The Department of Food Engineering & Nutrition Science is dedicated to equipping students with the knowledge and skills necessary to meet the growing demands and challenges within the food industry, particularly in the context of evolving nutritional science. In today's society, consumers are increasingly mindful of their dietary needs and health considerations, driving the need for professionals who can ensure both the safety and nutritional value of food products.

The department recognizes the crucial role of food industries in not only providing safe and high-quality food products but also in contributing to the economic growth of the nation. However, there exists a shortage of qualified professionals in Bangladesh capable of meeting these demands. Therefore, our mission is to cultivate a workforce of skilled and knowledgeable individuals who can address these challenges effectively. Recent advancements in Food Engineering & Nutrition Science have revolutionized food production, processing, and packaging techniques, leading to the development of safer, more flavorful, and nutritionally-rich foods. A career in this field offers diversity and constant challenges, providing opportunities for graduates to make significant contributions to the food industry and to engage in cutting-edge research endeavors.

By offering a comprehensive education that blends principles of food engineering with the latest insights from nutrition science, our department prepares students for rewarding careers in various sectors of the food industry, as well as in research. Through practical training, theoretical knowledge, and exposure to industry trends, graduates emerge as capable professionals ready to tackle the complex demands of the modern food landscape.

Why Food Engineering and Nutrition Science in SUB?

The Department was established in 2005, and is the pioneer among the private universities in Bangladesh. In 2023, the department course curriculum updated to Outcome Based Education (OBE) as well applied to the upgrade the M.Sc. program name to “M.Sc. in Food Engineering and Nutrition Science” with two major field areas of “Food Engineering and Technology” and “Food and Nutrition”. The department offers both majors under M.Sc. program designed to meet the needs of professionals and practitioners in the food industry, hospitals, private clinic, academic, research, and other related sectors. The Department has four laboratories: the Food Process Engineering Laboratory, Food Chemistry and Analytical Laboratory, Food Microbiology and Fermentation Laboratory, and Nutritional Assessment and Sensory Analysis Laboratory. The faculty members of the department consist of graduates from reputed public universities at home and abroad with top results in Food Engineering and Nutrition Science. Several faculty members have PhD degree from abroad, and currently, three faculty members are on study leave for PhD degree in the USA. Food engineering is the application of engineering principles and techniques to the design, development, and optimization of processes and equipment used in the production, processing, and packaging of food products. It encompasses a wide range of disciplines, including mechanical engineering, chemical engineering, and agricultural engineering, among others. Food engineers work to ensure that raw foods are transformed into safe, high-quality consumer products through efficient and effective industrial processes. Nutrition science, on the other hand, focuses on the study of nutrients in foods, clinical and community nutrition, dietary pattern for human body, their ingestion, digestion, absorption, metabolism, and their effects on health and disease. It examines the relationship between diet and health outcomes, seeking to understand how the nutrients and bioactive compounds in foods impact human physiology and well-being. Nutrition scientists play a vital role in informing public health policy, developing dietary guidelines, and conducting research to advance our understanding of nutrition and its role in promoting optimal health. While food engineering primarily deals with the technical aspects of food production and processing, nutrition science provides the foundational knowledge needed to ensure that food products not only meet safety and quality standards but also contribute to the nutritional needs and health of consumers. Together, these disciplines play essential roles in addressing the complex challenges of feeding a growing global population while promoting health and sustainability. The Department focuses its research on safe and nutritious foods. It is also a matter of prestige that nowadays renowned food scientists from home & abroad visit the department and observe its research activities. Nearly 1500 students have graduated from this department to date, all of whom are in excellent positions in food industries, educational institutions, NGOs, and research organizations in public/private sectors at home and abroad. 

 

Vision of the Program Offering Entity

The department will be recognized by the professional/practical and educational institutions as leading Food Engineering and Nutrition Science Education provider while developing the leadership. Our students will be known for their innovative, flexible and responsive educational programs.  The graduates will be leader in their own fields. They will be valued as dynamic human resources of this millennium. The department will  have a strong voice in  policy formulation and decision-making in professional world.

 

Mission of the Program Offering Entity

The Department of Food Engineering and Nutrition Science aims to achieve the following missions:

 

Mission 1 :	To build the future leaders in the field of FENS in home and abroad.
Mission 2 :	To build an excellent teaching and research environment through the development of laboratories and collaboration with national/international prominent academicians.
Mission 3 :	To make the graduates responsive to ever- changing societal needs in terms of safe and nutritious foods for all.
Mission 4 :	To create a conducive environment for grooming food processing industry and nutrition institutions entrants with significant attributes.

 

Areas of Employment

Government & Autonomous Organizations: Bangladesh Atomic Energy Commission, BCSIR, BIRTAN, BARI, BRRI, BADC, BARC,  SME Foundation, Universities and Colleges, Government hospitals, Polytechnic Institutes etc.

Private (National and International) Companies: After graduation from SUB, students are now occupying in different key position of renowned food and beverage industries like PRAN, Akij Food & Beverage, Partex Beverage, Square Food & Beverage, Acme Food & Beverage, Transom Food & Beverage, Globe Beverage, Igloo, Polar, C.P Bangladesh, Golden Harvest, Sajib Food, Nabisco Biscuits, Olympia Biscuits, Coca-Cola, Aftab Food, BRAC dairy, FAO, USAID etc. 

