Cybersecurity for Business (Summer 2025)

S. M. Monowar Kayser

The “Lighting and Rendering Lab” course immerses students in the art and science of 3D visualization. Through hands-on experiments, participants explore 3-point lighting, render settings, environment setup, material preparation, and advanced techniques. By the end of the course, students gain proficiency in creating visually stunning 3D scenes.

Food microbiology comprehends the study of microorganisms that colonize, modify, process, or contaminate and spoil food. It comprises a wide variety of microorganisms including spoilage, probiotic, fermentative, and pathogenic bacteria, molds, yeasts, viruses, prions, and parasites.

Art of Living: For Exploring the Beautiful WorldIt has been perceived from the different evaluations that intellectual ability needs to be exercised in an effective way through scheduled practice and performance. Success comes not just from the knowledge and skills but also from behavior which can create distance between success and failure. And we can achieve expected behavior only by learning and unlearning ways of thinking that finally craft body language and ensure effective living in this beautiful world.Objective of the courseStudents will achieve the ability to understand life positively at personal, family, and professional levels by joining this course.Final OutcomeGlobalization of trade has produced massive positive and negative externalities. Too much dependency on technologies and consumption philosophy beyond capacity finally play a role in destructing humanitarian qualities. Virtue and honor are essential qualities that empower individuals to strive to improve themselves and their societies. The very need for virtue and character formation is applied across the cultures and social strata. In this course, students need to listen to multi-chrome conversations from all voices and stories with an empathetic perspective. This course will expand our ability to understand the experiences of everyone, even with those we do not share ideas, thinking. Optimally, the humanist achieves Aristotle’s goal of developing the appropriate emotional responses to the needs of society and the troubles of others. The humanists (both the instructor and learner) help to create empathy, broaden the conception of people, moral concern, a sense of honor and decency, and strengthen responses to unjust conditions. Without humanitarian qualities, the drive for profit in global trade becomes the sole guiding principle of public policy and action. Humanities help to foster a public rhetorical discourse that promotes an emerging truth rather than a set, monolithic goal of profit or personal benefit regardless of everything. Humanitarian qualities will be basic tools for enjoying the journey from “I” to “We” to promote effective living in this precious world.Finally, this course will nurture students for becoming good human beings. Moreover, students will achieve competency to cope with rapidly changing world considering university as a place and platform to create knowledge and skills for their meaningful survival.

Rationale: Students of NFE always prefer to work in a production unit with a vision to attain the top most position the area. In addition, many of them nurture a dream to become an entrepreneur. Thus, they require an in-depth knowledge of company orientation and various management philosophy to independently operate an production unit or own business. In particular, this course attempts to provide an in-depth insight of how a small to large scale food industry can be managed effectively from the stage of its inception to a full capacity factory operation with multiple production lines. At large, it would strengthen students knowledge about food industry management from the perspective of company orientation, factory operation, production economics, fanatical and banking management as well as human resources management. In addition, this course will also help students to get familiar with different terminologies used in business organizations especially in food industries. Objectives: The specific objectives of the course are: to provide elementary knowledge of business organizations, its formation, development and operational frameworks. to provide basic knowledge about business economics, banking fundamentals, staff recruitment, and management policies and procedure.  to introduce students with principles of production and operation management theories and its practical implications in food industries.  to get familiar with different terminologies frequently used in business organization.  to encourage and help students by providing all relevant information to become an ENTREPRENEUR.