Department of Food Processing and Engineering

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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

  1.  Develop the skills of students need to thrive with technology and systems used in manufacturing, preservation, storage and distribution of food products. 
  2. Build up a better understanding about food processing and preservation with a systematic investigation into a variety of foods properties to improve food products.
  3. Develop expertise to ensure the safety and quality food during the processing. 
  4. Strengthen the engineering background to solve problems associated with food processing industries as well as other post-harvest operations of raw materials. 


Dr. Md. Kauser-Ul- Alam
Associate Professor and Head
Department of Food Processing and Engineering

You are cordially welcome to read and to know more about the Department of Food Processing and Engineering. As a head of the department, I would like to lay out the welcome-mat for the pupils to apex their carrier in the respective strain of life. Our academic staff members are well trained and experienced in a wide variety of relevant disciplines. We participate not only in teaching, but also in research, consultancy and outreach programmes.

We welcome applications for admission into our M.S. in Food Processing and Engineering. We are always ready to receive research ideas as well as requests for collaboration in research from industry, community groups and other stakeholders. Our staff members are also well versed in consultancy work and the department is therefore ready to offer consultancy services.

I feel a great sense of both excitement and responsibility in leading this department, for the fact, it has pivotal issues such as energy, new products development, food safety and quality assurance, healthcare and manufacturing. We cordially invite the students who wish to be admitted in our department for undergraduate and post- graduate program.

Please feel free to contact the Head of the Department for any information.


Best wishes

Dr. Jakia Sultana Jothi


Bachelor Degree Courses Offered 

Sl. No.Subject CodeSemesterName of SubjectCredit
1.FFE102Fundamentals of Food Engineering2+1
2.TFP201Technology of Food Preservation2+1
3.UFP201Unit Operations in Food Processing2+1
4.BCT202Baking and Confectionary Technology2+1
5.PDL202Food Plant Design, Layout & Management2+1
6.CLT202Cereal and Legume Technology2+1
7.FSF301Fish and Sea Food Technology2+1
8.FVP301Technology of Fruits & Vegetable Products2+1
9.FBT301Food Bio Technology2+1
10.FPT301Fish Processing Technology2+1
11.TCS302Tea, Coffee, Cocoa and Spices Technology1+1
12.RAP401Refrigeration, Air Conditioning and Food Processing2+1
Total35 Credits


MS Degree Courses Offered  

January- June SemesterCourse CodeCredit
Name of the courses
A. Compulsory Courses (4*2 =8 credits)
1. Advanced Food and Industrial MicrobiologyAFM-501(2+0)
2. Food Additives, Contaminants and ToxicologyFCT-501(2+0)
3. Food Machinery DesignFMD-501(2+0)
4. Advanced Dairy EngineeringADE-501(2+0)
B. Elective Courses (Any two, 2*2=4 Credits)  
1 Computation and Modeling in Food IndustryCMF-501(2+0)
2. Advanced Technology of plant food productsATP-501(2+0)
3. Novel Separation TechniquesNST-501(2+0)
4. Food IrradiationFID-501(2+0)
5. Engineering ManagementEMM-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 productsATA-502(2+0)
2. Advanced Unit Operations in Process and Food EngineeringAUP-502(2+0)
3. Novel Food Processing TechniquesNFP-502(2+0)
4. Fermentation and Food BiotechnologyFFB-502(2+0)
B. Elective Courses (Any two, 2*2=4 Credits)
1. Nutraceuticals and Functional FoodsNFF-502(2+0)
2. Risk assessment and International Food LegislationsRFL-502(2+0)
3. By- product Utilization and Waste Treatment in Food IndustryBUW-502(2+0)
4. Packaging and Storage TechnologiesPST-502(2+0)
5. Heat and Mass Transfer in Food ProcessingHMT-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
Associate Professor and Head

Dr. Afroza Sultana
Associate Professor

Mr. Abdul Matin
Associate Professor

Nazmul Sarwar
Assistant Professor

Meher Nahid


Mr. S.M. Ziaul Hoque
Technical officer


Md. Mafizul Islam
Senior Office Asst. Cum-Computer Typist

Md. Rahmat Ullah
Senior Lab Attendant

Polash Kumar Dey
Senior Office Sahayak