Courses are offered to the students of M. S. in Food Engineering

AGP 507 Food Safety Assurance (Cr.3)

Bangladesh and international standards (physical, chemical & microbiological) for raw and processed foods of plant, animal and fish origin. Food regulation and compliance. 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 GMP, HACCP, ISO series etc. Total quality management (TQM). Bangladesh Standard Testing Institute (BSTI). Product information and consumer awareness. Product safety and packaging regulations.

AGP 508 Food Chemistry and Nutrition (Cr.3)

Introduction to Chemistry of Foods: Composition of foods, factors affecting composition of food, function of food, general structure and composition of common foodstuff  of plant and animal origin. Forms of water in foods; determination of moisture by different methods; Major source and types of carbohydrate. Calorific values and digestibility of carbohydrates, sugar and polysaccharide in foods. Changes of carbohydrates on cooking. Control of hydrolysis of starch, gelatinization and retrogradation of starch, chemical modification of gelling characteristics of starch, pectic substances: occurrence, structure, chemistry, properties, uses in food and mechanism of pectin gel formation. Dietary fibre: definition, classifications and functions. Role and use of lipids in foods, processing fats and oils. Protein: Distribution, amounts and functions. Effect of processing on functional and nutritional properties of protein Vitamins and minerals: Requirements and allowances. Enrichment, restoration and fortification, Pigments in foods: Chlorophyll, cartenoids, anthocyanins and others, their properties and functions. Synthetic colours: structures, sources and properties .Flavour and aroma: Definition , importance to food processors, Flavours and flavourings in foods. Browning Reactions: Enzymatic and non-enzymatic browning reactions, their control and loss of nutrient as a result of browning reactions.

AGP 514 Foods and Nutrition (3 Cr):

Introduction to food and feed. Nutritional requirement of food and feed. Composition of foods of 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 food.

Sessional: Introduction of different food processing equipments. Determination of the compositions of food.