Food Engineering & Tea Technology

    Academics / FET

    Overview

    The Department of Food Engineering & Tea Technology at Shahjalal University of Science & Technology is the first of its kind in Bangladesh. The department started its academic functioning during the session 2004-05 as “Tea Technology”, and later, in 2006, the name was changed to “Food & Tea Technology” and finally, in 2010, it became a full-fledged engineering department as “Food Engineering & Tea Technology” with the most contemporary and an innovative curriculum to meet the ever increasing demands of the manpower equipped with comprehensive and cutting-edge knowledge in the field of food engineering and tea technology. The department is uniquely equipped to train up the students through academic and professional orientations to take appropriate and realistic approaches in planning, operating, managing and developing the nation’s agro-industries as well as other allied agencies. The department is also dynamic with changing activities and programs to meet the rapid technological developments in food and tea science with allied applied sciences focusing on food processing and safety management and production of tea from farm to table. The courses of the department are designed on the perception of food for health, and thereby they guarantee food product diversification for consumer satisfaction. The course curriculum is continuously reviewed and updated with latest course contents. Undergraduate students are bound to undergo a month-long training program on “Quality Control and Unit Operations in Food Industry” in the Training Institute for Chemical Industries (TICI) which is the central training Institute of Bangladesh Chemical Industries Corporation (BCIC). In addition, they have to participate in industrial attachment for two-week with different food and tea industries to get hands on experiences toward proceeding to successful completion of thier graduation. Furthermore, each and every student has to take mandatory theses/projects prescribed by the department in his/her terminal semester. Masters and PhD programs have been introduced to meet the ongoing student’s demand. The graduates of this department are employed both home and abroad across a wide range of food and tea related world’s leading companies, research institutes and also in different public and private universities as faculty member. The faculties, students and staffs constantly belong to social responsibilities that reflect in their researches and all other academic and co curricular activities.