Detailed Syllabus

(2007-2011)
of

Department of Food and Tea Technology

Session 2006-07

Shahjalal University of Science and Technology

Sylhet-3114, Bangladesh

Department of Food and Tea Technology

Syllabus for 2006-07 Session
First Year: Semester I
Course No. Course Title Hours/Week Credits
Theory + Lab.
FTT 111 Introduction to Tea Technology 2+0 2.0
FTT 112 Fundamentals of Food Science 2+0 2.0
FTT 113 Soil Science 3+0 3.0
FTT 114 Soil Science Sessional 0+2 1.0
FTT 115 Fundamental Biology 3+0 3.0
FTT 116 Fundamental Biology Sessional 0+2 1.0
CHE 101T General Chemistry 3+0 3.0
CHE 102T General Chemistry Lab 0+2 1.0
ENG 101 English Language-I 2+0 2.0
ENG 102 English Language-I Lab 0+2 1.0
Total 15 + 8 = 23 19.0

First Year: Semester II

Course No. Course Title Hours/Week Credits
Theory + Lab.
FTT 121 Food Chemistry 2.+ 0 2.0
FTT 122 Food Chemistry Sessional 0+2 1.0
FTT 123 Plant Physiology 3+0 3.0
FTT 124 Nutrition and Fertilizer of Tea 2+0 2.0
FTT 125 Field Work and Viva-voce 0+2 1.0
MAT 104T Mathematics 4+0 4.0
ENG 103 English Language-II 2+0 2.0
ENG 104 English Language-II Lab 0+2 1.0
CSE 101P Introduction to Computer Application 2+0 2.0
CSE 102P Introduction to Computer Application Lab 0+2 1.0
Total 15 + 8 = 23 19.0

Second Year: Semester I

Course No. Course Title Hours/Week Credits
Theory + Lab.
FTT 211 General Microbiology 2+0 2.0
FTT 212 General Microbiology Sessional 0+2 1.0
FTT 213 General Biochemistry & Nutrition 2+0 2.0
FTT 214 General Biochemistry & Nutrition Sessional 0 +2 1.0
FTT 215 Principles of Food Engg. 3+0 3.0
FTT 216 Agricultural Meteorology & Hydrology 2+0 2.0
IPE 102T Workshop Practice 0+2 1.0
CEE 205T Surveying 3+0 3.0
CEE 206T Field Survey 6 days 2.0
STA 208 Statistics 4+0 4.0
Total 18 + 6 = 24 21.0
Second Year: Semester II
Course No. Course Title Hours/Week Credits
Theory + Lab.
FTT 221 Food Microbiology 2+0 2.0
FTT 222 Food Microbiology Sessional 0+2 1.0
FTT 223 Plant Ecology 2+0 2.0
FTT 224 Agro-technology of Tea 2+0 2.0
FTT 225 Agro-technology of Tea Sessional 0+3 1.5
FTT 226 Genetics & Breeding 3+0 3.0
FTT 227 Genetics & Breeding Sessional 0+2 1.0
FTT 228 Field Work & Viva-voce 0+2 1.0
FOR 101T Forest Management 3+0 3.0
ECO 101T Principles of Economics 3+0 3.0
IPE 104T Machine Shop Sessional 0+2 1.0
Total 15 + 11 = 26 20.5
Third Year: Semester I
Course No. Course Title Hours/Week Credits
Theory + Lab
FTT 311 Principles of Food Processing & Preservation 3+0 3.0
FTT 312 Principles of Food Processing & Preservation Sessional 0+2 1.0
FTT 313 Fermentation Technology 3+0 3.0
FTT 314 Engineering Materials and Estimation 2+0 2.0
FTT 315 Soil Conservation & Management 3+0 3.0
FTT 316 Crop and Shade Management of Tea 3+0 3.0
FTT 317 Crop and shade Management of Tea Sessional 0+3 1.5
FTT 318 Entomology & Tea Pest Management 3+0 3.0
FTT 319 Entomology & Tea Pest Management Sessional 0+2 1.0
Total 17 + 7 = 24 20.5

Third Year: Semester II

Course No. Course Title Hours/Week Credits
Theory + Lab
FTT 321 Baking and Confectionary Technology 3+0 3.0
FTT 322 Baking and Confectionary Technology Sessional 0+2 1.0
FTT 323 Technology of Animal Products 2+0 2.0
FTT 324 Agrochemicals 2+0 2.0
FTT 325 Technology of Plantation Crop 2+0 2.0
FTT 326 Irrigation & Drainage Engg. 3+0 3.0
FTT 327 Tea Manufacturing and Packaging 3+0 3.0
FTT 328 Tea Manufacturing and Packaging Sessional 0+2 1.0
FTT 329 Plant Pathology & Tea disease Management 2+0 2.0
FTT 330 Plant Pathology & Tea disease Management Sessional 0+2 1.0
FTT 331 Field Work & Viva-voce 0+2 1.0
Total 17 + 8 = 25 21.0

Fourth Year: Semester I

Course No. Course Title Hours/Week Credits
Theory + Lab
FTT 411 Fruits and Vegetables Processing Technology 2+0 2.0
FTT 412 Food Plant design, layout & Management 3+0 3.0
FTT 413 Food Plant design, layout & Management Sessional 0+2 1.0
FTT 414 Principles of Management 4+0 4.0
FTT 415 Factory Machinery and Equipments 3+0 3.0
FTT 416 Industrial Training 0+4 2.0
FTT 417 Bio-technology & Genetic Engineering 3+0 3.0
FTT 418 Bio-technology Engg Sessional 0+2 1.0
FTT 419 Research Methodology and Technology Transfer 2+0 2.0
Total 17 + 8 = 25 21.0

Fourth Year: Semester II

Course No. Course Title Hours/Week Credits
Theory + Lab
FTT 421 Beverage Technology 3+0 3.0
FTT 422 Post-harvest Technology of Agricultural Product 2+0 2.0
FTT 423 Safety and Sanitation in Food Industry 2+0 2.0
FTT 424 Environment & Pollution Control 3+0 3.0
FTT 425 Economics and Marketing of Agricultural products 2+0 2.0
FTT 426 Industrial & Financial Management 2+0 2.0
FTT 427 Business Administration Laws & Communication 2+0 1.0
FTT 407 Project/Thesis 0+6 3.0
FTT 428 Seminar 0+2 1.0
FTT 429 Field Work & viva-voce 0+2 1.0
Total 16 + 10 = 26 20.0
 Detailed Syllabus

FTT 111 INTRODUCTION TO TEA TECHNOLOGY

2 Hours/Week, 2 Credits

Introduction: Botanical description , Origin & Dispersion, Etymology, Historical background of tea cultivation, Geological locations
of tea in world, Tea growing countries, Classifications of tea, Scope, objectives and importance of tea technology.
Bangladesh Tea Industry: Genesis of Bangladesh Tea, Tea ecosystem, Physiography of Bangladesh, Biosphere of Bangladesh Tea
zone, Structure and Growth, Management and ownership, Valley wise location of tea estates, Tea agro types, Tea related organizations.
Tea Statistics: World tea statistics, World Tea by area, World tea by production, World tea by export;
Bangladesh Tea Statistics: Tea in Bangladesh at Different Period; Export and Earning of Bangladesh Tea.
Pharmacology of Tea: Tea as a Beverage, Clinical Effect of Tea: Tea’s role in cardiovascular health, Tea’s role in Cancer risk
reduction, Tea’s role in oral health, Tea and reduced risk of kidney stone, Tea and reduced risk of osteoporosis.
A Guide to Tea Drinkers: Tea blends: Bangladesh tea, Indian tea, Sri-Lankan tea, China tea, Brewing and Catering of tea: Preparation
of black Tea, Preparation of hot tea, Preparation of cold tea, Preparation of green tea.

