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The Department of Food
Engineering at Dhaka University of Engineering & Technology (DUET), Gazipur,
offers two postgraduate degrees: Master of Science in Food Engineering
[MSc. Engg. in (FE)] and Master of Engineering in Food
Engineering [MEngg. (FE)]. These programs are designed to equip
graduates with advanced knowledge and research capabilities in the field of
food engineering, ensuring their competitiveness in academia, industry, and
public policy sectors.
Program Objectives
To develop in-depth theoretical and
practical knowledge in food engineering and its interdisciplinary domains.
To enhance the analytical and
problem-solving capabilities of graduates through research and innovation.
To contribute to sustainable food
systems through advanced technological and engineering solutions.
To foster leadership and
entrepreneurship in the food and agro-processing industries.
Program Structure
The MSc.Engg and MEngg. programs are credit-based, with a minimum of 36
credit hours. These include core, elective, and research/project
components.
MSc.Engg (FE) : Includes 18
credits of coursework and 18 credits for a research-based thesis.
MEngg. (FE) : Includes 30 credits of
coursework and a 6-credit project report.
Students can switch
between MSc. and MEngg.programs upon recommendation by the Academic Committee
for the Postgraduate Program (ACPG) and subject to approval by the relevant
authorities.
Eligibility Criteria
Applicants must meet
the following criteria:
Minimum GPA of 2.75 out of 4.00 in
BSc in Food Engineering or related fields such as Food Process
Engineering, Food Science and Technology, Agricultural Engineering,
Nutrition, Microbiology, Biochemistry, Chemistry, Mechanical Engineering,
or equivalent.
Minimum GPA of 3.00 out of 5.00 (or
2.75 out of 4.00) or first division in SSC/HSC or equivalent.
Applicants on deputation or from
academic/research organizations may receive conditional eligibility upon
recommendation by the department.
Admission is finalized
through an oral and/or written test, which may include prerequisite course
requirements.
Duration and Modes of Study
The programs are
structured to be completed within three semesters (minimum)
and must be completed within five academic years (maximum).
Full-time students : Must register
for 12–15 credits per semester.
Part-time students : May register for
up to 9 credits per semester, with written employer consent.
Sustainable Food Processing : Life
Cycle Assessment, Food Security, Energy Management.
Research & Computer Applications :
Research Methodology, Biostatistics, Process Modeling & Simulation.
A Seminar (FE
6001) is mandatory for all students and evaluated on a
satisfactory/unsatisfactory basis.
Grading and Evaluation
The grading system
follows standard letter grades ranging from A+ to F, with Grade Point Average
(GPA) and Cumulative Grade Point Average (CGPA) calculated on a 4.00 scale. A
minimum CGPA of 2.65 is required for graduation. Failing grades (F) do not
count toward credit requirements but are recorded in the academic transcript.
Thesis
and project work are evaluated on a binary scale:
· S:
Satisfactory
· U:
Unsatisfactory
Numerical
Score
Letter
Grade
Grade
Point
Merit
Description
90% and above
A+
4.00
Excellent
80–89%
A
3.50
Very Good
70–79%
B+
3.00
Good
60–69%
B
2.50
Average
50–59%
C
2.00
Pass
Below 50%
F
0.00
Fail
Other Grades:
I :
Incomplete
X :
Continuation (for ongoing Thesis/Project)
Research Thesis / Project
Thesis (MSc.Engg.) : A rigorous,
original research project supervised by DUET faculty and possibly
co-supervised by external experts. Includes oral defense before a
five-member examination board.
Project (MEngg.) :
Application-based problem-solving work requiring a detailed report and
oral examination.
All thesis and project
works require prior approval from the Committee for Advanced Studies and Research
(CASR) after completing at least 09 credit hours and achieving a minimum CGPA
of 2.65.