Besides that as nutritionist/dietitian has scope in different private hospitals and diagnostic centers such as Labaid Hospitals, BRB hospitals, Evercare Hospitals, Ibn Sina Hospitals and different NGOs such as SARPV, UNICEF, WFP, TMSS, Save the children, Sajeda Foundation, ACF, FAO etc.

Curriculum Structure 

(a)  Duration of the Program: 18 months      Semester: 3 (6 month/semester)

(b)  Admission Requirements:

Ø Four years B.Sc. degree in Food Engineering and Nutrition Science

Ø Four year undergraduate degree from a recognized university in Life/biological Sciences/Nutrition/Chemistry/Biochemistry/Biotechnology/Agricultural Sciences/ Microbiology/ Pharmacy/Epidemiology/Mechanical/Chemical Engineering, etc.

Ø At least Second Class in all exams or a minimum CGPA of 2.5 on a 4- point scale

Ø International Applicants: For purposes of admission, all candidates who are not citizens or permanent residents of Bangladesh are defined as International Applicant.  In most cases international applicants seeking admission must meet the same academic standards for admission, as those required for native students.

Ø There are wide variations; however, between educational systems throughout the world that makes exact comparison of educational standards difficult. A Departmental Committee will decide the requirements of the International applicants to be endorsed by the Academic Council International Applicants will be selected on the basis of their prior academic work, English proficiency, probability of success in the chosen curriculum and certification of adequate financial resource.

 

(c)  Total minimum requirement to complete the program: According to BNQF (Part B) for Higher Education

To earn a degree, Master of Science (M.Sc.) in Food Engineering and Nutrition Science (major in Food Engineering and Technology), or Master of Science (M.Sc.) in Food Engineering and Nutrition Science (major in Food and Nutrition), all students must satisfactorily complete 42 credits (theory 36 credits, 6 credits for capstone) of course works. The 42 credits of course work require for the degree include core courses, elective courses and thesis/dissertation.

 

Total Credit Hours

Ø 42 Credits

Ø Compulsory Courses = Six Courses (6) with 18 Credits for both majors

Ø Major Courses = Six (6) courses with 18 credits for individual majors

Ø Capstone = 6 credits

 

Category of courses

Program Design:

Course Features
Compulsory Courses Six Courses (18 Credits)	1.    Advance Food Processing and Preservation 2.    Food Biotechnology and Fermentation 3.    Food and Nutrition Laws, Safety, and Policies 4.    Food Security, Climatology, and sustainable environment 5.    Nutraceuticals and Functional Foods 6.    Research Methodology and Data Science
Major Courses Six Courses (18 Credits)	M. Sc. In Food and Nutrition	M. Sc. In Food Engineering and Technology
	1.    Biochemistry and Nutrient Metabolism 2.    Human Physiology 3.    Nutritional Epidemiology 4.    Community Nutrition, Nutritional Screening and Assessment 5.    Nutritional Challenges in Disaster and Emergencies 6.    Clinical Nutrition and Diet Management	1.    Advanced Processing Technology of Plants and Animal Foods 2.    Unit Operation and Advanced Food Engineering 3.    Food Plant Design, Layout & Management 4.    Food Hygiene, Safety and Compliance Management 5.    Supply chain, Logistics and operation management 6.    Advanced Dairy Engineering 7.    Confectionary and Bakery Technology
Capstone	6 credits (Thesis Group & non-thesis/general group)
Total Duration	18 months
Semester durations	06 months
Course load per semester	18 credits (first two semester)

(i) Compulsory/core Courses for all: (Six courses each carrying 3 Credits, Total = 18 Credits)

1)   FENS 501 Advance Food Processing and Preservation

2)   FENS 502 Food Biotechnology and Fermentation

3)   FENS 503 Food and Nutrition Laws, Safety, and Policies

4)   FENS 504 Food Security, Climatology, and sustainable environment

5)   FENS 505 Nutraceuticals and Functional Foods

6)   FENS 506 Research Methodology and Data Science

 

(ii) Major Courses for the Degree of Food Engineering and Technology: Six Courses (SL 1 to 5 are common, and one from 6 or 7), each course carrying 3 Credits, Total= 18 Credits

1)   FET 507 Advanced Processing Technology of Plants and Animal Foods

2)   FET 508 Unit Operation and Advanced Food Engineering

3)   FET 509 Food Plant Design, Layout & Management

4)   FET 510 Food Hygiene, Safety and Compliance Management

5)   FET 511 Supply chain, Logistics and operation management

6)   FET 512 Advanced Dairy Engineering

7)   FET 513 Confectionary and Bakery Technology

 

(iii) Major Courses for the Degree of Food and Nutrition (Six courses each carrying 3 Credits, Total = 18 Credits)

1)   FN 507 Biochemistry and Nutrient Metabolism

2)   FN 508 Human Physiology

3)   FN 509 Nutritional Epidemiology

4)   FN 510 Community Nutrition, Nutritional Screening and Assessment

5)   FN 511 Nutritional Challenges in Disaster and Emergencies

6)   FN 512 Clinical Nutrition and Diet Management

 

(iv) Capstone = 6 Credits  

1)   FENS 514 Thesis/Dissertation (For Thesis Group)

2)   FENS 515 Practical and Demonstration, Industry/Hospital visit, Viva voce, project report (for non-thesis/general group)

 

CONTACT

Name: Shahnoor Mahmud

Designation: Executive

E-mail: shahnoor@sub.edu.bd

Contact No.: 01766663562 

Telephone No.: 09606782338 Ext. 139