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Grand Asian Un
BS Food Science & Technology
| Scheme of Studies | |||
| BS 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) | ||
| Semester 5 | |||
| Course Code | Subjects | Credit Hours | Categories |
| BIOT-315 | Food Biotechnology | 3(3-0) | IntD |
| BCH-101 | Introductory Biochemistry | 3(3-0) | IntD |
| FST-301 | Sugar Technology | 3(3-0) | M |
| FST-302 | Cereal Technology | 3(3-0) | M |
| FST-303 | Food Safety | 3(3-0) | M |
| FST-304 | Food Packaging | 3(3-0) | M |
| THQ-103 | Translation of Holy Quran-III | Non-Credited | G |
| Semester Credit Hours | 18 (18-0) | ||
| Semester 6 | |||
| Course Code | Subjects | Credit Hours | Categories |
| BIOCHEM-301 | Mineral and Water Metabolism | 3(3-0) | IntD |
| FST-305 | Community Nutrition | 3(3-0) | M |
| FST-306 | Food Product Development | 2(2-0) | M |
| FST-306 | Food Product Development LAB | 1(0-1) | M |
| FST-307 | Meat Technology | 2(2-0) | M |
| FST-307 | Meat Technology LAB | 1(0-1) | M |
| FST-308 | Food Plant Layout and Sanitation | 3(3-0) | M |
| FST-309 | Scientific Report writing | 3(3-0) | IntD |
| Semester Credit Hours | 18 (16-2) | ||
| Semester 7 | |||
| Course Code | Subjects | Credit Hours | Categories |
| FST-401 | Post-Harvest Technology | 3(3-0) | M |
| FST-402 | Poultry and egg processing | 3(3-0) | M |
| FST-409 | Confectionery and Snack Foods | 3(3-0) | M |
| FST-404 | Unit Operation in Food Processing | 3(3-0) | M |
| FST-405 | Internship | 3(3-0) | FE |
| THQ-104 | Translation of Holy Quran-IV | Non-Credited | G |
| Semester Credit Hours | 15 | ||
| Semester 8 | |||
| Course Code | Subjects | Credit Hours | Categories |
| FST-406 | Sea Food processing Technology | 3(3-0) | M |
| FST-407 | Extrusion Technology | 3(3-0) | M |
| FST-408 | Food Quality Management | 3(3-0) | M |
| FST-409 | Milk and Meat Hygiene and Public Health | 3(3-0) | M |
| FST-410 | Research Project | 3(3-0) | CP |
| FST-411 | Food Laws and Regulation | 3(3-0) | M |
| Semester Credit Hours | 18 (18-0) | ||
| Total 135 | |||
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