Inger Mette (International speaker fro
BS Food Safety & Quality Management
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
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Grand Asian University Sialkot signed MOU with Azerbaijan University, Azerbaijan for students and faculty exchange program and joint research.
Dr. Jehanzaib Islam (Director BOG, Grand Asian University) visited Azerbaijan University and met Mr. Yusif Gasimov (Vice Rector, Azerbaijan University) and discussed on mutual collaboration in terms of research...
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Welcome to the International Conference on Climate Change, a groundbreaking event set to take place at Grand Asian University in Sialkot, Pakistan. Climate change is one of the most critical challenges of our time, affecting ecosystems, economies, and societies worldwide. The urgency to address this global issue has never been more apparent, making this conference a vital platform for collaboration, knowledge exchange, and innovation.
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