Admission Test
Applicants are assessed
on:
Food Processing and Preservation
Material and Energy Balances
Food Chemistry and Microbiology
Food Safety and Quality
Computer Applications and
Professional English
General Aptitude and Nutrition
Science
Career Prospects
Graduates can pursue
careers in:
Food and beverage industries
Regulatory and quality assurance
agencies
Research and academic institutions
Public health and nutrition
policymaking bodies
Entrepreneurial ventures in
agri-food sectors
Conclusion
The
MSc.Engg. and MEngg. programs in Food Engineering at DUET represent a
comprehensive postgraduate education model, aligned with global standards and
national priorities. The curriculum fosters innovation, sustainability, and
scientific rigor, empowering graduates to meet the challenges of modern food
systems and contribute effectively to national and global food security.
Programme overview
Main Subject
Engineering - General
Degree
MSc
Study Level
Masters
Study Mode
On Campus
The Department of Food
Engineering at Dhaka University of Engineering & Technology (DUET), Gazipur,
offers two postgraduate degrees: Master of Science in Food Engineering
[MSc. Engg. in (FE)] and Master of Engineering in Food
Engineering [MEngg. (FE)]. These programs are designed to equip
graduates with advanced knowledge and research capabilities in the field of
food engineering, ensuring their competitiveness in academia, industry, and
public policy sectors.
Program Objectives
To develop in-depth theoretical and
practical knowledge in food engineering and its interdisciplinary domains.
To enhance the analytical and
problem-solving capabilities of graduates through research and innovation.
To contribute to sustainable food
systems through advanced technological and engineering solutions.
To foster leadership and
entrepreneurship in the food and agro-processing industries.
Program Structure
The MSc.Engg and MEngg. programs are credit-based, with a minimum of 36
credit hours. These include core, elective, and research/project
components.
MSc.Engg (FE) : Includes 18
credits of coursework and 18 credits for a research-based thesis.
MEngg. (FE) : Includes 30 credits of
coursework and a 6-credit project report.
Students can switch
between MSc. and MEngg.programs upon recommendation by the Academic Committee
for the Postgraduate Program (ACPG) and subject to approval by the relevant
authorities.
Eligibility Criteria
Applicants must meet
the following criteria:
Minimum GPA of 2.75 out of 4.00 in
BSc in Food Engineering or related fields such as Food Process
Engineering, Food Science and Technology, Agricultural Engineering,
Nutrition, Microbiology, Biochemistry, Chemistry, Mechanical Engineering,
or equivalent.
Minimum GPA of 3.00 out of 5.00 (or
2.75 out of 4.00) or first division in SSC/HSC or equivalent.
Applicants on deputation or from
academic/research organizations may receive conditional eligibility upon
recommendation by the department.
Admission is finalized
through an oral and/or written test, which may include prerequisite course
requirements.
Duration and Modes of Study
The programs are
structured to be completed within three semesters (minimum)
and must be completed within five academic years (maximum).
Full-time students : Must register
for 12–15 credits per semester.
Part-time students : May register for
up to 9 credits per semester, with written employer consent.
Sustainable Food Processing : Life
Cycle Assessment, Food Security, Energy Management.
Research & Computer Applications :
Research Methodology, Biostatistics, Process Modeling & Simulation.
A Seminar (FE
6001) is mandatory for all students and evaluated on a
satisfactory/unsatisfactory basis.
Grading and Evaluation
The grading system
follows standard letter grades ranging from A+ to F, with Grade Point Average
(GPA) and Cumulative Grade Point Average (CGPA) calculated on a 4.00 scale. A
minimum CGPA of 2.65 is required for graduation. Failing grades (F) do not
count toward credit requirements but are recorded in the academic transcript.
