The Department of Food Processing and Engineering was established in 2009 and has been a leader in contributing to the development and use of techniques for post-harvest handling, storage processing and preservation of animal and plant-based food product, food quality and safety on a farm as well as on an industrial level through excellence in teaching, research, and extension. The mission is to produce graduates who are well equipped with knowledge and skills that are required to undertake a variety of responsibilities in the area of post-harvest technology, food processing, food preservation and engineering. This department offers 35 credits (12 theory + 12 practical) in undergraduate level and also provides M.Sc. (1.5 years) degree in Food Processing and Engineering.
Aims and objectives
Dr. Md. Kauser-Ul- Alam
Professor
and Head
Department of Food Processing and Engineering
Welcome to the Department of Food Processing and Engineering. As the Head of the department, I am delighted to extend a warm greeting to all who visit our website.
Our department stands at the forefront of innovation in the food processing industry, dedicated to advancing both the science and practice of food engineering. We pride ourselves on delivering a robust educational experience that combines rigorous academic training with hands-on research and industry exposure.
Our research labs are equipped with the latest technology to support groundbreaking research and development in food processing and safety. Our programs curriculum is designed to keep pace with the rapidly evolving food industry, incorporating contemporary practices and technologies to prepare our students for future challenges. We maintain strong partnerships with leading food companies and organizations, offering our students invaluable internship opportunities and real-world experience. Our faculty members are engaged in pioneering research that addresses critical issues in food safety, sustainability, and processing techniques. Their work contributes significantly to both academic knowledge and practical applications. We are also committed to creating a vibrant academic community. Our students benefit from a range of extracurricular activities, including industry conferences, workshops, and collaborative projects.
As you explore our website, I encourage you to learn more about our programs, research initiatives, and the remarkable achievements of our students and faculty. We are proud of our contributions to the field and are excited about the future.
Thank you for your interest in our department. Should you have any questions or need further information, please do not hesitate to reach out. We look forward to engaging with you and exploring opportunities for collaboration and growth.
Warm regards,
Prof. Dr. Md. Kauser-Ul-Alam
Head of the Department of Food Processing and Engineering
Bachelor Degree Courses Offered
| Sl. No. | Subject Code | Semester | Name of Subject | Credit |
| 1. | FFE | 102 | Fundamentals of Food Engineering | 2+1 |
| 2. | TFP | 201 | Technology of Food Preservation | 2+1 |
| 3. | UFP | 201 | Unit Operations in Food Processing | 2+1 |
| 4. | BCT | 202 | Baking and Confectionary Technology | 2+1 |
| 5. | PDL | 202 | Food Plant Design, Layout & Management | 2+1 |
| 6. | CLT | 202 | Cereal and Legume Technology | 2+1 |
| 7. | FSF | 301 | Fish and Sea Food Technology | 2+1 |
| 8. | FVP | 301 | Technology of Fruits & Vegetable Products | 2+1 |
| 9. | FBT | 301 | Food Bio Technology | 2+1 |
| 10. | FPT | 301 | Fish Processing Technology | 2+1 |
| 11. | TCS | 302 | Tea, Coffee, Cocoa and Spices Technology | 1+1 |
| 12. | RAP | 401 | Refrigeration, Air Conditioning and Food Processing | 2+1 |
| Total | 35 Credits | |||
MS Degree Courses Offered
| January- June Semester | Course Code | Credit (T+P) |
| Name of the courses | ||
| A. Compulsory Courses (4*2 =8 credits) | ||
| 1. Advanced Food and Industrial Microbiology | AFM-501 | (2+0) |
| 2. Food Additives, Contaminants and Toxicology | FCT-501 | (2+0) |
| 3. Food Machinery Design | FMD-501 | (2+0) |
| 4. Advanced Dairy Engineering | ADE-501 | (2+0) |
| B. Elective Courses (Any two, 2*2=4 Credits) | ||
| 1. Computation and Modeling in Food Industry | CMF-501 | (2+0) |
| 2. Advanced Technology of plant food products | ATP-501 | (2+0) |
| 3. Novel Separation Techniques | NST-501 | (2+0) |
| 4. Food Irradiation | FID-501 | (2+0) |
| 5. Engineering Management | EMM-501 | (2+0) |
| 6. Food Process Engineering Laboratory (Practical) | FEL-501 | (0+2) |
| Semester Total | ||
| July – December Semester | ||
| A. Compulsory Courses (4*2 =8 credits) | ||
| 1. Advanced Technology of Animal products | ATA-502 | (2+0) |
| 2. Advanced Unit Operations in Process and Food Engineering | AUP-502 | (2+0) |
| 3. Novel Food Processing Techniques | NFP-502 | (2+0) |
| 4. Fermentation and Food Biotechnology | FFB-502 | (2+0) |
| B. Elective Courses (Any two, 2*2=4 Credits) | ||
| 1. Nutraceuticals and Functional Foods | NFF-502 | (2+0) |
| 2. Risk assessment and International Food Legislations | RFL-502 | (2+0) |
| 3. By- product Utilization and Waste Treatment in Food Industry | BUW-502 | (2+0) |
| 4. Packaging and Storage Technologies | PST-502 | (2+0) |
| 5. Heat and Mass Transfer in Food Processing | HMT-502 | (2+0) |
| Semester Total | ||
| Research Semester | ||
| 1.Research work | 08 | |
| 2. Thesis evaluation | 05 | |
| 3. Thesis defense | 03 | |
| Semester Total | 16 | |
| Grand total | 40 | |
Dr. Md. Kauser-Ul- Alam
Professor and Head
Dr. Shireen Akther
Professor
Dr. Jakia Sultana Jothi
Professor
Dr. Afroza Sultana
Associate Professor
Mr. Abdul Matin
Associate Professor
Nazmul Sarwar
Assistant Professor
Mrs. Shamima Ahmed (On study leave, Japan)
Assistant Professor
Nahidur Rahman
Lecturer
Meher Nahid
Lecturer
Md. Mafizul Islam
Senior Office Asst. Cum-Computer Typist
Md. Rahmat Ullah
Senior Lab Attendant
Polash Kumar Dey
Senior Office Sahayak
