Bachelor of Food Engineering

The Bachelor of Science (B.Sc.) in Food Engineering at DUET is a four-year undergraduate degree program designed to prepare graduates with strong foundations in engineering principles and food science to address challenges in food production, preservation, quality, and safety. The program uniquely integrates engineering, biology, chemistry, and management, enabling students to design and operate processes and systems for safe, nutritious, and sustainable food.

Program Objective

The objective of the program is to develop skilled engineers with in-depth knowledge of food systems, practical problem-solving ability, research orientation, and ethical responsibility. Graduates are expected to contribute effectively in industries, academia, research institutions, and public sectors, both locally and globally.

Vision and Mission of the Department

Vision:

To be an eminent center for quality education, research and innovation in food engineering to address global challenges

Mission:

·         To provide standard education with practical knowledge, ethical values and entrepreneurial spirits for producing competent graduates in food engineering

·         To promote collaboration with universities, industries, organizations, and stakeholders for addressing comprehensive food safety and security

·         To support food research and relevant advisory services at national and international levels

Admission Requirements

Admission to the B. Sc. in Food Engineering program is granted to students holding a 3 or 4 yearsDiploma in Engineering (Food) from the Bangladesh Technical Education Board (BTEB) or an equivalent institution.

Curriculum Structure

The curriculum follows a semester-based course credit system, comprising 160.50 credits across eight semesters (The program spans four academic years. These credits are distributed among theoretical courses, sessionals (laboratories), thesis/project work, and industrial attachment. The program emphasizes continuous assessment, letter grades, and GPA evaluation. It allows flexibility for academically strong or weak students to manage course loads under advisory supervision.

Subject Area Distribution:

The curriculum includes the following categories:

·         Basic Sciences: Mathematics, Physics, Chemistry, Food Science

·         Engineering Fundamentals: Thermodynamics, Fluid Mechanics, Heat & Mass Transfer, Engineering Mechanics, Electrical Circuits, Computer Programming

·         Food-Specific Core Courses: Food Chemistry, Food Microbiology, Food Processing, Food Packaging, Unit Operations, Refrigeration, Food Laws, and Food Plant Design

·         Applied Laboratories/Sessionals: Instrumental Analysis, Computer-Aided Drawing, Food Preservation Labs, etc.

·         Management and Social Sciences: Communicative English, Sociology, Economics, Industrial Law, Professional Ethics

·         Project Design, Thesis and Industrial Attachment: Final-year students undertake project design, thesis projects and a mandatory industrial attachment for real-world exposure and complex engineering problem solving.

Major Knowledge Domains

The course structure is aligned with both foundational and advanced domains of Food Engineering:

Broad Subject Areas:

·         Basic Sciences and Mathematics

·         Biological and Life Sciences

·         Engineering Sciences

·         Computing and Data Analytics

·         Social and Management Sciences

Main Subject Areas:

·         Food Chemistry and Biochemistry

·         Microbiology and Food Safety

·         Unit Operations and Energy Balances

·         Packaging, Preservation, and Refrigeration

·         Process Equipment Design

·         Food Law and Regulatory Compliance

Custom/Elective Areas:

·         Dairy, Meat, Fish, and Poultry Technology

·         Baking and Confectionery

·         Biochemical and Nutritional Engineering

·         Waste Management and Valorization

·         Food Biotechnology and Emerging Processing Technologies

·         Optimization and Control of Food Systems

Industrial and Practical Training

A unique strength of the DUET program is its strong emphasis on practical exposure. All students must complete:

·         Industrial Attachment: At least 4 weeks in a relevant food industry

·         Project and Thesis Work: Independent or group design projects and thesis under faculty supervision

·         Laboratory Courses: Extensive hands-on experience in food chemistry, microbiology, processing, and quality assessment

These components ensure that students are prepared for immediate employment and understand industrial food systems comprehensively.

Evaluation and Grading

Students are assessed through a combination of continuous assessments (30%) and semester final examinations (70%) for theoretical courses. Sessional courses emphasize viva voce, performance, and reports. Thesis work and industrial attachments are evaluated by internal and external examiners through report submissions, design projects, oral presentations, and viva voce.

Grading follows a 4.00 scale GPA system, with requirements for progression and honors classification:

·         Minimum CGPA for graduation: 2.20

·         CGPA ≥ 3.75 earns Honors and eligibility for Dean’s List/Gold Medal

Academic Flexibility and Support

The course system allows for:

·         Course adjustment, replacement, or dropping (under advisement)

·         Review courses and special examinations for academically weak students

·         Probation and academic counseling

·         Project or thesis-related non-credit courses if needed

Academic progress is monitored continuously, and support is provided through faculty advisors, course coordinators, and the Departmental Monitoring Committee.

Graduate Profile and Career Prospects

Graduates of the Food Engineering program are equipped for careers in:

·         Food manufacturing and processing industries

·         Quality control and food safety agencies

·         Research and development in food technology

·         Supply chain and packaging sectors

·         Entrepreneurship in value-added food product development

·         Government and regulatory organizations (e.g., BSTI, BFSA, Mo Food)

They are also eligible for postgraduate studies in Food Engineering, Biotechnology, Nutrition, Public Health, Environmental Engineering, and related fields.

This comprehensive and practice-oriented program prepares engineers not only to solve existing food engineering challenges but also to lead innovations in a rapidly evolving global food industry.