· Web viewwbDwUªkb GÛ dzW mv‡qÝ Abyl` Faculty of Nutrition and Food Science. cUzqvLvjx...

wbDwUªkb GÛ dzW mv‡qÝ Abyl` Faculty of Nutrition and Food SciencecUzqvLvjx weÁvb I cÖhyw³ wek¦we`¨vjq Patuakhali Science and Technology University`ygwK, cUzqvLvjx-8602 Dumki, Patuakhali-8602‡dvb : 04427-56012, G· 269 Phone : 04427-56012, Ext.269

SEMESTER ENROLLMENT FORM

2nd Semester (Level-I, Semester-II), Jan-Jun, 20…………./July-Dec, 20………..……

Name of the student (Capital Letter):

Registration No.: ID No.(Seven Digit): Session:

Status of the student: Regular/Irregular Mobile No:

Information about pervious semester: GPA: CGPA:

Name of the course for F/I Removal Examination (if necessary):

1.

2.

Name of the courses intended to be enrolled:

Theory PracticalCourse Code Course Title Cr.

Hr.Course Code Course Title Cr.

Hr.HND 121 Introduction to Food Science 2.0 HND 122 Introduction to Food Science 1.0HND 123 Social Nutrition and Behavior 2.0BFA 121 Organic Chemistry 2.0 BFA 122 Organic Chemistry 1.0

BFA 123 Biochemistry of Nutrient Biomolecules 2.0 BFA 124 Biochemistry of Nutrient

Biomolecules1.0

BFA 125 Biology of Cells and Organisms 2.0 BFA 126 Biology of Cells and Organisms 1.0CIT 121 Fundamentals of Computer

Science and IT 2.0 CIT 122 Fundamentals of Computer Science and IT

1.0

PTM 121 Introduction to Post-harvest Technology and Marketing Management

2.0

ENS 121 Human Ecology and Family Science 2.0

Total Cr. Hr. (Theory)= 16.0 Total Cr. Hr.(Practical)= 5.0 Total Cr. Hr.( Theory& Practical) =21.0

………………………….. Signature of the Student

…………… Hall Provost

………………… Officer (Accounts)

................................ Officer (Academic)

……… ……………… Officer Faculty of Nutrition and Food Science

Dean Faculty of Nutrition and Food Science

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wbDwUªkb GÛ dzW mv‡qÝ Abyl` Faculty of Nutrition and Food Science cUzqvLvjx weÁvb I cÖhyw³ wek¦we`¨vjq Patuakhali Science and TechnologyUniversity `ygwK, cUzqvLvjx-8602 Dumki, Patuakhali-8602 ‡dvb : 04427-56012, G· 269 Phone : 04427-56012, Ext.269


4th Semester(Level-2, Semester-II), Jan-Jun, 20…………./July-Dec, 20………..……






1.

2.



Hr.Course Code Course Title Cr. Hr.

BFA 221 Clinical Biochemistry 2.0CHH 221 Community Nutrition 2.0 CHH 222 Community Nutrition 1.0CHH 223 Community Medicine 2.0 CHH 224 Community Medicine 1.0HND 221 Human Physiology 2.0 HND 222 Human Physiology 1.0ENS 221 Personal Hygiene 2.0FMB 221 Food borne Illness and Control 2.0 FMB 222 Food borne Illness and Control 1.0FTE 221 Food Technology-I 2.0 FTE 222 Food Technology-I 1.0PTM 221 Post- harvest Technology of Fruits

and Vegetables 2.0 PTM 222 Post- harvest Technology of Fruits and Vegetables

1.0

Total Cr.Hr. (Theory)= 16.0 Total Cr.Hr.(Practical)= 6.0 Total Cr. Hr. ( Theory& Practical) =22.0







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wbDwUªkb GÛ dzW mv‡qÝ Abyl` Faculty of Nutrition and Food SciencecUzqvLvjx weÁvb I cÖhyw³ wek¦we`¨vjq Patuakhali Science and TechnologyUniversity`ygwK, cUzqvLvjx-8602 Dumki, Patuakhali-8602‡dvb : 04427-56012, G· 269 Phone : 04427-56012, Ext.269


6th Semester(Level-3, Semester-II), Jan-Jun, 20…………./July-Dec, 20………..……






1.

2.

