Bachelor of Food Technology and Nutritional Science
1,000 USDTuition Fee/year
Programme overview
Main Subject
Food Science
Degree
BSc
Study Level
Undergraduate
Study Mode
On Campus
Program Description: Bachelor of Food Technology and Nutritional Science
Detail
Description
Faculty
Faculty of Life Science
Duration
4 Years (8 Semesters)
Total Credit Hours
160
CGPA Range
Highest 4.00 – Lowest 2.00
Program Type
Outcome-Based Undergraduate Applied Science Program
Overview
The Bachelor of Food Technology and Nutritional Science (BFTNS) program at Mawlana Bhashani Science and Technology University (MBSTU) offers a specialized and applied education focusing on the scientific and engineering principles of food processing, preservation, quality control, and the physiological role of nutrients in health and disease. The program is structured over four academic years (eight semesters) and requires 160 credit hours, integrating core concepts from chemistry, biology, and engineering with advanced topics in food manufacturing, safety standards, and nutritional science.
Many courses are laboratory and pilot-plant oriented, ensuring students develop hands-on expertise in food analysis, product development, preservation techniques, quality assurance (QA/QC), and the use of modern food processing equipment. The curriculum emphasizes food safety, regulatory compliance, and the development of nutritionally sound, sustainable food products.
Program Structure and Curriculum
The Food Technology and Nutritional Science curriculum includes about 35–38 core and supporting courses, distributed among theoretical, practical, and applied modules.
Core Areas Include:
Food Chemistry and Analysis
Food Microbiology and Safety
Food Process Engineering and Unit Operations
Principles of Human Nutrition and Dietetics
Food Preservation Technology (Thermal, Non-thermal)
Dairy, Cereal, Fruit, and Vegetable Processing
Food Quality Assurance (QA/QC) and Regulatory Affairs
Advanced Nutritional Biochemistry and Metabolism
Supporting Courses Include:
Basic Organic Chemistry and Analytical Chemistry
Basic Biology and Physiology
Mathematics and Statistics (with a focus on Experimental Design)
Industrial Management and Food Economics
English Communication and Technical Report Writing
In the final year, students undertake a substantial research project or thesis focusing on food product development, process optimization, or nutritional assessment, applying their integrated scientific and technical skills.
Assessment and Evaluation
Student assessment combines continuous and final evaluations to ensure comprehensive learning and performance tracking, consistent with university standards.
Theoretical Courses:
30% Continuous Assessment (10% Attendance, 20% Quiz/Class Test/Assignment/Presentation)
70% Final Examination
Laboratory/Practical Courses:
50% Continuous Assessment (15% Attendance, 15% Lab Report/Logbook, 20% Quiz/Assignment)
50% Final Examination (40% Practical Test/Viva, 10% Viva-Voce)
A minimum CGPA of 2.00 (out of 4.00) is required for graduation.
Admission Requirements
Admission to the BFTNS program follows the GST (General, Science & Technology) cluster system or university-approved criteria. Candidates must have a science background at both SSC and HSC (or equivalent) levels, with strong performance in Chemistry, Biology, and Mathematics, and fulfil the minimum eligibility set by the university for the relevant academic session.
Career Opportunities
Graduates of the BFTNS program are highly sought after and equipped for a wide range of specialized careers in:
Food and Beverage Processing Industries: Product Development Scientist, Quality Control/Assurance Manager, Production Supervisor, R&D Technologist.
Government and Regulatory Bodies: Food Inspector, Food Safety Officer, Public Health Nutritionist (e.g., BSTI, Food Safety Authority).
Research and Academia: Research Fellow, Laboratory Manager, or University Instructor.
Health and Wellness: Dietary Consultant, Community Nutritionist, or roles in healthcare institutions (with additional specialization).
Consultancy: Food Safety Auditing, HACCP/ISO Certification.
Programme overview
Main Subject
Food Science
Degree
BSc
Study Level
Undergraduate
Study Mode
On Campus
Program Description: Bachelor of Food Technology and Nutritional Science
Detail
Description
Faculty
Faculty of Life Science
Duration
4 Years (8 Semesters)
Total Credit Hours
160
CGPA Range
Highest 4.00 – Lowest 2.00
Program Type
Outcome-Based Undergraduate Applied Science Program
Overview
The Bachelor of Food Technology and Nutritional Science (BFTNS) program at Mawlana Bhashani Science and Technology University (MBSTU) offers a specialized and applied education focusing on the scientific and engineering principles of food processing, preservation, quality control, and the physiological role of nutrients in health and disease. The program is structured over four academic years (eight semesters) and requires 160 credit hours, integrating core concepts from chemistry, biology, and engineering with advanced topics in food manufacturing, safety standards, and nutritional science.
Many courses are laboratory and pilot-plant oriented, ensuring students develop hands-on expertise in food analysis, product development, preservation techniques, quality assurance (QA/QC), and the use of modern food processing equipment. The curriculum emphasizes food safety, regulatory compliance, and the development of nutritionally sound, sustainable food products.
Program Structure and Curriculum
The Food Technology and Nutritional Science curriculum includes about 35–38 core and supporting courses, distributed among theoretical, practical, and applied modules.
