The Department offers a graduate program leading to MS degree.
The studies in Ago-processing are designed to strengthen the knowledge of students of the relevant engineering, biological, sociological and economic aspects of food processing as well as preservation, storage and marketing of those products. Agro-processing graduates will be equipped with theory & practical knowledge in grasping field problems associated with post production and management system.
Dr. Md. Amdadul Haque, Associate Professor
Dr. Md. Ahiduzzaman, Associate Professor
Md. Aslam Ali, Assistant Professor
AGP 501 Processing of Field Crops (3 cr): Introduction to major field crops of Bangladesh. Popular varieties and production trends field. Optimum harvesting conditions and nutrient content of different field crops. Post harvest handling management and storage of field crops. Introduction to relevant equipments for processing of cereal crops.
Rice Processing: Modern parboiling, drying and milling of rice. Storage of paddy and milled rice and cooking quality of rice. Enrichment of rice with vitamins and minerals. Flour and by-products processing of rice.
Wheat Processing: Wheat- milling processes, nutritional implication of flour, extraction rate and flour treatment for diversified uses. By-products of flour milling and their utilization. Starch-gluten separation and manufacturing of starch from cereals.
Pulses: Milling and processing of pulses, fermented and traditional products.
Sugar: Cleaning, extraction and maintenance of sugar from sugar-cane, sugar beet etc. Design operation and maintenance of related equipment.
Spices: Brief description of spices plants, composition of spices, seed characteristics of different types of spices and processing of spices.
Other field crops: Processing and utilization of maize, barley, oats, sorghum, millets and rye etc.
Test milling and material balance of rice and wheat. Physiochemical test of rice and wheat flour. Rheological properties of dough and test baking. Evaluation of cooking quality of rice & wheat. Study parboiling of paddy. Visit of different processing industries.
AGP 503 Processing of Fish, Meat and Dairy Products (3 cr): Introduction to Fish Processing: Production and marketing steps of fish and prawn in Bangladesh. Loss of food value due to improper handling and transportation and storage.
Postmortem Changes in Fish: Rigor Mortis. Fish processing at low temperature. Fish curing (Drying and dehydration, salting, smoking). Fish canning, Irradiation in fish processing.
Packaging: Functions of packaging. Appropriate package selection. Packaging materials, packaging regulation and vacuum packaging.
Slaughtering of Animals; Postmortem changes and aging of meat: preservation of meat and meat products by smoking, salting, drying, canning, freezing and irradiation.
Poultry: Dressing of poultry in the packing plants and the preservation of dressed poultry. Handling, grading and quality maintenance of eggs. Manufacture of egg powder; storage of shell-on-eggs.
Dairy and Dairy Products: Pasteurization, homogenization and sterilization of milk. Milk composition and its nutritive values, standards and technology of raw, pasteurized, sterilized and U.H.T. milk including those of other dairy products.
By-products Utilization. Sessional/Practical: Slaughtering and
dressing of meat animals, Study of post-
mortem changes. Experiments on dehydration, freezing, canning, curing,
smoking and pickling of fish and meat.
Shelf-life studies of processed meat products. Estimation of meat: Bone ratios, preparation of meat products, canned and dehydrated products, barbecued sausages, loaves, burger, fish-finger. Milk pasteurization and sterilization. Preparation of cream, butter, cheese, paneer, milk sweets and ice cream.
AGP 504 Product Packaging and Quality Control (3 cr.): Introduction to various food packaging materials and their application. Package function and design. Shelf life of packaged food staffs. Deteriorative changes in food staffs and packaging methods. Evaluation packaging materials and package performance. Packaging machines. Packaging standards and regulations. Bar coding aseptic and restorable pouches. Bio-degradable packaging.
Concept and philosophy of food quality: Bangladesh and international standards
(physical, chemical & microbiological) for raw and processed foods of animal and fish origin. Food regulations and compliances. Food adulteration and misbranding. Identification and description of various quality attributes of foods. Sensory evaluation, micro analytical and biological methods for quality control and assurance. The principles and organization of quality control, quality control system, statistical methods and computer in quality control, quality assurance system in terms of GAP, GMP, HACCP, ISO series etc. Total quality management (TQM). Introduction to Bangladesh Standard Testing Institute (BSTI). Product information and consumer awareness. Product safety and packaging regulations.
