Nutrition and Food Engineering

Departmental FAQ

Nutrition and Food Engineering

Being a researcher, a continuous process, largely depends on your interest and patience. Graduating from the Department of NFE will open the prospect of your research career in myriad directions that includes but not limited to, Nutraceuticals, Food Development and analysis, Chemical Synthesis, Food Biotechnology, Nutritional Genomics and so on. Our well trained faculties will guide you to achieve your goals which definitely include this very special goal.

Ethical marketing refers to the process by which companies market their goods and services by focusing not only on how their products benefit customers, but also how they benefit socially responsible or environmental causes. Practicing ethics in marketing means deliberately applying standards of fairness, or moral rights and wrongs, to marketing decision making, behavior, and practice in the organization. Those organizations that develop a competitive advantage are able to satisfy the needs of both customers and the organization.

Marketing is a priority for the success of any business, from small-scale, independent farms to multinational food manufacturers. Food marketing takes many forms and can involve building relationships with customers, raising brand awareness, developing new products, promoting them through advertising, and even paying grocery stores for prominent shelf space, all with the goal of promoting sales. For better and for worse, food marketing may have a powerful effect on what people eat—and ultimately their health.

Scientists, Dietary Supplement Industries, and Pharmaceutical companies are already working on diversified prospective sectors of Nutraceuticals. Food companies could also be contenders. Their marketing and product development expertise is top shelf, and they have excellent distribution systems.

Nutrition-related problems in the food, pharmaceutical and natural health product industries. Focus on the contribution of dietary intake to the growth and maintenance of biological functions. Understand how nutrients, phytochemicals, toxins and food processing products affect the body.

The NFE curriculum includes courses such as Human Nutrition, human physiology, dietetics and clinical nutrition which helps build a strong base of knowledge that can be used in management of patients, in outpatients at clinics, and mainly inpatients in hospitals through appropriate diet modification. During the final semester, students interested in this sector are sent for placement at the dietetics department of various hospitals to help receive on-field training in medical nutrition therapy. Through proper learning, an NFE graduate has the potential to be well equipped with expertise in combating pressing health conditions of our society such as malnutrition and various metabolic and stress related diseases.

The B.Sc. degree in Nutrition and Food Engineering covers the full educational spectrum of nutrition, food science, food engineering and food technology with a focus on principal four themes: introduction of innovative food products, food processing, food quality plus safety, and nutrition. It is a cutting edge discipline which utilize the expertise from chemistry, biology, physical sciences and engineering. The department using this knowledge to study the nature of foods, the principles underlying food processing, the causes of their deterioration, their nutritional composition and health benefits.

Daffodil International University is one of the leading private Universities of Bangladesh offering B.Sc. in Nutrition and Food Engineering since 2009. In our B.Sc. program, we offer various courses of specialization, which covers both the field of nutrition and food engineering. Most of our faculties have educational background from abroad and also have industrial experiences in Bakery, Beverage, Frozen Food, R&D, Nutritional Assessments and Quality control.

NFE in DIU has over 12 years of experience in running the programme and has established partnerships with local and multinational food companies, shown through their support in terms of job placement and research collaboration. Our successes of this programme could be visible by the achievements of our alumni who are now in the main workforce in national and international platform. For more evaluation, students are encouraged to look at the curriculum offered by different Universities and the Department of Nutrition and Food Engineering of DIU.

Graduates can look forward to specialized operational and managerial careers in food product development, processing, quality assurance and food safety regulation in the food industry or manufacturing companies as well as a nutritionist, dietitian and health specialist in the NGO and public or government sectors.

Specific roles related to NFE may include but not limited to the Food Quality Assurance/Quality Control, Food Product Developer, Food Manufacturing Engineer, Food Process Engineer, Food Analytical Chemist, Food Regulatory Specialist, Microbiologist, Sensory Specialist, Safety Specialist, Packaging Specialist, Supply Chain Management, Technical Sales and Marketing, Dietitian, Nutrition Advisor, Health Specialist, Project/Product Management, Food Researcher, Teacher, Journalist, cold chain management specialist and so on. Most of these jobs are in demand and provided in food and allied industries, government and non-government organizations and in education. Moreover, you can also start your own food business which will be supported by the Daffodil Business Incubator of the Daffodil International University.