Core Areas Include:
Food Chemistry and Analysis
Food Microbiology and Safety
Food Process Engineering and Unit Operations
Principles of Human Nutrition and Dietetics
Food Preservation Technology (Thermal, Non-thermal)
Dairy, Cereal, Fruit, and Vegetable Processing
Food Quality Assurance (QA/QC) and Regulatory Affairs
Advanced Nutritional Biochemistry and Metabolism
Supporting Courses Include:
Basic Organic Chemistry and Analytical Chemistry
Basic Biology and Physiology
Mathematics and Statistics (with a focus on Experimental Design)
Industrial Management and Food Economics
English Communication and Technical Report Writing
In the final year, students undertake a substantial research project or thesis focusing on food product development, process optimization, or nutritional assessment, applying their integrated scientific and technical skills.
Assessment and Evaluation
Student assessment combines continuous and final evaluations to ensure comprehensive learning and performance tracking, consistent with university standards.
Theoretical Courses:
30% Continuous Assessment (10% Attendance, 20% Quiz/Class Test/Assignment/Presentation)
70% Final Examination
Laboratory/Practical Courses:
50% Continuous Assessment (15% Attendance, 15% Lab Report/Logbook, 20% Quiz/Assignment)
50% Final Examination (40% Practical Test/Viva, 10% Viva-Voce)
A minimum CGPA of 2.00 (out of 4.00) is required for graduation.
Admission Requirements
Admission to the BFTNS program follows the GST (General, Science & Technology) cluster system or university-approved criteria. Candidates must have a science background at both SSC and HSC (or equivalent) levels, with strong performance in Chemistry, Biology, and Mathematics, and fulfil the minimum eligibility set by the university for the relevant academic session.
Career Opportunities
Graduates of the BFTNS program are highly sought after and equipped for a wide range of specialized careers in:
Food and Beverage Processing Industries: Product Development Scientist, Quality Control/Assurance Manager, Production Supervisor, R&D Technologist.
Government and Regulatory Bodies: Food Inspector, Food Safety Officer, Public Health Nutritionist (e.g., BSTI, Food Safety Authority).
Research and Academia: Research Fellow, Laboratory Manager, or University Instructor.
Health and Wellness: Dietary Consultant, Community Nutritionist, or roles in healthcare institutions (with additional specialization).
Consultancy: Food Safety Auditing, HACCP/ISO Certification.
Admission Requirements
The University is a leading member of the University of the Integrated Admission System, which is called GST. The Eligibility criteria for Domestic, International and Domestic (English Medium Students) are as follows.
GST (General, Science & Technology) Cluster Universities
Undergraduate First-Year Admission Test
Academic Year: 2024–2025
Instructions for Application and Admission
1. Eligibility for Application to the Admission Test (Domestic Student):
Students who passed SSC/equivalent in 2020, 2021, or 2022, and HSC/equivalent, Diploma-in-Commerce, HSC (Vocational) under Bangladesh Technical Education Board, A-Level, or any other equivalent examination (approved by the Equivalence Determination Committee) in 2023 or 2024 are eligible to apply for the GST admission test.
Students from Science, Humanities, and Business Studies groups can apply to Unit A, Unit B, and Unit C, respectively, according to the following eligibility criteria:
Unit A: Science Group
Applicants who passed HSC/equivalent in the Science group must have:
- A minimum GPA of 3.50 in both SSC/equivalent and HSC/equivalent examinations (including the 4th subject).
- A total GPA of at least 7.50 in both examinations combined.
Students from the Science group of the General Education Board, Madrasa Board (Science), and Vocational (HSC) will be considered under this category.
Unit B: Humanities Group
Applicants who passed HSC/equivalent in the Humanities group must have:
- A minimum GPA of 3.00 in both SSC/equivalent and HSC/equivalent examinations (including the 4th subject).
- A total GPA of at least 6.00 in both examinations combined.
Students from the Humanities group of the General Education Board, including Music, Home Economics, and Madrasa Board (General and Mujabbid), will be considered under this category.
Unit C: Business Studies Group
Applicants who passed HSC/equivalent in the Business Studies group must have:
- A minimum GPA of 3.00 in both SSC/equivalent and HSC/equivalent examinations (including the 4th subject).
- A total GPA of at least 6.50 in both examinations combined.
Students from the Business Studies group of the General Education Board, including Diploma in Business Studies, Business Management (HSC), and Diploma in Commerce, will be considered under this category.
For IGCSE/A-Level Students (English Medium Domestic Student):
IGCSE/A-Level candidates must pass at least 5 O-Level subjects (with 3 at grade B) and 3 A-Level subjects (with 2 at grade B). They must upload mark sheets online for verification by the Equivalence and Eligibility Committee.
Applicants for specialised subjects, such as Fine Arts, Physical Education, Music, Theatre, Film, and Architecture, must take a practical test. The Architecture drawing test will be held on May 9, 2025 (3:00–4:00 PM) alongside the Unit A admission test.
Only students qualified in GST Units A, B, or C can apply for these specialised programs.
International Student Admission Requirements:
- Applicants must have passed SSC (or equivalent) in 2017–2019 and HSC (or equivalent) in 2020–2021.
- A minimum GPA of 3.00 in both exams and a combined GPA of at least 6.50 are required.
- For O/A Level candidates, at least three subjects with a grade ‘B’ out of five are mandatory.
- Applicants must submit valid proof of non-Bangladeshi citizenship with a passport copy.
- Candidates are required to submit references or letter(s) of recommendation for acceptance
- Candidates are required to submit an essay(s) for acceptance
Tuition fees
Domestic
International
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