FTT 112 FUNDAMENTALS OF FOOD SCIENCE

2 Hours/Week, 2 Credits

Introduction : Definition, classification and function of food. Food and our body. Composition and Nutritive value of
foods: Meat, Egg, Fish, Milk, Fruits, Vegetables, Pulses, and cereals.
Scope and importance of food science in Bangladesh, Biochemical aspect of food,, Chemistry of food nutrients,
Enzymatic & Non-enzymatic reactions, Protein denaturation, Quality attributes of foods: Colour and texture, viscosity
and consistency, size and shape, Kinesthetic of texture, Taste Testing and Sensory Evaluation, Food additive chemicals,
Technological & toxicological aspects, Food contamination and adulteration.

FTT 113 SOIL SCIENCE

3 Hours/Week, 3 Credits

Introduction: Concept of soil, major components of soil, rocks & minerals, weathering processes, soil forming factors & processes,
soil profile,
Tea soil: Geomorphology & parent materials of tea soils, characteristics of tea soils, classification of tea soils.
Soil Physics: Soil separates, soil texture, soil structure, particle density, bulk density, soil porosity, soil colour, soil water, soil air, soil
temperature, soil consistency.
Soil Chemistry: Soil organic matter: Sources, composition, functions, humus, C:N ratio; Soil pH: sources of H + & OH+ ions,
importance of pH; ion exchange: sources of negative charges, cation & anion exchange, buffering capacity.
Soil Biology: Soil organisms: flora & fauna, classification of bacteria and algae, beneficial role of microbes in soils, earthworms.

FTT 114 SOIL SCIENCE SESSIONAL

2 Hours/Week, 1 Credit

Based on theory classes.

FTT 115 FUNDAMENTAL BIOLOGY

3 Hours/Week, 3 Credits

Plant Taxonomy
1. Definition, Basis, Significance,, Relation with other discipline and its scope
2. Classification system: A brief history of modern classification system, principles, basis and kinds of
classification, detailed study of Artificial (Linnaeus), naturals (Benthum & Hooker) and Phylogeetic
(Engler & Prantle) classification system.
3. Terms and terminologies used in plant Taxonomy.
4. Plant Nomenclature
Plant Anatomy
1. Cell wall: Physical and chemical nature, it’s origin, structure and function.
2. Tissue and tissue systems, structure, location and function.
3. Meristem and meristematic tissues
4. Primary structure of monocot and dicot, stem root and leaf.

Embryology
1. Historical contribution.
2. Microsporogenesis and male microsporogenesis,
Megasporogenesis and megagametogenesis.
Fertilization and development of embryo.
Cytology
1. Cell and cell concept: Cell cycle and structured organization of prokanyotic eukanyotic cell. Ultra structure of cell
organelles and their functions.
Cell division & its importance.
Morphology
Special Morphological nature of different plant parts eg. Root , stem, leaves , inflorescence , floral part and fruits.

FTT 116 FUNDAMENTAL BIOLOGY SESSIONAL

2Hours/Week, 1 Credits

Based on Theory classes .

CHE-101T GENERAL CHEMISTRY

2 Hours/Week, 2 Credits

CHE-102T GENERAL CHEMISTRY LAB

2 Hours/Week, 1 Credits

ENG 101 ENGLISH LANGUAGE -I

2 Hours/Week, 2 Credits

ENG 101 ENGLISH LANGUAGE –I LAB

2 Hours/Week 1 Credits

FTT 121 FOOD CHEMISTRY

2 Hours/Week, 2 Credits

Food chemistry-definition and importance, water in food, water activity and its effects on shelf-life of foods.
Carbohydrates-chemical reactions, functional properties of sugars and polysaccharides in foods.
Lipids: classification, and use of lipids in foods, physical and chemical properties, effects of processing on functional
properties and nutritive value.
Protein and amino acids: physical and chemical properties, distribution, amount and functions of proteins in foods,
functional properties, effect of processing.-
Losses of vitamins and minerals due to processing. Pigments in food, food flavours, browning reaction in foods.
Composition of an adequate diet Classification of nutrients, Role of nutrient in diet and the result of nutrient deficiency
in human body.
Body building foods: Definition, Classification, Sources, Function, Deficiency and requirement, Protein quality,
Evaluation of protein quality.
Vitamin: Definition, Classification, Sources, Daily requirement, Functions and deficiency diseases.
Minerals: Definition, Classification, Sources, Daily requirement, Functions and deficiency diseases.

FTT 122 FOOD CHEMISTRY SESSIONAL

2 Hours/Week, 1 Credits

Based on theory classes.

FTT 123 PLANT PHYSIOLOGY

2 Hours/Week, 2 Credits

Life related physico-chemical phenomenon: Osmosis, osmotic pressure, role of osmosis, colloids, diffusion, plant cell as osmotic
system, plasmolysis, root pressure.
Mineral nutrition: Sources and functions of essential mineral nutrient element in plant growth, symptoms of mineral deficiency.
Soil-Plant and Water relationship: Structure and properties of water, mechanism of water absorption, factor affecting water
absorption, translocation of water, absorption of mineral nutrients- mechanism and theories.
Loss of water: Transpiration, water of transpiration, stomatal mechanisms of opening and closing, significance of transpiration, other
means of losing water, factor effecting transpiration.
Photosynthesis: Photosynthetic pigment, wave length of light, action of light, details idea about light reaction, dark reaction or CO 2
assimilation, significance of photosynthesis.
Respiration: Introduction, types, details idea about respiration, factor effecting respiration, significance.
Nitrogen fixation: Source of nitrogen for plants, physical and biological nitrogen fixation, mechanism of biological nitrogen fixation,
N2 –Cycle.
Physiology of seed and bud: dormancy, viability and germination.
Stress physiology: Tea production under the stresses of water, temperature.
Crop development & Growth Characteristic of Tea Plant: Factors affecting plant growth and development, Periodicity of flush
shoot growth, hormonal regulation of growth periodicity, Abscission of leaves on unplucked bushes, Abscission of leaves on plucked
bushes, Depth and spread of root,.Movement of Photosynthesis, Starch reserve and pruning time, Dormancy, Leaf are index, Harvest
index, Partitioning of photosynthesis and productivity, Growth regulation. Vernalization.

FTT 124 NUTRITION AND FERTILIZER OF TEA

2 Hours/Week, 2 Credits

Plant nutrients: Essential nutrient elements, criteria of essentiality, classification and sources of nutrients, macro- & micro-nutrients,
functions and deficiency symptoms of nutrient elements, N mineralization & immobilization, N losses, BNF, P fixation & availability,
occurrence and availability of K, S & Zn in soils.
Fertilizer and manure: Inorganic fertilizers, time & techniques of fertilizer application, soil analysis & fertilizer recommendation,
critical limit, principles of fertilizer application, balanced fertilizers, fertilizer use efficiency, fertilizer requirement of tea, classification
& composition of manures, integrated plant nutrition system.
Properties of fertilizers: physical and chemical properties, quality control and specifications of commonly used fertilizers, mixed and
compound fertilizers, compatibility of fertilizers, advantages and disadvantages of mixed and liquid fertilizers.

FTT 125 FIELD WORK AND VIVA-VOCE

1 Credit

This course will included visit of different tea estates and tea related organization of Bangladesh. All student will write report on visit
and appear in viva-voce.

