Food Engineering and Bioprocess Technology (FEBT)

COURSE STRUCTURE

Course Code Course Number of Credits Description/Course Objective Semester

ED73.01 Food Process Engineering 3

To provide students with engineering principles in food processing operations and technologies to enhance the quality, safety and sustainable processing of foods.

Aug Sem

ED73.02 Postharvest Engineering 3

To impart knowledge on pre and postharvest engineering practices necessary to minimize the postharvest losses in cereals, horticultural crops and ensure the safety and quality of processed food.

Aug Sem

ED73.03 Bioprocess Technology 3

To provide the students with current concepts and the basic principles for the quantitative analysis of biotechnology and its applications in the food, feed, environmental and pharmaceutical industries.

Aug Sem

ED73.04 Bioreactor Design and Control 3

To impart knowledge on different configurations of bioreactors, optimization and fermentation process control, which are required for novel bioprocess applications such as in food, environment, pharmaceutics and tissue culture systems.

Aug Sem

ED73.06 Food Engineering Operations 3

To equip students with the basic scientific knowledge of food manufacturing and its link with food engineering operations by emphasizing on the principles and design of the systems for food processing and preservation.

Jan Sem

ED73.08 Numerial Computations in Food Process Engineering 3

To introduce students important numerical methods which can be applied to solve a wide variety of problems in food process engineering.

Jan Sem

ED73.09 Engineering Properties of Food Materials 3

To provide knowledge on the principles involved in the measurement of physical characteristics, mechanical, thermal, electrical, and optical properties of food materials. Students also learn the analysis, interpretation and application of experimental data in relation to handling, processing, storage and quality evaluation of foods.

Jan Sem

ED73.10 Food Process Engineering Laboratory 3

To train students with the practical engineering aspects of the processes and equipments used for handling, processing, and distribution of food materials and products.

Aug Sem

ED73.11 Bioseparation Processes 3

To develop ability of students to analyze and design the separation and purification of bio-molecules.

Jan Sem

ED73.12 Advanced Bioprocess Technology Applications 3

To impart knowledge on new and efficient biotechnological methods for wide range of applications in food and agriculture, health care and environment management.

Jan Sem

ED73.13 Bioprocess Practica 3

To familiarize and provide practical experiences on microbiology, genetic engineering and biochemistry.

Jan Sem

ED73.15 Processing Effects on Functional Components of Foods 3

To provide knowledge on the molecular interactions of components and their effects on processing, nutritional attributes in complex food systems.

Aug Sem

ED73.16 Sustainable and Safer Food Processing 3

To impart knowledge on the modern concepts of sustainability and safety applied in food conversion. Understanding the entire product life cycle and its carbon footprint is a key to improve product quality and to enhance industrial production of food and biomaterials. This course provides the theoretical basis of sustainability and its application in various food processing operations.

Jan Sem

ED73.17 Industrial Microbiology 3

To develop the students’ ability to apply the techniques used in the different phases of applied microbiology including principles and practices in the industrial production of foods, pure chemicals, proteins and other useful products.

Aug Sem

ED73.18 Enzyme and DNA Technology 3

To provide knowledge on the concepts and techniques of DNA technology in a rapidly developing field. As well as, this course deals with the enzymes that enable the cells to produce variety of compounds and the molecular properties of cellular genetic materials.

Aug Sem

ED73.9001 Selected Topic: Dairy and Meat Biotechnology 3

Overview and concern on food security and food production; Role of agricultural and animal biotechnology in food production; Advanced technology in farm animal production for enhanced productivity and in role of poverty alleviation; Chemistry and biochemistry of dairy and meat processing; dairy and meat technology; safety of dairy and meat products.

Jan Sem

ED73.9003 Selected Topic: Innovations in Safety and Quality in Food Production Systems 4

To provide the students with knowledge on the need for greater quality assurance, and standardization in the food production systems. The course emphasizes food quality control as the mechanism for the prevention of food-borne illness and food spoilage at the “farm-to-fork” level.

Aug Sem

ED73.9004 Selected Topic: Methods in Bioprocessing and Molecular Biology 2

To familiarize and provide practical experiences on microbiology, bioprocessing, genetic engineering and biochemistry.

Jan Sem

ED73.9005 Selected Topic: Molecular Nutrition, Food Toxicology and Health 3

To provide knowledge on the molecular interactions of components and their effects on processing, formation of toxic compounds and nutritional attributes in complex food systems and their effects on human health.

Jan Sem

Minor details: The offer of “Minor” in “Food Engineering and Bioprocess Technology”, FAB Department will be in with the following courses

Course code Course title Credit Semester

ED73.01 Food Process Engineering 3(3-0) August

ED73.03 Bioprocess Technology 3(3-0) August

ED73.10 Food Process Engineering Laboratory 3(1-6) August

ED73.13 Bioprocess Practica 3(1-6) January