Department of Nutrition and Food Engineering
Course Code:NFE 111 Credit Hour: 3.0 Total Marks: 100
Course Teacher:
Dr. Md. Bellal Hossain
Professor and Head
Department of Nutrition and Food Engineering
Faculty of Allied Health Sciences
Daffodil International University
Email: headnfe@daffodilvarsity.edu.bd
Cell no: +8801680378493Rationale: This course is the fundamental theorization for Nutrition, Agro-Processing, Unit operation, Mechanical engineering, food materials science and operational technology, food regulations and modern concept on preservation etc.
Objectives: This course will introduce the basics of food science and provide a branch point for discussions about common misconceptions about the food industry. Student will be able to
• to enhance knowledge on food choice and behavior
• to earn knowledge of machine and materials, process flow and input-output,
preservation, design, drawing, cost analysis, operational management.
• to develop skills on manufacturing of food products for commercialization and
• to introduce the recent development of food products such as bakery, dairy, beverage and others commercial food products
• to know about hospital mgt. and dietary activities like diet and diseases, diet planning and therapeutic diet counseling etc.
- Able to earn the basic food related fundamental knowledge
Able to know about basic concept of different unit operational equipment for Food Processing
Scope of food product processing in unit operational lab for motivation and awareness creation among students
Able to understand the modern tools for healthy food processing and its global demand
- 01) Introduction to Nutrition
02) Introduction to Food Microbiology
03) Frying
04) Introduction to Food Biotechnology
05) Introduction to Heat Transfer
06) Carbohydrates, proteins, and fats
07) Evaporation
08) Sterilization
09) Introduction to Refrigeration and Freezing
10) Introduction to Food Laws
11) Introduction to Food Ethics
12) Introduction to Milk and Milk Products
13) Introduction to Food Dehydration
14) Introduction to Quality Control of Food
15) Introduction to Fruits and Vegetable as Food
16) Introduction to sensory evaluation of Food
17) Introduction to functional Food
- Textbooks:
1. Essentials of Food Science (Vaclavik, 1998, Aspen Publishers, Gaithersburg, MD)
2. The Emperors of Chocolate (Brenner, 2000, Random House, Inc.) and
3. Designer Food: Mutant Harvest or Breadbasket of the World (Pence, 2002, Rowman & Littlefield Publishers, Inc.)
- In the common examination ordinance of Daffodil International University those are as following:
1. Class Test : 3 (Three), Each carry 15 marks
2. Mid-Term : 1 (One), 25 Marks
3. Final examination: 1 (One), 40 Marks
4. Assignment : 1 (One), 5 marks
5. Presentation: 1 (One), 8 Marks
6. Attendance: Maximum attended student will got 7 Marks
Class tests are considered as continuous assessment. There are also provisions of Lab performance viva in practical examinations. However, the teachers follow class room assessment, written - You Can connect and find more information regarding to this course please visit and login Google Classroom.
Link: https://classroom.google.com/u/3/c/MTA1MTc0NDk2NzRa
Course name: NFE 111 Introduction to Food Science and Technology
Joining Code: jxo4sm4 Dear students,
You can use it for your mathematical solution and draw something that you need.