Grand Asian University proudly a
ADP Food Science & Technology
Scheme of Studies | |||
ADP Food Science & Technology | |||
Semester 1 | |||
Course Code | Subjects | Credit Hour | Categories |
ECOL-101 | Fundamentals of Ecology | 3(3-0) | NS/G |
HIST-101 | Introduction to History | 2(2-0) | AH/G |
FST-101 | Introduction to Food Science and Technology | 3(3-0) | M |
ENG-101 | Functional English | 3(3-0) | FE/G |
MTH-111 | Quantitative Reasoning-I | 3(3-0) | QR/G |
ISL-101 | Islamic Studies | 2(2-0) | IS/G |
THQ-101 | Translation of Holy Quran-I | Non-Credited | G |
Semester Credit Hours | 16 | ||
Semester 2 | |||
Course Code | Subjects | Credit Hours | Categories |
FST-102 | Fundamentals of Human Nutrition | 3(3-0) | M |
ICT-101 | Applications of Information and Communication Technologies | 2(2-0) | ICT/G |
ICT-101 | Applications of Information and Communication Technologies LAB | 1(0-1) | ICT/G |
PKS-101 | Ideology & Constitution of Pakistan | 2(2-0) | PS/G |
ENG-102 | Expository Writing | 3(3-0) | ExW/G |
MTH-112 | Quantitative Reasoning-II | 3(3-0) | QR/G |
CCE-101 | Civics & Community Engagement | 2(2-0) | CCE/G |
Semester Credit Hours | 16(15-1) | ||
Semester 3 | |||
Course Code | Subjects | Credit Hours | Categories |
FST-201 | Food Processing and Preservation | 2(2-0) | M |
FST-201 | Food Processing and Preservation LAB | 1(0-1) | M |
FST-202 | Food Microbiology | 2(2-0) | M |
FST-202 | Food Microbiology LAB | 1(0-1) | M |
FST-203 | Food Chemistry | 3(3-0) | M |
PSY-101 | Introduction to Psychology | 2(2-0) | AH/G |
FST-204 | Technology of Fats and Oils | 2(2-0) | M |
FST-204 | Technology of Fats and Oils LAB | 1(0-1) | M |
FST-205 | Dairy Technology | 2(2-0) | M |
FST-205 | Dairy Technology LAB | 1(0-1) | M |
THQ-102 | Translation of Holy Quran-II | Non-Credited | G |
Semester Credit Hours | 17 (13-4) | ||
Semester 4 | |||
Course Code | Subjects | Credit Hours | Categories |
FST-206 | Fruits and Vegetable Processing | 2(2-0) | M |
FST-206 | Fruits and Vegetable Processing LAB | 1(0-1) | M |
ENT-101 | Entrepreneurship | 2(2-0) | Ent/G |
FST-207 | Bakery Product Technology | 2(2-0) | M |
FST-207 | Bakery Product Technology LAB | 1(0-1) | M |
FST-208 | Food Analysis | 2(2-0) | M |
FST-208 | Food Analysis LAB | 1(0-1) | M |
FST-209 | Sensory Evaluation of Foods | 2(2-0) | M |
FST-209 | Sensory Evaluation of Foods LAB | 1(0-1) | M |
FST-210 | Beverage Technology | 2(2-0) | M |
FST-210 | Beverage Technology LAB | 1(0-1) | M |
Semester Credit Hours | 17 (12-5) | ||
Total 66 |
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