Program Information

• Class Start:
• Program Duration: 4 Years
• Total Credits: 156
• Student Capacity: Max 50 Students
• Program Teachers: 03

Program Details

A Bachelor of Food Science and Engineering is an undergraduate degree program that focuses on the scientific principles and technologies involved in the production, processing, preservation, packaging, and distribution of food. It is a multidisciplinary field that combines aspects of biology, chemistry, microbiology, engineering, and nutrition to ensure the safety, quality, and functionality of food products.

Here are some key components typically covered in a Bachelor of Food Science and Engineering program:

1. Basic Sciences: Courses in biology, chemistry, and physics provide a foundation for understanding the fundamental principles that govern food science.

2. Food Microbiology: This area explores the study of microorganisms in food, including bacteria, molds, and yeast. It covers topics like foodborne pathogens, food spoilage, and food preservation methods.

3. Food Chemistry: This involves the study of the chemical composition of food, including carbohydrates, proteins, lipids, vitamins, and minerals. Students learn about reactions that occur during food processing and storage.

4. Food Engineering: This area focuses on the application of engineering principles to food processing and manufacturing. Topics include food processing equipment, heat transfer, mass transfer, and unit operations.

5. Food Quality and Safety: This covers the principles and practices involved in ensuring the safety and quality of food products. Students learn about quality control, food testing methods, and regulatory compliance.

6. Food Processing and Preservation: Courses in this area cover various food processing techniques such as pasteurization, sterilization, dehydration, and freezing. Preservation methods to extend the shelf life of food are also explored.

7. Nutrition: Understanding the nutritional content of food is crucial. Students learn about the role of nutrients in the human body, dietary requirements, and the relationship between diet and health.

8. Food Product Development: This involves the process of creating new food products, considering aspects like consumer preferences, market trends, and product formulation.

9. Food Packaging: Students study the principles of food packaging, including materials, design, and the impact on food safety and shelf life.

10. Food Laws and Regulations: An understanding of food laws and regulations is essential in the food industry. This includes knowledge of labeling requirements, safety standards, and regulatory compliance.

Upon completion of a Bachelor of Food Science and Engineering, graduates can pursue careers in various sectors of the food industry, including food production, quality control, research and development, regulatory affairs, and product management. They may work for food manufacturing companies, government agencies, research institutions, or in the development of new food products. Additionally, some graduates may choose to pursue advanced degrees in related fields for further specialization or research opportunities.

Minimum Requirements

The minimum qualifications for admission B.Sc. in Food Science and Engineering Programs are:
• The minimum GPA shall be 2.5 in both SSC & HSC/ Diploma
• For &ldquo  level  " A " systems an applicant must have completed 5 Papers in &ldquo Level and 2 papers in ‘A’ Level
• He / She must have ‘B’ Grade or GPA 4 at least in 4 subjects & ‘C’ grade or GPA 3.5 in the rest of 3 subjects
• Students who have completed the 4(Four) years Diploma Program under the Technical Education Board are also eligible for admission under the program
• For applicants from foreign countries equivalent standard shall be maintained
• The applicant must have the 12th level
• For all Science Program students must have GPA 2.5 in both SSC & HSC/ Diploma in Engineering with Physics and Mathematics
• She/he has to pass in optional subjects (Both in SSC & HSC)