Detailed Syllabus

(2009-2013)
of

Department of Food and Tea Technology

Session 2008-09

Shahjalal University of Science and Technology

Sylhet-3114, Bangladesh
 Department of Food and Tea Technology
Syllabus for 2008-09 Session

First Year: Semester I

Course No. Course Title Hours/Week Credits
Theory + Lab.
FTT 111 Fundamentals of Food Science 2+0 2.0
FTT 112 Introduction to Tea Technology 2+0 2.0
FTT 113 Soil Science 3+0 3.0
FTT 114 Soil Science Sessional 0+2 1.0
FTT 115 Fundamental Biology 3+0 3.0
FTT 116 Fundamental Biology Sessional 0+2 1.0
CHE 101T General Chemistry 3+0 3.0
CHE 102T General Chemistry Lab 0+2 1.0
ENG 101 English Language-I 2+0 2.0
ENG 102 English Language-I Lab 0+2 1.0
Total 15 + 8 = 23 19.0

First Year: Semester II

Course No. Course Title Hours/Week Credits
Theory + Lab.
FTT 121 Food Chemistry 2.+ 0 2.0
FTT 122 Food Chemistry Sessional 0+2 1.0
FTT 123 Plant Physiology 3+0 3.0
FTT 124 Nutrition and Fertilizer of Tea 2+0 2.0
FTT 125 Field Work and Viva-voce 0+2 1.0
MAT 104T Mathematics 4+0 4.0
ENG 103 English Language-II 2+0 2.0
ENG 104 English Language-II Lab 0+2 1.0
CSE 203P Introduction to Computer Language 2+0 2.0
CSE 102P Introduction to Computer Language Lab 0+6 3.0
Total 15 + 12 = 27 21.0

Second Year: Semester I

Course No. Course Title Hours/Week Credits
Theory + Lab.
FTT 211 General Microbiology 2+0 2.0
FTT 212 General Microbiology Sessional 0+2 1.0
FTT 213 Biochemistry 2+0 2.0
FTT 214 Biochemistry Sessional 0 +2 1.0
FTT 215 Principles of Food Engineering 3+0 3.0
FTT 216 Agricultural Meteorology & Hydrology 2+0 2.0
FTT 218 Human Physiology 2+ 0 2.0
STA 211 Biostatistics 4+0 4.0
STA 211L Biostatistics Lab 0+2 1.0
IPE 102T Workshop Practice 0+2 1.0
FOR 216 Surveying and Drawing 2+0 2.0
FOR 225 Surveying and Drawing Lab 0+2 1.0
Total 18 + 6 = 22 22.0

Second Year: Semester II

Course No. Course Title Hours/Week Credits
Theory + Lab.
FTT 221 Food Microbiology 2+0 2.0
FTT 222 Food Microbiology Sessional 0+2 1.0
FTT 223 Human Nutrition 2+0 2.0
FTT 224 Agro-technology of Tea 2+0 2.0
FTT 225 Agro-technology of Tea Sessional 0+2 1.0
FTT 226 Genetics & Tea Breeding 3+0 3.0
FTT 227 Genetics & Tea Breeding Sessional 0+2 1.0
FTT 228 Field Work & Viva-voce 0+2 1.0
FOR 101T Forest Management 3+0 3.0
ECO 101T Principles of Economics 4+0 4.0
IPE 104T Machine Shop Sessional 0+2 1.0
Total 16 + 10 = 26 21.0
Third Year: Semester I
Course No. Course Title Hours/Week Credits
Theory + Lab.
FTT 310 Food Processing & Preservation 3+0 3.0
FTT 311 Food Processing & Preservation Sessional 0+2 1.0
FTT 312 Fermentation & Enzyme Technology 3+0 3.0
FTT 313 Soil Conservation & Management 3+0 3.0
FTT 314 Agro-chemicals 2+0 2.0
FTT 315 Crop and Shade Management of Tea 3+0 3.0
FTT 316 Crop and Shade Management of Tea Sessional 0+2 1.0
FTT 317 Entomology & Tea Pest Management 3+0 3.0
FTT 318 Entomology & Tea Pest Management Sessional 0+2 1.0
Total 17 + 6 = 23 20.0

Third Year: Semester II

Course No. Course Title Hours/Week Credits
Theory + Lab
FTT 321 Baking and Confectionary Technology 2+0 2.0
FTT 322 Baking and Confectionary Technology Sessional 0+2 1.0
FTT 323 Technology of Dairy Products 2+ 0 2.0
FTT 324 Technology of Dairy Products Sessional 0+2 1.0
FTT 325 Technology of Plantation Crop 2+0 2.0
FTT 326 Irrigation & Drainage Engineering 3+0 3.0
FTT 327 Tea Manufacturing and Packaging 3+0 3.0
FTT 328 Tea Manufacturing and Packaging Sessional 0+2 1.0
FTT 329 Plant Pathology & Tea disease Management 2+0 2.0
FTT 330 Plant Pathology & Tea disease Management Sessional 0+2 1.0
FTT 331 Field Work & Viva-voce 0+2 1.0
Total 14 + 10 = 24 19.0

Fourth Year: Semester I

Course No. Course Title Hours/Week Credits
Theory + Lab
FTT 410 Fruits and Vegetables Processing Technology 3+0 3.0
FTT 411 Fruits and Vegetables Processing Technology Sessional 0+ 2 1.0
FTT 412 Metabolism 2+0 2.0
FTT 413 Food Plant design, layout & Management 2+0 2.0
FTT 414 Food Plant design, layout & Management Sessional 0+2 1.0
FTT 415 Principles of Management 2+0 2.0
FTT 416 Factory Machinery and Equipments 2+0 2.0
FTT 417 Industrial Training 0+4 2.0
FTT 418 Biotechnology & Genetic Engineering 3+0 3.0
FTT 419 Biotechnology & Genetic Engineering Sessional 0+2 1.0
FTT 420 Research Methodology and Technology Transfer 2+0 2.0
Total 16 +10 = 26 21.0

Fourth Year: Semester II

Course No. Course Title Hours/Week Credits
Theory + Lab
FTT 421 Beverage Technology 3+0 3.0
FTT 422 Post-harvest Technology of Agricultural Product 2+0 2.0
FTT 423 Quality Control in Food Industry 2+0 2.0
FTT 424 Industrial Microbiology 3+0 3.0
FTT 425 Industrial Microbiology Sessional 0+2 1.0
FTT 426 Environment & Pollution Management 2+0 2.0
FTT 427 Industrial & Financial Management 2+0 2.0
FTT 428 Project/Thesis 0+6 3.0
FTT 429 Seminar 0+2 1.0
FTT 430 Field Work & Viva-voce 0+2 1.0
Total 14 + 12= 26 20.0
 Detailed Syllabus

FTT 111 FUNDAMENTALS OF FOOD SCIENCE

2 Hours/Week, 2 Credits
Introduction: Definition, classification and function of food. Food and our body.
Composition and Nutritive value of foods: Meat, Egg, Fish, Milk, Fruits, Vegetables, Pulses, and cereals.
Scope and importance of food science: Scope and importance of food science in Bangladesh,
Biochemical aspect of food: Chemistry of food nutrients, Enzymatic & Non-enzymatic reactions, Protein denaturation,
Quality attributes of foods: Colour and texture, viscosity and consistency, size and shape, Kinesthetic of texture, Taste Testing and
Sensory Evaluation, Food additive chemicals, Technological & toxicological aspects, Food contamination and adulteration.

