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INTRODUCTION |
The Faculty of Chemical Engineering and Food Technology was established in 2021 following the merger of the Faculty of Food Science & Technology (founded in 1996) [Go to Old Website of FST] and the Department of Chemical Engineering (founded in 2004) [Go to Old Website of DChE]. At present, there are 50 employees including 05 Associate professors, 08 Doctors, 10 PhD candidates, and 19 Masters. Approximately 90% of the lecturers obtained their degrees from world-renowned universities in Australia, Belgium, Canada, Germany, France, Japan, Taiwan, Thailand, USA, etc.
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ACADEMIC PROGRAMS |
- Bachelor’s programs in Food Technology (3-5 years)
· Preservation and Processing of Agricultural & Food Products
· Preservation and Processing of Agricultural & Food Products and Food Microbiology
· Preservation and Processing of Agricultural & Food Products and Human Nutrition
- Bachelor’s programs in Chemical Engineering (3-5 years)
· Agro-Biochemical Engineering
· Biomass Conversion and Refinery
· Chemical-Food Engineering and Pharmaceutical Systems
- Two special Bachelor’s programs in Food Technology (4-5 years)
· Advanced Program (taught in English in partnership with the University of California – Davis, USA)
· High-Quality Program (30% courses instructed in English)
- Master’s program (1.5 years)
· Food Technology
· Chemical Engineering
- Doctoral program (3-4 years)
· Food Technology
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RESEARCH AREAS |
- Green Technologies in Food Production and Processing
- Emerging Technologies in Food Processing, Post Harvest Technology
- Food Preservation Techniques
- Food Fermentation Technology
- Safety and Application of Food Additives
- Packaging & Shelf life of Food Product
- Industrial Application of Food Technology
- Green Chemistry
- Soft Matter and Polymers
- Environmental Chemistry
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