Name of the courses intended to be Enrolled:



Hr.BFA 321 Food Biotechnology 2.0 BFA 322 Food Biotechnology 1.0BFA 323 Nutritional Disorder 2.0 BFA 324 Nutritional Disorder 1.0

BFA 325 Human Genetics and Genetics Disorder 2.0 BFA 326 Human Genetics and Genetics

Disorders 1.0

FMB 321 Industrial Microbiology 2.0 FMB 322 Industrial Microbiology 1.0HND 321 Medical Nutrition Therapy 2.0 HND 322 Medical Nutrition Therapy 1.0PTM 321 Food Packaging and Storage

Technology 2.0 PTM 322 Food Packaging and Storage Technology

1.0

CHH 323 Nutrition Counseling and Education 2.0 CHH 324 Nutrition Counseling and

Education1.0

ENS 321 Environmental Management System 2.0

Total Cr.Hr. (Theory)= 16.0 Total Cr.Hr.(Practical)= 7.0Total Cr. Hr.( Theory& Practical) =23.0







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8th Semester(Level-4, Semester-II), Jan-Jun, 20…………./July-Dec, 20……






1.

2.

Name of the courses intended to be Enrolled:



Hr.ARD 421 Research Methodology 2.0 ARD 422 Research Methodology 1.0FMB 421 Dairy Microbiology 2.0 FMB 422 Dairy Microbiology 1.0FMB 423 Quality Control and Quality Assurance

of Food Products 2.0 FMB 424 Quality Control and Quality Assurance of Food Products

1.0

HND 421 Nutritional Management in Chronicdiseases 2.0 HND 422 Nutritional Management in Chronic

diseases 1.0

PTM 421 Post-harvest Technology of Cereals,Pulses and Oil Seeds 2.0 PTM422 Post-harvest Technology of

Cereals,Pulses and Oil Seeds1.0

FTE 421 Food Plant Design and Management 2.0 FTE 422 Food Plant Design and Management 1.0ENS 421 Public Health and Nutrition 2.0 ENS 422 Public Health and Nutrition 1.0ENS 423 Emergency Nutrition 2.0

ISR 421 Thesis and defense 2.0Total Cr.Hr. (Theory)= 16.0 Total Cr.Hr. (Practical& Research )= 09

Total Cr. Hr. (Theory& Practical& Research) =25.0







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1st Semester(Level-1, Semester-I), Jan-Jun, 20…………./July-Dec, 20………..……


Registration No.: Roll (ID) No.(Seven Digit): Session:



Name of the course for Repeat/Course Repeat Removal Examination (if necessary):

1.

2.


Theory Practical

Course

CodeCourse Title

Cr.

Hr.

Course

CodeCourse Title

Cr.

Hr.

BFA 115 Biochemistry of Human Nutrition 2.0 BFA 116 Biochemistry Human Nutrition 1.0

BFA 111 Physical and Analytical Chemistry 2.0 BFA112 Physical and Analytical Chemistry 1.0

BFA 113 Introductory Biochemistry 2.0 BFA 114 Introductory Biochemistry 1.0

FMB 111 General Microbiology 2.0 FMB 112 General Microbiology 1.0

ENG 111 English: Rhetoric and Composition 1.0 ENG 112 English: Rhetoric and Composition 1.0

CHH 111 Principles of Community work 2.0

HND111 Introductory Nutrition 2.0

Total Cr. Hr. (Theory)= 13.0 Total Cr.Hr.(Practical)= 5.0

Total Credit Hr. (Theory & Practical) = 18





………

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……………… Officer Faculty of Nutrition and Food Science




3rdSemester(Level-2, Semester-I), Jan-Jun, 20…………./July-Dec, 20………..……


Registration No.: Roll(ID)No.(Seven Digit): Session:




1.

2.




Hr.

BFA 211 Metabolism of Nutrient Biomolecules 2.0 BFA 212 Metabolism of Nutrient

Biomolecules 1.0

HND211 Human Anatomy 2.0 HND212 Human Anatomy 1.0BFA 213 Food Chemistry 2.0 BFA 214 Food Chemistry 1.0FTE 211 Principles of Food Processing and

Preservation 2.0 FTE 212 Principles of Food Processing and Preservation

1.0

BFA 215 Instrumental Methods of Food Analysis 2.0 BFA 216 Instrumental Methods of Food

Analysis 1.0

FMB 211 Food Contamination Spoilage and Prevention 2.0 FMB 212 Food Contamination Spoilage and

Prevention1.0

STT 211 Biostatistics 2.0 STT 212 Biostatistics 1.0HND 213 Nutritional physiology 2.0 Total Cr. Hr. (Theory)= 16.0 Total Cr. Hr.

(Practical)= 7.0

Total Credit Hr. ( Theory& Practical) = 23.0





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5thSemester(Level-3, Semester-I), Jan-Jun, 20…………./July-Dec, 20………..……






1.

2.




