BS Food Science & Technology

Duration: 4 Years

Description:

Program Educational Objectives (PEOs)

PEO Description
PEO-1 We offer a stimulating and engaging learning environment where students can explore diverse career paths in food science, technology, processing, and agro-business. Whether students are drawn to research, product development, or entrepreneurship, we’ll help them shape their future in food.
PEO-2 Our curriculum is designed to provide knowledge and practical skills that are highly sought-after by the food industry and labor market. We offer flexible learning opportunities to ensure students acquire the expertise they need to succeed.
PEO-3 Understanding the importance of a seamless transition into the workforce, our program provides students and career changers with the skills and resources needed to secure rewarding jobs quickly.
PEO-4 By combining the best of international knowledge and practices with a deep understanding of the local context, our graduates are equipped to address skill gaps within the Pakistani economy and contribute to its growth.

Program Learning Objectives (PLOs)

PLO Description
PLO-1 Engineering Technical Knowledge: Apply knowledge of mathematics, natural science, and engineering fundamentals to engineering technology procedures, processes, systems, or methodologies.
PLO-2 Problem Analysis: Identify, formulate, research literature, and analyze broadly defined engineering technology problems, reaching substantiated conclusions using analytical tools.
PLO-3 Design/Development of Solutions: Design solutions for broadly defined engineering technology problems and contribute to the design of systems, components, or processes to meet specified needs.
PLO-4 Investigation: Conduct investigations of broadly defined problems; locate, search, and select relevant data from codes, databases, and literature; design and conduct experiments to provide valid conclusions.
PLO-5 Modern Tool Usage: Select and apply appropriate techniques, resources, and modern technology and IT tools, including prediction and modeling, to broadly defined engineering technology problems, with an understanding of limitations.
PLO-6 The Engineer and Society: Demonstrate understanding of the societal, health, safety, legal, and cultural issues relevant to engineering technology practice and solutions.
PLO-7 Environment and Sustainability: Understand and evaluate the sustainability and impact of engineering technology work in societal and environmental contexts.
PLO-8 Ethics: Understand and commit to professional ethics and responsibilities and norms of engineering technology practice.
PLO-9 Individual and Team Work: Function effectively as an individual, and as a member or leader in diverse teams.
PLO-10 Communication: Communicate effectively on broadly defined engineering technology activities with the engineering technologist community and with society at large.
PLO-11 Project Management: Demonstrate knowledge and understanding of engineering technology management principles and apply these to manage projects in multidisciplinary environments.
PLO-12 Lifelong Learning: Recognize the need for, and have the ability to engage in independent and lifelong learning in specialist engineering technologies.

Scheme of Study

1st Semester

Sr. Course Code Course Title Domain Credit Hours
1 FHS-113 Calculus and Analytical Geometry General Ed. 3+0
2 FST-113 Introduction to Food Science & Technology Technical 2+1
3 FST-123 Essentials of Biochemistry Technical 3+0
4 CS-113 Introduction to Computer Applications General Ed. 2+1
5 FHS-123 Functional English General Ed. 3+0
6 FHS-132 Islamic Studies/Ethics General Ed. 2+0
Total       15+2=17

 

2nd Semester

Sr. Course Code Course Title Domain Credit Hours
1 FHS-142 Introduction to Entrepreneurship General Ed. 2+0
2 FHS-153 Applied Physics General Ed. 2+1
3 FST-133 Food Processing and Preservation Technical 2+1
4 FHS-163 Applied Mathematics General Ed. 3+0
5 FST-143 General Microbiology Technical 3+0
6 FHS-172 Pakistan Studies General Ed. 2+0
7 FHS-181* Quran With Translation General Ed. 1+0
Total       15+2=17

3rd Semester

Sr. Course Code Course Title Domain Credit Hours
1 FST-213 Principles of Human Nutrition Technical 3+0
2 FST-223 Unit Operations in Food Processing Technical 3+0
3 FST-233 Food Safety and Toxicology Technical 3+0
4 FST-242 Introductory Bioinformatics Technical 2+0
5 FST-253 Fluid Mechanics Technical 2+1
6 FHS-211* Quran With Translation General Ed. 1+0
Total       14+1=15

 

4th Semester

Sr. Course Code Course Title Domain Credit Hours
1 FST-263 Postharvest Technology Technical 2+1
2 FST-273 Food Biotechnology Technical 2+1
3 FST-283 Food Chemistry Technical 3+0
4 FHS-223 Technical Report Writing & Presentation Skills General Ed. 3+0
5 FST-292 Food Quality Management Technical 2+0
6 FHS-232 Psychology General Ed. 2+0
Total       14+2=16

5th Semester

Sr. Course Code Course Title Domain Credit Hours
1 FST-313 Food Process Technology Technical 2+1
2 FST-323 Sugar Technology Technical 2+1
3 FST-333 Fruits and Vegetables Processing Technical 2+1
4 FST-343 Dairy Technology Technical 2+1
5 FST-353 Beverage Technology Technical 2+1
Total       10+5=15

 

6th Semester

Sr. Course Code Course Title Domain Credit Hours
1 FST-363 Food Microbiology Technical 2+1
2 FST-373 Meat Processing Technology Technical 2+1
3 FST-383 Food Laws and Regulations Technical 3+0
4 FST-393 Cereal Technology Technical 2+1
5 FST-312 Food Plant Layout and Sanitation Technical 2+0
6 FHS-311* Quran With Translation General Ed. 1+0
Total       12+3=15

7th Semester

Sr. Course Code Course Title Domain Credit Hours
1 FST-413 Bakery Foods Science & Technology Technical 2+1
2 FST-423 Technology of Fats and Oils Technical 2+1
3 FST-433 Food Product Development Technical 1+2
4 FST-443 Food Packaging Technical 2+1
5 FST-453 Final Project Design Technical 3+0
Total       10+5=15

 

8th Semester

Sr. Course Code Course Title Domain Credit Hours
1 FST-416 Supervised Industrial Training Technical 0+16
Total       0+16=16

Program Duration: 4 Years
Total Semesters: 8
Total Credit Hours: 126