Sessional/Practical: Packaging of selected products in the laboratory. Measurement of strength of packaging materials. Water vapor and gas transmission rate of flexible packaging materials. Pre-packaging of vegetables, estimation of shelf life of packaged food staffs. Techniques of quality assessment of fruits, vegetables, cereals, dairy products, meat, poultry and other processed products. Selection and training of sensory panel. Hedonic rating of food. Identification and ranking of food product attributes. Sensory and instrumental methods for measuring food attributes.
AGP 510 Basic Thermodynamics, Heat and Mass Transfer (3 cr.): Elementary thermodynamics of perfect gases, energy equation, laws of thermodynamics and their application, entropy, thermodynamics processes, gases and single phase system steam and two phase system, steam plant, steam turbine, air compressors, ideal gas cycles, calorimetry.
Modes of Heat Transfer, Fourier’s law, Newton’s law, steady state heat conduction in plane slabs, steady state and transient heat transfer. Heat transfer in Cartesian and cylindrical coordinates. Heat exchangers without and with heat loss, effectiveness and transfer units. Mass transfer, molecular diffusion, Fick’s law, diffusion in solids, liquids and gases. Heat and mass transfer analogy. Physical, chemical and thermal properties of food products. Basic problems solving practices on heat and mass transfer.
Sessional: Problems on the application of the processes, laws, ideal cycles, use of steam and gas tables. Problems on air compressors and turbines. Problems on entropy and enthalpy, heat and mass transfer. Problems on simultaneous heat and mass transfer process.
AGP 511 Refrigeration, Air Conditioning and Cold Storage (3cr): Psychrometry and Wetted Surface Heat Transfer: Properties of air-vapor mixtures. Psychometric processes, humidification, Drying and de-humidification, adiabatic saturation, relative humidity, enthalpy, specific volume heat and mass transfer.
Refrigeration: Gas cycle refrigeration, reversed Carnot cycle, simple vapor- compression refrigeration, absorption refrigeration, properties of refrigerants, equipments trouble shooting, multi-stage compression, cascade system, heat pumps. Different evaporators and their application. Quick freezing equipments
and their classification. Thawing equipments and their applications.
Cooling and Heating Load Estimation: Factors affecting human and animal comfort, health and comfort criteria, estimating heat loss and heat gain, design conditions, filtration and ventilation, buildings and cold storage, survey and heat load estimation, heaters and boilers.
Air Conditioning Systems and Applications: Factors for consideration, space and building, industry, vehicles, food storage and distribution, food processing system components. Selection of machinery for cold storage.
Sessional: Practice on problem solving on psychometry, building survey, occupancy, storage and heat load estimation, equipment selection and control measures. Visit to cold storage and food processing industries.
AGP 512 Beverages and Fermentation Technology (3 cr): Introduction to soft drinks, beverages and fermented products and their classification. Manufacturing of various beverages, ingredients of carbonated and non carbonated drinks. Preparation of alcoholic beverages. Manufacturing of fermented products. Brief description of tea plant, composition of tea, seed characteristics of different types of tea. Processing of tea and coffee. Brief description of coffee plant, composition of coffee, seed characteristics of different types of coffee. Processing of coffee and cocoa. Brief description of cocoa plant, composition of cocoa, seed characteristics of different types of cocoa. Sessional/ Practical: Measurement of B.O.D and C.O.D. Fermenter operation and measurement, production of starter, bakers yeast culture, production of citric acid, alcohol, alcoholic beverages etc. Manufacturing of non-alcoholic beverages.
AGP 513 Agro-industrial By-products
& Waste Management (3 Cr): Source and nature of pollutant in food industry. Waste and waste water treatment. Chain management issue and good house management procedure to minimize food process wastes. Fruits by products- pineapple waste, fruit peels and cores, waste from grape, jackfruit, pineapple juice factories and wineries. By products from bakery and cereal industries. Waste management and bio-product recovery in different food processing plants. Waste treatment processes. Biogas, biomass and geothermal processing.
Sessional/Practical: Problems on design aspect of various waste water treatment plant e.g. different types of filters, screens, coagulation and flocculation tank. Design of solid waste treatment technologies e.g. Incineration plants, composting and bio-gas plant, lagoon. Visit the industries having their own waste management system.
AGP 514 Foods and Nutrition (3 cr): Introduction to food and feed preparation. Nutritional requirement of food and feed. Composition of foods from plant and animal origin. Nutritional changes of food products after processing. Causative agents and mechanism of spoilage of foods. Micro-organisms associated with foods. Fermentation and pickling,
principles and technology of baking. Browning of food, food additives. Recommended diets, dietary allowance for various age groups, working groups in reference to developing countries. Fortification of foods.