FTT 112 INTRODUCTION TO TEA TECHNOLOGY

2 Hours/Week, 2 Credits
Introduction: Botanical description, Origin & Dispersion, Etymology, Historical background of tea cultivation, Geographical
locations of tea in world, Tea growing countries, Classifications of tea, Tea agro types, Scope, objectives and importance of tea
technology.
Bangladesh Tea Industry: Genesis of Bangladesh Tea, Tea ecosystem, Physiography of Bangladesh, Biosphere of Bangladesh Tea
zone, Structure and Growth, Management and ownership, Valley wise location of tea estates, Tea related organizations.
Tea Statistics: World tea statistics, World Tea by area, World tea by production, World tea by export;
Bangladesh Tea Statistics: Tea in Bangladesh at Different Period; Export and Earning of Bangladesh Tea.
Pharmacology of Tea: Tea as a Beverage, Clinical Effect of Tea: Tea’s role in cardiovascular health, Tea’s role in Cancer risk
reduction, Tea’s role in oral health, Tea and reduced risk of kidney stone, Tea and reduced risk of osteoporosis.
A Guide to Tea Drinkers: Tea blends: Bangladesh tea, Indian tea, Sri-Lankan tea, China tea, Brewing and Catering of tea: Preparation
of black Tea, Preparation of hot tea, Preparation of cold tea, Preparation of green tea.

FTT 113 SOIL SCIENCE

3 Hours/Week, 3 Credits
Introduction: Concept of soil, major components of soil, rocks & minerals, weathering processes, soil forming factors & processes,
soil profile,
Tea soil: Geomorphology & parent materials of tea soils, physico-chemical properties of tea soils, classification of tea soils.
Soil Physics: Soil separates, soil texture, soil structure, particle density, bulk density, soil porosity, soil colour, soil water, soil air, soil
temperature, soil consistency, hydraulic conductivity.
Soil Chemistry: Soil organic matter: Sources, composition, functions, humus, fractionations of soil humus, C:N ratio; Soil pH: sources
of H+ & OH- ions, active acidity & reserve acidity, importance of pH; ion exchange: sources of negative charges, cation & anion
exchange, buffer solution and buffering capacity.
Soil Biology: Soil organisms: flora & fauna, classification of bacteria and algae, beneficial role of microbes in soils, earthworms.

FTT 114 SOIL SCIENCE SESSIONAL

2 Hours/Week, 1 Credit
Based on theory classes.

FTT 115 FUNDAMENTAL BIOLOGY

3 Hours/Week, 3 Credits
Plant Taxonomy
1. Definition, Basis, Significance, Relation with other discipline and its scope
2. Classification system: A brief history of modern classification system, principles, basis and kinds of
classification, detailed study of Artificial (Linnaeus), naturals (Benthum & Hooker) and Phylogenic
(Engler & Prantle) classification system.
3. Plant Nomenclature
Plant Anatomy
1. Cell wall: Physical and chemical nature, it’s origin, structure and function.
2. Tissue and tissue systems, structure, location and function.
3. Meristem and meristematic tissues
4. Primary structure of monocot and dicot, stem root and leaf.
Embryology
1. Historical contribution.
2. Microsporogenesis and male microsporogenesis, Megasporogenesis and megagametogenesis. Fertilization and development of
embryo.
Cytology
1. Cell and cell concept: Cell cycle and structured organization of prokanyotic eukanyotic cell. Ultra structure of cell organelles and
their functions. Cell division & its importance.
Morphology
Special Morphological nature of different plant parts eg. Root , stem, leaves , inflorescence , floral part and fruits.
FTT 116 FUNDAMENTAL BIOLOGY SESSIONAL
2Hours/Week, 1 Credits
Based on Theory classes.

CHE-101T GENERAL CHEMISTRY

2 Hours/Week, 2 Credits

CHE-102T GENERAL CHEMISTRY LAB

2 Hours/Week, 1 Credits

ENG 101 ENGLISH LANGUAGE -I

2 Hours/Week, 2 Credits

ENG 101 ENGLISH LANGUAGE –I LAB

2 Hours/Week 1 Credits

FTT 121 FOOD CHEMISTRY

2 Hours/Week, 2 Credits
Food chemistry-definition and importance, water in food, water activity and its effects on shelf-life of foods. Carbohydrates-
chemical reactions, functional properties of sugars and polysaccharides in foods.
Lipids: classification, and use of lipids in foods, physical and chemical properties, effects of processing on functional properties and
nutritive value.
Protein and amino acids: physical and chemical properties, distribution, amount and functions of proteins in foods, functional
properties, effect of processing.-
Losses of vitamins and minerals due to processing. Pigments in food, food flavours, browning reaction in foods.
Body building foods: Definition, Classification, Sources, Function, Deficiency and requirement, Protein quality, Evaluation of protein
quality.
Vitamin: Definition, Classification, Sources, Daily requirement, Functions and deficiency diseases.
Minerals: Definition, Classification, Sources, Daily requirement, Functions and deficiency diseases.

FTT 122 FOOD CHEMISTRY SESSIONAL

2 Hours/Week, 1 Credits
Based on theory classes.

FTT 123 PLANT PHYSIOLOGY

2 Hours/Week, 1 Credits

Life related physico-chemical phenomenon: Osmosis, osmotic pressure, role of osmosis, colloids, diffusion, plant cell as osmotic
system, plasmolysis, root pressure.
Mineral nutrition: Sources and functions of essential mineral nutrient element in plant growth, symptoms of mineral deficiency.
Soil-Plant and Water relationship: Structure and properties of water, mechanism of water absorption, factor affecting water
absorption, translocation of water, absorption of mineral nutrients- mechanism and theories.
Loss of water: Transpiration, water of transpiration, stomatal mechanisms of opening and closing, significance of transpiration, other
means of losing water, factor effecting transpiration.
Photosynthesis: Photosynthetic pigment, wave length of light, action of light, details idea about light reaction, dark reaction or CO 2
assimilation, significance of photosynthesis.
Respiration: Introduction, types, details idea about respiration, factor effecting respiration, significance.
Nitrogen fixation: Source of nitrogen for plants, physical and biological nitrogen fixation, mechanism of biological nitrogen fixation,
N2 –Cycle.
Physiology of seed and bud: dormancy, viability and germination.
Stress physiology: Tea production under the stresses of water and temperature: water logging and draught management.
Crop development & Growth Characteristic of Tea Plant: Factors affecting plant growth and development, Periodicity of flush
shoot growth, hormonal regulation of growth periodicity, Abscission of leaves on unplucked bushes, Abscission of leaves on plucked
bushes, Depth and spread of root,.Movement of Photosynthates, Starch reserve and pruning time, Dormancy, Leaf are index, Harvest
index, Partitioning of photosynthates and productivity, Growth regulation. Photoperiodism & Vernalization.

FTT 124 NUTRITION AND FERTILIZER OF TEA

2 Hours/Week, 2 Credits

Plant nutrients: Essential nutrient elements, criteria of essentiality, classification and sources of nutrients, macro- & micro-nutrients,
functions and deficiency symptoms of nutrient elements, N mineralization & immobilization, N losses, BNF, P fixation & availability,
occurrence and availability of K, S & Zn in soils.
Fertilizer and manure: Inorganic fertilizers, time & techniques of fertilizer application, fertilizer requirement of tea, critical limit,
principles of fertilizer application, balanced fertilizers, fertilizer use efficiency, soil analysis & fertilizer recommendation, classification
& composition of manures, integrated plant nutrition system.
Properties of fertilizers: physical and chemical properties, quality control and specifications of commonly used fertilizers, mixed and
compound fertilizers, compatibility of fertilizers, advantages and disadvantages of mixed and liquid fertilizers. Storing of Fertilizer.

FTT 125 FIELD WORK AND VIVA-VOCE

1 Credit
This course will include visit of different food industries & tea estates and their allied organization of Bangladesh. All students will
write report on visit and appear in viva-voce.

