|
Year/Sem |
Modules |
||||
|
1/I |
DZG101** རྫོང་ཁ་བརྡ་དོན་སྤྲོད་ལེན། |
PCS102 Food System and Nutrition Security |
SFT101 Food Microbiology |
CHE103 Food Chemistry |
ACS101** Academic Skills |
|
1/II |
NUT101 Human Nutrition |
PCS103 Food Processing and Preservation |
ECN107 Food Economics |
SFT102 Food Additives |
POL104 Food Laws, Standards and Regulation |
|
2/I |
TEC204 Food Biotechnology |
PCS204 Post-Harvest Technology |
AGR207 Cereals and Pulses Processing |
SFT203 Principles of Food Analysis |
SFT204 Food Packaging and Labeling |
|
2/II |
PCS205 Fermentation and Enzyme Technology |
RES301* Research Methods |
CHE207 Advanced Food Chemistry |
PCS206 Bakery and Confectionery |
ATT301* Field Attachment |
|
3/I |
SFT305 Sensory Evaluation |
EGN301 Food Engineering I |
STS301* Statistics |
TEC301* Dairy Technology |
TEC305 Extrusion Technology |
|
3/II |
CHE305 Food Toxicology |
PCS307 Food Industry By-products and Waste Utilization |
TEC402* Meat Science and Technology |
PCS308 Beverage Science |
AGR308 Oilseeds and Spice Processing |
|
4/I |
EGN402 Food Engineering II |
SFT406 Food Safety and Quality Assurance |
PCS409 Traditional Bhutanese Food |
PWK403 Food Product Development |
EDP101 Entrepreneurship** |
|
4/II |
RES402 Research Project II* |
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Department of Food Science & Technology
BSc in Food Science and Technology (Diploma nested)
The main aim of the programme is to develop human resource capacity in food science and engineering and contribute to the socio-economic development of the country. The graduates from this programme will be the mainstay of the Bhutan small but ever-growing food industry. The graduates of the programme are expected to contribute to the country food security and food self-sufficiency goals through development of a reliable food supply chain and ensuring safe food production. This programme will also cater to the needs of the secondary sector of economy. As professionals, graduates will be able to contribute to development of secondary sector and generate employment for themselves and others. The programme is, therefore, designed to produce professionals equipped with knowledge, skills and attitude for application of science and arts of food science and technology.
Objectives
The main objectives of the programme are to train expertise relevant to the field of food science and technology which is currently lacking in Bhutan. It’s objectives are also to improving food production technology, understanding the role of traditional food in preserving the cultural identity of a country, enhance the knowledge and skills of food production, processing, food analysis and food technology in production of safe food, developing packaging and labeling food products professionally using the principles of food packing and labeling, and developing new food products applying the knowledge of various subjects within the programme.
Curriculum Structure
The proposed 4 year BSc programme consists of 480 credits with 36 modules including field attachment and a research project in the 4th year. The mode of study will be full time. The programme has nested Diploma programme in it with the possibility of students graduating with Diploma certificate after 2 years.