134
4 years
8
Full-time
| Course | Credit Hours |
|---|---|
| Basic Agriculture | 3 |
| English – I (Functional English) | 3 |
| Introduction to Biotechnology | 3 |
| Introduction to Food Science and Technology | 3 |
| Islamic Studies | 2 |
| Physical Education | 2 |
| Total | 16 |
| Course | Credit Hours |
|---|---|
| Applications of Information and Communication Technologies | 3 |
| Expository Writing | 3 |
| Ideology and Constitution of Pakistan | 2 |
| Introduction to Biochemistry | 3 |
| Marketing and Agriculture Business | 3 |
| Principles of Human Nutrition | 3 |
| Total | 17 |
| Course | Credit Hours |
|---|---|
| Social Entrepreneurship Program | 3 |
| Food Processing & Preservation | 3 |
| Food Safety and Quality Management | 3 |
| Human Resource Management | 3 |
| International Relations | 2 |
| Quantitative Reasoning-I | 3 |
| Total | 17 |
| Course | Credit Hours |
|---|---|
| Entrepreneurship | 3 |
| Food Analysis | 3 |
| Food Microbiology | 3 |
| Food Service Management | 3 |
| Public Health Nutrition | 3 |
| Quantitative Reasoning II | 3 |
| Total | 18 |
| Course | Credit Hours |
|---|---|
| Beverage Technology | 3 |
| Cereal Technology | 3 |
| Food Chemistry | 3 |
| Sugar Technology | 3 |
| Technology of Fats and Oils | 3 |
| Unit Operations in Food Science and Technology | 3 |
| Total | 18 |
| Course | Credit Hours |
|---|---|
| Dairy Science and Technology | 3 |
| Extrusion Technology | 3 |
| Food Laws & Regulations | 3 |
| Food Plant Layout and Sanitation | 3 |
| Postharvest Technology | 3 |
| Research Methodology | 3 |
| Total | 18 |
| Course | Credit Hours |
|---|---|
| Bakery Products Technology | 3 |
| Confectionery and Snack Foods | 3 |
| Food Packaging | 3 |
| Internship | 3 |
| Meat Science and Technology | 3 |
| Total | 15 |
| Course | Credit Hours |
|---|---|
| Capstone Project | 3 |
| Food Process Engineering | 3 |
| Food Product Development | 3 |
| Food Toxins and Allergens | 3 |
| Global Food Issues | 3 |
| Total | 15 |
Eligibility Criteria:
The eligibility of this program requires candidates to have completed their
intermediate (F.Sc Pre-Medical or equivalent) with a minimum of 45% marks.
Our program offers a holistic curriculum that covers essential subjects such as food chemistry, microbiology, food analysis, and food engineering, providing students with a comprehensive understanding of the field. Specialization options enable students to tailor their education to their career interests. Additionally, practical experience in well-equipped laboratories and industry collaborations ensure that graduates are well-prepared for the competitive job market. The Go Global Stream of our 3U1M program offers pathways for global exposure, including higher education, internships, job placements, and immigration opportunities.
Enrolling in our BS Food Science & Technology program provides numerous benefits, including:
Graduates of the BS in Food Science & Technology program can pursue diverse
career paths, including:
At Superior University, we are committed to carefully managing any potential changes to our courses, support services, or other offerings. Should adjustments be necessary due to factors such as government health and safety guidelines or legal requirements, we will ensure decisions are made in alignment with both external advice and the university’s regulations.
Our foremost priority is to uphold academic excellence and ensure that any modifications do not compromise your learning outcomes. We are dedicated to keeping you informed every step of the way regarding any necessary adaptations and the support we will provide to ensure your academic success.
Browse the graduate and undergraduate programs offered by Superior University’s 13 Faculties and learn more about admissions requirements, scholarship, and financial aid opportunities.