MAT 104T MATHEMATICS

4 Hours/Week, 4 Credits

ENG 103 ENGLISH LANGUAGE -II

2 Hours/Week, 2 Credits

ENG 104 ENGLISH LANGUAGE –II LAB

2 Hours/Week, 1 Credits

CSE 203P INTRODUCTION TO COMPUTER LANGUAGE

2 Hours/Week, 2 Credits

CSE 204P INTRODUCTION TO COMPUTER LANGUAGE LAB

6 Hours/Week, 3 Credits

FTT 211 GENERAL MICROBIOLOGY

2 Hours/Week, 2 Credits

1. Introduction: Brief history of development of microbiological science, Scope of microbiology. Nomenclature and Classification of
microorganisms. prokaryotic and eukaryotic organisms organism. Structure of Algae, Fungi, Bacteria, Virus, virions & prions.
2. Bacteria: Structure, Classification, Physiology, Taxonomy, Nutrition, Recombination, Reproduction and Economic and biological
importance, food and water related diseases.
3. Microbial growth: Definition, Factors affecting microbial growth, Bacterial growth curve and Methods of determining microbial
growth.
4. Virology: Evolution of Virus, Biological status, Structure, Classification, Growth, nature, viral replication, Virus-host interaction,
Viral diseases, Plant viruses, animal viruses.
5. Fungi and Algae: Structure, Classification, Reproduction and economic importance with special reference unicellular fungi and
algae.
6. Environmental microbiology: Elementary idea of microbiology of soil, air and water; Carbon, Nitrogen and sulfur cycle.
Principles and adoptions of bioremediation, Soil microbial communities and their adoption, Adoption and success of bio-fertilizer.
Environmental factor that effect microbial population. Role of microorganism in soil fertility and plant growth.

FTT 212 GENERAL MICROBIOLOGY SESSIONAL

2 Hours/Week, 1 Credits

Based on theory classes.

FTT 213 BIOCHEMISTRY

2 Hours/Week, 2 Credits

Introduction: History, Scope and future prospect of Biochemistry.

Carbohydrates: Nomenclature, Occurrence, Classification, Physical and chemical properties, composition and chemical linkage of
polysaccharides with special reference to starch, cellulose and cell wall polysaccharides.
Proteins: Definition, Classification, physical and chemical properties, Amino acids and peptides, essential amino acids, plant protein-
Leaf, seed and cereal protein, biological value of animal and plant proteins.
Lipids: Definition, Classification, general reaction of fats, fatty acids and sterols, characterization of fats, oils and waxes,
Phospholipids- lecithin and cephalic. Nucleic acids: Occurrence, Composition and classification, physical and chemical properties,
important functions of nucleic acid. Enzymes: Nomenclature, Classification, structure, mode of action of enzymes, enzyme inhibition.
Vitamins: Definition, Occurrence and classification, physical and chemical properties, physiological functions of vitamins.

FTT 214 GENERAL BIOCHEMISTRY SESSIONAL

2 Hours/Week, 1 Credits
Based on theory classes.

FTT 215 PRINIPLES OF FOOD ENGINEERING

3 Hours/Week, 3Credits

1. Heat Processing Equipment: Heat exchanger and their classification, Description and design aspects of various heat exchanger.
Mode of heat transfer, Methods of heat generation, Methods of heat treatment, Food conversion by heat processing. Preliminary
operations for sterilization, Methods of heat sterilization inside and outside of the container.
2. Evaporation: Definition, concentration and evaporators including tilting kettle, Evaporator types design, and description.
Operating and design principle and their application in food processing.
3. Dehydration: Drying equipment-principle, design features and application, dehydro freezing.
4. Freezing and cooling: Quick-freezing equipment and their classification, description, design and application of Quick-freezing
equipment. Thawing Equipment, Operating principle.
5. Irradiation and microwave heating: Equipment’s for irradiation, source and generation of radiant/irradiation energy, irradiation
plant design and operating principle, safety measure for irradiation, treatment, microwave generator and equipment-operating
principle, legal strands for microwave heating and irradiation.
6. Weighing and metering equipment: Mixers and mixing, Blencher, Blender, Milling machine. Forming and molding bread like
products, forming cookies and crackers. Forming other products. Ovens and baking, fryers and frying, Pans, Panhandling
equipment and slicers.
7. Material handling equipment: General consideration, conveyors, elevators, cranes and hoists. Forklift trucks, pneumatic
equipment.

FTT 216 AGRICULTURAL METEOROLOGY & HYDROLOGY

2 Hours/Week, 2 Credits
Introduction: Definition and scope of Meteorology and Hydrology, Agricultural aspect of Meteorology and Hydrology, Importance of
Meteorology and Hydrology in Agriculture.
Climate and Weather: Definition, Difference between Climate and Weather, Precipitation: Formation of precipitation, forms and
types of precipitation, Measurement of precipitation, Interpretation and analysis of precipitation data, Measurement and analysis of
weather data.
Evaporation: Definition, Soil evaporation, Factors affecting Evaporation, Methods of measuring Evaporation, Transpiration
Hydrology: Definition, Hydrological cycle, Hydrographs: Concepts, Definition, Unit Hydrograph, Characteristics of Unit
Hydrograph, Hydrograph Separation, Hydrograph analysis. Ground Water Hydrology: Origin and occurrence of ground water, Sub-
surface distribution of aquifer, types of aquifer, Aquifer properties, Ground water movement, Classification of Wells, Yield and
efficiency a of Well.

FTT 217 HUMAN PHSIOLOGY

2 Hours/Week, 2 Credits
Cells and tissues: Cell as a basic unit of life, Chemical components of a cell, Structure and biological function of organelles,
Biomembrane, Structure and function of biomembrane. Organization and physical structure of cell, Functions of cell organelles.
Digestive Systems: Structure, Digestion and absorption of carbohydrate, fat and protein.
Circulatory System:
A. Blood cells and blood clotting: General functions and composition of blood. Plasma, Serum. Structure and Functions of RBC,
WBC and Platelets. Function and structure of Hemoglobin & myoglobin, degradation of hemoglobin. Genesis of leukocytes, ABO-
blood groups, the agglutinins, The Rh and others blood types, Mechanism of blood coagulation, anticoagulanting factors, blood
complementation & transmission. Conversion of prothrombin to thrombin, Prothrombin time.
B. Blood Circulatory System: Structure, Functions of heart, artery and vein. Cardiac cycle, Function of the ventricles, Function of the
valves, Heart sound, Relationship of the heart sounds to heart pumping. Blood pressure and factors regulating blood pressure.
Respiratory system: Mechanisms of pulmonary ventilation, Basic mechanisms of lung expansion and contraction, Respiratory
pressure, the trachea, Bronchi and Bronchioles, Diffusion of gases through the respiratory membrane.
Nervous System: Structure of the brain, Neuron – Neuron and Neuron-glia relationship, action potential, Nerve impulse – the basic
theory of nerve activity conduction of nerve impulse, Neurotransmission.
Endocrinology: Introduction to endocrinology, nature of a hormone, Endocrine glands and their hormones, Hormone receptor and
their activities, Mechanism of hormone action, Physiological function of different hormones. Gastrointestinal hormones
Reproductive system, Sensory organs: Organs involved in sensation, Physiological mechanism of smell and taste, Structure and
function of eye, role of Vit-A in visual cycle, Xerophthalmia.

STA 211 BIOSTATISTICS

4 Hours/Week, 4 Credits

STA 211 BIOSTATISTICS Lab

2 Hours/Week, 1 Credit

IPE 102T WORKSHOP PRACTICE

2 Hours/Week, 1 Credit
FOR 216 SURVEYING & DRAWING
3 Hours/Week, 3 Credits

FOR 216 SURVEYING & DRAWING

2 Hours/Week, 1 Credit

FTT 221 FOOD MICROBIOLOGY

2 Hours/Week, 2 Credits

1. Microorganisms associated with Food: Microbial types in food: Bacteria, Molds, Fungi, Yeasts, Factors influencing the kinds,
number and growth of Microorganisms in food – pH, Moisture Requirement, Oxidation – Reduction potential; Nutrient content and
inhibitory substances for microorganisms.

