BS Food Science and Technology
Food technology is the application of a diversity of scientific and practical disciplines, including chemistry, biology, physics and engineering, to the production, processing, preservation, and packaging and their worldwide distribution. It deals with all types of foods like meat, fruits, vegetables, cereals, fish, egg, milk, spices etc.
BS Food Science and Technology
BS Food Science and Technology is a Four Year BS Program (8 Semesters).
Minimum Qualification/Eligibility Criteria
Intermediate (Pre-Medical or Pre-Engineering or FA Home Economics (From College of Home Economics & Social Sciences) or equivalent recognized qualification with minimum 60% marks i.e. 660/1100, or Intermediate (Pre-Agriculture) securing CGPA 2.50/4.00.
BS Food Science & Technology
| Nature of Course | Name of Subject | Cr. Hrs | |
| SEMESTER 1 | |||
| GEN-I | Functional English | 3(3+0) | |
| GEN-II | Ideology & Constitution of Pakistan | 2(2+0) | |
| GEN-III | Managing Creative Projects & Teams | 2(2+0) | |
| GEN-IV | Essentials of Microbiology | 3(2+1) | |
| INTR-I | Mathematics/Statistics | 3(3+0) | |
| MAJ-I | Essentials of Food Science and Technology | 3(2+1) | |
| Total | 16 | ||
| SEMESTER 2 | |||
| INTR-II | Fundamentals of Human Nutrition | 3(3+0) | |
| GEN-V | Application of Information & Communication Technologies | 3(2+1) | |
| GEN-VI | Expository Writing | 3(3+0) | |
| GEN-VII | Islamic Studies OR Religious Education/Ethics | 2(2+0) | |
| GEN-VIII | Civics and Community Engagement | 2(2+0) | |
| MAJ-II | Unit Operations in Food Processing | 3(3+0) | |
| Total | 16 | ||
| SEMESTER 3 | |||
| INTR-III | Life Span Development | 3(3+0) | |
| GEN-IX | Social Sciences | 2(2+0) | |
| GEN-X | Quantitative Reasoning-I | 3(3+0) | |
| MAJ-III | Post-Harvest Technology | 3(2+1) | |
| MAJ-IV | Fruits and Vegetables Processing | 3(2+1) | |
| MAJ-V | Food service Management | 3(3+0) | |
| Total | 17 | ||
| SEMESTER 4 | |||
| GEN-XI | Entrepreneurship | 2(2+0) | |
| GEN-XII | Quantitative Reasoning-II | 3(3+0) | |
| MAJ-VI | Food Analysis | 3(1+2) | |
| MAJ-VII | Food Chemistry | 3(3+0) | |
| MAJ-VIII | Food Microbiology | 3(2+1) | |
| INTR-IV | Health and Wellness | 3(3+0) | |
| Total | 17 | ||
| SEMESTER 5 | |||
| MAJ-IX | Food Laws and Regulations | 3(3+0) | |
| MAJ-X | Cereal Technology | 3(2+1) | |
| MAJ-XI | Sugar Technology | 3(2+1) | |
| MAJ-XII | Dairy Technology | 3(2+1) | |
| MAJ-XIII | Food Safety and Toxicology | 3(3+0) | |
| MIN-I | Macronutrients in human Nutrition | 3(3+0) | |
| Total | 18 | ||
| SEMESTER 6 | |||
| MAJ- XIV | Food Product Development | 3(2+1) | |
| MAJ-XV | Beverage Technology | 3(2+1) | |
| MAJ-XVI | Bakery Products Technology | 3(2+1) | |
| MAJ-XVII | Food Biotechnology | 3(2+1) | |
| MAJ-XVIII | Food Industrial Waste Management | 3(3+0) | |
| MIN-II | Micronutrients in Human Nutrition | 3(3+0) | |
| Total | 18 | ||
| SEMESTER 7 | |||
| MAJ-XX | Confectionary & Snack Foods | 3(2+1) | |
| MAJ-XXI | Instrumental Techniques in Food Analysis | 3(1+2) | |
| MAJ-XXII | Technology of Edible Oils and Fats | 3(2+1) | |
| MAJ-XXIII | Poultry, Fish and Egg Processing | 3(2+1) | |
| MIN-III | Basic Nutritional Biochemistry | 3(3-0) | |
| Total | 15 | ||
| SEMESTER 8 | |||
| MAJ-XXIV | Capstone Project | 3(0+3)* | |
| MAJ-XXV | Internship | 3(0+3) | |
| MAJ-XXVI | Sensory Evaluation of Foods | 3(2+1) | |
| MAJ-XXVII | Food Quality Management | 3(3+0) | |
| MIN-IV | Nutrition and Psychology | 3(3+0) | |
| Total | 15 | ||
| Total Credit Hours | 132 | ||
Course Features
- Lectures 0
- Quizzes 0
- Duration 10 weeks
- Skill level All levels
- Language English
- Students 0
- Assessments Yes
