Food Science and Technology

Semester I

1. DZG101 (Dzongkha)

2. PCS102 Food System and Nutritional Security: A food system is an interconnected web of human activities that links food production, processing, distribution, and consumption with human health and the environment. ‘This module explores the intricate relationships between food systems and nutrition security. It explores the structure, components, and dynamics of food systems, highlighting the crucial role they play in shaping nutritional outcomes.

3. SFT101 Food Microbiology: This module aims to provide students with a basic understanding and knowledge of the role of microorganisms in food production, deterioration, and safety. This module explores microbiological science principles and their application in the food industry. It focuses on ensuring food safety and wholesomeness, and meeting consumer expectations through enhanced production techniques.

4. CHE103 Food Chemistry: This module is aimed at providing fundamental concepts of chemical, physical, and functional properties of food constituents and their changes during production, processing, distribution, storage, and consumption. The primary objective of the module is to provide students with a deeper understanding of how different chemical constituents influence food quality across the food supply chain. It also aims to enhance skills to analyse the evaluated food and its components, thereby enabling students to study how the highly complex nature of food may result in a multitude of reactions influencing its use.

5. ACS101 Academic Skills: This module aims to develop the knowledge and understanding of a range of academic skills required for study at the university level. The module will focus on the development of academic writing, oral presentation, as well as listening skills to enable students to communicate effectively in both spoken and written forms. The module will enhance their learning throughout their studies at university and beyond, through close reading, discussions, and critiquing of academic texts. Further, it will also enhance students’ capacity to critically reflect on their own learning.

Semester II

1. NUT104 Human Nutrition: This module provides a basic understanding of the role of food and nutrition in the growth, development, and maintenance of the human body. The module will provide the concepts behind the need for balanced nutrition, the effects of over- or under-nutrition, and how the human body utilizes different nutrients.

2. PCS103 Food Processing and Preservation: This module aims to provide an understanding of the principal fundamentals of food processing and preservation. The module focuses on three major aspects: principles of spoilage, principles of food processing, and food preservation, and the different modus operandi in food preservation using both traditional and novel methods.

3. ECN107 Food Economics: The module will equip students with economic principles and theories to explain and analyse changes in agricultural production and food markets. The module will serve as a comprehensive understanding of the economic principles for application to assess and evaluate food production, distribution, and household food consumption patterns while considering the factors influencing food prices, supply chains, and market dynamics.

4. SFT102 Food Additives: The module aims to provide students with a theoretical foundation and applications of different types of food additives, emphasizing their role in food processing. Moreover, the module also fosters skills in understanding additive interactions and their judicious applications in the food industry. Moreover, the module also fosters skills in selecting additives for specific food applications and promotes their responsible and sustainable use in the food industry.

5. POL104 Food Laws, Standards, and Regulations: The general objective of this module is to equip students with a comprehensive understanding of food law, regulations, and standards on a global scale, enabling them to critically analyze, interpret, and apply these principles to ensure food safety, quality, and public health. By the end of the module, students should possess the knowledge and skills necessary to navigate the complexities of food regulations, from the international level down to the specific context of Bhutan, and be capable of independently conducting risk-based food inspections while fostering awareness of food standards and technical regulations within their country.

Semester I

4. TEC204 Food Biotechnology: This module aims to introduce students to the important concepts, techniques, and applications of biotechnology in the food industry. The module will enable the students to understand biotechnological applications in fermentation, the food industry, and genetic modification. The practicals aim to enhance students’ understanding of key techniques and methods used in biotechnology, and their applications in different fields, such as molecular biology, recombinant DNA technology, plant biotechnology, animal biotechnology, and food products.

5. PCS204 Post-Harvest Technology: This module aims to introduce students to the important concepts, techniques, and applications of biotechnology in the food industry. The module will enable the students to understand biotechnological applications in fermentation, the food industry, and genetic modification. The practicals aim to enhance students’ understanding of key techniques and methods used in biotechnology, and their applications in different fields, such as molecular biology, recombinant DNA technology, plant biotechnology, animal biotechnology, and food products.

6. ARG207 Cereals and Pulse Processing Technology: The cereals and Pulses technology module is designed basically to instill the concepts and knowledge of processing cereals and pulses in students using technology. The study of the module deals with the basic cereals and pulses in the country and their importance in human nutrition.

7. SFT203 Principles of Food Analysis: The purpose of this module is to familiarize students with the range of techniques utilized in food and nutrition laboratories for the study of food components and result interpretation. The module also explores the various conventional methods as well as advanced methods used in food analysis.

8. SFT204 Food Packaging and Labeling: This module aims to provide the basics of food packaging principles and their applications by integrating concepts from chemistry, microbiology, and engineering. The module also provides a general understanding of current food labeling legislation.

Semester II

1. PCS205 Fermentation and Enzyme Technology: This module aims to teach the basic understanding and scientific concepts in the process of fermentation and the science of enzyme technology. This module will allow the students to learn more about the application of fermentation and enzyme technology in food processing.

2. RES301* Research Methodology: This module equips students with necessary knowledge and skills of research methods needed in carrying out case studies, experiments, and social surveys, and writing technical reports. It includes the concepts of research, data collection procedures, case studies and survey methods, research designs, experimental research designs, and scientific writing.

