Overview

The Department started with 22 students in the session of 2009-2010 and in this year (2018-2019) it is going to recruit it’s 9th Batch for the B.Sc. (Honors) program. Now, each academic year the department recruits 40 students.

The B.Sc. program in Nutrition and Food Technology consists of 166 credits of theoretical and practical courses along with advanced laboratory and food industry visits, and completion of a thesis at 8th semester which helps to make them skilled manpower in this field. It is a four year course where each year consists of two semesters.

The MS program on Nutrition and Food Technology consists of 36 credits with three semesters, of which 30 credits are theoretical for two semesters and 6 credits of thesis for one semester.

The department has a total of 14 faculty members, of which three are pursuing their PhD degree at different universities in Japan and South Korea. 

Objectives of Nutrition and Food Technology (NFT) Department

  1. To equip the student employability in the nutrition and food sector of Bangladesh and in abroad
  2. To make them understand the nutritional aspects for the developments of health of the population.
  3. To train students in nutritional sciences and clinical to become global leaders in public health issues—from food insecurity to obesity, cardiovascular disease, diabetes and cancer etc.
  4. To expose the participants to the basic essentials of food technology and preservation so that they become capable of independently handling food processing units.

Intended Learning Outcomes of the program

  • Graduates from the Department of Nutrition and Food Technology are able to explain State of the art knowledge on food safety, nutrition aspects of foods, ecological aspects of food production and food processing, total quality management, food biotechnology and global food issues;
  • Graduates will gain ability to critically evaluate recent developments in food science, food technology and nutrition;
  • Graduates from this department will be competent for future global directions in general issues of nutrition and in food production and processing;
  • Graduates possessed capability to contribute to innovative research and development in selected modules;
  • Graduates have ability to communicate effectively and defend their work in written, oral and poster format; good reporting and presentation skills;


In addition to the general aims, the program also aims to cover specific goals and learning outcomes. Upon completion of the program, students must:


  • Have ability to work in national and international organizations to formulate modules for the development of nutritional status of the population using modern tools.
  • Have ability to perform as clinical dietician in a hospital or in his/her own chamber.
  • Have a good understanding of basic principles of physical, bio-chemical, microbiological and analytical nature and of how to apply these in food production and processing systems;
  • Have a good understanding of methods and technologies currently applied in food production and processing, according to the chosen specialization courses. 





Related Links