2. Basic concept of microbial contamination and Spoilage of foods: Sources of microorganisms that causes contamination, and the
stages of microbial contamination of food. General principle underlying the spoilage of foods, fitness of foods, causes of spoilage of
foods, classification of foods by ease of spoilage, Chemical changes caused by microorganism in carbohydrate, protein, fats and other
food compounds.

3. Determining Microorganism and/or their products in Foods: Culture, Microscopic and sampling methods; Physical, chemical
and immunological methods; Bioassay and related methods.

4. Microbial Contamination, Spoilage and Preservation:

a) Cereal and Cereal Products; Sugar and sugar products.
b) Fish, Fishery products and other Seafood.
c) Meat and Meat products; Poultry, eggs and Poultry products.
d) Milk and Milk products; and beverages.
e) Fruits, vegetables and their products.
f) Heated canned foods and specialized foods.

FTT 222 FOOD MICROBIOLOGY SESSIONAL

2 Hours/Week, 1Credits

Based on theory classes.

FTT 223 HUMAN NUTRITION

2 Hours/Week, 2 Credits

Nutrition: Definition, physiology of nutrition, History, Nutrition versus human body.

Energy Metabolism: Measurements of energy value of foods and factors affecting energy requirements. R.Q. SDA. BMR (Direct and
Indirect methods), Energy imbalance, Utilization of dietary energy. Concept of the requirements and the Recommended Dietary
Allowances of the nutrients for different groups of male and female.
Composition of an adequate diet Classification of nutrients, Role of nutrient in diet and the result of nutrient deficiency in human
body.
Balanced diet: Definition of balance diet, Food groups and the planning of balanced diet. Diet for different age groups, Concept of
malnutrition and its classification, Nutrition in pregnancy and lactating mother.
Nutrition in Child Health: Nutrition in Infancy and childhood. Breast feeding, Weaning and supplementary food.
Assessment of nutritional status of a population: Anthropometric survey, dietary survey, clinical and biochemical investigations.

FTT 224 AGRO-TECHNOLOGY OF TEA

2 Hours/Week, 2 Credits

Introduction, Nursery Management: Seed Nursery: Nursery Bed, Tea SeedBari, Bi-Clonal Seedbari, Poly-Clonal SeedBari, general
SeedBari, Design and Layout of SeedBari, Maintenance of SeedBari, V.P. Nursery: Selection of Mother Tea Bush, Nucleus Clone Plot
(NCP), Design of Nursery Unit: Nursery site, Land preparation and Nursery design, Nursery bed preparation, Methods of Planting,
Maintenance of Nursery, Nursery Maladies and Remedies.
Tea Cultivation: Planting: Planning, Site selection, Suitability of land, Land Preparation, Design, Layout and Stacking, Planting
Techniques, Planting of Shade Tree and Green Maturing Crop. Manuring, Young Tea Management: Mulching, Irrigation, Weeding,
Manuring, Infilling, Bush Formation and pruning. Farming system: Upland farming system, Integrated farming system, Organic
farming system. Soil rehabilitation.
Shade tree management: Introduction, Effect of shade tree, Propagation of shade tree, Shade verses tea ecosysystem, Shade verses
tea nutrition & soil moisture, Orientation of shade, Selection of shade tree, Maintenance of shade tree. Harvesting: Introduction,
Logging preparation, Felling operation, Conversion, Log extraction, Transportation, Storage & Maintenance, Sale & disposal.

FTT 225 AGRO-TECHNOLOGY OF TEA SESSIONAL

2 Hours/Week, 1 Credits

Based on theory classes.

FTT 226 GENETICS & TEA BREEDING
3 Hours/Week, 3 Credits

Genetics
1. Introduction: Historical background of genetics, Different branches of genetics and their importance, Some basic terms and
symbols of genetics
2. Mendelin inheritance: Life of Gregor Mendel, His experiments and achievements, Monohybrid and dihybrid inheritance, Physical
and chemical basis of heredity.
3. Gene and environment, effect of environmental factors on the genotype and phenotype of organisms.
4. Gene mutation: It’s detection, classification, physical and chemical mutants.

Plant Breeding
1. Objectives and scope of plant Breeding
2. Contribution of national research institue for the developments of improved variety of Camellia sinensis (L.) Kuntze.
3. Plant Breeding: Relation with other branches of biology and some basic terms of plant breeding.
4. Different methods of (tea) crop improvement.
5. Hybridization: Objectives, types, technique and importance.
6. Mutation breeding: objectives, types, mutagen, techniques, merits and demerits.
7. Plant introduction and acclimatization of economically important crops.
8. Present status of clone and seed stock of tea in Bangladesh.

FTT 227 GENETICS & TEA BREEDING SESSIONAL

2 Hours/Week, 1 credit

Based on theory classes.

FTT 228 FIELD WORK AND VIVA-VOCE

2 Hours/Week, 1 Credit

This course will include visit of different food industries & tea estates and their allied organization of Bangladesh. All students will
write report on visit and appear in viva-voce.

FOR 101T FOREST MANAGEMENT

3 Hours/Week, 3 Credits

ECO 101T PRINCIPLES OF ECONOMICS

3 Hours/Week, 3 Credits

IPE 104T MACHINE SHOP SESSIONAL

2 Hours/Week, 1 Credits

FTT 310 FOOD PROCESSING & PRESERVATION

3 Hours/Week, 3 Credits

Scope and importance of food processing. National and international perspectives. Principles and methods of food preservation-
freezing, heating, dehydration, canning, additives, fermentation, irradiation, extrusion cooking, hydrostatic pressure cooking, dielectric
heating, microwave processing, aspectic processing, hurdle technology, Juices and concentrates/membrane technology. Storage of
food, modified atmosphere packaging. Refrigeration, freezing and drying of food, minimal processing, radiation processing.

Introduction to slaughtering of animals; Postmortem changes and aging of meat; The chemical composition and nutritive value of
livestock products, Curing of meat – classification, principles and processes; General principles underlying meat spoilage;
Refrigeration, freezing and storage of meat-Ice formation, freezer burn, thrawing, drip loss; Sausage – definition, composition,
classification, nutritive value and commercial importance; Canning, drying, salting and smoking of meat and meat products; Dressing
of poultry in processing plant and storage of dressed poultry; Handling, grading, quality maintenance and marketing of eggs; Storage of
shell-on-eggs and egg-products;

FTT 311 FOOD PROCESSING & PRESERVATION SESSIONAL

2 Hours/Week, 2 Credits

Based on theory classes.

FTT 312 FERMENTATION & ENZYME TECHNOLOGY

3 Hours/Week, 3 Credits
Fermentation: Definition, importance of fermentation, substrate of fermentation, growth kinetics of microorganism. Batch
fermentation, Fed-batch fermentation process, continuous fermentation process, productivity and specific rate of production. Yield co-
efficient, Heat production, Basic function of fomenters, Types of fomenters, Construction of fomenters, Design and operation, The
achievement and maintenance of aseptic condition, Aseptic operation and containment, scale up of fermentation, significance of scale
up, Sterilization of gases and nutrient solution, Bioreactor and their classification, Gas distribution, Stirred bioreactors, reactors for
immobilized enzyme or cell, Advantages of enzyme/ membrane reactor, Stirring and mixing, Raynold’s no. Power no., Viscosity
effect, Gaseous exchange and mass transfer, Oxygen as substrate, Critical oxygen concentration, Oxygen uptake rate, Process of
fermentation, Product recovery, Unit operation in product recovery, Controlling fermentation in various food, various fermented
products, Fermented oriental food products.
Application of enzymes in food products: Advantages of using enzymes for manufacture of food products; application of amylolitic,
cellulolytic, pectolytic and other industrial enzymes.
Microbial Screening, Selection and Strain improvement: Introduction, sources of industrially important microorganisms, techniques
of microbial screening, methods of strain improvement.
Enzyme Isolation, Purification and Assay: Objectives and strategies in enzyme purification; primary clarification of the soluble
enzyme; methods of concentrating enzymes; various chromatographic methods for enzyme purification; examples of purification
procedure; techniques of enzyme assay.
Structure Determination of Enzymes, Industrial production of enzymes, Immobilized Enzymes.