Thesis
and project work are evaluated on a binary scale:
· S:
Satisfactory
· U:
Unsatisfactory
Numerical
Score
Letter
Grade
Grade
Point
Merit
Description
90% and above
A+
4.00
Excellent
80–89%
A
3.50
Very Good
70–79%
B+
3.00
Good
60–69%
B
2.50
Average
50–59%
C
2.00
Pass
Below 50%
F
0.00
Fail
Other Grades:
I :
Incomplete
X :
Continuation (for ongoing Thesis/Project)
Research Thesis / Project
Thesis (MSc.Engg.) : A rigorous,
original research project supervised by DUET faculty and possibly
co-supervised by external experts. Includes oral defense before a
five-member examination board.
Project (MEngg.) :
Application-based problem-solving work requiring a detailed report and
oral examination.
All thesis and project
works require prior approval from the Committee for Advanced Studies and Research
(CASR) after completing at least 09 credit hours and achieving a minimum CGPA
of 2.65.
Admission Test
Applicants are assessed
on:
Food Processing and Preservation
Material and Energy Balances
Food Chemistry and Microbiology
Food Safety and Quality
Computer Applications and
Professional English
General Aptitude and Nutrition
Science
Career Prospects
Graduates can pursue
careers in:
Food and beverage industries
Regulatory and quality assurance
agencies
Research and academic institutions
Public health and nutrition
policymaking bodies
Entrepreneurial ventures in
agri-food sectors
Conclusion
The
MSc.Engg. and MEngg. programs in Food Engineering at DUET represent a
comprehensive postgraduate education model, aligned with global standards and
national priorities. The curriculum fosters innovation, sustainability, and
scientific rigor, empowering graduates to meet the challenges of modern food
systems and contribute effectively to national and global food security.
Admission Requirements
40+
1. In order to get admission to the Masters Degree
Program an applicant
(a) must have a minimum
GPA of 3.00 out of 5.00 or 2.75 out of 4.00 or a first division in SSC or HSC
or Diploma in Engg. or in equivalent examinations; and
(b) must have a minimum
CGPA of 2.75 out of 4.00 in B Sc. Engg. in the relevant branch. In other cases,
the Equivalence Committee will decide.
(c) The above
requirements may be relaxed for applicants on deputation or sponsored by
Academic Institutions / Research Organizations / International Organizations /
DUET Graduates. Such relaxation shall be recommended by the Admission Committee
of the Food Engineering Department for approval of Academic Council.
2. For M Sc./M Engg. Degree in Food Engineering, an
applicant must have a B Sc. in Food Engineering/ Food and Process Engineering/
Food Science and Technology/ Food and Nutrition/ Food Safety/ Microbiology/
Chemistry/ Biochemistry/ Agricultural sciences/ Agricultural Engineering/
Mechanical Engineering/ Industrial and Production Engineering or an equivalent
degree in Science and Engineering from any recognized University/Institute. The
Equivalence Committee shall examine the equivalence and suitability an
applicant’s Degree for admission.
2 Years
Tuition fees
Domestic
150 USD
International
1,000 USD
Scholarships
Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.
To help students navigate this challenging process, we recommend the following articles:
The Department of Food Engineering at DUET offers the following postgraduate degrees:
• Master of Science in Food Engineering – MSc. Engg. (FE)
• Master of Engineering in Food Engineering – MEngg. (FE)
Additionally, other master's degrees in engineering disciplines may be offered with approval from the Syndicate and Academic Council.
An applicant must have:
• A minimum CGPA of 2.75 out of 4.00 in BSc in Food Engineering or related fields (e.g., Food Science and Technology, Nutrition, Biochemistry, Microbiology, Agricultural/Mechanical Engineering, etc.).
• A minimum GPA of 3.00 out of 5.00 or 2.75 out of 4.00 in SSC, HSC, or equivalent examinations.
Applicants from academic or research organizations, or DUET graduates, may receive relaxation upon recommendation by the department and approval by the Academic Council.
The minimum duration of the MSc. Engg./MEngg. program is three semesters.
The maximum allowable time to complete the program is five academic years from the date of first registration.
• MSc. Engg. (FE): Requires a minimum of 36 credit hours, including 18 credit hours for a research-based thesis.