MAT 104T MATHEMATICS

4 Hours/Week, 4 Credits

ENG 103 ENGLISH LANGUAGE -II

2 Hours/Week, 2 Credits

ENG 104 ENGLISH LANGUAGE –II LAB

2 Hours/Week, 1 Credits

CSE 101P INTRODUCTION TO COMPUTER APPLICATION

2 Hours/Week, 2 Credits

CSE 102P INTRODUCTION TO COMPUTER APPLICATION LAB

2 Hours/Week, 1 Credits

FTT 211 GENERAL MICROBIOLOGY

2 Hours/Week, 2 Credits

1. Introduction: Brief history of development of microbiological science, Scope of microbiology. Nomenclature and
Classification of microorganisms. prokaryotic and eukaryotic organisms organism. Structure of Bacteria, Fungi,
Virus , virions, prions & Algae.
2. Bacteria: Structure, Classification, Physiology, Taxonomy, Nutrition, Recombination, Reproduction and Economic
and biological importance, food and water related diseases.
3. Microbial growth: Definition, Factors affecting microbial growth, Bacterial growth curve and Methods of
determining microbial growth.
4. Virology: Evolution of Virus, Biological status, Structure, Classification, Growth, nature, viral replication, Virus-host
interaction, Viral diseases, Plant viruses, animal viruses.
5. Fungi and Algae: Structure, Classification, Reproduction and economic importance with special reference
unicellular fungi and algae.
6. Environmental microbiology: Elementary idea of microbiology of soil, air and water; Carbon, Nitrogen and sulfur
cycle. Principles and adoptions of bioremediation, Soil microbial communities and their adoption, Adoption and
success of bio-fertilizer. Environmental factor that effect microbial population. Role of microorganism in soil fertility
and plant growth.
FTT 212 GENERAL MICROBIOLOGY SESSIONAL
2 Hours/Week, 1 Credits

Based on theory classes.

FTT 213 GENERAL BIOCHEMISTRY & NUTRITION

3 Hours/Week, 3 Credits

Introduction: History, Scope and future prospect of Biochemistry.

Carbohydrates: Nomenclature, Occurrence, Classification, Physical and chemical properties, composition and chemical linkage of
polysaccharides with special reference to starch, cellulose and cell wall polysaccharides.
Proteins: Definition, Classification, physical and chemical properties, Amino acids and peptides, essential amino acids, plant protein-
Leaf, seed and cereal protein, biological value of animal and plant proteins.
Lipids: Definition, Classification, general reaction of fats, fatty acids and sterols, characterization of fats, oils and waxes,
Phospholipids- lecithin and cephalic.
Nucleic acids: Occurrence, Composition and classification, physical and chemical properties, important functions of nucleic acid.
Enzymes: Nomenclature, Classification, structure, mode of action of enzymes, enzyme inhibition.
Vitamins: Definition, Occurrence and classification, physical and chemical properties, physiological functions of vitamins.
Metabolism: Anabolism and catabolism, central pathway of metabolism and anaplerotic pathway, carbohydrate, fat and protein
metabolism and their relationship, distinguishing features of plant metabolism, glyoxalin acid cycle and alpha oxidation.
Nutrition: Definition, physiology of nutrition, History, Nutrition versus human body.
Energy Metabolism: Measurements of energy value of foods and factors affecting energy requirements. R.Q. SDA.
BMR (Direct and Indirect methods), Energy imbalance, Utilization of dietary energy. Concept of the requirements and
the Recommended Dietary Allowances of the nutrients for different groups of male and female.
Balanced diet: Definition of balance diet, Food groups and the planning of balanced diet. Diet for different age groups,
Concept of malnutrition and its classification, Nutrition in pregnancy and lactating mother.
Nutrition in Child Health: Nutrition in Infancy and childhood. Breast feeding, Weaning and supplementary food.
Assessment of nutritional status of a population: Anthropometric survey, dietary survey, clinical and biochemical
investigations.

FTT 214 GENERAL BIOCHEMISTRY & NUTRITION SESSIONAL

2 Hours/Week, 1 Credits

Based on theory classes.

FTT 215 PRINIPLES OF FOOD ENGG.

3 Hours/Week, 3Credits

Unit operation in food engineering, Mass and energy balance, Fluid flow, fluid statics, fluid dynamics, fluid flow applications, Heat
transfer-modes of heat transfer, conduction, convection, and radiation, heat exchangers and their designs. Thermal processing-
evaporation, dehydration, drying, blancing, pasteurization, distillation.
Mechanical separation-filtration, sieving, centrifugation, sedimentation, Mechanical handling-conveying and elevation. Size reduction
and classification-mixing, kneading, blending.

FTT 216 AGRICULTURAL METEOROLOGY & HYDROLOGY

3 Hours/Week, 3 Credits

Introduction: Definition and scope of Meteorology and Hydrology, Agricultural aspect of Meteorology and Hydrology, Importance of
Meteorology and Hydrology in Agriculture.
Climate and Weather: Definition, Difference between Climate and Weather, Precipitation: Formation of precipitation, forms and
types of precipitation, Measurement of precipitation, Interpretation and analysis of precipitation data, Measurement and analysis of
weather data.
Evaporation: Definition, Soil evaporation, Factors affecting Evaporation, Methods of measuring Evaporation, Transpiration
Hydrology: Definition, Hydrological cycle, Hydrographs: Concepts, Definition, Unit Hydrograph, Characteristics of Unit
Hydrograph, Hydrograph Separation, Hydrograph analysis. Ground Water Hydrology: Origin and occurrence of ground water, Sub-
surface distribution of aquifer, types of aquifer, Aquifer properties, Ground water movement, Classification of Wells, Yield and
efficiency a of Well.

IPE 102T WORKSHOP PRACTICE

2 Hours/Week, 1 Credits
CEE 205T SURVEYING
3 Hours/Week, 3 Credits

CEE 206T FIELD SURVEY

2 Credits

STA 208 STATISTICS

FTT 221 FOOD MICROBIOLOGY

2 Hours/Week, 2 Credits

History of microbiology of food. Microbial growth pattern, physical and chemical factors influencing destruction of
micro-organisms. Types of micro-organism normally associated with food-mold, yeast, and bacteria. Micro-organisms in
natural food products and their control. Contaminants of foods-stuffs, vegetables, cereals, pulses, oilseeds, milk and meat
during handling and processing. Biochemical changes caused by micro-organisms, deterioration of various types of food
product. Food poisoning, food infection and microbial toxins, microbial food fermentation, microbial standards for
different foods. Food borne intoxicants and mycotoxins.
Introduction to food microbiology, food as a substrate for microbes. Microorganisms important in food. Microbial
contamination of food from natural sources and during handling and processing. General principles underlying microbial
spoilage. Bacterial growth curve, thermal death time. Microorganisms important in the spoilage of different groups of
food. Food poisoning and infection: Related organisms, outbreak, prevention and remedy, food sanitation, inspection and
quality control. Fermentation, principle & manufacture of vinegar, citric acid, alcohol, beer etc. Manufacture of food
yeast, production of food antibiotics, soyasauce, Koji, Miso etc.

FTT 222 FOOD MICROBIOLOGY SESSIONAL

2 Hours/Week, 1Credits

Based on theory classes.

