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’s small but ever-growing food industry. The graduates of the programme are expected to contribute to the country’s 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 packagingand 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.
 
 
Year
Semester
Module Title
Module Code
Credit
 
 
 
 
 
 
 
1
 
 
 
 
 
I
Academic Skills
ACS101
12
Dzongkha for Communication
DZG101
12
Introduction to Food Science and Technology
FSC101
12
Food Chemistry
FSC102
12
Food Microbiology
FSC103
12
 
 
II
Crop Production
AGR106
12
Animal Production
APR108
12
Human Nutrition
HNU101
12
Food Processing and Preservation
FTG101
12
Principles of Food Analysis
FQS101
12
 
 
 
 
 
 
2
 
 
I
Postharvest Technology
HOR203
12
Bakery and Confectionary
FTG202
12
Food Additives and Flavouring
FTG203
12
Fermentation and Enzyme Technology
FTG204
12
Meat Science and Technology
MST401
12
 
 
II
Industrial Attachment
ATT204
24
Food Packaging and Labeling
FTG205
12
Food Safety and Sanitation
FQS202
12
Entrepreneurship Development
EDP201
12
Beverages
FTG206
12
 
 
 
 
 
3
 
 
I
Traditional Bhutanese Food
FSC304
12
Biotechnology in Food
BTG301
12
Food Handling and Storage
FQS303
12
Food Standards and Regulations
FQS304
12
Oil seeds, Spices and Condiments
AGR307
12
 
II
Professional Skills in Culinary Science
FTG307
12
Food Engineering and Plant Management
FTG308
12
Dairy Technology
DTY401
12
Extrusion Technology
FTG309
12
Environmental Studies
EVS102
12
 
4
 
 
I
Statistics
STS201
12
Research Methods
RES202
12
Food Toxicology and Risk Assessment
FQS405
12
Food Industry Byproducts and Waste Utilization
FTG410
12
Agribusiness and  Marketing
EDP202
12
II
Internship
ATT405
12
Sustainable Consumption and Production
DEV407
12
Food Product Development
FTG411
36
 
 
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