BSc in Food and Process Engineering 48 months Undergraduate Program By Hajee Mohammad Danesh Science and Technology University |Top Universities

BSc in Food and Process Engineering

Location

Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
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Program Duration

48 monthsProgram duration

Main Subject Area

Food ScienceMain Subject Area

Program overview

Main Subject

Food Science

Degree

BSc

Study Level

Undergraduate

Study Mode

On Campus

The name of the degree is B.Sc. in Food and Process Engineering which is started from 2005 under the former faculty of Agro-Industrail and Food Process Engineering (AFPE), which is currently known as the Faculty of Engineering.This degree delivers updated knowledge and hands-on education to the graduates for understanding current food system that will guide for development of safe and nutritious novel foods. Specifically, students completing this program will have:

1. Competencies in mastering the principles of food science (chemistry and food analysis, microbiology and food safety, engineering and food processing, biochemistry of food and nutrition) in producing safe and high quality food along the food chain.

2. Skills and ability to design a value addition in food processing and engineering combining various unit operations to produce safe and quality foods.

3. Strong communication skills, critical thinking/problem solving, life-long learning, professional, interaction, information acquisition, organizational and entrepreneurial skills.

Program overview

Main Subject

Food Science

Degree

BSc

Study Level

Undergraduate

Study Mode

On Campus

The name of the degree is B.Sc. in Food and Process Engineering which is started from 2005 under the former faculty of Agro-Industrail and Food Process Engineering (AFPE), which is currently known as the Faculty of Engineering.This degree delivers updated knowledge and hands-on education to the graduates for understanding current food system that will guide for development of safe and nutritious novel foods. Specifically, students completing this program will have:

1. Competencies in mastering the principles of food science (chemistry and food analysis, microbiology and food safety, engineering and food processing, biochemistry of food and nutrition) in producing safe and high quality food along the food chain.

2. Skills and ability to design a value addition in food processing and engineering combining various unit operations to produce safe and quality foods.

3. Strong communication skills, critical thinking/problem solving, life-long learning, professional, interaction, information acquisition, organizational and entrepreneurial skills.

Admission requirements

4 Years
Jan

Tuition fee and scholarships

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More programs from the university

Undergraduate degrees of various faculties at HSTU of 4 academic years comprising 8 semesters except for DVM and Bachelor of Architecture degree. DVM degree has 5 academic years comprised of 10 semesters including an internship. Each academic year has two semesters: The January-June semester and the July-December semester.

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BSc in Electrical & Electronic Engineering (EEE)

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BSc in Mechanical Engineering

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Bsc in Civil Engineering

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BSc in Agriculture (Hon's)

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BSc in Agriculture (Hon's)

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BSc in Agriculture (Hon's)

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BSc in Agriculture (Hon's)

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BSc in Agriculture (Hon's)

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BSc in Agriculture (Hon's)

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BSc in Agriculture (Hon's)

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BSc in Fisheries (Hon's)

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BSc in Fisheries (Hon's)

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BSc in Fisheries (Hon's)

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BSc (Hon's) in Mathematics

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BSc (Hon's) in Physics

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BSc (Hons) in Chemistry

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BSc in Food and Process Engineering

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BSc in Food and Process Engineering

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HSTU offers Master of Science (MS), Master of Business Administration (MBA), and Doctor of Philosophy (Ph.D.) degrees in various disciplines through the Faculty of Postgraduate Studies. 

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MA in English

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MBA in Accounting and Information Systems

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MBA in Finance

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MBA in Management

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MBA in Marketing

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MS in Computer Science and Engineering

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MSc in Electronics and Communication Engineering (ECE)

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MS Agronomy

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MS in Agricultural Chemistry

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MS in Agroforestry and Environment

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MS in Animal Nutrition

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MS in Animal Science

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MS in Aquaculture

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MS in Biochemistry and Molecular Biology

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MS in Biotechnology

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MS in Entomology

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MS in Fisheries Biology and Genetics

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MS in Horticulture

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MS in Medicine

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MS in Microbiology

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MS in Parasitology

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MS in Pathology

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MS in Pharmacology

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MS in Physiology

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MS in Chemistry (Physical, Organic and Inorganic)

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MS in Food Engineering & Technology

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MS in Food Processing and Preservation

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MS in Food Science & Nutrition

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MS in Mathematics

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MS in Physics

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MS in Statistics

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MSS in Development Studies

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Master of Social Science (MSS)

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FAQs

Food engineers design and develop systems for production, processing, distributing, and storing food and agricultural materials. Applications include food safety and quality, biorefining, pharmaceuticals, and environmentally-friendly packaging. Graduates are employed by industry and consulting companies.
Those involved with food engineering are responsible for ensuring the safe and efficient processing, packaging, and delivery of food globally.
A food engineer can refer to a professional who may perform duties relating to the processing, packaging and delivery of food and agricultural goods. Their job role can involve many activities, including designing more environmentally friendly packaging and ensuring food safety and quality.
Food engineers use their skills to design sustainable and environmentally responsible food processes for manufacturing safe, tasty, healthy, convenient food products. As consumer awareness and demand for a safe and abundant supply of food have increased so too has the need for more food engineers.
Imagine you are on a camping site with very little to around you to eat and consume. You see a canned corn in your bag and enjoy and relish it! This canned corn was produced about one year ago, harvested even earlier, but still you can enjoy it today after a year while you are camping. This I think is the significance of food science and technology. It is often difficult to preserve natural occurring food products and food science comes to aid to enhance quality, taste and shelf-life (the time in which food remains safe for consumption). Food science and technology deals with advancements in technology such as Pulsed heat, Vacuum packaging as well as traditional technologies such as canning, pasteurization to bring healthy, nutritious, safe food to the consumers. Over the last decades the significance of food science has shifted towards convenience (pre-cut salad, ready to make meals, snack bars), health (probiotics, fiber consumption), and to fullfill the demands of the changing consumer needs.
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