BS food sciences and technology - Superior University Lahore

BS Food Sciences and Technology

Build the skills to lead in BS Food Sciences 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.

Eligibility Criteria

12 year of Education, Higher secondary school certificate/Intermediate, F.Sc, I.Com, ICS, Pre-Engineering, Pre-Medical or equivalent 

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 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 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
Principles of food science3
Introduction to Computer3
Introduction to Biochemistry3
Islamic Studies2
Functional English3
Basic Agriculture3

Semester 2

CourseCredit Hours
English II3
Pakistan Studies2
General Microbiology3
Principles of Human Nutrition3

Semester 3

CourseCredit Hours
English III3
Food Processing and Preservation3
Food Chemistry3
Marketing and Agribusiness3
Applied Statistics3
Mathematics II3

Semester 4

CourseCredit Hours
Unit Operation in Food Processing3
Food Safety and Quality Management3
Food Microbiology3
Instrumental Techniques in Food Analysis3
Functional Foods and Nutraceuticals3
Social Entrepreneurship3

Semester 5

CourseCredit Hours
Food Toxicology3
Sugar Toxicology3
Cereal Technology3
Technology of Fats and Oil3
Extrusion Technology3
Beverage Technology3

Semester 6

CourseCredit Hours
Food Plan Layout and Sanitation3
Research Methodology3
Postharvest Technology3
Food Process Engineering-I3
Healthcare Entrepreneurship3
Food Laws and Regulations3

Semester 7

CourseCredit Hours
Dairy Science and Technology3
Meat Science and Technology3
Bakery products technology3
Food Packaging3
Confectionery and Snack Foods3

Semester 8

CourseCredit Hours
Sensory Evaluation of Food3
Research Project6
Food Product Evaluation3
Fish Poultry and Egg Processing3

*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.