3. CHE207 Advanced Food Chemistry: This comprehensive course delves into the chemistry of food and its metabolic processes, aiming to enhance students’ understanding of food composition, nutritional value, and sensory attributes. It covers biomolecules like carbohydrates, proteins, fats, vitamins, and minerals, exploring their roles in metabolism and food processing effects. Practical sessions reinforce theoretical knowledge, allowing participants to experiment with food components and processing techniques. By the end of the module, students will gain insights into aroma compounds, vitamin and mineral metabolism, and practical skills for food analysis and modification, empowering them to optimize food chemistry for improved nutrition and sensory appeal.

4. PCS206: Bakery and Confectionery: The module aims to provide basic knowledge of bakery and confectionery products and the fundamental principles underlying the manufacture of these products. This module familiarizes the student with the principles and the science behind manufacturing a wide range of bakery and confectionery products and their quality aspects.

5. ATT301* Field Attachment: This module aims to enhance the student’s ability to integrate academic knowledge with practical application and prepare for job/career opportunities after graduation. Develop workplace skills and social relations and provide opportunities for students to apply communication and problem-solving skills.

Semester I

1. SFT305 Sensory Evaluation: The general objective of the module is to introduce and lay a foundation for understanding the basic concepts of psychophysics and their application in sensory science. The module focuses on a thorough understanding of sensory evaluation methods and some of the statistical methods underlying sensory evaluation. Furthermore, the module explores the application of sensory evaluation techniques in quality control and shelf-life determination of foods.

2. EGN301 Food Engineering I: This module aims to teach the fundamentals of food process engineering, food rheology, fluid mechanics, heat and mass transfer, thermodynamics, and their application in food processing industries.

3. STS301 Statistics: This module aims to provide basic knowledge and skills in compiling and coding data, analyses of data, interpreting results of analyses, and presenting results in the form of tables, figures short writings. The students will be introduced to the knowledge and skills of using R and SPSS software, besides the use of Excel spreadsheets.

4. TEC301 Dairy Technology: The module provides fundamental principles underlying the processing of dairy products, examining their quality and preservation techniques.

5. TEC305 Extrusion Technology: This module aims to provide the students with the basics of extrusion technology, in the selection of proper design of an extruder in food production, with a clear concept of the working principle employed during extrusion technology. It also emphasizes the latest and potential applications of extrusion in food production, which will enhance food sustainability and food security.

Semester II

1. CHE305 Food Toxicology: The general objective of a course in food toxicology is to provide students with a comprehensive understanding of the principles and practices associated with the evaluation of toxic substances in food and their potential impact on human health.

2. PCS307 Food Industry By-products and Waste Utilization: This module aims to equip students with essential abilities and information to effectively utilize waste generated by the food processing industries. Students will gain knowledge about the by-products of different Agro-industries, crops, dairy, and meat industries. Additionally, they will learn about the ways and legal rules and regulations about waste disposal from food processing industries.

3. TEC402 Meat Processing Technology: The module aims to cultivate students’ comprehensive understanding of meat science and technology by exploring the history, sources, and nutritional significance of meat consumption. It will enable them to gain knowledge and understanding in identifying and addressing post-mortem changes, infections, and spoilage microorganisms. It will also provide them with experiential practice in the processes of dressing, cutting, grading, and evaluating meat products.

4. PCS308 Beverage Technology: The module is designed to provide concepts and science behind the production of different beverages, along with application-oriented training to students in the processing of some beverages. Students are expected to learn through the process of raw material selection, processing, and classification of beverages.

5. AGR308 Oilseeds and Spice Processing: This module aims to enrich learners about the processing of oilseeds and spices through an understanding of different processing methods in oilseeds and spices, the importance in human nutrition, and the sustainability of the crops. The module will provide exposure to students on the methods of processing different oil seeds and spices as well as it will aim to provide students with a background of traditional processing being used in post-harvest handling of spices and oilseeds found in Bhutan.

Semester I

1. EGN402 Food Engineering II: This module aims to teach the fundamentals of food refrigeration, freezing, dehydration, energy processing, and evaporation, and their application in food processing and engineering. Students will also learn about the psychometric charts and their role in the food plant design and management.

2. SFT406 Food Safety and Quality Assurance: The module aims at providing students with a complete basics of food safety and quality assurance, so they can help produce safe, high-quality foods while abiding by legal requirements and moral precepts and prepare them for employment in a variety of food industry positions, including management, production, quality control, auditing, and compliance with legal and regulatory requirements.

3. PCS409 Traditional Bhutanese Food: This module aims to provide students with a comprehensive understanding of Bhutanese cuisine, covering its evolution, cultural significance, regional variations, key ingredients, cooking techniques, traditional dishes, culinary festivals, and nutritional aspects. Students will explore the role of food in daily life, festivals, and rituals, gaining practical skills by engaging in cooking sessions and demonstrations.

4. PWK403 Food Product Development: This module will provide students with the opportunity to apply their knowledge and skills of food science and technology to practice processing, production, and analysis of different food products and cuisines, and apply food safety principles in the production of food products. This module will also provide students carry out market assessment for new food products and develop a product thesis.

5. EDP101 Entrepreneurship: The module will enable students to kindle the spirit of enterprise in themselves, evaluate and develop their skills, and motivate them to consider entrepreneurship as a career option. The module intends to enable students to assess the Bhutanese labor market, economy, and equip them with the ability to identify business ideas, spot business opportunities, develop a business model, and a business plan/proposal.

Semester II

RES402 Research Project II: This module is designed to provide students with the understanding and first-hand experience of carrying out a research project by applying concepts/theories and practice by integrating multiple sources of information and testing their analytical skills. It will allow the students to specialize to some extent in each field of study.