Food Engineering and Bioprocess Technology

Course Code
Number of Credits
Description/Course Objective
ED73.01  Food Process Engineering
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
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
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
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
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 by various unit operations. Jan Sem
ED73.08  Numerial Computations in Food Process Engineering
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
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 harvesting, handling, processing, storage and quality evaluation. Jan Sem
ED73.10  Food Process Engineering Laboratory
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
To develop ability of students to analyze and design the separation and purification of bio-molecules. Jan Sem
ED73.12  Advanced Bioprocess Technology Applications
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
To familiarize and provide practical experiences on microbiology, genetic engineering and biochemistry. Jan Sem
ED73.15  Processing Effects on Functional Components of Foods
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
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
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
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
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
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
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
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