Food Engineering and Bioprocess Technology (FEBT)

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

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.

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.

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.

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.

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

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.

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

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

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

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

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

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.

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.

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.

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.

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.

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

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.