Bangladesh is an agricultural based country and has remarkably advanced in food production. But like food production, food preservation, processing, packaging and dealing with nutritional aspects of food are not so advanced due to lack of sufficient skilled manpower in food sector. Additionally, due to lack of proper knowledge about food and nutrition, a large number of populations of Bangladesh are suffering from malnutrition which is a huge obstacle in building healthy nation. As a result, food producers, consumers and as a whole country are not getting maximum benefit from foods. So, we need skilled manpower equipped with scientific knowledge in food preservation, processing, packaging; able to develop innovative, safe and healthy food products; able to advice and provide nutritional information to the populations; with entrepreneurial skills to set up safe food related business ventures.
The objectives of the program are:
- To develop graduates with knowledge about the sources, functions and process of utilization of nutrients in the body;
- To develop graduates with required knowledge in promoting health through healthy dietary practices and preventing nutrition-related diseases;
- To develop graduates skill in analyzing food components and food hazards;
- To develop graduates expert in assessing nutritional status and prescribing appropriate diets in different stages of life and conditions;
- To equip graduates with theoretical and technical knowledge in ensuring food safety and hygiene;
- To produce graduates with scientific knowledge in processing, preservation, preparation and controlling quality of foods;
- To develop graduates skill in designing research proposal, conducting research and writing research report;
- To develop graduates with knowledge in running/developing small to medium scale food business and entrepreneurial mind;
- To develop graduates with interpersonal communication (both written and verbal in English) skills, leadership and group work skills to face the challenges in the global setting;
- To develop graduates with high standard ethical, moral and cultural values.
Course Details for B.Sc (Hons) in Food Science and Nutrition Program
- Total courses: 46
- Core courses: 24 (66 credits) (Theory: 18×3=54 and Lab: 6×2=12 credits)
- Ancillary courses: 21 (52 credits) (Theory: 14×3=42 and Lab: 5×2=10 credits)
- One Project/Thesis Work course: 6 credits
- One Comprehensive Viva voce course: 3 credits
- Internship: 3 credits
Minimum Qualification for Admission into the Program
- The minimum qualification for admission into the B.Sc (Hons) in Food Science and Nutrition program is S.S.C (science) and H.S.C (science) with GPA 2.50/2nd division separately or S.S.C (science) with 2 nd division/GPA 2.50 and diploma with 2 nd division/CGPA 2.75/pass from any recognized institute (Institute of Health Technology, Agriculture Training Institute, Nursing Institute, Medical Assistant Training School, Food Technology Institute, etc.) or equivalent. Biology/physiology/nutrition and chemistry must be included in any examination of the applicants.
Selection Criteria
Learners shall be selected for admission into the B.Sc (Hons) in Food Science and Nutrition program on the basis of result of the admission test. Admission test (in MCQ type questions) shall be of 100 marks for one hour with the following marks distribution.
| Subject | Marks |
|---|---|
| Chemistry | 30 |
| Biology | 30 |
| English | 20 |
| General Knowledge | 20 |
| Total | 100 |
To complete a course successfully, a learner shall be required to go through an evaluation procedure. The performance of a learner in each course (theoretical and practical) shall be evaluated based on a scheme of continuous assessments and semester final examination.
- For theory courses, the continuous assessment of the learners shall be done through class tests.
- For practical courses, the continuous assessment of the learners shall be done through home work/assignment/quiz/practical work.
Total Marks
Total marks of the B.Sc (Hons) in Food Science and Nutrition program shall be 4150; out of which 3200 marks for theoretical courses, 550 marks for practical courses, 200 marks for project work, 100 marks for internship and 100 marks for comprehensive viva voce.
Distribution of Marks for Evaluation
(a) Distribution of Marks for Theory and Comprehensive Viva voce Courses
| Course Type | Credits | Continuous Assessment | Semester Final Exam | Total Marks | |
|---|---|---|---|---|---|
| Attendance | Class test | ||||
| Theory | 3 | 10 marks | 15×2=30 marks | 60 marks | 100 |
| Com. Viva voce | 3 | – | – | – | 100 |
(b) Distribution of Marks for Practical Courses
| Course Type | Credits | Category | Marks |
|---|---|---|---|
| Practical | 2 | 1. Class attendance | 5 |
| 2. HW/Assignment/Quiz | 10 | ||
| 3. Laboratory note book | 10 | ||
| 4. Experiment | 20 | ||
| 5. Viva voce | 5 | ||
| Total | 50 |
(c) Distribution of Marks for Project/Thesis Work
| Course Type | Credits | Category | Marks |
|---|---|---|---|
| Project/Thesis Work | 6 | Objective(s) of the work done | 20 |
| Methodology adopted | 40 | ||
| Results | 20 | ||
| Discussions | 40 | ||
| Conclusions and future perspective | 20 | ||
| Viva (after project/thesis presentation) | 60 | ||
| Total | 200 |
(d) Distribution of Marks of Internship Course
| Course Type | Credits | Category | Marks |
|---|---|---|---|
| Internship | 3 | Report | 50 |
| Seminar | 20 | ||
| Viva | 30 | ||
| Total | 100 | ||
For more information:
- Dr. Md. Abdul Mojid Mondol
- Professor (Pharmacy)
- School of Science and Technology
- Bangladesh Open University
- Board Bazar, Gazipur-1705.
- E-mail: drmojidmondol@gmail.com
- Phone: 09666730730 Ex.689, 01712943214 (cell).
Dean Office
School of Science and Technology (SST)Bangladesh Open University, Gazipur-1705.
Phone : 9291111 (Direct), 09666730730 Ex.685
Fax : 880-2-9291111
E-mail :deansst2017@gmail.com