FTT 223 PLANT ECOLOGY

2 Hours/Week, 2 Credits

Basic concept of plant ecology: Introduction, principles of branches and scope of plant ecology
Auteecology: Definition of autecology , different aspect of autecological study of species
Ecosystem Definition and concepts ecosystem, structure, components and functions of ecosystem and classification
Plant succession: Definition, types and causes of succession, Hydrosere and xerosere
Plant adaptation: Classification of plants on the basis of ecological adaptation, Hydrophyte, xerophyte, Halophytes (classification
,factors , morphological , anatomical and physiological modification)

FTT 224 AGRO-TECHNOLOGY OF TEA

2 Hours/Week, 2 Credits

Introduction, Nursery Management: Seed Nursery: Nursery Bed, Tea SeedBari, Bi-Clonal Seedbari, Poly-Clonal SeedBari, Non-
Clonal SeedBari, Design and Layout of SeedBari, Maintenance of SeedBari, Green Manuring and Cover Crops. V.P. Nursery:
Selection of Mother Tea Bush, Nucleus Clone Plot (NCP), Design of Nursery Unit: Nursery site, Land preparation and Nursery
design, Nursery bed preparation, Methods of Planting and Propagation, Maintenance of Nursery, Nursery Maladies and Remedies.
Tea Cultivation: Planting: Planning, Site selection, Suitability of land, Land Preparation, Design, Layout and Stacking, Planting
Techniques, Planting of Shade Tree and Green Maturing Crop. Manuring, Young Tea Management: Mulching, Irrigation, Weeding,
Manuring, Infilling, Bush Formation and pruning. Farming system: Upland farming system, Integrated farming system, Organic
farming system. Soil rehabilitation.
Shade tree management: Introduction, Effect of shade tree, Propagation of shade tree, Shade verses tea ecosysystem, Shade verses
tea nutrition & soil moisture, Orientation of shade, Selection of shade tree, Maintenance of shade tree. Harvesting: Introduction,
Logging preparation, Feeling operation, Conversion, Log extraction, Transportation, Storage & Maintenance, Sale & disposal.

FTT 225 AGRO-TECHNOLOGY OF TEA SESSIONAL

3 Hours/Week, 1.5 Credits

Based on theory classes.

FTT 226 GENETICS & BREEDING

3 Hours/Week, 3 Credits

Genetics
1. Introduction: Historical background of genetics, Different branches of genetics and their importance, Some basic terms and
symbols of genetics
2. Mendelin inheritance: Life of Gregor Mendel, His experiments and achievements, Monohybrid and dihybrid inheritance, Physical
and chemical basis of heredity.
3. Gene and environment, effect of environmental factors on the genotype and phenotype of organisms.
4. Gene mutation: It’s detection, classification, physical and chemical mutants.

Plant Breeding
1. Objectives and scope of plant Breeding
2. Contribution of national research institue for the developments of improved variety of Camellia sinensis (L.) Kuntze.
3. Plant Breeding: Relation with other branches of biology and some basic terms of plant breeding.
4. Different methods of (tea ) crop improvement.
5. Hybridization: Objectives , types , technique and importance.
6. Mutation breeding: objectives, types, mutagen, techniques, merits and demerits.
7. Plant introduction and acclimatization of economically important crops.
8. Present status of clone and seed stock of tea in Bangladesh.

FTT 227 GENETICS & BREADING SESSIONAL

2 Hours/Week, 1 credit

Based on theory classes.

FTT 228 FIELD WORK AND VIVA-VOCE

2 Hours/Week, 1 Credit

This course will included visit of different tea estates and tea related organization of Bangladesh. All student will write report on visit
and appear in viva-voce.

FOR 101T FOREST MANAGEMENT

3 Hours/Week, 3 Credits

ECO 101T PRINCIPLES OF ECONOMICS

3 Hours/Week, 3 Credits

IPE 104T MACHINE SHOP SESSIONAL

2 Hours/Week, 1 Credits

FTT 311 PRINCIPLES OF FOOD PROCESSING & PRESERVATION

3 Hours/Week, 3 Credits

Scope and importance of food processing. National and international perspectives. Principles and methods of food preservation-
freezing, heating, dehydration, canning, additives, fermentation, irradiation, extrusion cooking, hydrostatic pressure cooking, dielectric
heating, microwave processing, aspectic processing, hurdle technology, Juices and concentrates/membrane technology. Storage of
food, modified atmosphere packaging. Refrigeration, freezing and drying of food, minimal processing, radiation processing.

FTT 312 PRINCIPLES OF FOOD PROCESSING & PRESERVATION SESSIONAL

2 Hours/Week, 2 Credits

Based on theory classes.

FTT 313 FERMENTATION TECHNOLOGY

3 Hours/Week, 3 Credits

Fermentation: Definition, importance of fermentation, substrate of fermentation, growth kinetics of microorganism. Batch
fermentation, Fed-batch fermentation process, continuous fermentation process, productivity and specific rate of production. Yield co-
efficient, Heat production, Basic function of fomenters, Types of fomenters, Construction of fomenters, Design and operation, The
achievement and maintenance of aseptic condition, Aseptic operation and containment, scale up of fermentation, significance of scale
up, Sterilization of gases and nutrient solution, Bioreactor and their classification, Gas distribution, Stirred bioreactors, reactors for
immobilized enzyme or cell, Advantages of enzyme/ membrane reactor, Stirring and mixing, Raynold’s no. Power no., Viscosity
effect, Gaseous exchange and mass transfer, Oxygen as substrate, Critical oxygen concentration, Oxygen uptake rate, Process of
fermentation, Product recovery, Unit operation in product recovery, Controlling fermentation in various food, various fermented
products, Fermented oriental food products.
Microbial products: Microbial production (Biosynthesis, substrate and other nutrients, production process, product recovery, control
of fermentation) of ethanol (wine, beer etc.), vinegar (acetate), citric acid, lactic acid, butanol, glycerol, amino acids (L glutemate, L-
lysine, triptophane), Vitamins (B2, B12, Beta carotene, nucleosides and nucleotides (5-IMP, 5-GMP)
 Microorganisms and Industry: Industrially important microbial cultures, screening of microorganism: yeast, mold, bacteria and
actinomycetes, Major classes of microbial products and processes. Necessary requirements setup a microbial product industry. Future
of microbial product industries in Bangladesh. Industrially important microorganisms: yeast, molds, bacteria and actinomycetes;
Screening for new metabolites and strain development: Basic principles for screening, microbial metabolites, primary and
secondary metabolites, screening tests: Criteria used for the selection of microorganism for fermentation, method of culture,
preservation and maintenance. Basic principle of strains development, methods of strain development,
Microbial products: Microbial production (Biosynthesis, substrate and other nutrients, production process, product recovery, control
of fermentation) of ethanol (wine, beer etc.), vinegar (acetate), citric acid, lactic acid, butanol, glycerol, amino acids (L-glutemate, L-
lysine, triptophane), Vitamins (B2, B12, Beta carotene, nucleosides and nucleotides (5-IMP, 5-GMP).
Microbial transformation: Food microbiology II. Definition of biotransformation, Types of biotransformation, Procedure for
biotransformation, Application of bioconversion transformation of steroids and sterols, transformation of non-steroids compounds,
transformation of pesticides and antibiotics.
Application of enzyme in food processing technology, Enzyme isolation, purification and assay, Industrial production of enzymes,
Immobilization of enzymes

