Food Engineering and Bioprocess Technology (FEBT)
School of Environment Resources and Development | Department of Food, Agriculture, and Bioresources
Food Engineering and Bioprocess Technology (FEBT) at AIT is a unique program as it combines engineering concepts with bioprocess technology for real-world applications. The program focuses on two major areas of specialization: Food Process Engineering and Bioprocess Technology. Food Process Engineering focuses on the application of engineering principles to the design of postharvest and food processing equipment; changes that may occur within products during handling, processing, and storage; measuring and controlling the quality of raw food materials; food safety; the handling and utilization of wastes generated during on-farm processing. Bioprocess Technology is dedicated to the developments in biotechnology and its applications in agro/food, functional food, biopolymers, dairy and meat science, cosmetics and pharmaceuticals. Industrial bioprocess technology for the conversion of raw agricultural products to useful food products, biomaterials with specific growth-promoting properties are developed for application in organic farming. To strengthen the applicability of microorganisms for specific purposes, courses are given in the genetic engineering of microorganisms. DNA with interesting properties is transferred to produce strains for industrial applications. Students spend the first year with relevant courses as listed below and the final year with a thesis based on pure research according to their interests.
- Food Engineering
- Postharvest Technology
- Novel Food Processing Technologies
- Chemical Sensors, Biosensors and Sensing Technology for Food Safety Application
- Innovative and Sustainable Packaging Systems
- Biotransformation of Agro-industrial Waste and Value Additions
- Molecular Biotechnology and Food Safety
- Advance Bioprocessing and Tissue Culture
- Microbial Physiology and Metabolic Engineering.
- Science in Microbiology
- Science in Animal Produce Food Safety
- Science in Agriculture
- Food Science and Technology
- Food Technology
- Science in Food Safety
- Biotechnology ,Food science ,Food management, Food and nutrition, Nutrition science
|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.
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.
|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.
|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.
|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.
|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.
|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.
To develop ability of students to analyze and design the separation and purification of bio-molecules.
|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.
To familiarize and provide practical experiences on microbiology, genetic engineering and biochemistry.
|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.
|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.
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.
|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.
|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.
|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.
|ED73.9004||Selected Topic: Methods in Bioprocessing and Molecular Biology||2|
To familiarize and provide practical experiences on microbiology, bioprocessing, genetic engineering and biochemistry.
|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.
|Course code||Course title||Credit||Semester|
|ED73.01||Food Process Engineering||3(3-0)||August|
|ED73.10||Food Process Engineering Laboratory||3(1-6)||August|