University of Dhaka, Bangladesh was established in 1921. At the eve of centenary, the quality of education and standard of teaching-learning, research and extension, graduates' capability to get into the job market were the questions of a survey conducted by a self-assessment method in 73 Entity. After the survey, entities were prepared in reports measuring Strengths, Weaknesses, Opportunities and Threats (SWOT). The reports were evaluated by team of external peer reviewers. The suggestions were: to promote a continuous process of evaluation through self-assessment and monitoring to improve the quality of education, research and governance, review of existing academic programs, policies and practices; websites to be updated; teachers evaluation form and academic curriculum needed to be formulated. The self-assessment process was done through questionnaire survey. The respondents were faculty members, nonacademic staffs, students, alumni and employers. After the SWOT analysis, a post self-assessment improvement plan was prepared to overcome the challenges. To ensure quality education in the University of Dhaka, employability and entrepreneurship, pursuit of knowledge to meet the local and global needs require setting up the mission, vision, website updating, curriculum introduction, teachers' evaluation, formation alumni association and collaboration. To materialize all these adequate funding are required for development in the University of Dhaka.

The objectives of this study were to investigate and compare the effects of hot water treatments on the physico-chemical and sensory quality of peach fruit during cold storage. Peach fruit were harvested at physiological mature stage and were treated with hot water at 35ºC,40ºC , 45ºC, 50ºC, 55ºC, 60ºC and control with tap water (20ºC) for 2 minutes to evaluate the effects of hot water. Peach fruit were stored at 0°C ±1°C with 90% ± 5% RH for 30 days during the period of analysis. Hot water treatments have significant effect on moisture loss, TSS, pH, acidity, sugar acid ratio, reducing sugar, non-reducing sugar, vitamin C, firmness and organoleptic evaluation of peaches. There was no significant effect of these treatments on the ash content of fruits. Hot water treatment at 50°C for 2 min reduced moisture loss and delay in the increase of TSS, pH, sugar acid ratio, reducing sugar, and decrease in acidity, non-reducing sugar, vitamin C and firmness. Overall, the results indicate that hot water treatment at 50°C has tremendous potential for maintaining physicochemical and sensory quality of peach during cold storage.