FTT 314 ENGINEERING MATERIALS AND ESTIMATION

2 Hours/Week, 2 Credits

Engineering Materials:
Introduction: General consideration, Selection of engineering materials, Engineering materials used in Bangladesh, Bricks:
Definition, Classification, Constituents of bricks, Characteristic of good bricks and test, Lime: Types, use and test, Cement:
Classification, Constituent, Uses, Properties and test, Surki: Definition, Classification, Properties, water cement ratio, Proportioning
and test, Sand: Classification, uses, grades and fineness modulus of sand, Iron and Steel: Classification, Properties, Uses.
Timber: Definition, Characteristics of timber, volume measurement, important timber in Bangladesh, Miscellaneous Materials: Tin,
Tiles, Plastics, fiber glass, Paint, varnish, asbestos sand ferrocement.
Estimation: Introduction, Definition, Types of estimation, works included in different estimations, Rates and work specification, Earth
work: Measurement of area and volume of various earth works, Building foundation, Roads, Canals and dams, Construction works:
Materials and labour requirements per unit work, Work estimation of pipe, drain and canal works, road works, bridge and canal works,
Timber works: Materials and cost measurement for different timber works, Works schedule: Preparation of schedule, Tender,
Quotation and intending of materials

FTT 315 SOIL CONSERVATION AND MANAGEMENT

3 Hours/Week, 3Credits

Infiltration of soil: Definition, Factors affecting Infiltration, Infilltration curve, Infiltration rate and capacity, Methods of
determination of infiltration.
Runoff: Definition,, Factors affecting Runoff, Estimation of Runoff, Surface Runoff, Catchments characteristics and its yield.
Soil Degradation: Soil as a basic and irreplaceable resource, soil degradation, sustainable agriculture, soil reclamation, effect of soil
degradation, process & types of soil degradation, Physical, chemical and biological degradation, Factors affecting soil degradation.
Soil erosion: Classification of soil erosion, factors affecting soil erosion, universal soil loss equation, methods of controlling soil
erosion
Soil Conservation: Mulching, agroforestry, Criteria of agroforestry, Role of agroforestry for controlling erosion, Mechanical practices
for soil erosion control, crop management for soil conservation, Terracing: Definition, function of terraces, Terrace classification,
Terrace planning & design, Construction and maintenance, Contouring, Swork cropping and Tillage: Concepts of contouring, &
Swork cropping, Swork cropping layout, Types of tillage, Land grading and forming.
Soil management: Principles of soil management; causes of depletion of organic matter, maintenance of organic matter; farmyard
manure, green manure & compost; problem soils of Bangladesh: saline soils, alkali soils, hill soils & acid sulphate soils – their
characteristics & reclamation; liming; integrated nutrient management, organic farming.

FTT 316 CROP AND SHADE MANAGEMENT OF TEA

3 Hours/Week, 3 Credits

Introduction: Definition, Scope and objectives of crop management.

Pruning: Objectives of pruning, Theory of pruning, Planning, Types of pruning, Pruning cycle, Time of pruning, Methods of pruning,
Effects of pruning, Formative pruning, Mechanical pruning, Rejuvenation & replanting.
Tipping & Plucking: Introduction, Objectives of plucking, Effect of plucking, Theory of plucking, Shoot growth, Leaf and bud
dynamics, Plucking system, Plucking height and length, Plucking standard, Plucking interval, Plucking and maintenance foliage.
Shade tree management: Introduction, Effect of shade tree, Propagation of shade tree, Shade verses tea ecosysystem, Shade verses
tea nutrition & soil moisture, Orientation of shade, Selection of shade tree, Maintenance of shade tree. Harvesting: Introduction,
Logging preparation, Feeling operation, Conversion, Log extraction, Transportation, Storage & Maintenance, Sale & disposal

FTT 317 CROP AND SHADE MANAGEMENT OF TEA SESSIONAL

3 Hours/Week, 1 .5 Credit

Based on theory classes.

FTT 318 ENTOMOLOGY & TEA PEST MANAGEMENT
3 Hours/Week, 3 Credits

Entomology: Fundamentals of entomology.

Introduction: Definition, Economic importance of pest management, Factors affecting, Agro-ecosystem, Crop loss and economic
threshold level, economic injury level, concept of pest and pest management, agroecosystem, injury, damage, economic threshold level,
pest control strategies, principles and methods of insect pest management. Surveillance, forecasting and warning systems in insect pest
management.
Tea Pest Spectrum: Recognition origin and distribution of pests, pest succession in Bangladesh tea, Tea Pests: Nature of injury, life
history and control measures, Mite Pest: Red spider mite, scarlet mite ,pink mite, purple mite, Insect pest: Tea aphid, Tea Jasid, Tea
Thrips, Field cricket, Tea flush worm, Tea mosquito bug, Tea leaf roller , Common Looper Caterpiller, Tea seed bag, tea red borer,
tea termites, tea seed bug, Nematode pest: Tea Nematodes in Control measures: Selection of control options, Control Strateigy,.Pest
Management Techniques: description of different methods with their relative status, Integrated Pest Management (IPM): Concept
of IPM and strategies of pest management, Ecological approach, Methods, Phases of IPM and achievements biological aspect of pest.

FTT 319 ENTOMOLOGY & TEA PEST MANAGEMENT SESSIONAL

2 Hours/Week, 1Credits

Based on theory classes.

FTT 321 BAKING AND CONFECTIONARY TECHNOLOGY

3 Hours/Week, 3Credits

Wheat flour milling: The milling process; products and by products of flour milling industry.
Quality control and flour testing; Tests for baking quality of wheat flour.
Yeast-leavened products: flour quality for bread making; Bread making- standard formulation of bread, manufacturing
process of bread and associated machineries; defects in breads and their prevention.
Soft wheat products: soft wheat flour and hard wheat flour, chemical leavening agents; formulation and manufacturing
process of biscuits, cakes, crackers and other soft wheat products and associated machineries-ovens, mixing machine etc.
Functions of various raw materials used in baking industries. Rice flour for baking; problems of baking, production of
bread, cakes and cookies/biscuits; composite flour in baked products.
Pasta and noodles: flour for pasta and noodles; production process and associated equipments.
Breakfast cereals: classification and manufacturing of majors breakfast cereals and related equipments.
Packaging of bakery products, Errors in production merchandising of bakery products.
Confectionery Products: Types of confectionery products-chocolate, boiled sweets caramels toffees, fondants and creams,
jellies and gums; ingredients and manufacturing process of confectionery products; spoilage of confectionery products.
Good Manufacturing Practices(GMP) in baking and confectionery industries.

FTT 322 BAKING AND CONFECTIONARY TECHNOLOGY SESSIONAL

2 Hours/Week, 1Credits

Based on theory classes

FTT 323 TECHNOLOGY OF ANIMAL PRODUCTS

2 Hours/Week, 2Credits

Introduction to slaughtering of animals; Postmortem changes and aging of meat; The chemical composition and nutritive value of
livestock products, Curing of meat – classification, principles and processes; General principles underlying meat spoilage;
Refrigeration, freezing and storage of meat-Ice formation, freezer burn, thrawing, drip loss; Sausage – definition, composition,
classification, nutritive value and commercial importance; Canning, drying, salting and smoking of meat and meat products; Dressing
of poultry in processing plant and storage of dressed poultry; Handling, grading, quality maintenance and marketing of eggs; Storage of
shell-on-eggs and egg-products; Pasteurization, homogenization (Including UHT) and sterilization of milk; Manufacture of cream,
butter, cheese, condensed milk, milk powder, ice cream and sweets; Processing of fermented milk products; safety and sanitation in
iced-cream, milk processing and yoghurt processing plants.

