Bachelor of Science in Food Engineering

The Food Engineering program at NPI University of Bangladesh (NPIUB) is committed to developing innovative and globally competent food engineers through an interdisciplinary curriculum that combines food science, engineering principles, and advanced computational technologies. The program integrates artificial intelligence (AI), machine learning (ML), and data-driven methodologies to transform conventional food systems into intelligent, sustainable, and health-oriented solutions. Through this technology-driven approach, graduates are prepared to address emerging challenges in food processing, safety, quality assurance, industrial efficiency, and community-level nutritional needs.

The program focuses on integrating AI-driven and data-based approaches to improve food processing efficiency, ensure food safety and quality, optimize sustainable production systems, and develop innovative food products. By applying predictive analytics, intelligent monitoring, and computational technologies, graduates will be prepared to solve complex industrial challenges, including reducing waste, optimizing supply chains, improving quality control, and automating processes.

Furthermore, the program emphasizes applying AI and data science to address community-level nutritional challenges through evidence-based approaches, personalized nutrition strategies, food security assessment, and developing healthier, more accessible food solutions. The program aims to develop innovative food engineers who can bridge technology, nutrition, and public health to build sustainable, resilient food systems for the future.

Program Duration:

Major area of specialization:

Advanced Food Processing and Preservation Technologies, Sustainable Food Engineering and Circular Food Systems, Functional Foods, Nutraceuticals, and Health-Oriented Food Innovation, Artificial Intelligence and Machine Learning Applications in Food Systems, Data-Driven Food Quality Assessment and Predictive Modelling, Smart Food Manufacturing and Industry Technologies, Food Safety, Quality Assurance, and Risk Management, Nutritional Assessment and Public Health Nutrition, Precision Nutrition and AI-Enabled Dietary Solutions, Sensory Science and Consumer Behaviour Research.

Admission requirements:

Undergraduate Programs: Minimum GPA 2.50 in SSC and HSC or equivalent examinations. If a candidate obtains a GPA of 2.00 in any SSC or HSC examination, they need a total CGPA of 6.00 in both examinations. Ward of Freedom Fighters and July’24 Shahids need a CGPA of 5.00 in both or equivalent examinations. For English medium students, at least 5 subjects at O-level and at least 2 subjects at A-level. The English medium students must secure a minimum B grade or GPA 4.00 in 4 subjects and a minimum C grade or GPA 3.5 in the remaining 3 subjects. Those with a Diploma in Engineering with a GPA of 2.5 on the 4.0 scale, or a minimum second division, are eligible for admission with a waiver in some courses, as decided by the departmental equivalence committee.

Laboratory and relevant facilities:

Food Processing Laboratory

The Food Processing and Innovation Laboratory provides a comprehensive platform for students and researchers to explore, develop, and optimize modern food processing technologies through hands-on experimentation and research-based learning. The laboratory supports fundamental and advanced studies in food engineering, food product development, preservation technologies, process optimization, and sustainable food innovation. Equipped with modern food processing and analytical instruments, the laboratory helps students understand how raw agricultural materials are transformed into safe, nutritious, value-added food products. The facility supports research on process development, shelf-life extension, functional food formulation, and applying emerging technologies in food manufacturing. The laboratory is equipped with essential facilities, including:

• Food processing and product development units for formulation and optimization of innovative food products.

• Food dehydration and drying systems for studying moisture removal, shelf-life improvement, and preservation technologies.

• Thermal processing equipment, including heating, pasteurization, and sterilization systems

• Refrigeration and freezing facilities for studying cold preservation and storage stability.

• Homogenizers and mixing equipment for food formulation and emulsion-based product development.

• Grinding, milling, and size reduction equipment for processing agricultural raw materials

• Texture analysis equipment for evaluating physical properties and quality characteristics of food products.

• Color measurement instruments for objective evaluation of food appearance and quality attributes.

• pH meters, moisture analyzers, and physicochemical analysis equipment for quality assessment and process monitoring.

• Sensory evaluation facilities for consumer acceptance studies and product optimization.

The laboratory also supports emerging research areas including functional foods, sustainable food processing, food waste valorization, AI-assisted process optimization, and data-driven food quality prediction, preparing students to contribute to the future transformation of the food industry.

Food Microbiology Laboratory

The Food Microbiology Laboratory provides advanced facilities for studying microorganisms associated with food quality, safety, fermentation, and public health. The laboratory enables students and researchers to investigate microbial behaviour in food systems, develop effective food safety strategies, and evaluate the microbiological quality of food products. The laboratory supports teaching and research activities in food microbiology, microbial identification, foodborne pathogen detection, fermentation technology, and quality assurance systems. Through practical training, students develop essential skills in microbiological analysis, contamination control, and application of food safety management principles. The laboratory is equipped with:

• Biosafety cabinets and aseptic workstations for safe microbiological handling.

• Autoclaves and sterilization systems for microbial safety and laboratory preparation.

• Incubators and temperature-controlled chambers for microbial growth studies.

• Microscopes and imaging systems for microbial observation and identification.

• Colony counting systems for microbial enumeration and quality assessment.

• Microbiological media preparation facilities for cultivation and detection of microorganisms.

• Water activity and environmental monitoring equipment for food stability studies

• Refrigerated storage systems for sample preservation and microbial analysis.

• Laboratory analytical instruments for evaluating food safety indicators and microbial interactions.

The laboratory supports research in food borne pathogen control, predictive microbiology, fermentation technology, shelf-life assessment, antimicrobial food preservation, and microbial risk evaluation. By integrating conventional microbiological techniques with emerging molecular and computational approaches, the facility prepares students to address contemporary challenges in food safety and public health.

Syllabus

Syllabus for Diploma Engineer

Grand Total Credit= 142

Syllabus for HSC Holder

Grand Total Credit= 153

Weived courses for diploma backgrounds

Graduates work as Food Engineers, Quality Assurance & Food Safety Officers, Production & Process Engineers and R&D specialists in food and beverage manufacturing, regulatory bodies and research organisations.

SSC and HSC (or equivalent) with a science background including Chemistry and Biology or Mathematics. Selection is based on academic results and, where applicable, an admission assessment.

Tuition is payable per semester. Merit-based and need-based scholarships, result waivers and support for freedom-fighter families are available. Contact the admissions office for the current fee schedule.