Hr.HND 311 Assessment of Nutritional status 2.0 HND 312 Assessment of Nutritional status 1.0HND 313 Clinical Nutrition 2.0 HND 314 Clinical Nutrition 1.0

PTM 311 Post-harvest Technology of Animal Products 2.0 PTM 312 Post-harvest Technology of Animal

Products1.0

FTE 311 Food Technology-II 2.0 FTE 312 Food Technology-II 1.0ENS 311 Community Management of Water

Supply and Sanitation 2.0 ENS 312 Community Management of Water Supply and Sanitation

1.0

CHH 311 Maternal and Child health and Nutrition 2.0 CHH 312 Maternal and Child health and Nutrition

1.0

CHH 313 Introduction to Occupational Health 2.0CHH 315 Community Food Planning and Program 2.0 CHH 316 Community Food Planning and

Program 1.0

Total Cr. Hr. (Theory) = 16.0 Total Cr. Hr.(Practical) = 7.0Total Credit Hr. (Theory& Practical) = 23.0





………

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SEMESTER ENROLLMENT FORM 7th Semester(Level- 4, Semester- I ), Jan-Jun, 20…………./July-Dec, 20………..……






1.

2.




Hr.ENS 411 Nutritional Epidemiology 2.0 ENS 412 Nutritional Epidemiology 1.0PTM 411 Global Food Business and

Professional Management 2.0

FTE 411 Food Process Engineering 2.0BFA 413 Food Quality Assurance 2.0

BFA 411 Food Ethics and world Food Calture 2.0

PTM 413 Food Regulation and Policy 2.0CHH 411 Community Health and Hygiene 2.0 CHH 412 Community Health and Hygiene 1.0HND 411 Applied Nutrition and Dietetics 2.0 HND 412 Applied Nutrition and Dietetics 1.0FMB 411 Food Fermentation and Beverage

Technology 2.0 FMB 412 Food Fermentation and BeverageTechnology

1.0

CHH 413 Basics of Planning and Project Design 2.0 CHH 414 Basics of Planning and Project

Design1.0

ISR 411 Independent Studies and Research 1.0 Total Cr. Hr. (Theory)= 21.0 Total Cr. Hr.(Practical)= 5.0

Total Credit Hr. (Theory& Practical) = 26.0





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Faculty of Nutrition and Food SciencePatuakhali Science and Technology University

Dumki, Patuakhali-8602

UNDERGRADUATEName of the Department, Credit Hour & Number of Existing Teacher

Name of the Department Credit Hour Number of Existing TeacherBiochemistry and Food Analysis 36 Pro. Dr. Md.Rabiul Haque

Sujan Kanti mali Assist. Professor Sourav DebnathAssist. ProfessorDr. Nitai Chandra RoyAssist. Professor

Human Nutrition and Dietetics 32 Prof. Dr. Dilruba Easmin Jharna

Dr. Jayati Debnath Lecturer Jesmin Ara FarhanaLecturer

Post-harvest Technology and Marketing

17 Md. Shahidul Islam Associate Professor

Environmental Sanitation 17 Nazmul Hasan Assist. Professor (Study Leave)Md. Hasanuzzaman Lecturer

Community Health and Hygiene 28 Liton Chandra SenAssist. ProfessorDr. Sumon TalukderLecturer

Food Technology and Engineering 14 Raju Ahmmed Lecturer

POSTGRADUATEName of the Department, Credit Hour & Number of Existing Teacher

Name of the Department Credit Hour Number of Existing TeacherBiochemistry and Food Analysis 24+8(Thesis Credit) Pro. Dr. Md.Rabiul Haque

Sujan Kanti maliAssist. ProfessorSourav DebnathAssist. ProfessorDr. Nitai Chandra RoyAssist. Professor

Food Technology and Engineering 24+8(Thesis Credit) Raju AhmmedLecturer

Food Microbiology 24+8(Thesis Credit) Md. Shafiqul Islam Khan Associate ProfessorMd.Abu Tareq Rachi Lecturer

Environmental Sanitation 24+8 (Thesis Credit) Nazmul Hasan Assist. Professor (Study Leave)Md. Hasanuzzaman Lecturer

Post-harvest Technology and Marketing

24+8 (Thesis Credit) Md. Shahidul Islam Associate Professor

Human Nutrition and Dietetics 24+8 (Thesis Credit) Prof. Dr. Dilruba Easmin JharnaDr. Jayati Debnath Lecturer Jesmin Ara FarhanaLecturer

Faculty of Nutrition and Food Science

Patuakhali Science and Technology UniversityDumki, Patuakhali-8602


1st Semester(Level-1, Semester-I), Jan-June, 20…………./July-Dec, 20………..……



Status of the student: Regular/Irregular

Information about pervious semester: GPA: CGPA: Mobile No:


1.

2.




