General
Program Description
Master of Food Engineering and Bioprocess Technology (FEBT)
FEBT focuses on two areas of specialization: Food Process Engineering and Bioprocess Technology. Food Process Engineering focuses on the application of engineering principles to the design of postharvest and food processing equipment; changes that may occur within products during handling, processing, and storage; measuring and controlling the quality of raw food materials; food supply chain safety; the handling and utilization of wastes generated during on-farm processing. Bioprocess Technology dedicated to the developments in biotechnology and its applications in agro/food, functional food, biopolymers, dairy and meat science, cosmetics and pharmaceuticals. Industrial bioprocess technology for the conversion of raw agricultural products to useful food products, biomaterials with specific growth promoting properties are developed for application in organic farming. To strengthen applicability of microorganisms for specific purposes, courses are given in genetic engineering of microorganisms. DNA with interesting properties is transferred to produce strains for industrial applications.
Coursework and Research areas
The curriculum offered by the FEBT program includes courses in:
- Food Process Engineering
- Postharvest Engineering
- Bioprocess Technology
- Industrial Microbiology
- Engineering Properties of Food Materials
- Food Process Engineering Laboratory
- Bioreactor Design and Control
- Food Engineering Operations
- Numerical Computations in Food Process Engineering
- Bioseparation Processes
- Advanced bioprocess Technology Applications
- Bioprocess Practical
- Enzyme and DNA Technology
Career for Graduates
Graduates from the FEBT work in several areas, including industry government service, non-government organizations, and academia. Many of the M.Sc. students also choose to pursue a PhD degree either at AIT or in another institute elsewhere in the world.
Last updated Jan 2018
About the School
The School of Environment, Resources, and Development (SERD) established in 1993 by amalgamating the Divisions of Agriculture and Food Engineering, Environmental Engineering, Human Settlements and Ene ... Read More
The School of Environment, Resources, and Development (SERD) established in 1993 by amalgamating the Divisions of Agriculture and Food Engineering, Environmental Engineering, Human Settlements and Energy Technology, is now composed of ten fields of study - Agricultural Systems and Engineering, Aquaculture and Aquatic Resources Management, Food Engineering and Bioprocess Technology, Energy, Environmental Engineering and Management, Pulp and Paper Technology, Gender and Development Studies, Natural Resources Management, Regional and Rural Development Planning and Urban Environmental Management.
MISSION
AIT's mission is "to develop highly qualified and committed professionals who will play a leading role in the sustainable development of the region and its integration into the global economy". AIT will serve the human resource development needs of developing countries in Asia taking into account their specific development priorities, gender issues, and social values.SERD activities and function will be within this framework, as a majority of its graduates return and participate in the development goals of their countries. Those who pursue their doctoral degrees increase their professional skills and qualifications.
VISION
SERD responds to regional needs by mobilizing and enhancing capacities for socially, economically and environmentally sound development in partnerships with public and private sectors. The School's interdisciplinary approach integrates technological, natural and social sciences.The School
will continue its leadership role in offering excellent academic programs relevant to regional needs and responsive to students' interests.
the research will be concentrated toward focal areas and are to be conducted by core teams.
outreach will be community-service-oriented.
will be consolidated and financially viable. The School activities including the students, staff, faculty, and curricula, will be subject to quality assessment.
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