FTT 313 SOIL CONSERVATION & MANAGEMENT

3 Hours/Week, 3Credits
Infiltration of soil: Definition, Factors affecting Infiltration, Infiltration curve, Infiltration rate and capacity, Methods of determination
of infiltration.
Runoff: Definition,, Factors affecting Runoff, Estimation of Runoff, Surface Runoff, Catchments characteristics and its yield.
Soil Degradation: Soil as a basic and irreplaceable resource, soil degradation, sustainable agriculture, soil reclamation, effect of soil
degradation, process & types of soil degradation, Physical, chemical and biological degradation, Factors affecting soil degradation.
Soil erosion: Classification of soil erosion, factors affecting soil erosion, universal soil loss equation, methods of controlling soil
erosion
Soil Conservation: Mulching, agroforestry, Criteria of agroforestry, Role of agroforestry for controlling erosion, Mechanical practices
for soil erosion control, crop management for soil conservation, Terracing: Definition, function of terraces, Terrace classification,
Terrace planning & design, Construction and maintenance, Contouring and Tillage: Concepts of contouring & Types of tillage, Land
grading and forming.
Soil management: Principles of soil management; causes of depletion of organic matter, maintenance of organic matter; farmyard
manure, green manure & compost; problem soils of Bangladesh: saline soils, alkali soils, hill soils & acid sulphate soils – their
characteristics & reclamation; liming; integrated nutrient management, organic farming.

FTT 314 AGROCHEMICALS

2 Hours/Week, 2 Credits
Properties of fertilizers: physical and chemical properties, quality control and specifications of commonly used fertilizers, mixed and
compound fertilizers, compatibility of fertilizers, advantages and disadvantages of mixed and liquid fertilizers.
Pesticide chemistry: Pesticides and its classification, chemistry of pesticide formulation, chemistry and utilization of carrier materials
for pesticide formulation, dust, wettable and water dispersible powders, emulsifiable concentrates, preparation, properties and mode of
action of commonly used insecticides, herbicides and fungicides, natural organic compounds, organochlorinated hydrocarbons,
organophpsphorus pesticide, organocarbamates, effects of pesticides on environment.
Nuclear chemistry: nuclear stability, radio-isotopes, interactions of radiation with matter, half-life, radiation units, radiation detection
and application of radio-isotipes in agriculture.
Instrumental methods of analysis: working principles of pH meter conductivity meter, colorimetry, spectrophotometry, and
chromatography. Rules and regulations of pesticides, factors affecting pesticides efficacy.
Herbicides: classification, formulation and mode of action of herbicides, selectivity of herbicides, factors affecting selectivity,
methods, doses and time of herbicides application, factors affecting the foliage and soil applied herbicides, herbicidal weed controls in
major crops - rice, wheat, jute, cotton, sugarcane, effect of herbicides on crops and environment.
Toxicology : Toxicity, Level of toxicity, Residue tolerance,
Hazards and safety: Nature of hazards, Protection and safety, Symptoms of poisoning and Therapy, First –Aid
Herbicides: Introduction, Selection and calculation and Formulation, Pesticides and Herbicides in tea.
Spraying techniques

FTT 315 CROP & SHADE MANAGEMENT OF TEA

3 Hours/Week, 3 Credits

Introduction: Definition, Scope and objectives of crop management.

Pruning: Objectives of pruning, Theory of pruning, Planning, Types of pruning, Pruning cycle, Time of pruning, Methods of pruning,
Effects of pruning, Formative pruning, Mechanical pruning, Rejuvenation & replanting.
Tipping & Plucking: Introduction, Objectives of plucking, Effect of plucking, Theory of plucking, Shoot growth, Leaf and bud
dynamics, Plucking system, Plucking height and length, Plucking standard, Plucking interval, Plucking and maintenance foliage.
Shade tree management: Introduction, Effect of shade tree, Propagation of shade tree, Shade verses tea ecosysystem, Shade verses
tea nutrition & soil moisture, Orientation of shade, Selection of shade tree, Maintenance of shade tree. Harvesting: Introduction,
Logging preparation, Feeling operation, Conversion, Log extraction, Transportation, Storage & Maintenance, Sale & disposal

FTT 316 CROP & SHADE MANAGEMENT OF TEA SESSIONAL

2 Hours/Week, 1 Credit
Based on theory classes.

FTT 317 ENTOMOLOGY & TEA PEST MANAGEMENT

3 Hours/Week, 3 Credits

Entomology: Fundamentals of entomology.

Introduction: Definition, classification of pest, Economic importance of pest management, Factors affecting tea, Agro-ecosystem,
Crop loss and economic threshold level, economic injury level, concept of pest and pest management, damage matrix, pest control
strategies, principles and methods of sect pest management. Surveillance, forecasting and warning systems in insect pest management.
Tea Pest Spectrum: Recognition origin and distribution of pests, pest succession in Bangladesh tea, Tea Pests: Nature of injury, life
history and control measures, Mite Pest: Red spider mite, scarlet mite ,pink mite, purple mite, Insect pest: Tea aphid, Tea Jasid, Tea
Thrips, Field cricket, Tea flush worm, Tea mosquito bug, Tea leaf roller , Common Looper, Caterpiller, tea red borer, tea termites, tea
seed bug, Nematode pest: Tea Nematodes & its management. Shade tree pests. Control measures: Selection of control options,
Control Strategy. Pest Management Techniques: Decision tools for pest management, interaction matrix of tea pests, description of
different methods with their relative status. Pesticides resistance, mode of action, MRL of pesticide residue Practices: GAP, GLP &
GMP Integrated Pest Management (IPM): Concept of IPM and strategies of pest management, Ecological approach, Methods,
Phases of IPM and achievements biological aspect of pest.

FTT 318 ENTOMOLOGY & TEA PEST MANAGEMENT SESSIONAL

2 Hours/Week, 1Credits

Based on theory classes.

FTT 321 BAKING & CONFECTIONARY TECHNOLOGY

2 Hours/Week, 2Credits

Wheat flour milling: The milling process; products and by products of flour milling industry.
Quality control and flour testing; Tests for baking quality of wheat flour.
Yeast-leavened products: flour quality for bread making; Bread making- standard formulation of bread, manufacturing process of bread
and associated machineries; defects in breads and their prevention.
Soft wheat products: soft wheat flour and hard wheat flour, chemical leavening agents; formulation and manufacturing process of
biscuits, cakes, crackers and other soft wheat products and associated machineries-ovens, mixing machine etc.
Functions of various raw materials used in baking industries. Rice flour for baking; problems of baking, production of bread, cakes and
cookies/biscuits; composite flour in baked products.
Pasta and noodles: flour for pasta and noodles; production process and associated equipments.
Breakfast cereals: classification and manufacturing of majors breakfast cereals and related equipments.
Packaging of bakery products, Errors in production merchandising of bakery products.
Confectionery Products: Types of confectionery products-chocolate, boiled sweets caramels toffees, fondants and creams, jellies and
gums; ingredients and manufacturing process of confectionery products; spoilage of confectionery products.
Good Manufacturing Practices(GMP) in baking and confectionery industries.