FTT 324 AGROCHEMICALS

2 Hours/Week, 2 Credits

Agricultural Chemistry
Properties of fertilizers: physical and chemical properties, quality control and specifications of commonly used fertilizers, mixed and
compound fertilizers, compatibility of fertilizers, advantages and disadvantages of mixed and liquid fertilizers.
Pesticide chemistry: chemistry of pesticide formulation, chemistry and utilization of carrier materials for pesticide formulation, dust,
wettable and water dispersible powders, emulsifiable concentrates, preparation, properties and mode of action of commonly used
insecticides, herbicides and fungicides, natural organic compounds, organochlorinated hydrocarbons, organophpsphorus pasticide,
organocarbamates, effects of pesticides on agroenvironment.
Nuclear chemistry: nuclear stability, radio-isotopes, interactions of radiation with matter, half-life, radiation units, radiation detection
and application of radio-isotipes in agriculture.
Instrumental methods of analysis: working principles of pH meter conductivity meter, colorimetry, spectrophotometry, and
chromatography.
Herbicides: classification, formulation and mode of action of herbicides, selectivity of herbicides, factors affecting selectivity,
methods, doses and time of herbicides application, factors affecting the foliage and soil applied herbicides, herbicidal weed controls in
major crops - rice, wheat, jute, cotton, sugarcane, effect of herbicides on crops and environment.
Toxicology : Toxicity, Level of toxicity, Residue tolerance, Hazards and safety: Nature of hazards, Protection and safety, Symptoms
of poisoning and Therapy, First –Aid,. Herbicides: Introduction, Selection and calculation and Formulation, Pesticides and Herbicides
in tea.

FTT 325 TECHNOLOGY OF PLANTATION CROPS

2 Hours/Week, 2 Credits

Introduction: Definition and nomenclature of plantation crops, Scope and importance of plantation crops in tea growing areas,
Detailed study of the following plantation crops with emphasis on Biology, soil, Climate, varities, methods of propagation, planting,
manuring and fertilization, irrigation& drainage, intercultural operations, diseases and insects control, harvesting, processing, storage
and marketing: Coffee, oil palm, betel leaf, betel nut, Bamboo etc.
Rubber Technology: Introduction, Economic importance, Origin of rubber plants, Genesis of rubber plantation in Bangladesh, Soil
and Climate, Botanical Description, Nursery Management: Site selection, Preparation of land, Seed collection, Preparation of bed,
Bud bank development, Bud grafting, Important clones and their development, Maintenance of nursery, Planting: Selection and
preparation of planting site, Planting Techniques, Maintenance of plantation, Pest and Diseases and their control, Collection,
Processing & Grading.

FTT 326 IRRIGATION & DRAINAGE ENGG.

3 Hours/Week 3Credits

Irrigation Engg:
Introduction: Concepts of irrigation and water management, Scope and History of Irrigation development, Necessity of irrigation,
Functions of irrigation, Advantage and disadvantage. Source of irrigation water. Irrigation Soils & water : Functions of irrigation
soil, Important properties irrigation soil, Soil water. Function of irrigation water, Quality of irrigation water, Consumptive Use and
Estimation of Water requirements for crop: Definition, Factors affecting Consumptive Use, Methods of estimation of Consumptive
Use, Estimation of water requirements for crop. Methods of Irrigation: Surface irrigation , Subsurface irrigation, Sprinkler irrigation,
Drip irrigation. Irrigation efficiency, Irrigation system planning and Design, Irrigation Pumps, Irrigation for tea: Irrigation
requirements in tea, Sprinkler irrigation system planning and design, Drought management in tea.
Drainage Engg:
Definition, Drainage and crop production, Drainage problems in Bangladesh, Effect of land drainage, Benefits of drainage,
Classification of Drainage: Surface & subsurface drainage system, Drainage investigation methods, Theory and design of land
drainage, Drain tube materials and installation, Design and installation of drain envelop materials, Construction of drainage system,
Drainage Wells, Pumping water for drainage, Cross drainage works, Drainage system of tea: Drainage problem in tea, Indicators of
water logged area, Determination of the nature and extend of water log area in tea area, Design and construction of the suitable
drainage system for problematic area, maintenance of the drainage system.
FTT 327 TEA MANUFACTURING AND PACKAGING
3 Hours/Week, 3 Credits

Manufacture of Black Tea: Quality analysis of green leaf, Ballmeter method, Principle Stages of Processing, Process Engg
consideration, Withering: introduction, Objectives, Physical withering, Chemical withering, Effect of withering on quality of tea,
Percentage of moisture in green leaf, Recovery percentage, Calculation of withering percentage, Withering system. Biochemical
changes during withering, Orthodox manufacture, Un-orthodox manufacture: Leaf conditioning, CTC Process, Fermentation:
Introduction, Objectives of fermentation, Biochemical changes during fermentation, factors affecting fermentation, Fermenting room,
Methods of fermentation, Hygienic control, Drying: Objectives of drying, theory of drying, Types of dryer, factors considering during
drying, drying time, Sorting & Grading, Storage & Packaging, Tea Tasting: Characteristics of Black tea, Green tea & semi-fermented
tea, Manufacture of Green Tea, Manufacture of Semi-fermented Tea (ollong tea).

FTT 328 TEA MANUFACTURING PACKAGING SESSIONAL

2 Hours/Week, 1 Credit

FTT 329 PLANT PATHOLOGY & TEA DISEASE MANAGEMENT

3 Hours/Week, 3 Credits

Plant Pathology
1. Introduction to Plant Pathology and Tea Diseases: Significance of tea diseases with special reference to Bangladesh. Causes of
organisms of tea diseases. General symptoms of plant diseases.
2. Introduction to fungi: General characteristics of fungi including morphology, reproduction and nutrition, nomenclature and
classification of fungi.
3. Introduction to Bacteria: General morphology reproduction and nutrition, classification of plant pathogenic bacteria, symptoms
of bacterial diseases with examples.
4. Introduction to Plant Viruses and Mycoplasmas: Nature of viruses, physical and chemical structures, transmission,
identification and classification of viruses, viroids, mycoplasmas and other ultra-microscopic organisms.
5. Introduction to Plant Parasitic Nematodes: Morphology, anatomy, physiology with special emphasis to feeding and
reproduction, classification of plant parasite nematodes, symptoms of nemic diseases with examples.

Tea Disease and their Control

Tea Disease: Symptoms, Life cycle, mode of transmission and control measures of the following tea diseases: Foliar diseases: Black
Rot, Blister Blight, Gray Blight, Brown Blight and Die –back, Stem diseases: Thread Blight, Horse Hair Blight, Branch Canker, Collar
not and Red Rust, Root diseases: Charcoal Stump rot, Violet Root Rot.
Weed and weed management: definition, characteristics and classification of weeds, harmful and beneficial effect of weeds, crop loss
due to weeds. Reproduction and survival of weeds: propagation, dispersal and persistence of weeds. Distribution of weeds:
distribution of weeds in relation to land topography, soil, seasons, crops and crop production practices. weed management: concept
and principles of weed management. Methods of weed management: preventive, eradication and control methods, mechanical,
cultural, biological and chemical methods of weed control, advantages and disadvantages of different weed control methods, integrated
weed management.

FTT 330 PLANT PATHOLOGY & TEA DISEASE MANAGEMENT SESSIONAL

2 Hours/Week, 1 Credit

Based on theory classes.

FTT 331 FIELD WORK AND VIVA-VOCE

2 Hours/Week, 1 Credit

This course will included visit of different tea estates and tea related organization of Bangladesh. All student will write report on visit
and appear in viva-voce.

