Mission & Vision

Vision of the Department

The Department of Food Engineering encompasses educating and graduating students on the basis of a globally recognized, complete, demanding, and relevant curriculum in agro-product processing and food engineering with high-capacity teaching, research, and extension.

Mission of the Department

• To develop skilled human resources by directing quality education.
• To afford high-quality knowledge and skill-based education to food engineers essential for understanding the current food system.
• To conduct basic and applied research in food safety and quality and nutrition management in the modern food chain, applying engineering techniques.
• To meet the needs of the students and community with high standards of scientific, professional, and communication competence in harmony with world partners.
• To prepare students with adequate skills and knowledge to address the existing and future challenges and to support national and global needs of progress.
• To conduct joint programs with other universities at home and abroad for meaningful transaction of knowledge.
• To conduct innovative and advanced research, publishing scholarly articles, books, and journals for continuous improvement of the agro-based food industries of the nation and global perspective.

Objectives of the Department

Safe and quality food is an important determination for public health and nutrition. Unsafe food containing physical and chemical hazards and microorganisms can cause more than 200 diseases ranging from diarrhea to cancer. It is estimated that globally, including Bangladesh, there are more than 600 million cases of foodborne illnesses and 420,000 deaths each year. The economic burden of the foodborne diseases, including productivity loss and the cost of treating foodborne illnesses, is alarming. Though fulfilling the food demand of a rapidly increasing population remains a major concern, each year up to 20-44% of fruits and vegetables are lost or wasted in Bangladesh due to a lack of sufficient technology and knowledge of postharvest processing and preservation, resulting in estimated annual losses of $2.4 billion. The main focus areas of the Department/Program Offering Entity (POE) are as follows:

To develop students’ skills to design sustainable and environmentally responsible food processes for manufacturing safe, tasty, healthy, traceable, nutritionally valued, convenient food products.

To advance innovative knowledge for designing and developing systems for production, processing, distributing, and storing food and agricultural materials, thereby reducing post-harvest losses.

To involve students in understanding the chemical and physical properties of food, the effects of food processing on food quality and safety, and the suitability of food to the customers.

To broaden the students’ knowledge of food analysis and composition of food that has a significant health, societal, and economic impact.

To teach the students the design of food packaging and storage systems and their effect on the texture, consistency, color, and keeping quality of food changes.

To equip students for the application of ICT in agro processes and food engineering.

To make the students ready for technology transfer.

To develop graduates committed to profession, community, society, and country.

To produce quality and skilled graduates equipped to meet the demand of the agro-processing and food engineering sector in Bangladesh with moral and ethical values.

To promote bilateral and multilateral collaboration and cooperation with different national and international institutes/organizations in the areas of teaching, learning, and research in respect of agro-processing and food engineering.

To develop skilled human capital with entrepreneurial spirits for sustainable development of the agro-processing and food engineering sector through effective teaching and learning.

To develop an agro process engineer optimizes and improves the efficiency of an organization’s manufacturing and industrial processes through ensuring the smooth functioning of production lines, developing new techniques, modifying existing designs, and coordinating process improvement projects.