• MEngg. (FE): Requires a minimum of 36 credit hours, including 6 credit hours for a project.
Both programs include theoretical coursework, and students must meet minimum academic performance criteria (CGPA ≥ 2.65) to graduate.
Yes, admission to the MSc./MEngg. in Food Engineering requires passing a written test followed by a viva-voce.
The test may include the following topics:
• Food Processing and Preservation
• Material Balance
• Food Chemistry and Microbiology
• Food Safety and Quality
• Nutrition, General Knowledge in Food Engineering
• Basics of Computer Application, Aptitude, and Professional English
M Sc. in Food Engineering
Dhaka University of Engineering & Technology, Gazipur, Gazipur, Bangladesh
24 monthsProgramme duration
1,000 USDTuition Fee/year
Engineering - GeneralMain Subject Area
Programme overview
Main Subject
Engineering - General
Degree
MSc
Study Level
Masters
Study Mode
On Campus
The Department of Food Engineering at Dhaka University of Engineering & Technology (DUET), Gazipur, offers two postgraduate degrees: Master of Science in Food Engineering [MSc. Engg. in (FE)] and Master of Engineering in Food Engineering [MEngg. (FE)]. These programs are designed to equip graduates with advanced knowledge and research capabilities in the field of food engineering, ensuring their competitiveness in academia, industry, and public policy sectors.
Program Objectives
Program Structure
The MSc.Engg and MEngg. programs are credit-based, with a minimum of 36 credit hours. These include core, elective, and research/project components.
Students can switch between MSc. and MEngg.programs upon recommendation by the Academic Committee for the Postgraduate Program (ACPG) and subject to approval by the relevant authorities.
Eligibility Criteria
Applicants must meet the following criteria:
Admission is finalized through an oral and/or written test, which may include prerequisite course requirements.
Duration and Modes of Study
The programs are structured to be completed within three semesters (minimum) and must be completed within five academic years (maximum).
Courses Offered
Courses span across seven major areas:
A Seminar (FE 6001) is mandatory for all students and evaluated on a satisfactory/unsatisfactory basis.
Grading and Evaluation
The grading system follows standard letter grades ranging from A+ to F, with Grade Point Average (GPA) and Cumulative Grade Point Average (CGPA) calculated on a 4.00 scale. A minimum CGPA of 2.65 is required for graduation. Failing grades (F) do not count toward credit requirements but are recorded in the academic transcript.
Thesis and project work are evaluated on a binary scale:
· S: Satisfactory
· U: Unsatisfactory
Numerical Score
Letter Grade
Grade Point
Merit Description
90% and above
A+
4.00
Excellent
80–89%
A
3.50
Very Good
70–79%
B+
3.00
Good
60–69%
B
2.50
Average
50–59%
C
2.00
Pass
Below 50%
F
0.00
Fail
Other Grades:
Research Thesis / Project
All thesis and project works require prior approval from the Committee for Advanced Studies and Research (CASR) after completing at least 09 credit hours and achieving a minimum CGPA of 2.65.
Admission Test
Applicants are assessed on:
Career Prospects
Graduates can pursue careers in:
Conclusion
The MSc.Engg. and MEngg. programs in Food Engineering at DUET represent a comprehensive postgraduate education model, aligned with global standards and national priorities. The curriculum fosters innovation, sustainability, and scientific rigor, empowering graduates to meet the challenges of modern food systems and contribute effectively to national and global food security.Programme overview
Main Subject
Engineering - General
Degree
MSc
Study Level
Masters
Study Mode
On Campus
The Department of Food Engineering at Dhaka University of Engineering & Technology (DUET), Gazipur, offers two postgraduate degrees: Master of Science in Food Engineering [MSc. Engg. in (FE)] and Master of Engineering in Food Engineering [MEngg. (FE)]. These programs are designed to equip graduates with advanced knowledge and research capabilities in the field of food engineering, ensuring their competitiveness in academia, industry, and public policy sectors.
