.00 or above.<\/p>\n

M.S. COURSE CURRICULUM OF THE DEPARTMENT OF FOOD ENGINEERING<\/p>\n

Name of the degree\u00a0\u00a0\u00a0\u00a0 : \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 M.S. in Food Engineering<\/p>\n

Minimum Course Requirement1<\/sup>:<\/p>\n

\u00a0<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
A. Major Courses <\/strong><\/td>\nCredit<\/strong><\/td>\nMinor Courses<\/strong><\/td>\nCredit<\/strong><\/td>\n<\/tr>\n
1a. Core<\/strong><\/td>\n12<\/strong><\/td>\n2a. Core<\/strong><\/td>\n3<\/strong><\/td>\n<\/tr>\n
AGP 506<\/td>\nFood Processing and Preservation Technology<\/td>\n3<\/td>\nAEC 520<\/td>\nAgricultural Marketing and Trade<\/td>\n3<\/td>\n<\/tr>\n
AGP 507<\/td>\nFood Quality Assurance and Safety<\/td>\n3<\/td>\n\u00a0<\/strong><\/td>\n\u00a0<\/strong><\/td>\n\u00a0<\/strong><\/td>\n<\/tr>\n
AGP 508<\/td>\nFood Chemistry and Nutrition<\/td>\n3<\/td>\n\u00a0<\/strong><\/td>\n\u00a0<\/strong><\/td>\n\u00a0<\/strong><\/td>\n<\/tr>\n
AGP 509<\/td>\nFood and Industrial Microbiology<\/td>\n3<\/td>\n\u00a0<\/strong><\/td>\n\u00a0<\/strong><\/td>\n\u00a0<\/strong><\/td>\n<\/tr>\n
1b. Elective<\/strong><\/td>\n9<\/strong><\/td>\n2b. Elective<\/strong><\/td>\n6<\/strong><\/td>\n<\/tr>\n
AGP 504<\/td>\nProduct Packaging and Quality Control<\/td>\n3<\/td>\nHRT 616<\/td>\nPost Harvest Physiology of Horticultural Crops<\/td>\n <\/td>\n<\/tr>\n
AGP 512<\/td>\nBeverage and Fermentation Technology<\/td>\n3<\/td>\nSST 525<\/td>\nPrinciples of Seed Science and Technology<\/td>\n3<\/td>\n<\/tr>\n
AGP 513<\/td>\nAgro-industrial By-products & Waste Management<\/td>\n3<\/td>\nSTT 501<\/td>\nMethods of Statistics<\/td>\n3<\/td>\n<\/tr>\n
AGP 515<\/td>\nPlant Design, Layout and Management<\/td>\n3<\/td>\nAFE 510<\/td>\nUtilization of Tree Products<\/td>\n3<\/td>\n<\/tr>\n
AGP 516<\/td>\nUnit-operations in Agro-processing<\/td>\n3<\/td>\nPLP 540<\/td>\nGeneral Microbiology<\/td>\n3<\/td>\n<\/tr>\n
AGP 517<\/td>\nAgro-product Storage and Inspection<\/td>\n3<\/td>\nHRT 642<\/td>\nProcessing of Horticultural Crops<\/td>\n3<\/td>\n<\/tr>\n
AGP 520<\/td>\nProcessing Technology of Tea, Coffee and Cocoa<\/td>\n3<\/td>\nCBT 550<\/td>\nPlant Growth Regulator<\/td>\n3<\/td>\n<\/tr>\n
AGP 523<\/td>\nDairy Engineering and Technology<\/td>\n3<\/td>\n\u00a0<\/strong><\/td>\nOther Courses2<\/sup><\/td>\n\u00a0<\/strong><\/td>\n<\/tr>\n
AGP 524<\/td>\nFood Process Engineering Laboratory and Research<\/td>\n3<\/strong><\/td>\n\u00a0<\/strong><\/td>\n\u00a0<\/strong><\/td>\n\u00a0<\/strong><\/td>\n<\/tr>\n
B. Seminar<\/strong><\/td>\n1<\/strong><\/td>\n\u00a0<\/strong><\/td>\n\u00a0<\/strong><\/td>\n\u00a0<\/strong><\/td>\n<\/tr>\n
AGP 598<\/td>\nSeminar<\/td>\n1<\/td>\n <\/td>\n <\/td>\n <\/td>\n<\/tr>\n
C. Thesis Research\u00a0 <\/strong><\/td>\n12<\/strong><\/td>\n\u00a0<\/strong><\/td>\n\u00a0<\/strong><\/td>\n\u00a0<\/strong><\/td>\n<\/tr>\n
AGP 599<\/td>\nThesis Research<\/td>\nVariable<\/td>\n <\/td>\n <\/td>\n <\/td>\n<\/tr>\n
Total <\/strong><\/td>\n43<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/strong>1<\/sup>Degree requirements may be changed on the recommendation of the Board of Studies and the Advisory Committee. 2<\/sup>Approved by the Student\u2019s Advisory Committee.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0FOOD ENGINEERING\u00a0DEPARTMENT The\u00a0 Department\u00a0 offers\u00a0 a \u00a0graduate program leading to MS degree. The studies in Food Engineering are designed to strengthen the knowledge of students of the relevant engineering, biological, sociological and economic aspects of food processing as well as preservation, storage and marketing of those \u00a0products.\u00a0 Food Engineering graduates will be equipped with theory […]<\/p>\n","protected":false},"author":786126,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-30","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/pages\/30","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/users\/786126"}],"replies":[{"embeddable":true,"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/comments?post=30"}],"version-history":[{"count":7,"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/pages\/30\/revisions"}],"predecessor-version":[{"id":387,"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/pages\/30\/revisions\/387"}],"wp:attachment":[{"href":"https:\/\/gau.edu.bd\/fen\/wp-json\/wp\/v2\/media?parent=30"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}