Year I
Semester I
DZG101 (Dzongkha)
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.
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.
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.
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
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.
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.
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.
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.
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.