FTT 411 FRUITS AND VEGETABLES PROCESSING TECHNOLOGY

2 Hours/Week, 2 Credit

Fruits, Vegetables & Their Products: General properties and composition and classification of vegetables: Structural features colour
and colour changes of vegetables, (activities of living system), Pre and post harvest changes and occurring in fruits and vegetables.
Physiology, Biochemistry and storage atmosphere of fruits and vegetables. Harvesting and processing of vegetables. Varital
differences, harvesting (physiology of ripening (harvesting and preprocessing considerations), post harvest processing. General
principles of fruit and vegetables preservation by heat, chemicals, sugar, salt, fermentation, drying etc. Nutritive value of fruits and
vegetables, various types vegetables products. Fruits- properties, classification, ripening of fruits, effects of chemicals on ripening.
Fruit harvesting. Various fruit products, Fruit beverages, Fruit quality,
Containers: Tin, glass, aluminum containers and other packaging materials used in fruit and vegetable preparation.
Canning and bottling of fruit and vegetables: Quality of raw materials, preparation of raw material, preparation of syrup and brines,
canning and bottling of typical fruits and vegetables, effect of heat processing.
Storage of vegetables and fruits: Packaging, handling and transmits of fresh fruits and vegetables. Methods for prolonging storage
life, modified gas storage, problems relating to packaging and transportation, Refrigeration of fruits and vegetables-general methods,
problems and prospects.
Dehydration of fruits and vegetables: Sun drying and mechanical dehydration, quality control during and after dehydration. Storage
of dehydrated foods and vegetables. Intermediate moisture fruits and vegetable products.

Fruit and vegetable juices: Preparation of fruit syrup, squashes and cordials, nectars, fruit juice concentrates. Packaging and storage
of juices concentrates and their quality control. Modern method of fruit juice making.

Pickles and chutneys: Preparation of various types of pickles-Theory and practices, preparation of sauses and chutneys, problem
resulting to shelf life of pickles and chutneys, quality control.

Pectin and sugar related products: Manufacture of pectin, theories of gel formation, jams, jelly, marmalades, food standards,
relating to the above products and their quality control.
Vinegar: General methods of preparation, food standards and quality control, various types of vinegar

FTT 412 FOOD PLANT DESIGN, LAYOUT & MANAGEMENT

3 Hours/Week, 3 Credit

1. Introduction to food plant design: Design of food plant: site selection, planning the building in the site, building design-design
of floor, walls, drainage, system etc. Principles of hygienic design fabrication and installation of food machineries. Criteria of good
plant layout, Examples of food plant layout for different products, such as-freezing plant, drying plant, canning plant, milk, cheese,
yogurt and ice-cream plant, Poultry and egg processing plant, fish processing plant, etc. Cost estimate of food plants. Design and
selection of conveying systems. Safety and health hazards. Good manufacturing practices and good house keeping. Water supply, water
quality and treatment. General consideration in designing the plant, Food plant hygiene-cleaning, sterilizing, waste disposal methods.
Engineering aspects of radiation processing.
2. Introduction to food plant management: Company and its classification. Organization structure and importance of various
departments; administration, finance production, quality control, sales etc. Authority- centralization and decentralization, selection of
personnel and personnel management. Employee welfare and labour laws. Planning, scheduling and control. Productivity- Labour
matching and material.

3. Waste management: Treatment of various wastes and byproducts in food industries, Uses of various wastes after treatment.

FTT 413 FOOD PLANT DESIGN, LAYOUT & MANAGEMENT SESSIONAL

2 Hours/Week,1 Credit

Based on theory classes.

FTT 414 PRINCIPLES OF MANAGEMENT

4 Hours/Week, 4Credits

Introduction to Management, Roles of a Manager, Characteristics of a Manager: Planning, Organizing, Starting, Directing,
Motivation, Coordinating, Controlling, Leadership, HRM, Management Methodology, Management practice in Public, Private and
foreign sectors, Problems of Management practice in Bangladesh, Ways of overcome the problems, Management structure of tea
estates in Bangladesh, Personality development: Definition, factors affecting personality development, Self analysis checklist for
personality development, Job description, Source of personality, Methods of selection, Recruitment, Developing & motivating the
work force, Team interventions, Active research emphasizing behavioral science interventions for more effective management,
Integrated land & watershed management.

FTT 415 FACTORY MACHINERY AND EQUIPMENTS

3 Hours/Week, 3 Credits

Withering Tough: Principles of withering trough, Trough design and analysis (Design criteria, trough area, no of trough, power
requirement and capacity), Rolling machine, Rotorvane: Principles of Rotovane, performance of Rotorvane, Development of
Rotorvane, Lawire Tea Processor (LTP): CTC Machine: Principles of CTC machine, Machine specification: Tilt cone, Sharpening,
Chezing, Milling, Special specification I & II, CTC Roller: Size, Types, Speed, Capacity, Power requirement, Dryer: Principles of
drying, Fluid Bed Dryer, Solar dryer, dryer modification, Sorting Machine: Principles of sorting machine, types of sorting machine,
Development of sorting machine, Flexible Driver: flat belt, V-belt, Wire ropes, Roller Chain, Electrical Machinery: Introduction to
DC & AC machines, Motor & Generator: Types, Speed, Capacity and Power requirement.

FTT 416 INDUSTRIAL TRAINING

3 Credits

Industrial training will be selected by the FTT department. It includes training, report writing and viva-voce.

FTT 417 BIOTECHNOLOGY & GENETIC ENGINEERING

3 Hours/Week, 3 Credits

1. History ,scope and limitation of plant tissue culture.

2. Laboratory requirements and general techniques.
1. Tissue culture media and sterile techniques.
2. Type of tissue culture systems.
3. Tissue and cell culture for organogenesis, somatic embryogenesis and plant regeneration.
4. Micropropagation in horticulture and forestry.
5. Plant regeneration from callus and cell suspension culture by somatic embryogenesis.
6. Haploid plants production.
7. Protoplast culture and somatic hybridization.
8. Clonal propagation and it’s commercial application.
9. In vitro germplasm conservation.
10. Application and importance of cell and tissue culture in plant science.
11. Meristem culture for production of disease free plants.

Genetic Engg.
1. Definition, history , scope, multidisciplinary nature of biotechnology and it’s application.
2. Genetic engineering: Introduction, history and importance.
3. Recombinant DNA technology
4. Plants genome, plasmid, agrobacterium, crown gall and Ti plasmid and preparation of DNA.
5. Gene transfer system.
6. Gene cloning

FTT 418 BIOTECHNOLOGY & GENETIC ENGG SESSIONAL

2 Hours/Week, 1.0 Credits

Based on theory class.

FTT 417 RESEARCH METHODOLOGY AND DEVELOPMENT OF TEA

2 Hours/Week, 2 Credits

Concepts of Research, Purpose of Research, Research Planning: Methodology- Identification of Research problem, Title of the
problem, formulation of hypothesis, Selection of experimental materials, Experimental Design: CRD, RBD, Latin Square Design,
Implantation of Experiment, Data collection and analysis, Preparation and presentation of research findings, Writing Scientific paper,
Report writing
Development: Agricultural Extension & technology transfer, Small holding concepts.

FTT 421 BEVERAGE TECHNOLOGY

3Hours/Week, 3 Credits

Definition of beverage, Food value and nutritional status of beverage, importance and scope of beverage technology. Types of
beverage; alcoholic and non-alcoholic beverage, carbonated and non-carbonated drinks, soft drinks and hard-drinks. Industrial
production and processing of alcoholic beverage(beer, wine, sprits,vodka, gin,rum ,whiskey,scotch and other European ,USA, China
brands of alcoholic beverage. Industrial production and processing of soft driks(Cocola, 7up, Pepsi, Eurocola, coffee,coca and others) .
Fermented products: Solid substrate(sugar, molasses, cellulose, starch, cereal, corn etc) fermentation, different types of fermented
foods, fermentation for flavor production. Ingredients and raw materials for alcoholic, non-alcoholic, soft drinks.