FTT 322 BAKING & CONFECTIONARY TECHNOLOGY SESSIONAL

2 Hours/Week, 1 Credits

Based on theory classes

FTT 323 TECHNOLOGY OF DAIRY PRODUCTS

2 Hours/Week, 2 Credits

Heat Treatment of Milk: Pasteurization, homogenization (Including UHT) and sterilization of milk, Properties and Quality control of
milk.
Cream and Butter: Properties of cream, butter, Churning of cream, Manufacture of cream and butter, processing plants, Uses and
butter oil.
Cheese: Properties of Cheese, Manufacture of Cheese, processing plants, Stater culture, Types of cheese, Ripening of cheese, Uses.
Condensed milk and milk powder: Properties and manufacturing processing of condensed milk and powder milk, processing plants
uses.
Yoghurt: Properties and manufacturing processing of Yoghurt, Starter culture.
Ice cream and sweets: Properties and manufacturing processing of Ice cream, processing plants Processing of fermented milk
products; safety and sanitation in iced-cream, processing plants.
Safety and sanitation: Safety and sanitation of dairy industries and packaging techniques. Pasteurization, homogenization (Including
UHT) and sterilization of milk; Manufacture of cream, butter, cheese, condensed milk, milk powder, ice cream and sweets; Processing
of fermented milk products; safety and sanitation in iced-cream, milk processing and yoghurt processing plants.

FTT 324 TECHNOLOGY OF DAIRY PRODUCTS SESSIONAL

2 Hours/Week, 1Credits

Based on theory classes

FTT 325 TECHNOLOGY OF PLANTATION CROPS
2 Hours/Week, 2 Credits

Introduction: Definition and nomenclature of plantation crops, Scope and importance of plantation crops in tea growing areas (crop
diversification), Detailed study of the following plantation crops with emphasis on Biology, soil, Climate, varities, methods of
propagation, planting, manuring and fertilization, irrigation& drainage, intercultural operations, diseases and insects control,
harvesting, processing, storage and marketing: Coffee, oil palm, betel leaf, betel nut, bamboo, citrus etc.
Rubber Technology: Introduction, Economic importance, Origin of rubber plants, Genesis of rubber plantation in Bangladesh, Soil
and Climate, Botanical Description, Nursery Management: Site selection, Preparation of land, Seed collection, Preparation of bed,
Bud bank development, Bud grafting, Important clones and their development, Maintenance of nursery, Planting: Selection and
preparation of planting site, Planting Techniques, Maintenance of plantation, Pest and Diseases and their control, Collection,
Processing & Grading.

FTT 326 IRRIGATION & DRAINAGE ENGINEERING

3 Hours/Week, 3 Credits

Irrigation Engineering
Introduction: Concepts of irrigation and water management, Scope and History of Irrigation development, Necessity of irrigation,
Functions of irrigation, Advantage and disadvantage. Source of irrigation water. Irrigation Soils & water : Functions of irrigation
soil, Important properties irrigation soil, Soil water. Function of irrigation water, Quality of irrigation water, Consumptive Use and
Estimation of Water requirements for crop: Definition, Factors affecting Consumptive Use, Methods of estimation of Consumptive
Use, Estimation of water requirements for crop. Methods of Irrigation: Surface irrigation , Subsurface irrigation, Sprinkler irrigation,
Drip irrigation. Irrigation efficiency, Irrigation system planning and Design, Irrigation Pumps, Irrigation for tea: Irrigation
requirements in tea, Sprinkler irrigation system planning and design, Drought management in tea.
Drainage Engineering:
Definition, Drainage and crop production, Drainage problems in Bangladesh, Effect of land drainage, Benefits of drainage,
Classification of Drainage: Surface & subsurface drainage system, Drainage investigation methods, Theory and design of land
drainage, Drain tube materials and installation, Design and installation of drain envelop materials, Construction of drainage system,
Drainage Wells, Pumping water for drainage, Cross drainage works, Drainage system of tea: Drainage problem in tea, Indicators of
water logged area, Determination of the nature and extend of water log area in tea area, Design and construction of the suitable
drainage system for problematic area, maintenance of the drainage system.

FTT 327 TEA MANUFACTURING & PACKAGING

3 Hours/Week, 3 Credits

Manufacture of Black Tea: Quality analysis of green leaf, Ballmeter method, Principle Stages of Processing, Process Engg
consideration, Withering: introduction, Objectives, Physical withering, Chemical withering, Effect of withering on quality of tea,
Percentage of moisture in green leaf, Recovery percentage, Calculation of withering percentage, Withering system. Biochemical
changes during withering, Orthodox manufacture, Un-orthodox manufacture: Leaf conditioning, CTC Process, Fermentation:
Introduction, Objectives of fermentation, Biochemical changes during fermentation, factors affecting fermentation, Fermenting room,
Methods of fermentation, Hygienic control, Drying: Objectives of drying, theory of drying, Types of dryer, factors considering during
drying, drying time, Sorting & Grading, Storage & Packaging, Tea Tasting: Characteristics of Black tea, Green tea & semi-fermented
tea, Manufacture of Green Tea, Manufacture of Semi-fermented Tea (oolong tea).

FTT 328 TEA MANUFACTURING & PACKAGING SESSIONAL

2 Hours/Week, 1 Credit

FTT 329 PLANT PATHOLOGY & TEA DISEASE MANAGEMENT

2 Hours/Week, 2 Credits

1. Introduction: Plant pathology, concept of disease in plants, types of plant diseases, significance of plant diseases (kinds & amounts
of losses),basic procedures in the diagnosis of plant diseases, infectious & non-infectious disease, general symptoms of plant
diseases.
2. Parasitism & disease development: Parasitism & pathogenecity, stages in the development of Disease, the disease cycle,
inoculation, prepenetration, penetration, infection, invasion, growth& reproduction of pathogen, dissemination, over
summering and over wintering of pathogen.
3. How pathogens attack plants: Mechanical forces exerted by pathogens on host tissue, enzymes in plant diseases, microbial toxins
in plant diseases.
4. Environmental effects on the development of plant diseases: Effect of moisture, temperature, wind, light, soil pH & soil structure,
host-plant nutrition, herbicides.
5. Tea disease and their Control
Tea disease: Symptoms, life cycle, mode of transmission and control measures of the following tea disease
a. Foliar disease: Black Rot, Blister Blight, Gray Blight, Brown Blight and Die-back,
b. Stem disease: Thread Blight, Horse Hair Blight, Branch Canker, Collar not and Red Rust,
c. Root disease: Charcoal Stump rot, Violet Root Rot.
Principle of disease management
6. Weed and weed management: Definition, characteristics and classification of weeds, harmful and beneficial effect of weeds, crop
loss due to weeds.
Reproduction and survival of weeds: propagation, dispersal and persistence of weeds. Distribution of weeds: distribution of weeds in
relation to land topography, soil, seasons, crops and crop production practices.
Concept and principles of weed management. Methods of Weed management: preventive, eradication and control methods,
mechanical, cultural, biological and chemical methods of weed control, advantages and disadvantages of different weed control
methods, integrated weed management.

FTT 330 PLANT PATHOLOGY & TEA DISEASE MANAGEMENT SESSIONAL

2 Hours/Week, 1 Credit

Based on theory classes.

FTT 331 FIELD WORK & VIVA-VOCE

2 Hours/Week, 1 Credit

This course will include visit of different tea estates and tea related organization of Bangladesh. All student will write report on visit
and appear in viva-voce.

