BS Food Science and Technology

Food Science and Technology program finds career opportunities with food processing industries, educational institutions, research organizations and government agencies. Our BS program incorporates principles and concepts in the physical, chemical, biological and engineering sciences, and applies these principles to the scientific and technological aspects of food processing, food preservation, food safety, food analysis and product development.

If you are interested in integrating these various disciplines to assure a high quality, safe and nutritious food supply, then we can help you achieve your goal. You will graduate with the skills and knowledge in:

  • Food Processing and Preservation
  • Food Chemistry and Analysis
  • Food Product Development
  • Food Safety and Quality Management
  • Food Marketing and Management
  • Sensory Evaluation of Foods
  • Entrepreneurship
 

Program learning outcome (PLOs)

  • PLO-1: Apply knowledge gained in food chemistry, microbiology, engineering, and sensory evaluation to the development, processing, and preservation of safe, nutritious, and high-quality food products
  • PLO-2: Able to apply the principles of food science and technology in an integrated manner to produce safe and quality foods
  • PLO-3: Utilize advanced instruments and technologies to process and analyze food products and to solve food safety problems.
  • PLO-4: Able to think critically and analytically, solve problems, be responsible for his/her work independently, and make appropriate decisions based on data and information.
  • PLO-5: Design food products that meet the various food regulations and laws.
  • PLO-6: Communicate technical and other relevant information effectively in both oral and written format to a diverse audience including supervisors, colleagues, and consumers.
  • PLO-7: Critically assesses and analyzes food science information available in the public domain in an innovative and ethical way.

Semester 1

CourseCredit Hours
Basic Agriculture3
English - I (Functional English)3
Introduction to Computer3
Introduction to Food Science and
Technology
3
Introduction to Biochemistry3
Islamic Studies2
Total17

Semester 2

CourseCredit Hours
English - II (Communication Skills)
3
General Microbiology
3
Mathematics - I
3
Pakistan Studies
2
Principles of Human Nutrition
3
Statistics - I
3
Total17

Semester 3

CourseCredit Hours
Applied Statistics
3
English - III (Technical Writing &
Presentation Skills)
3
Food Chemistry
3
Food Processing & Preservation
3
Marketing and Agriculture Business
3
Mathematics II
3
Total18

Semester 4

CourseCredit Hours
Food Microbiology
3
Food Safety and Quality Management
3
Social Entrepreneurship
3
Functional Foods and Nutraceuticals
3
Instrumental Techniques in Food
Analysis
3
Unit Operation in Food Processing
3
Total18

Semester 5

CourseCredit Hours
Beverage Technology
3
Cereal Technology
3
Extrusion Technology
3
Food Toxins and Allergens
3
Sugar Technology
3
Technology of Fats and Oils
3
Total18

Semester 6

CourseCredit Hours
Food Entrepreneurship
3
Food Laws & Regulations
3
Food Plant Layout and Sanitation
3
Food Process Engineering
3
Post Harvest Technology
3
Research Methodology
3
Total18

Semester 7

CourseCredit Hours
Fish, Poultry and Egg Processing
3
Food Packaging
3
Meat Science and Technology
3
Confectionery and Snack Foods
3
Dairy Science and Technology
3
Total15

Semester 8

CourseCredit Hours
Bakery Products Technology
3
Food Product Development
3
Research Project
6
Sensory Evaluation of Foods
3
Total15

To accommodate modern trends, Institute may reserve the right to change course requirements, fees, course classifications, course contents, class schedules, venues, faculty and the like, whenever it deems appropriate