Sessional: Introduction to different food processing equipments. Determination of the compositions of foods.
AGP 515 Plant Design, Layout and Management (3 cr): Hygienic design of food plants, site selection, planning the building on the site. Criteria of a good plant layout. Examples of plan layout for different products: Such as fish canning plant, milk, cheese, yoghurt and ice cream plant, drying plant, poultry and processing plant, egg processing plant etc.
Hygienic design of various component of food plant: Such as foundation, supporting structure, wall, floors, floor drains, insulation, doors, piping etc. water supply, water quality and treatment. GMP, hygienic design of food contacting equipments. Design of utility services. Company and its classification. Food services systems technology. Description of various systems and their management aspects. Visit to food industries.
Sessional/Practical: Orientation of site selection, layout, design and construction of different types of food and process plants and buildings. Visit to food industries and report.
AGP 516 Unit Operations in Agro- processing (3 cr): Basis procedures applicable to process and food engineering. Unit operations in feed processing. Physical, chemical and thermal properties of food products and handling materials. Food dehydration, extrusion, cooking, high pressure processing, ohmic heating, supercritical fluid extraction, minimally processing technologies, process control in food manufacturing. Heat exchangers and their classifications. Quick freezing equipments and their classification. Separation processes, thawing equipments and their application. Different evaporators and their applications. Drying, water activities, moisture contents, grinding, blending, screening, exhausting and their relevant equipments. Irradiation equipments and irradiation related aspects.
Sessional: Estimation of post harvest losses of farm products. Problem solving on heat exchangers. Problem solving on evaporation of heat and mass transfer.
AGP 517 Agro-product Storage and
Inspection (3 cr)
General problems of food storage and inspection. Food policy and different methods of procurement and distribution. Sources and detention of infestation in stored foods. Causes, types and extent of deterioration of stored foods and methods for protection. Toxic contamination in food and their ill effects and estimation. Pesticidal contamination, tolerance limits, residues, antidotes and precautions for safe handling, procedure for inspection of food, terminology, necessity and utility.
Grading of food products, it’s necessity and utility. Damaged grains and food categorization, utilization and disposal procedures. Maintenance of godown, accounts and book keeping.
AGP 596 Reading and Conference (Credit to be arranged but not more than 3 cr.): Special study assigned by the major Professor on the recommendation of the advisory committee and/or interest of the student.
AGP 597 Special Problems (Credit to be arranged but not more than 3 Cr.): Investigation of special problems not related to a thesis problem as assigned by the Major Professor.
AGP 598 Seminar (1 cr): Discussion on an assigned topic in the field of Agro- processing.
AGP 599 Thesis Research: (Credit to be arranged but not less than 12 cr.): Origi- nal thesis research.
AGP/HRT 621 Processing of Horticultural Crops (3 cr.): Improvement and fundamental principles of basic processing and preservation techniques; food containers and necessary accessories; quality control measures and grading. Preparation of important processed products.
Note : Student having CGPA below 3.00 will not be allowed to enroll AGP 596 or AGP 597 until he /she raised the CAPA to
3.00 or above.
Table7: Minimum Course and Research Requirement for M.S Degree1
- Major Courses Cr. Minor Courses Cr.
|1a. Core||12||2a. Core||6|
|AGP 501||Processing of Field Crops||3||AEC 520||Agricultural
Marketing and Trade
|AGP/ HRT 642||Processing of Horticultural
|3||PLP 540||General Microbiology||3|
|AGP 503||Processing of Fish, Meat and
|AGP 504||Product Packaging and Quality
|1b. Elective 6 2b. Elective 6|
|AGP 510||Basic Thermodynamics, Heat and Mass Transfer||3||HRT 616||Post Harvest Physiology of Horticultural Crops||3|
|AGP 511||Refrigeration, Air Conditioning and Cold Storage||3||AGR 525||Principles of Seed
Science & Technology
|AGP 512||Beverage and Fermentation
|3||STT 501||Methods of Statistics||3|
|AGP 513||Agro-industrial By-products & Waste Management||3||AFE 510||Utilization of
|Foods and Nutrition
Plant Design, Layout and
|ENT 518||Integrated Pest Management Other Courses2||3|
|AGP 516||Unit-operations in Agro- processing||3|
|AGP 517||Agro-product Storage and
- Thesis Research 12
AGP 599 Thesis Research Variable
1 Degree requirements may be changed on the recommendation of the Board of Studies and the
2 To be approved by the Student’s Advisory Committee.