FTT 410 FRUITS & VEGETABLES PROCESSING TECHNOLOGY

3 Hours/Week, 3 Credit

Fruits, Vegetables & Their Products: General properties and composition and classification of vegetables: Structural features colour
and colour changes of vegetables, (activities of living system), Pre and post harvest changes and occurring in fruits and vegetables.
Physiology, Biochemistry and storage atmosphere of fruits and vegetables. Harvesting and processing of vegetables. Varital
differences, harvesting (physiology of ripening (harvesting and preprocessing considerations), post harvest processing. General
principles of fruit and vegetables preservation by heat, chemicals, sugar, salt, fermentation, drying etc. Nutritive value of fruits and
vegetables, various types vegetables products. Fruits- properties, classification, ripening of fruits, effects of chemicals on ripening.
Fruit harvesting. Various fruit products, Fruit beverages, Fruit quality,
Containers: Tin, glass, aluminum containers and other packaging materials used in fruit and vegetable preparation.
Canning and bottling of fruit and vegetables: Quality of raw materials, preparation of raw material, preparation of syrup and brines,
canning and bottling of typical fruits and vegetables, effect of heat processing.
Storage of vegetables and fruits: Packaging, handling and transmits of fresh fruits and vegetables. Methods for prolonging storage
life, modified gas storage, problems relating to packaging and transportation, Refrigeration of fruits and vegetables-general methods,
problems and prospects.
Dehydration of fruits and vegetables: Sun drying and mechanical dehydration, quality control during and after dehydration. Storage
of dehydrated foods and vegetables. Intermediate moisture fruits and vegetable products.
Fruit and vegetable juices: Preparation of fruit syrup, squashes and cordials, nectars, fruit juice concentrates. Packaging and storage
of juices concentrates and their quality control. Modern method of fruit juice making.
Pickles and chutneys: Preparation of various types of pickles-Theory and practices, preparation of sauses and chutneys, problem
resulting to shelf life of pickles and chutneys, quality control.
Pectin and sugar related products: Manufacture of pectin, theories of gel formation, jams, jelly, marmalades, food standards,
relating to the above products and their quality control.
Vinegar: General methods of preparation, food standards and quality control, various types of vinegar

FTT 411 FRUITS & VEGETABLES PROCESSING SESSIONAL

2 Hours/Week, 1 Credit

Based on theory classes.

FTT 412 METABOLISM

2 Hours/Week, 2 Credit

Metabolism: Anabolism and catabolism, central pathway of metabolism and anaplerotic pathway, carbohydrate, fat and protein
metabolism and their relationship, distinguishing features of plant metabolism, glyoxalin acid cycle and alpha oxidation. Metabolic
Integration : General introduction; regulation of Metabolism in liver, muscle and adipose tissues. Biological oxidation and reduction
reaction reactions. Mitochondra: structure, enzyme localization, mitochondral electron flow, electron flow, electron carriers, oxidative
phosphorylation and dephosphorylation, ATP synthesis, mechanisms of second messenger generation, Regulation of metabolic circle
by nervous and endocrine system.

FTT 413 FOOD PLANT DESIGN, LAYOUT & MANAGEMENT

2 Hours/Week, 2 Credit

1. Introduction to food plant design: Design of food plant: site selection, planning the building in the site, building design-design of
floor, walls, drainage, system etc. Principles of hygienic design fabrication and installation of food machineries. Criteria of good
plant layout, Examples of food plant layout for different products, such as-freezing plant, drying plant, canning plant, milk, cheese,
yogurt and ice-cream plant, Poultry and egg processing plant, fish processing plant, etc. Cost estimate of food plants. Design and
 selection of conveying systems. Safety and health hazards. Good manufacturing practices and good house keeping. Water supply,
water quality and treatment. General consideration in designing the plant, Food plant hygiene-cleaning, sterilizing, waste disposal
methods. Engineering aspects of radiation processing.
2. Introduction to food plant management: Company and its classification. Organization structure and importance of various
departments; administration, finance production, quality control, sales etc. Authority- centralization and decentralization, selection of
personnel and personnel management. Employee welfare and labour laws. Planning, scheduling and control. Productivity- Labour
matching and material.
3. Waste management: Treatment of various wastes and byproducts in food industries, Uses of various wastes after treatment.

FTT 414 FOOD PLANT DESIGN, LAYOUT & MANAGEMENT SESSIONAL

2 Hours/Week,1 Credit

Based on theory classes.

FTT 415 PRINCIPLES OF MANAGEMENT

2 Hours/Week, 2Credits

Introduction to Management, Roles of a Manager, Characteristics of a Manager: Planning, Organizing, Starting, Directing,
Motivation, Coordinating, Controlling, Leadership, HRM, Management Methodology, Management practice in Public, Private and
foreign sectors, Problems of Management practice in Bangladesh, Ways of overcome the problems, Management structure of tea
estates in Bangladesh, Personality development: Definition, factors affecting personality development, Self analysis checklist for
personality development, Job description, Source of personality, Methods of selection, Recruitment, Developing & motivating the
work force, Team interventions, Active research emphasizing behavioral science interventions for more effective management,
Integrated land & watershed management.

FTT 416 FACTORY MACHINERY & EQUIPMENTS

2 Hours/Week, 2 Credits

Withering Trough: Principles of withering trough, Trough design and analysis (Design criteria, trough area, no of trough, power
requirement and capacity), Rolling machine, Rotorvane: Principles of Rotovane, performance of Rotorvane, Development of
Rotorvane, Lawire Tea Processor (LTP): CTC Machine: Principles of CTC machine, Machine specification: Tilt cone, Sharpening,
Chezing, Milling, Special specification I & II, CTC Roller: Size, Types, Speed, Capacity, Power requirement, Dryer: Principles of
drying, Fluid Bed Dryer, Solar dryer, dryer modification, Sorting Machine: Principles of sorting machine, types of sorting machine,
Development of sorting machine, Flexible Driver: flat belt, V-belt, Wire ropes, Roller Chain, Electrical Machinery: Introduction to
DC & AC machines, Motor & Generator: Types, Speed, Capacity and Power requirement.

FTT 417 INDUSTRIAL TRAINING

2 Credits

Industrial training will be selected by the FTT department. It includes training, report writing and viva-voce.

FTT 418 BIOTECHNOLOGY & GENETIC ENGINEERING

3 Hours/Week, 3 Credits
1. History, scope and limitation of plant tissue culture.
2. Laboratory requirements and general techniques.
1. Tissue culture media and sterile techniques.
2. Type of tissue culture systems.
3. Tissue and cell culture for organogenesis, somatic embryogenesis and plant regeneration.
4. Micropropagation in horticulture and forestry.
5. Plant regeneration from callus and cell suspension culture by somatic embryogenesis.
6. Haploid plants production.
7. Protoplast culture and somatic hybridization.
8. Clonal propagation and it’s commercial application.
9. In vitro germplasm conservation.
10. Application and importance of cell and tissue culture in plant science.
11. Meristem culture for production of disease free plants.
Genetic Engineering
Definition, history , scope, multidisciplinary nature of biotechnology and it’s application.
1. Genetic engineering: Introduction, history and importance.
2. Recombinant DNA technology
4. Plants genome, plasmid, agrobacterium, crown gall and Ti plasmid and preparation of DNA.
5. Gene transfer system.
6. Gene cloning

FTT 419 BIOTECHNOLOGY & GENETIC ENGINEERING SESSIONAL

2 Hours/Week, 1.0 Credits
Based on theory class.

FTT 420 RESEARCH METHODOLOGY & TECHNOLOGY TRANSFER

2 Hours/Week, 2 Credits

Introduction: Definition, Types and objective of Research, Research Process, Criteria of good research, basic concept of experiments
and research, significane of research; Meaning, characteristics, validity and steps of research. Logistic support: direct and indirect
logistic support for effective research. Research Planning: Methodology- Identification of Research problem, Title of the problem,
formulation of hypothesis, Selection of experimental materials, sampling. Experimental Design: CRD, RBD, Latin Square Design,
Implantation of Experiment, Data collection and analysis, Preparation and presentation of research findings, Writing Scientific paper,
Report writing
Research project preparation, implementation and evaluation, Ex-ante analysis of research design and critical pathway methods for
planning and management of project. Literature Review|: purpose and sources of review. Methods of writing annual reports and
research highlights, writing scientific paper, report writing and interpretation, research papers and thesis writing.
Development: research system in Bangladesh (example tea, agriculture, food industries and different Universities). technology
transfer, Small holding concepts
Technology transfer: Concepts and objectives of technology transfer, characteristic of appropriate technology, categories of
technology, implications of technology, adoption and diffusion technology, Technology transfer planning , strategies and sustainable
development. Technology transfer for small holding concepts tea cultivation and agro-based industries.

