Building Excellence!
BS Food Science & Technology
Semester 1
| Course Code | Subjects | Credit Hour |
|---|---|---|
| ES-501 | Introduction to Environmental Sciences | 3(3-0) |
| HIST-501 | Introduction to History | 2(2-0) |
| FST-501 | Introduction to Food Science and Technology | 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 |
|---|---|---|
| FST-502 | Fundamentals of Human Nutrition | 3(3-0) |
| 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 Hours |
|---|---|---|
| FST-503 | Food Processing and Preservation | 2(2-0) |
| FST-503 L | Food Processing and Preservation LAB | 1(0-1) |
| FST-504 | Food Microbiology | 2(2-0) |
| FST-504 L | Food Microbiology LAB | 1(0-1) |
| FST-505 | Food Chemistry | 3(3-0) |
| PSY-501 | Introduction to Psychology | 2(2-0) |
| FST-506 | Technology of Fats and Oils | 2(2-0) |
| FST-506 L | Technology of Fats and Oils LAB | 1(0-1) |
| FST-507 | Dairy Technology | 2(2-0) |
| FST-507 L | Dairy Technology LAB | 1(0-1) |
Semester 4
| Course Code | Subjects | Credit Hours |
|---|---|---|
| FST-508 | Fruits and Vegetable Processing | 2(2-0) |
| FST-508 L | Fruits and Vegetable Processing LAB | 1(0-1) |
| ENT-501 | Entrepreneurship | 2(2-0) |
| FST-509 | Bakery Product Technology | 2(2-0) |
| FST-509 L | Bakery Product Technology LAB | 1(0-1) |
| FST-510 | Food Analysis | 2(2-0) |
| FST-510 L | Food Analysis LAB | 1(0-1) |
| FST-511 | Sensory Evaluation of Foods | 2(2-0) |
| FST-511 L | Sensory Evaluation of Foods LAB | 1(0-1) |
| FST-512 | Beverage Technology | 2(2-0) |
| FST-512 L | Beverage Technology LAB | 1(0-1) |
| THQ-501 | Teaching of Holy Quran | Non-Credited |
Semester 5
| Course Code | Subjects | Credit Hours |
|---|---|---|
| BIOT-515 | Food Biotechnology | 3(3-0) |
| BCH-501 | Introductory Biochemistry | 3(3-0) |
| FST-513 | Sugar Technology | 3(3-0) |
| FST-514 | Cereal Technology | 3(3-0) |
| FST-515 | Food Safety | 3(3-0) |
| FST-516 | Food Packaging | 3(3-0) |
Semester 6
| Course Code | Subjects | Credit Hours |
|---|---|---|
| BIOCHEM-501 | Mineral and Water Metabolism | 3(3-0) |
| FST-517 | Community Nutrition | 3(3-0) |
| FST-518 | Food Product Development | 2(2-0) |
| FST-518 L | Food Product Development LAB | 1(0-1) |
| FST-519 | Meat Technology | 2(2-0) |
| FST-519 L | Meat Technology LAB | 1(0-1) |
| FST-520 | Food Plant Layout and Sanitation | 3(3-0) |
| FST-521 | Scientific Report Writing | 3(3-0) |
Semester 7
| Course Code | Subjects | Credit Hours |
|---|---|---|
| FST-522 | Post-Harvest Technology | 3(3-0) |
| FST-523 | Poultry and Egg Processing | 3(3-0) |
| FST-524 | Confectionery and Snack Foods | 3(3-0) |
| FST-525 | Unit Operation in Food Processing | 3(3-0) |
| FST-526 | Internship | 3(3-0) |
Semester 8
| Course Code | Subjects | Credit Hours |
|---|---|---|
| FST-527 | Sea Food Processing Technology | 3(3-0) |
| FST-528 | Extrusion Technology | 3(3-0) |
| FST-529 | Food Quality Management | 3(3-0) |
| FST-530 | Milk and Meat Hygiene and Public Health | 3(3-0) |
| FST-531 | Research Project | 3(3-0) |
| FST-532 | Food Laws and Regulation | 3(3-0) |
Total Credit Hours: 135
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