Hr.BFA 111 Physical and Analytical Chemistry 2.0 BFA 112 Physical and Analytical Chemistry 1.0BFA 113 Introductory Biochemistry 2.0 BFA114 Introductory Biochemistry 1.0BFA 115 Biochemistry of Human Nutrition 2.0 BFA116 Biochemistry of Human Nutrition 1.0

FMB 111 General Microbiology 2.0 FMB 112 General Microbiology 1.0CHH111 Principles of Community work 2.0 ENG 111 English: Rhetoric and Composition 1.0 ENG 111 English: Rhetoric and Composition 1.0

HND 111 Introductory Nutrition 2.0

Total Cr. Hr. (Theory)= 14.0 Total Cr.Hr.(Practical)= 4.0Total Credit Hr. (Theory & Practical)=18.0







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3rd Semester (Level-2, Semester-I), Jan-Jun, 20…………./July-Dec, 20………..……


Registration No.: Roll (ID)No.(Seven Digit): Session:




1.

2.




Hr.BFA 211 Metabolism of Nutrient Biomolecules 2.0 BFA 212 Metabolism of Nutrient Biomolecules 1.0BFA 213 Food Chemistry 2.0 BFA 214 Food Chemistry 1.0BFA 215 Instrumental Methods of Food Analysis 2.0 BFA 216 Instrumental Methods of Food Analysis 1.0HND 211 Human Anatomy 2.0 HND212 Human Anatomy 1.0HND 213 Nutritional physiology 2.0FTE 211 Principles of Food Processing and

Preservation 2.0 FTE 212 Principles of Food Processing and Preservation

1.0

FMB 211 Food Contamination Spoilage and Prevention 2.0 FMB 212 Food Contamination Spoilage and

Prevention1.0

STT 211 Biostatistics 2.0 STT 212 Biostatistics 1.0 Total Cr. Hr. (Theory)= 16.0 Total Cr. Hr.(Practical)= 7.0

Total Credit Hr. (Theory & Practical) = 23.0



………………… Officer (Accoun)




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5th Semester(Level-3, Semester-I), Jan-Jun, 20…………./July-Dec, 20………..……






1.

2.




Hr.HND 311 Assessment of Nutritional status 2.0 HND 312 Assessment of Nutritional status 1.0HND 313 Clinical Nutrition 2.0 HND 314 Clinical Nutrition 1.0

PTM 311 Post-harvest Technology of Animal Products 2.0 PTM 312 Post-Harvest Technology of Animal

Products1.0

FTE 311 Food Technology-II 2.0 FTE 312 Food Technology-II 1.0ENS 311 Community Management of Water Supply

and Sanitation 2.0 ENS 312 Community Management of Water Supply and Sanitation

1.0

CHH 311 Maternal and Child health and Nutrition 2.0 CHH 312 Maternal and Child health and Nutrition 1.0CHH 313 Introduction to Occupational Health 2.0CHH 315 Community Food Planning and Program 2.0 CHH 316 Community Food Planning and Program 1.0 Total Cr. Hr. (Theory)= 16.0 Total Cr. Hr.(Practical)= 7.0

Total Credit Hr. (Theory & Practical=23.0







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7th Semester(Level- , Semester- ), Jan-Jun, 20…………./July-Dec, 20………..……






1.

2.




Hr.ENS 411 Nutritional Epidemiology 2.0 ENS 412 Nutritional Epidemiology 1.0

PTM 411 Global Food Business and Professional Management

2.0 PTM 412 Global Food Business and Professional Management

1.0

BFA 411 Food Quality Assurance 2.0 BFA412 Food Quality Assurance 1.0PTM 413 Food Regulation and Policy 2.0 PTM 414 Food Regulation and Policy 1.0CHH 411 Community Health and Hygiene 2.0 CHH 412 Community Health and Hygiene 1.0HND 411 Diet Preparation 2.0 HND 412 Diet Preparation 1.0FMB 411 Food Fermentation and Beverage

Technology 2.0 FMB 412 Food Fermentation and Beverage

Technology 1.0

CHH 413 Basics of Planning and Project Design 2.0 CHH 414 Basics of Planning and Project Design 1.0 Total Cr. Hr. (Theory)= 16.0 Total Cr. Hr.(Practical)= 8.0





Total Credit Hr. (Theory & Practical) = 24.0 ……………



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….. Semester (Level- , Semester-…..), Jan-Jun, 20…………./July-Dec, 20………..……


Registration No.: Roll (ID)No.(Seven Digit): Session:




1.

2.




Hr.

Total Cr. Hr. (Theory)= Total Cr. Hr.(Practical)=Total Credit Hr. (Theory & Practical) = 23.0



………………… Officer (Accoun)




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......... ‡mwg÷vi (wiwcU/‡Kvm© wiwcU)


Proposal of Course Plan for January-Jun 20 / July-December 20

Semester Course Code

Course Title Credit Hour

Respective Course Teacher

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