Year III
Semester I
SFT305 Sensory Evaluation:
The general objective of the module is to introduce and lay a foundation for understanding the basic concepts of psychophysics and their application in sensory science. The module focuses on a thorough understanding of sensory evaluation methods and some of the statistical methods underlying sensory evaluation. Furthermore, the module explores the application of sensory evaluation techniques in quality control and shelf-life determination of foods.
EGN301 Food Engineering I:
This module aims to teach the fundamentals of food process engineering, food rheology, fluid mechanics, heat and mass transfer, thermodynamics, and their application in food processing industries.
STS301 Statistics:
This module aims to provide basic knowledge and skills in compiling and coding data, analysis of data, interpreting results of analyses, and presenting results in the form of tables, figures, and short writings. The students will be introduced to the knowledge and skills of using R and SPSS software, besides the use of Excel spreadsheets.
TEC301 Dairy Technology:
The module provides fundamental principles underlying the processing of dairy products, examining their quality and preservation techniques.
TEC305 Extrusion Technology:
This module aims to provide students with the basics of extrusion technology, including the selection and proper design of an extruder in food production, with a clear concept of the working principle employed during extrusion technology. It also emphasizes the latest and potential applications of extrusion in food production, which will enhance food sustainability and food security.
Semester II
CHE305 Food Toxicology:
The general objective of a course in food toxicology is to provide students with a comprehensive understanding of the principles and practices associated with the evaluation of toxic substances in food and their potential impact on human health.
PCS307 Food Industry By-products and Waste Utilization:
This module aims to equip students with essential abilities and information to effectively utilize waste generated by the food processing industries. Students will gain knowledge about the by-products of different agro-industries, crops, dairy, and meat industries. Additionally, they will learn about the ways and legal rules and regulations about waste disposal from food processing industries.
TEC402 Meat Processing Technology:
The module aims to cultivate students’ comprehensive understanding of meat science and technology by exploring the history, sources, and nutritional significance of meat consumption. It enables them to gain knowledge and understanding in identifying and addressing post-mortem changes, infections, and spoilage microorganisms. It also provides experiential practice in the processes of dressing, cutting, grading, and evaluating meat products.
PCS308 Beverage Technology:
The module is designed to provide concepts and science behind the production of different beverages, along with application-oriented training to students in the processing of some beverages. Students are expected to learn through the process of raw material selection, processing, and classification of beverages.
AGR308 Oilseeds and Spice Processing:
This module aims to enrich learners’ understanding of oilseed and spice processing through different processing methods and their importance in human nutrition and crop sustainability. The module exposes students to processing methods of various oilseeds and spices and provides background on traditional processing methods used in post-harvest handling of spices and oilseeds in Bhutan.