{"id":235,"date":"2020-01-27T04:58:33","date_gmt":"2020-01-27T04:58:33","guid":{"rendered":"http:\/\/www.cnr.edu.bt\/?page_id=235"},"modified":"2025-06-16T03:14:26","modified_gmt":"2025-06-16T03:14:26","slug":"food-science-technology","status":"publish","type":"page","link":"https:\/\/www.cnr.edu.bt\/?page_id=235","title":{"rendered":"Department of Food Science & Technology"},"content":{"rendered":"\r\n
BSc in Food Science and Technology (Diploma nested)<\/strong><\/div>\r\n
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.<\/div>\r\n
Objectives\u00a0<\/strong><\/div>\r\n
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.<\/div>\r\n
Curriculum Structure<\/strong><\/div>\r\n
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.<\/div>\r\n
\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
\r\n

Year\/Sem<\/b><\/p>\r\n<\/td>\r\n

\r\n

Modules<\/b><\/p>\r\n<\/td>\r\n<\/tr>\r\n

\r\n

1\/I<\/b><\/p>\r\n<\/td>\r\n

\r\n

DZG101**<\/span><\/p>\r\n

\u00a0\u00a0\u00a0<\/span>\u0f62\u0fab\u0f7c\u0f44\u0f0b\u0f41\u0f0b\u0f56\u0f62\u0fa1\u0f0b\u0f51\u0f7c\u0f53\u0f0b\u0f66\u0fa4\u0fb2\u0f7c\u0f51\u0f0b\u0f63\u0f7a\u0f53\u0f0d<\/span><\/p>\r\n<\/td>\r\n

