The Department of Agro Product Processing Technology was established in 2015 at Jashore University of Science and Technology (JUST) under the Faculty of Applied Science and Technology with the aim of advancing education and research in agro-processing and food engineering. Since its inception, the department has played a vital role in developing skilled professionals in food preservation, processing, and safety. Initially, it offered a Bachelor of Science in Agro Process and Food Engineering, addressing the need for expertise in post-harvest technology and food quality management.

In 2025, the department was renamed to the Department of Food Engineering, and the degree title was updated to Bachelor of Science in Food Engineering to better align with global industry standards and technological advancements. This transformation reflects a broader and more specialized focus on food processing, innovation, and sustainability, ensuring graduates are well-prepared for careers in food industries, research institutions, government regulatory agencies, and entrepreneurship. By fostering a strong foundation in engineering principles and modern food technology, the department ensures that its graduates play a crucial role in shaping the future of Bangladesh’s agro-food sector.

Food security and safety are critical challenges for Bangladesh, where a significant portion of agricultural produce is lost due to inadequate processing and preservation techniques. Recognizing this, JUST took the initiative to establish this department in Jashore, a region with strong agricultural activity and immense potential for agro-industrial growth. By fostering research, innovation, and skilled manpower development, the Department of Food Engineering aims to contribute to the country's food sector, reduce post-harvest losses, and ensure sustainable food production, ultimately strengthening Bangladesh’s economy and public health.

Chairman

email: mrityunjoy_appt@just.edu.bd

Latest News | View All

Latest Notices | View All

Journal Articles | View All

Latest Research | View All