Aim of the Department :
The main aim to open this program is to train students in the area of Nutrition, Dietetics, Clinical Nutrition, Food Chemistry, Food Microbiology, Food Preservation, Food Packaging, Processing of Fruits, Vegetables, Cereals, Pulses, Oil seeds, Milk, Meat and their products, Beside this, practical imparted in the areas of Clinical study, Food Analysis, Quality Tests and Food Evaluation will be provided to help achieve the once fully.
The objectives of Nutrition and Food Engineering are :
a. To increase the employ ability in the food processing sector of Bangladesh and abroad.
b. To expose the participants to the basic essentials of food technology & preservation so that they become capable of independently
handling food processing units.
c. To make them understand the nutritional sides, which may help, inoculate the scientific view regarding dietary habits of population.
d. To enable the participants to keep themselves abreast of the least of recent changes in Food technology & management.
e. To appreciate the management & marketing perspective of food processing industry.
f. To create necessary awareness regarding the factors affecting food processing & preservation.
g. To enable students to list good sources of major nutrients to enumerate basic food groups & contribution of each group for planning
a balanced diet,
h. To be able to state environmental pollutants,
i. To recognize early symptoms of common diseases, and to
j. Develop the concept of SME available form locally raw materials inside the country.