EGN402 Food Engineering II:
This module aims to teach the fundamentals of food refrigeration, freezing, dehydration, energy processing, and evaporation, and their application in food processing and engineering. Students will also learn about psychrometric charts and their role in food plant design and management.

SFT406 Food Safety and Quality Assurance:
The module aims at providing students with a complete foundation in food safety and quality assurance, so they can help produce safe, high-quality foods while abiding by legal requirements and moral precepts. It prepares students for employment in a variety of food industry positions, including management, production, quality control, auditing, and compliance with legal and regulatory requirements.

PCS409 Traditional Bhutanese Food:
This module aims to provide students with a comprehensive understanding of Bhutanese cuisine, covering its evolution, cultural significance, regional variations, key ingredients, cooking techniques, traditional dishes, culinary festivals, and nutritional aspects. Students will explore the role of food in daily life, festivals, and rituals, gaining practical skills through cooking sessions and demonstrations.

PWK403 Food Product Development:
This module provides students with the opportunity to apply their knowledge and skills of food science and technology in the processing, production, and analysis of different food products and cuisines, while applying food safety principles in food production. It also enables students to carry out market assessments for new food products and develop a product thesis.

EDP101 Entrepreneurship:
This module aims to kindle the spirit of enterprise in students, helping them evaluate and develop entrepreneurial skills and consider entrepreneurship as a career option. It enables students to assess the Bhutanese labor market and economy, identify business ideas, spot opportunities, and develop business models and business plans or proposals.