Decade of Education par Excellence Empowering the Youth for a Prosperous Pakistan

Upcoming Events

News & Updates

Advertisements

Careers

BS Food Science and Technology (BSFS & T)

Program:

BS Food Science (BSFS & T)

Duration:

4 Years (8 Semesters)

Eligibility:

FSc with atleast 50% marks or its equivalent

Venue:

Saleem Campus

Food Science

Food science is a study concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered as one of the life sciences, and is usually considered distinct from the field of nutrition. Food science is a highly interdisciplinary applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, biochemistry and many others. A food scientist studies the physical, microbiological, and chemical makeup of food. Food scientist's activities include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies and sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological and chemical testing. Through the coursework component of the program, students will gain in-depth knowledge of how agricultural produce is delivered as safe, nutritional and palatable food into domestic and international markets. Furthermore, they will understand current and future trends influencing the food manufacturing industry, including shifting legal and regulatory frameworks, international trade and the influence of modern biotechnological approaches in food production.

OBJECTIVES:

To produce qualified food scientist for food industries, teaching and research organizations.

To establish links between teaching/research institutions, government, commercial industrial organizations and consumers.

To preserve, process and manipulate the agricultural produce for off seasons use.

To introduce novel, nutrition's economical value added food products for local consumption and export.

To incorporate the food industry waste for new product development.

To develop subject interest among the students by mutual discussions, assignments, quiz, industrial tours, invited lectures and seminars etc apart from routine teaching.

To provide consultancy and advisory services to food industries.

To provide diagnostic analysis of food products.

To organize seminars/workshops for creating awareness about the importance of safe processed nutritious food.

To produce graduates who will be involved in consultancy services in food product development, research and development, processing and preservation. We plan to produce job creator graduates rather than job seekers.

To equip graduates with knowledge of design and fabrication of food processing equipment.

Career Opportunities:

The Degree holders may work in the areas of Food, Pharmaceutical and Cosmetic Industries; Ministries of Health, Education, Food & Agriculture and Science & Technology; Academic and Research Organizations; Airlines; Hotels and Hospitals etc as:

Food Researchers and Scientists

Food Chemist

Food Analyst

Production Manager

Quality Control Manager

Quality Assurance Officer

Food Inspector

BS Food Science (BSFS) Scheme of Studies

First Semester

Course Code	Course Title	Credit Hours
Major Courses
FS-111	Introduction to Food Science and Technology	3 (2-1)
FS-112	Food Nutrition	3 (3-0)
Supporting Courses
FS-113	Fundamentals of Biochemistry	3 (2-1)
FS-114	English -I	3 (3-0)
FS-115	Introduction to computing	3 (2-1)
FS-116	Islamic studies	2 (2-0)
TOTAL		17

Second Semester

Course Code	Course Title	Credit Hours
Major Courses
FS-121	Food Chemistry	3 (3-0)
FS-122	Food processing and preservation	3 (2-1)
Supporting Courses
FS-123	Pakistan Studies	2 (2-0)
FS-124	Mathematics I	3 (3-0)
FS-125	English - II	3 (3-0)
FS-126	General Microbiology	3 (1-2)
TOTAL		17

Third Semester

Course Code	Course Title	Credit Hours
Major Courses
FS-211	Food Microbiology	3 (2-1)
FS-212	Food Quality Management	2 (2-0)
FS-213	Technology of Fats and Oils	3 (2-1)
FS-214	Food and Factory Laws	3 (3-0)
FS-215	Milk handling and Processing	3 (2-1)
Supporting Courses
FS-216	English III	3 (3-0)
TOTAL		17

Fourth Semester

Course Code	Course Title	Credit Hours
Major Courses
FS-221	Unit Operations in Food Processing	3 (3-0)
FS-222	Food Additives	3 (3-0)
FS-223	Confectionery and Snack Foods	3 (2-1)
FS-224	Food Safety	3 (3-0)
Supporting Courses
FS-225	Statistics -I	3 (3-0)
FS-226	Introduction to Information Technology	2 (1-1)
TOTAL		17

Fifth Semester

Course Code	Course Title	Credit Hours
Major Courses
FS-311	Meat Technology	3(2-1)
FS-312	Cereal Technology	3(2-1)
FS-313	Sugar Technology	3(2-1)
FS-314	Poultry, Egg and Sea Food Processing Technology	3(2-1)
FS-315	Instrumental Techniques in Food Analysis	3(1-2)
FS-316	Statistics -II	3(2-1)
TOTAL		18

Sixth Semester

Course Code	Course Title	Credit Hours
Major Courses
FS-321	Community Nutrition and Dietetics	3(2-1)
FS-322	Beverage Technology	3(2-1)
FS-323	Food Engineering	3(2-1)
FS-324	Bakery Products Technology	3(2-1)
FS-325	Food Product Development	3(1-2)
FS-326	Water Quality and Treatments	3(2-1)
TOTAL		18

Seventh Semester

Course Code	Course Title	Credit Hours
Major Courses
FS-411	Food Plant Layout	2(2-1)
FS-412	Food Biotechnology	3(2-1)
FS-413	Food Packaging	3(2-1)
FS-415	Preparation of Research Projects and Scientific Writing	3(1-2)
FS-416	Food Industrial Waste Management	2(2-0)
FS-417	Marketing and Food Business	3(3-0)
TOTAL		16

Eighth Semester

Course Code	Course Title	Credit Hours
Major Courses
FS-421	Milk and Meat hygiene and Public Health	3(2-1)
FS-422	Research Project and Report Writing	4(0-4)
Total		7
Total Credit Hours		126