FTT 421 BEVERAGE TECHNOLOGY

3Hours/Week, 3 Credits

Definition of beverage Food value and nutritional status of beverage, importance and scope of beverage technology. Types of
beverage; alcoholic and non-alcoholic beverage, carbonated and non-carbonated drinks, soft drinks and hard-drinks. Industrial
production and processing of alcoholic beverage(beer, wine, sprits,vodka, gin,rum ,whiskey,scotch and other European ,USA, China
brands of alcoholic beverage. Industrial production and processing of soft driks(Cocola, 7up, Pepsi, Eurocola, coffee,coca and others) .
Fermented products: Solid substrate(sugar, molasses, cellulose, starch, cereal, corn etc) fermentation, different types of fermented
foods, fermentation for flavor production. Ingredients and raw materials for alcoholic, non-alcoholic, soft drinks.

FTT 422 POST-HARVEST TECHNOLOGY OF AGRICULTURAL PRODUCTS

2 Hours/Week, 2 Credits

Introduction to horticultural crop of Bangladesh. Structure and composition of fruits, vegetables, spices, tea, coffee, cocoa. Harvesting,
cleaning, sorting, grading, handling, pre-packaging, transportation and distribution of fresh fruits and vegetables. Comodity treatment,
thermal and chemical treatment, radiation etc. and processing for canning, semi solid food, bottling, pickling of fruits and vegetables.
Processing of tea coffee and spices.
Effect of process parameters on quality of end products.
Physiology and biochemistry of fruits and vegetables. Effects of temperature, water loss, humidity,storage atmosphere on fruits and
vegetables.
Physical and physiological disorder, quality evaluation, storage and packaging technology of fruits and vegetables. Low temperature
and high temperature storage.
Post harvest handling, freezing, canning, drying of fish and meat.

FTT 423 QUALITY CONTROL IN FOOD INDUSTRY

2Hours/Week, 2 Credits

Good Manufacturing Practice: Implications of current Good Manufacturing Practice and food plant sanitation. The regulation for
current good manufacturing practices. Planning of plant sanitation program and construction factors. Hygienic design of food plants
and equipments. Sanitation in warehousing, storage, shipping, receiving, containers and packaging materials. Control of rats, rodents,
mice, birds, insects and microbes. Water and food plant sanitation.
Cleaning and Disinfection: Physical, chemical and microbiological approach.
Cleaning the food plant. Employees and food plant sanitation.
Quality control: 1.Introduction to Quality control and total Quality control in the food Industry. Critical Quality control point in
different stages of production including raw materials and processing materials. Various Quality attributes of food such as size, shape,
texture, color, viscosity and flavour. Instrumental, chemical and microbial Quality control. Sensory evaluation of food and statistical
analysis. Food regulation and compliance.
Food inspection and Food Law.
Government and Trade Standards of Quality: Federal Food and Drug law, FDA action, BSTI laws, BSTI action and activities and
other Food Laws (legalization) and trade and company standard, Control by (National, International, Social organizations, e.g., FAO,
WHO, UNICEF, CAB, Society, e.g. NSB, Professional societies). Food Quality and Quality control including the HACCP system
(Critical quality control points in different stages of production including raw materials and processing materials).

FTT 424 INDUSTRIAL MICROBIOLOGY

3 Hours/Week, 3 Credits
Microorganisms and Industry: Industrially important microbial cultures, screening of microorganism: yeast, mold, bacteria and
actinomycetes, Major classes of microbial products and processes. Necessary requirements setup a microbial product industry. Future
of microbial product industries in Bangladesh. Industrially important microorganisms: yeast, molds, bacteria and actinomycetes;
Screening for new metabolites and strain development: Basic principles for screening, microbial metabolites, primary and
secondary metabolites, screening tests: Criteria used for the selection of microorganism for fermentation, method of culture,
preservation and maintenance. Basic principle of strains development, methods of strain development,
Microbial products: Microbial production (Biosynthesis, substrate and other nutrients, production process, product recovery, control
of fermentation) of ethanol (wine, beer etc.), vinegar (acetate), citric acid, lactic acid, butanol, glycerol, amino acids (L-glutemate, L-
lysine, triptophane), Vitamins (B2, B12, Beta carotene, nucleosides and nucleotides (5-IMP, 5-GMP).
Microbial transformation: Food microbiology II. Definition of biotransformation, Types of biotransformation, Procedure for
biotransformation, Application of bioconversion transformation of steroids and sterols, transformation of non-steroids compounds,
transformation of pesticides and antibiotics.

FTT 425 INDUSTRIAL MICROBIOLOGY SESSIONAL

2 Hours/Week, 1 Credit

Based on theory classes.

FTT 426 ENVIRONMENT& POLLUTION MANAGEMENT

2 Hours/Week, 2 Credits

Environment and environment education: Definition, basic elements, social and physical environment, environment and human
determents, environmental education and awareness. Environment and its relation with other branches of sciences: - environment and
society, human and ecology, environment and geography, environment and political science, environment and economics, law and
environmental issues.
Environmental ecology: concepts, definition, branches, scope of the ecology, ecological tools and techniques.
Ecosystems: Concepts and principles of the ecosystems, biosphere, hydrosphere, atmosphere, species and ecosystem, structure and
function of ecosystem, different types of ecosystem- aquatic, terrestrial and marine ecosystem, energy flow in ecosystem.
Abiotic Biotic Factor: definition, types, size, structure of biotic community.
The nature and extent of global concern of environment: Green house effect, ozone layer, depletion, sea level rise, global warming
and climatic change, acid rain, general reasons of water pollution, arsenic pollution, soil pollution and air pollution, green revolution.
Environmental Ethics: Environmental laws, regulation, environmental policy of the government, environmental advocacy,
framework of environmental laws.
Environment and sustainable development: Assessment, environmental conservation.
Environment of Bangladesh: Land types, forests, weather and climate, hill areas, water bodies.
Natural disaster in Bangladesh: Air pollution, water pollution and river erosion, destruction of hills and forests.

FTT 427 INDUSTRIAL & FINANCIAL MANAGEMENT

2Hours/Week, 2 Credits

Production management: Introduction to production management; Production planning and control; Monitoring and evaluation;
Safety management: Introduction to safety and accident; types of accident and injuries; modern safety concepts; Workers safety; First
aid; Accident investigation; Protective management techniques for safety management; safety devices, standards & regulations; Safety
signs.
Quality Control: Introduction: quality control in tea industry; quality control in different stages of processing of tea; Instrumental and
microbial quality control; Hygienic control in tea processing factory.
Financial Management: Introduction; Concepts; scope and objectives of financial management; Classification of costing; Costing
methods and techniques; Materials and labour costing; Store keeping and inventory control; Valuation of inventory; Product
manufacturing cost; Statement of cost of production.

FTT 428 PROJECT/ THESIS

3 Credits

All students are required to undertake a project on the topics selected by the department. It includes research, data collection &
analysis, writing and presenting thesis and viva.

FTT 429 SEMINAR

1 Credit

All students will be given a topic on food/ tea to present in a seminar. They will be appeared in a general viva-voce covering all major
courses. The examination committee will evaluate the general viva-voce.

FTT 430 FIELD WORK & VIVA-VOCE

2 Hours/Week, 1 Credit

This course will include visit of different food industries & tea estates and their allied organization of Bangladesh. All students will
write report on visit and appear in viva-voce.