\r\n

PCS102<\/span><\/p>\r\n

Food System and Nutrition Security<\/span><\/p>\r\n<\/td>\r\n

\r\n

SFT101<\/span><\/p>\r\n

Food Microbiology<\/span><\/p>\r\n<\/td>\r\n

\r\n

CHE103<\/span><\/p>\r\n

Food Chemistry<\/span><\/p>\r\n<\/td>\r\n

\r\n

ACS101**<\/span><\/p>\r\n

Academic Skills<\/span><\/p>\r\n<\/td>\r\n<\/tr>\r\n

\r\n

1\/II<\/b><\/p>\r\n


<\/td>\r\n

\r\n

NUT101\u00a0<\/span><\/p>\r\n

Human Nutrition<\/span><\/p>\r\n

<\/td>\r\n

\r\n

PCS103<\/span><\/p>\r\n

Food Processing and Preservation<\/span><\/p>\r\n<\/td>\r\n

\r\n

ECN107<\/span><\/p>\r\n

Food Economics<\/span><\/p>\r\n<\/td>\r\n

\r\n

SFT102<\/span><\/p>\r\n

Food Additives<\/span><\/p>\r\n<\/td>\r\n

\r\n

POL104<\/span><\/p>\r\n

Food Laws, Standards and Regulation<\/span><\/p>\r\n<\/td>\r\n<\/tr>\r\n

\r\n

2\/I<\/b><\/p>\r\n<\/td>\r\n

\r\n

TEC204<\/span><\/p>\r\n

Food Biotechnology<\/span><\/p>\r\n<\/td>\r\n

\r\n

PCS204<\/span><\/p>\r\n

Post-Harvest Technology<\/span><\/p>\r\n<\/td>\r\n

\r\n

AGR207<\/span><\/p>\r\n

Cereals and Pulses Processing<\/span><\/p>\r\n<\/td>\r\n

\r\n

SFT203 Principles of Food Analysis<\/span><\/p>\r\n<\/td>\r\n

\r\n

SFT204<\/span><\/p>\r\n

Food Packaging and Labeling<\/span><\/p>\r\n<\/td>\r\n<\/tr>\r\n

\r\n

2\/II<\/b><\/p>\r\n<\/td>\r\n

\r\n

PCS205<\/span><\/p>\r\n

Fermentation and Enzyme Technology<\/span><\/p>\r\n<\/td>\r\n

\r\n

RES301*<\/span><\/p>\r\n

Research Methods<\/span><\/p>\r\n<\/td>\r\n

\r\n

CHE207 Advanced Food Chemistry<\/span><\/p>\r\n<\/td>\r\n

\r\n

PCS206<\/span><\/p>\r\n

Bakery and Confectionery<\/span><\/p>\r\n<\/td>\r\n

\r\n

ATT301*<\/span><\/p>\r\n

Field Attachment<\/span><\/p>\r\n<\/td>\r\n<\/tr>\r\n

\r\n

3\/I<\/b><\/p>\r\n<\/td>\r\n

\r\n

SFT305<\/span><\/p>\r\n

Sensory Evaluation<\/span><\/p>\r\n<\/td>\r\n

\r\n

EGN301 Food Engineering I<\/span><\/p>\r\n<\/td>\r\n

\r\n

STS301*<\/span><\/p>\r\n

Statistics<\/span><\/p>\r\n<\/td>\r\n

\r\n

TEC301*<\/span><\/p>\r\n

Dairy Technology<\/span><\/p>\r\n<\/td>\r\n

\r\n

TEC305<\/span><\/p>\r\n

Extrusion Technology<\/span><\/p>\r\n<\/td>\r\n<\/tr>\r\n

\r\n

3\/II<\/b><\/p>\r\n<\/td>\r\n

\r\n

CHE305<\/span><\/p>\r\n

Food Toxicology<\/span><\/p>\r\n<\/td>\r\n

\r\n

PCS307<\/span><\/p>\r\n

Food Industry By-products and Waste Utilization<\/span><\/p>\r\n<\/td>\r\n

\r\n

TEC402*<\/span><\/p>\r\n

Meat Science and Technology<\/span><\/p>\r\n<\/td>\r\n

\r\n

PCS308<\/span><\/p>\r\n

Beverage Science<\/span><\/p>\r\n<\/td>\r\n

\r\n

AGR308<\/span><\/p>\r\n

Oilseeds and Spice Processing<\/span><\/p>\r\n<\/td>\r\n<\/tr>\r\n

\r\n

4\/I<\/b><\/p>\r\n<\/td>\r\n

\r\n

EGN402<\/span><\/p>\r\n

Food Engineering II<\/span><\/p>\r\n<\/td>\r\n

\r\n

SFT406<\/span><\/p>\r\n

Food Safety and Quality Assurance<\/span><\/p>\r\n<\/td>\r\n

\r\n

PCS409<\/span><\/p>\r\n

Traditional Bhutanese Food<\/span><\/p>\r\n<\/td>\r\n

\r\n

PWK403<\/span><\/p>\r\n

Food Product Development<\/span><\/p>\r\n<\/td>\r\n

\r\n

EDP101<\/span><\/p>\r\n

Entrepreneurship**<\/span><\/p>\r\n<\/td>\r\n<\/tr>\r\n

\r\n

4\/II<\/b><\/p>\r\n<\/td>\r\n

\r\n

RES402 Research Project II*<\/span><\/p>\r\n<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/www.cnr.edu.bt\/index.php?rest_route=\/wp\/v2\/pages\/235"}],"collection":[{"href":"https:\/\/www.cnr.edu.bt\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.cnr.edu.bt\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.cnr.edu.bt\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cnr.edu.bt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=235"}],"version-history":[{"count":5,"href":"https:\/\/www.cnr.edu.bt\/index.php?rest_route=\/wp\/v2\/pages\/235\/revisions"}],"predecessor-version":[{"id":7752,"href":"https:\/\/www.cnr.edu.bt\/index.php?rest_route=\/wp\/v2\/pages\/235\/revisions\/7752"}],"wp:attachment":[{"href":"https:\/\/www.cnr.edu.bt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}