Food Engineering program and its evolution
The Food Technology program was launched in 2002 as Advanced Diploma. The program was upgraded to bachelor’s degree in Food and Biochemical Technology in 2004. After successive reviews of the curriculum, the name of Food and Biochemical Technology has been changed in to Food Technology and Process Engineering in 2007. Through reviewing the curriculum, the Food Technology and Process Engineering program is named as Food Engineering since 2014. The Department has gained the necessary expertise to offer higher level engineering training programs. The academic and industrial community has expressed the demand for graduates of Food Engineering with innovative skills to take part in the country’s academic, industrial and economic development. It is believed that the program addresses the acute shortage of higher level academic staff as well as the demands of food and beverage industries for manpower in process, design, innovation and research staff and higher level engineering administration. The Food Engineering program has three chairsnamely Food safety & quality, Postharvest Technology, and Food and Beverage Process Engineering chairs.
Food and Beverage Process Engineering Chair
The Chair is established to outshine the academic and research works in the field of Food Engineering with more than 27 active staffs. The chair aims to provide broad-based education and training to enable graduates to meet the challenges of the profession in a rapidly growing food & beverage industry that exists in the country. It is significantly important for the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. There are two standardize food and beverage process laboratories, one research grade laboratory and two quality laboratories for teaching and research in the Food Engineering areas. The chair facilitates and administers the courses to the students of Food Engineering, conducting problem solving researches and community services, provides consultancy services to the food and beverage processing industry. The chair in general is believed to addresses the acute shortage of higher level academic staff as well as the demands of food and beverage industries for manpower in process, design, innovation and research staff and higher level engineering administration.
Food and beverage process engineering chair is one of the principal chairs of Food Engineering program, and the following undergraduate and graduate course are being offered under the chair.
The chair facilitates and administers the courses categorized in five course chairs such as Food Engineering Sciences and unit operations (Fluid Mechanics & Rheology, Transport Phenomena, Material & Energy Balance, Introduction to Food Science & Technology, Fundamentals of Reaction Kinetics & Reactor Design, Numerical Methods, Mechanical Unit Operations, Mass Transfer Unit Operations and Thermal Unit Operations); Agro-food processing Technology (Grain processing Technology, Fruit & Vegetable Processing Technology, Dairy Processing technology, Meat, poultry & fish Processing Technology, Sugar processing Technology, Edible oil & fat processing Technology, Coffee, tea & Spice processing Technology); Beverage and Bio-Technology (Industrial Microbiology, Food Biotechnology, Fundamentals of biochemical Engineering, Beverage Processing Technology, Malting & Brewing Technology); Food plant Design (Food Engineering Drawing, Food Machinery & Equipment Design, Process Control & Instrumentation, Computer Aided Food Process Design & Simulation, Food Plant Design & Economics, Food Plant Sanitation & Waste treatment Engineering, Applied Air Conditioning & Refrigeration); and Food Product development and innovation (Food product development & sensory evaluation, Nutrition & Food Fortification, Extrusion Technology, Food packaging technology, Research Methodology & Experimental Design).
The chair offers graduate programs in Food Technology (in regular and weakened) to solve the critical shortage of skilled professional in the food & beverage area. The graduate program in Food Technology deals the necessary advanced theoretical back ground and practical skills in the food and beverage processing industries of the country. The modules covered in this program include: Basics of Food Technology, Advances in Food Technology, food Marketing and industrial management, Food Technology Specialized courses, and Research Methodology and Thesis. Graduate program leading to M.Sc. in Food Engineering (specialization in Food Process Engineering) is being planned to start on the coming academic year (2019/2020).
Research and Community Services
The food and beverage process engineering chair have been actively involved in different research areas of the food and beverage processing industries. More than seven thematic areas of research interests have been identified. All are more or less focused in developing techniques and technologies that maximize the nutritional and health benefits of foods. Research areas are also focused on the optimization of raw materials and processing technology to manipulate micro and macro food constituents to improve food quality and functionality. Most of the researches designed to critically solve the problem of the food and beverage industry.
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