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.

  • Course Duration: 4 Years
  • Total Credit Hours: 136
  • Eligibility: F.Sc or Equivalent
  • Semester: 8
Apply Now
Download Prospectus
Download Fee Structure

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

Anatomy & Histology-II (Radiology,
Neuroanatomy, Embryology, Applied
Anatomy, General Anatomy, Special
Anatomy)
Physiology-II
Biochemistry-II
Islamiyat & Pakistan Studies

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
Communication Skills3
Introductory Entomology3
Introductory Horticulture3
Introduction to Soil Science3
Marketing & Agri. Business3
Total15

Semester 5

CourseCredit Hours
Breeding Fodder and Forage Crops3
Crop Variety Registration and Intellectual Property Rights3
Breeding for Crop Quality Traits3
Fundamentals of Research & Scientific Writing3
Internship or Research Project4
Total16

Semester 6

ResearchMethods
MathematicalMethodsandTechniques
AdvancedFiniteElementMethods
EnvironmentalManagementandImpact
Assessment

Semester 7

AdvancedReinforcedConcrete
PropertiesofStructuralMaterials
PrestressedConcrete
AdvancedSteelStructures
GeotechnicalInvestigation
SoilImprovementTechniques
AdvancedSoilMechanics
FoundationEngineering
HydraulicStructures
DamEngineering
AdvancedFluidMechanics
AppliedHydrology
WastewaterTreatmentandDesign
SolidWasteManagement
WaterSupplyandWastewaterCollection
System
BridgeEngineering
AdvancedConcreteTechnology
DurabilityofConcreteStructures
FiberReinforcedPolymers
StabilityofStructures
AdvancedStructuralAnalysis
SeismicAnalysisandDesign
AdvancedReinforcedConcrete
DeepFoundations
DamEngineering
RockEngineering
EnvironmentalGeo-techniques
SoilDynamics
EngineeringPropertiesofSoil
SoilErosion&WatershedManagement
DrainageEngineering
GroundWaterEngineering
IrrigationSystemDesignandManagement
WaterLawandPolicy
DesignandConstructionofEarthenDam
AdvancedOpenChannelHydraulics
ApplicationofRS&GIS
WaterQualityManagement
ReservoirOperation
IndustrialandHazardousWasteManagement
ExperimentalMethodsinEnvironmental
Engineering
AirandNoisePollutionControl
EnvironmentalHealthandSafety
EnvironmentalPollutionControl
WaterSupplyandSewerSystemDesign

Semester 8

Anatomy & Histology-I (Radiology,
Neuroanatomy, Embryology, Applied
Anatomy, General Anatomy, Special
Anatomy)
Physiology-I
Biochemistry-I

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