Program Objectives
Program Structure
The MSc.Engg and MEngg. programs are credit-based, with a minimum of 36 credit hours. These include core, elective, and research/project components.
Students can switch between MSc. and MEngg.programs upon recommendation by the Academic Committee for the Postgraduate Program (ACPG) and subject to approval by the relevant authorities.
Eligibility Criteria
Applicants must meet the following criteria:
Admission is finalized through an oral and/or written test, which may include prerequisite course requirements.
Duration and Modes of Study
The programs are structured to be completed within three semesters (minimum) and must be completed within five academic years (maximum).
Courses Offered
Courses span across seven major areas:
A Seminar (FE 6001) is mandatory for all students and evaluated on a satisfactory/unsatisfactory basis.
Grading and Evaluation
The grading system follows standard letter grades ranging from A+ to F, with Grade Point Average (GPA) and Cumulative Grade Point Average (CGPA) calculated on a 4.00 scale. A minimum CGPA of 2.65 is required for graduation. Failing grades (F) do not count toward credit requirements but are recorded in the academic transcript.
Thesis and project work are evaluated on a binary scale:
· S: Satisfactory
· U: Unsatisfactory
Numerical Score
Letter Grade
Grade Point
Merit Description
90% and above
A+
4.00
Excellent
80–89%
A
3.50
Very Good
70–79%
B+
3.00
Good
60–69%
B
2.50
Average
50–59%
C
2.00
Pass
Below 50%
F
0.00
Fail
Other Grades:
Research Thesis / Project
All thesis and project works require prior approval from the Committee for Advanced Studies and Research (CASR) after completing at least 09 credit hours and achieving a minimum CGPA of 2.65.
Admission Test
Applicants are assessed on:
Career Prospects
Graduates can pursue careers in:
Conclusion
The MSc.Engg. and MEngg. programs in Food Engineering at DUET represent a comprehensive postgraduate education model, aligned with global standards and national priorities. The curriculum fosters innovation, sustainability, and scientific rigor, empowering graduates to meet the challenges of modern food systems and contribute effectively to national and global food security.Admission Requirements
1. In order to get admission to the Masters Degree Program an applicant
(a) must have a minimum GPA of 3.00 out of 5.00 or 2.75 out of 4.00 or a first division in SSC or HSC or Diploma in Engg. or in equivalent examinations; and
(b) must have a minimum CGPA of 2.75 out of 4.00 in B Sc. Engg. in the relevant branch. In other cases, the Equivalence Committee will decide.
(c) The above requirements may be relaxed for applicants on deputation or sponsored by Academic Institutions / Research Organizations / International Organizations / DUET Graduates. Such relaxation shall be recommended by the Admission Committee of the Food Engineering Department for approval of Academic Council.
2. For M Sc./M Engg. Degree in Food Engineering, an applicant must have a B Sc. in Food Engineering/ Food and Process Engineering/ Food Science and Technology/ Food and Nutrition/ Food Safety/ Microbiology/ Chemistry/ Biochemistry/ Agricultural sciences/ Agricultural Engineering/ Mechanical Engineering/ Industrial and Production Engineering or an equivalent degree in Science and Engineering from any recognized University/Institute. The Equivalence Committee shall examine the equivalence and suitability an applicant’s Degree for admission.
Tuition fees
Domestic
International
Scholarships
Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.
To help students navigate this challenging process, we recommend the following articles:
How to get a full scholarship
Looking for a fully-funded scholarship to see you into university? Find out how to boost your chances of getting one.
Scholarships to study abroad
Find scholarships to study abroad with our lists of international scholarships – categorized by country, by subject, and by type of student.
Scholarship Applications: Frequently Asked Questions
Get answers to all your questions about scholarship applications, including tips on how to find scholarships and chances of success.
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Frequently Asked Questions