BS Food Safety and Quality Management
Build the skills to lead in BS Food Safety and Quality Management
BS programme in Food Safety and Quality Management emphasize on training individuals to equip students with adequate theoretical and practical knowledge related to food safety and quality management systems. This programme is designed to develop technical skills to ensure that food products are safe for consumption, meet established quality standards, and provide the nutritional value and sensory experience that consumers expect.
Eligibility Criteria
12 year of Education, Higher secondary school certificate/Intermediate, F.Sc, I.Com, ICS, Pre-Engineering, Pre Medical or equivalent
- Course Duration: 4 Years
- Total Credit Hours: 136
- Semester: 8
Semester 1
| Courses | Credit Horurs |
|---|---|
| Functional English | 3 |
| Introduction to computer | 3 |
| Islamic Studies | 2 |
| Basic Agriculture | 3 |
| Introduction to Food Science and Technology | 3 |
| Introductory Biochemistry | 3 |
| Total | 17 |
Semester 2
| Courses | Credit Horurs |
|---|---|
| English II | 3 |
| Mathematics-I | 3 |
| Pakistan studies | 2 |
| Food Safety and Hygiene | 3 |
| Statistics-I | 3 |
| General Microbiology | 3 |
| Total | 17 |
Semester 3
| Courses | Credit Horurs |
|---|---|
| Food Chemistry | 3 |
| English III | 3 |
| Marketing and Agribusiness | 3 |
| Statistics-II | 3 |
| Mathematics II | 3 |
| Food Processing and Preservation | 3 |
| Total | 18 |
Semester 4
| Courses | Credit Horurs |
|---|---|
| Social entrepreneurship | 3 |
| Introduction to Food Supply Chain | 3 |
| Food Safety Management Systems | 3 |
| Food Microbiology | 3 |
| Food Waste Management | 3 |
| Post-Harvest Technology | 3 |
| Total | 18 |
Semester 5
| Courses | Credit Horurs |
|---|---|
| Introduction to Food Quality Systems | 3 |
| Food Packaging | 3 |
| Occupational and Health Safety Systems | 3 |
| Pre-requisite Programs in Food Safety and Quality | 3 |
| Risk Assessment and Control Plans | 3 |
| Integrated Pest Management | 3 |
| Total | 18 |
Semester 6
| Courses | Credit Horurs |
|---|---|
| Introduction to Food Labelling | 3 |
| Food Entrepreneurship | 3 |
| Food Toxins and Allergens | 3 |
| Food Analysis and Instrumentation | 3 |
| Introduction to Logistics Management | 3 |
| Research Project and Scientific Writing | 3 |
| Total | 18 |
Semester 7
| Courses | Credit Horurs |
|---|---|
| Halal and Ethnic Food Management | 3 |
| Food Laws and Regulations | 3 |
| Introduction to Food Fraud Mitigation | 3 |
| Global Good Agricultural Practices | 3 |
| Food Plant Layout and Sanitation | 3 |
| Halal and Ethnic Food Management | 3 |
| Total | 18 |
Semester 8
| Courses | Credit Horurs |
|---|---|
| Introduction to Food Retail | 3 |
| Project | 6 |
| Audit and Inspection Techniques | 3 |
| Consumer Preferences and Perception | 3 |
| Total | 15 |
*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.
