AGRO-PROCESSING DEPARTMENT

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.

Faculty: Md. Amdadul Haque, Assistant

Professor (Study leave)

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.

Practical/Sessional

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

 

  1. 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

3
AGP/ HRT 642 Processing of Horticultural

Crops

3 PLP 540 General Microbiology 3
AGP 503 Processing of Fish, Meat and

Dairy Products

3      
AGP 504 Product Packaging and Quality

Control

3      
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

3
AGP 512 Beverage and Fermentation

Technology

3 STT 501 Methods of Statistics 3
AGP 513 Agro-industrial By-products & Waste Management 3 AFE 510 Utilization of

Tree Products

3
AGP 514

 

AGP 515

Foods and Nutrition

 

Plant Design, Layout and

3

 

3

ENT 518 Integrated Pest Management Other Courses2 3
  Management        
AGP 516 Unit-operations in Agro- processing 3      
AGP 517 Agro-product Storage and

Inspection

3      
B. Seminar   1      
AGP 598 Seminar 1      
  1. Thesis Research  12

AGP 599      Thesis Research                         Variable

Total                                                                                                                                              43

 

1 Degree requirements may be changed on the recommendation of the Board of Studies and the

Advisory Committee.

2 To be approved by the Student’s Advisory Committee.