FTT 422 POST-HARVEST TECHNOLOGY OF AGRICULTURAL PRODUCTS

2 Hours/Week, 2 Credits

Introduction to horticultural crop of Bangladesh. Structure and composition of fruits, vegetables, spices, tea, coffee, cocoa. Harvesting,
cleaning, sorting, grading, handling, pre-packaging, transportation and distribution of fresh fruits and vegetables. Comodity treatment,
thermal and chemical treatment, radiation etc. and processing for canning, semi solid food, bottling, pickling of fruits and vegetables.
Processing of tea coffee and spices.
Effect of process parameters on quality of end products.
Physiology and biochemistry of fruits and vegetables. Effects of temperature, water loss, humidity,storage atmosphere on fruits and
vegetables.
Physical and physiological disorder, quality evaluation, storage and packaging technology of fruits and vegetables. Low temperature
and high temperature storage.
Post harvest handling, freezing, canning, drying of fish and meat.

FTT 423 SAFETY AND SANITATION OF FOOD INDUSTRY

2Hours/Week, 2 Credits

Good Manufacturing Practice: Implications of current Good Manufacturing Practice and food plant sanitation. The regulation for
current good manufacturing practices. Planning of plant sanitation program and construction factors. Hygienic design of food plants
and equipments. Sanitation in warehousing, storage, shipping, receiving, containers and packaging materials. Control of rats, rodents,
mice, birds, insects and microbes. Water and food plant sanitation.
Cleaning and Disinfection: Physical, chemical and microbiological approach.
Cleaning the food plant. Employees and food plant sanitation.
Quality control: 1.Introduction to Quality control and total Quality control in the food Industry. Critical Quality control point in
different stages of production including raw materials and processing materials. Various Quality attributes of food such as size, shape,
texture, color, viscosity and flavour. Instrumental, chemical and microbial Quality control. Sensory evaluation of food and statistical
analysis. Food regulation and compliance.
Food inspection and Food Law.
Government and Trade Standards of Quality: Federal Food and Drug law, FDA action, BSTI laws, BSTI action and activities and
other Food Laws (legalization) and trade and company standard, Control by (National, International, Social organizations, e.g., FAO,
WHO, UNICEF, CAB, Society, e.g. NSB, Professional societies).

Food Quality and Quality control including the HACCP system (Critical quality control points in different stages of production
including raw materials and processing materials).
Quality Attributes of Foods: Classification of quality attributes, Color, size, shape, viscosity, consistency, Gloss, defects, Pigments,
Added color, Flavour and Taste sensitivity.
Food Texture: Principles of measurement of textural profiles of foods, Classification of sensory characteristics, Instrumentation,
sensory evaluation (ranking test, DUO-TRIO test, threshold test and paired comparison test) of food, taste testing and some general
principles of measurement of quality.
Instrumental, chemical and microbiological, micro analytical quality control methods.
Food Inspection, Handling and Storage:
a) Definition of sampling and inspection terms, purpose of inspection, sampling procedures, Raw material inspection.
b) Process control inspection.
c) Finished product inspection.
d) Supervision of Food Establishment.

Analytical methods and Instruments.Food contamination and adulteration. Detection and estimation of typical food additives, Chemical
and technical aspects.
Water: Safe and wholesome water, water pollution and hazards of water pollution, hardness of water and its removal, purification,
chlorination, criteria for water quality, water quality standards

FTT 424 ENVIRONMENTAL SCIENCE AND POLLUTION CONTROL

3 Hours/Week, 3 Credits

Introduction: Definition, Factors of idle environment, Natural environment, Man made environment, Effect of environment on living
being, Atmospheric environment: Introduction, structure of the troposphere & stratosphere, Composition of atmosphere & its
segments, Hydrological cycle, Eutrophication life cycle of Lakes, Biomes, Formation of atmospheric O 3, O3, depletions & global
warming, formation and structure of the earth, Albedo and heat capacity, Green House: Definition, Effect of green house, Sources of
green house gases, Control measures, Biosphere: definition, interaction among livings, pollution effect, Pollution : Origin,
Component, Effects of pollutants, Air pollution, Water pollution, Pollution control: Sewage sludge: Components, nutrient value,
Permissible limit, City waste, Heavy metal (As, Pb & Hg): Source, Effect, Permissible limit, Biochemistry of metal in soil, crops &
humans, Radioactivity: Source, hazards, Transformation in food chain, Effect, Permissible limit, Treatments. Pesticides: Impact on soil
and water, Biodegradation, Health hazards, Treatments. Environmental management: Policy, legislation and environmental quality
standards, Environmental impact assessment.

FTT 425 ECONOMICS AND MARKETING OF AGRICULTURAL PRODUCTS

2 Hours/Week, 2 Credits

Introduction, World tea production and export, Trade Channel: Definition, classification of trade channel, factors to be considered in
the selection of trade channel, steps in the selection of trade channel, Marketing: Introduction, marketing functions: Transportation,
warehousing, standardization and grading, risk bearing, market information, Internal & International market, Marketing system of tea,
Market analysis & research, Tea auction, Marketing Strategy, marketing constraints, Agency involved in tea marketing Tea chest,
blending tea bags , Tea promotional activities in Bangladesh, Future strategies of tea expansion in Bangladesh, Quality control:
Standardized grades of Bangladesh tea, BDS specification for packet & loose tea,
Economics: Cost of production, Economic return, Break even yield, Budgeting of tea cultivation, production,& processing and
marketing.

FTT 426 INDUSTRIAL & FINANCIAL MANAGEMENT

2Hours/Week, 2 Credits

Production management: Introduction to production management; Production planning and control; Monitoring and evaluation;
Safety management: Introduction to safety and accident; types of accident and injuries; modern safety concepts; Workers safety; First
aid; Accident investigation; Protective management techniques for safety management; safety devices, standards & regulations; Safety
signs.
Quality Control: Introduction ; quality control in tea industry; quality control in different stages of processing of tea; Instrumental and
microbial quality control; Hygienic control in tea processing factory.
Financial Management: Introduction; Concepts; scope and objectives of financial management; Classification of costing; Costing
methods and techniques; Materials and labour costing; Store keeping and inventory control; Valuation of inventory; Product
manufacturing cost; Statement of cost of production.

FTT 427 BUSINESS ADMINISTRATION, LAWS AND COMMUNICATION

2 Hours/Week, 2 Credits

Business administration: Introduction, Business and its history, Forms of Business organization and ownership, Introduction to the
functional support areas of Business. Basic concept of Office management, Office and its activity, Laws: Introduction, Company Law,
Contract and agreement, Laws of carriage goods, Insurance act, Partnership act, Industrial dispute act, Labour Management: Labour
acts and Laws, Labour compensation act, Payment of wages, Trade union, CBA, Labour court, Labour welfare, Communication:
Introduction, Objectives and Importance, Techniques of effective communication , Communication skill (Reading writing, speaking),
Methods of communication (verbal and nonverval), Essential considerations for good communication, Barriers to administrative
communication.

FTT 407 PROJECT/ THESIS

3 Credits

All student are required to undertake a project on the topics selected by the department. It includes research, data collection & analysis,
writing and presenting thesis and viva.

FTT 428 SEMINAR

1 Credit

All student will be given a topic on tea to present in a seminar. All students will be appeared in a general viva-voce covering all major
courses. The examination committee will evaluate the general viva-voce.

FTT 429 FIELD WORK AND VIVA-VOCE

2 Hours/Week, 1 Credit

This course will include visit of different tea estates and tea related organization of Bangladesh. All students will write report on visit
and appear in viva-voce.