Semester 1
| Course Code | Subjects | Credit Hour |
|---|---|---|
| ES-501 | Introduction to Environmental Sciences | 3(3-0) |
| HIST-501 | Introduction to History | 2(2-0) |
| FSQM-501 | Introduction to Food Science & Quality Management | 3(3-0) |
| ENG-501 | Functional English | 3(3-0) |
| QRE-501 | Quantitative Reasoning-I | 3(3-0) |
| ISL-501 | Islamic Studies | 2(2-0) |
Semester 2
| Course Code | Subjects | Credit Hour |
|---|---|---|
| FSQM-502 | Food Processing & Preservation | 2(2-0) |
| FSQM-502 L | Food Processing & Preservation LAB | 1(0-1) |
| ICT-501 | Applications of Information and Communication Technologies | 2(2-0) |
| ICT-501 L | Applications of Information and Communication Technologies LAB | 1(0-1) |
| ICP-501 | Ideology & Constitution of Pakistan | 2(2-0) |
| ENG-502 | Expository Writing | 3(3-0) |
| QRE-502 | Quantitative Reasoning-II | 3(3-0) |
| CCE-501 | Civics & Community Engagement | 2(2-0) |
Semester 3
| Course Code | Subjects | Credit Hour |
|---|---|---|
| FSQM-503 | Pre-Requisites Programs in Food Safety and Quality | 3(3-0) |
| FSQM-504 | Risk Assessment and Control Plans | 3(3-0) |
| FSQM-505 | Food Safety & Hygiene | 3(3-0) |
| PSY-501 | Introduction to Psychology | 2(2-0) |
| MGT-510 | Human Resource Management | 3(3-0) |
| BCH-501 | Introduction to Biochemistry | 3(3-0) |
Semester 4
| Course Code | Subjects | Credit Hour |
|---|---|---|
| FSQM-506 | Food Chemistry | 2(2-0) |
| FSQM-506 L | Food Chemistry LAB | 1(0-1) |
| FSQM-507 | Post-Harvest Technology | 2(2-0) |
| FSQM-507 L | Post-Harvest Technology LAB | 1(0-1) |
| ENT-501 | Entrepreneurship | 2(2-0) |
| FSQM-508 | Introduction to Food Retail | 3(3-0) |
| SCM-501 | Supply Chain Management | 3(3-0) |
| FSQM-509 | Food Safety Management Systems | 2(2-0) |
| THQ-501 | Teaching of Holy Quran | Non-Credited |
Semester 5
| Course Code | Subjects | Credit Hour |
|---|---|---|
| FSQM-510 | Food Microbiology | 2(2-0) |
| FSQM-510 L | Food Microbiology LAB | 1(0-1) |
| FSQM-511 | Pakistan Halal Food Standards (PS3733-2019) | 3(3-0) |
| FSQM-512 | Integrated Pest Management | 3(3-0) |
| FSQM-513 | Food Waste Management | 2(2-0) |
| FSQM-513 L | Food Waste Management LAB | 1(0-1) |
| FSQM-514 | Occupational and Health Safety Systems | 3(3-0) |
| FSQM-515 | Audit and Inspection Techniques | 3(3-0) |
Semester 6
| Course Code | Subjects | Credit Hour |
|---|---|---|
| FSQM-516 | Food Packaging | 2(2-0) |
| FSQM-516 L | Food Packaging LAB | 1(0-1) |
| FSQM-517 | Introduction to Food Labeling | 3(3-0) |
| FSQM-518 | Food Toxins and Allergens | 3(3-0) |
| FSQM-519 | Food Analysis and Instrumentation | 2(2-0) |
| FSQM-519 L | Food Analysis and Instrumentation LAB | 1(0-1) |
| MGT-525 | Production and Operation Management | 3(3-0) |
| FSQM-520 | Halal and Ethnic Food Management | 3(3-0) |
Semester 7
| Course Code | Subjects | Credit Hour |
|---|---|---|
| FSQM-521 | Food Laws and Regulations | 3(3-0) |
| FSQM-522 | Global Good Agricultural Practices | 3(3-0) |
| MGT-523 | Consumer Behavior | 3(3-0) |
| FSQM-524 | Scientific Report Writing | 3(3-0) |
| FSQM-525 | Internship | 3(3-0) |
Semester 8
| Course Code | Subjects | Credit Hour |
|---|---|---|
| FSQM-526 | Food Plant Layout and Sanitation | 3(3-0) |
| FSQM-527 | Food Biotechnology | 3(3-0) |
| FSQM-528 | Introduction to Food Fraud Mitigation | 3(3-0) |
| FSQM-529 | Research Project | 3(3-0) |
Total Credit Hours: 128
