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
- Course Duration: 4 Years
- Total Credit Hours: 136
- Semester: 8
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
| Course | Credit Hours |
|---|---|
| Principles of food science | 3 |
| Introduction to Computer | 3 |
| Introduction to Biochemistry | 3 |
| Islamic Studies | 2 |
| Functional English | 3 |
| Basic Agriculture | 3 |
| Total | 17 |
Semester 2
| Course | Credit Hours |
|---|---|
| Mathematics | 3 |
| English II | 3 |
| Statistics-I | 3 |
| Pakistan Studies | 2 |
| General Microbiology | 3 |
| Principles of Human Nutrition | 3 |
| Total | 17 |
Semester 3
| Course | Credit Hours |
|---|---|
| English III | 3 |
| Food Processing and Preservation | 3 |
| Food Chemistry | 3 |
| Marketing and Agribusiness | 3 |
| Applied Statistics | 3 |
| Mathematics II | 3 |
| Total | 18 |
Semester 4
| Course | Credit Hours |
|---|---|
| Unit Operation in Food Processing | 3 |
| Food Safety and Quality Management | 3 |
| Food Microbiology | 3 |
| Instrumental Techniques in Food Analysis | 3 |
| Functional Foods and Nutraceuticals | 3 |
| Social Entrepreneurship | 3 |
| Total | 18 |
Semester 5
| Course | Credit Hours |
|---|---|
| Food Toxicology | 3 |
| Sugar Toxicology | 3 |
| Cereal Technology | 3 |
| Technology of Fats and Oil | 3 |
| Extrusion Technology | 3 |
| Beverage Technology | 3 |
| Total | 18 |
Semester 6
| Course | Credit Hours |
|---|---|
| Food Plan Layout and Sanitation | 3 |
| Research Methodology | 3 |
| Postharvest Technology | 3 |
| Food Process Engineering-I | 3 |
| Healthcare Entrepreneurship | 3 |
| Food Laws and Regulations | 3 |
| Total | 18 |
Semester 7
| Course | Credit Hours |
|---|---|
| Dairy Science and Technology | 3 |
| Meat Science and Technology | 3 |
| Bakery products technology | 3 |
| Food Packaging | 3 |
| Confectionery and Snack Foods | 3 |
| Total | 15 |
Semester 8
| Course | Credit Hours |
|---|---|
| Sensory Evaluation of Food | 3 |
| Research Project | 6 |
| Food Product Evaluation | 3 |
| Fish Poultry and Egg Processing | 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.
