Department of Food Science & Technology
- Department of Food Science & Technology
- Introduction
- Programs Offered
Introduction
Food Science and Technology is an application of food sciences that involves the selection, processing, preservation and packaging of food products based upon food chemistry, biology, and engineering principles. Development of food safety and food quality systems are at the heart of food technology programs. The Department of Food Science and Technology offers a four-year BS Food Science and Technology program. The program assists students with a strong comprehension of all aspects of food including processing, food safety, food quality and composition of food. BS Food Science and Technology is one of the fastest growing disciplines which not only draw knowledge from different subjects including chemistry, biology, and food engineering but also from business. The food technology program is designed to provide the latest knowledge about sensory evaluation techniques, food processing, novel functional foods and current food laws and regulations.
| Course Code | Course Title | Credit Hrs. |
|---|---|---|
| Semester-I | ||
| FST-101 | Introduction to Food Science and Technology | 3(2-2) |
| ENG-101 | Functional English | 3(3-0) |
| ISL-101/ETH-101 | Islamic Studies/ Ethics | 2(2-0) |
| MATH-104 | Basic Mathematics | 3(3-0) |
| BCH-101 | Introduction to Bio-Chemistry | 3(2-2) |
| BIOT-101 | Cell Biology | 3(2-2) |
| Credit Hours | 17 | |
| Semester-II | ||
| FST- 102 | Principles of Human Nutrition | 3(3-0) |
| ENG-102 | Communication Skills | 3(3-0) |
| CS-105 | Introduction to Computer Applications | 3(2-2) |
| PKS- 101 | Pakistan Studies | 2(2-0) |
| STAT-105 | Biostatistics | 3(3-0) |
| BIOT-301 | Microbiology | 3(2-2) |
| Credit Hours | 17 | |
| Semester-III | ||
| FST- 201 | Food Processing & Preservation | 3(2-2) |
| FST- 202 | Food Chemistry | 3(3-0) |
| ENG-201 | Writing & Presentation Skill | 3(3-0) |
| BOT-304 | Mycology & Plant Pathology | 3(2-2) |
| BIO- 305 | Agricultural Biotechnology | 3(3-0) |
| MGT-102 | Principles of Management | 3(3-0) |
| Credit Hours | 18 | |
| Semester-IV | ||
| FST- 203 | Unit Operation in Food Processing | 3(3-0) |
| FST- 204 | Fluid Mechanics | 3(2-2) |
| FST- 205 | Food Plant Layout | 3(3-0) |
| MGT-306 | Entrepreneurship | 3(3-0) |
| BCH- 303 | Nutritional Biochemistry | 3(2-2) |
| QURAN-101 | Quran Translation-I | 2(2-0) |
| Credit Hours | 17 | |
| Semester-V | ||
| FST-301 | Food Process Engineering-I | 3(2-2) |
| FST-302 | Food Biotechnology | 3(3-0) |
| FST-303 | Fruit and Vegetable Processing | 3(2-2) |
| FST-304 | Sugar Technology | 3(2-2) |
| FST-305 | Instrumental Techniques in Food Analysis | 3(2-2) |
| QURAN-102 | Quran Translation-II | 2(2-0) |
| Credit Hours | 17 | |
| Semester-VI | ||
| FST-306 | Food Process Engineering-II | 3(2-2) |
| FST-307 | Technology of Fats and Oils | 3(2-2) |
| FST-308 | Beverage Technology | 3(2-2) |
| FST-309 | Research Planning & Report Writing | 3(2-2) |
| FST-310 | Postharvest Technology | 3(2-2) |
| Credit Hours | 15 | |
| Semester-VII | ||
| FST-401 | Food Laws and Regulations | 3(0-3) |
| FST-402 | Food Quality Management | 3(0-3) |
| FST- | Elective-I | 3(0-3) |
| FST- | Elective-II | 3(0-3) |
| FST- | Internship-I/ Final Year Project (FYP)-!/Thesis/Special | 3(0-3) |
| Problem-I | ||
| Credit Hours | 15 | |
| Semester-VIII | ||
| FST-403 | Sensory Evaluation of Foods | 3(2-2) |
| FST-404 | Milk and Meat Hygiene and Public Health | 3(2-2) |
| FST- | Elective-III | 3(0-3) |
| FST- | Elective-IV | 3(0-3) |
| FST- | Internship-II/ Final Year Project (FYP)-!/Thesis/Special | 3(0-3) |
| Problem-II* | ||
| Credit Hours | 15 | |
| Total Credit Hours in 8 Semesters:131 | ||
| *Final Year Project/Internship (FYP): A student must complete the FYP in time and submit the project completion report as an individual or in group of three-five students; The collective group report must be formulated and submitted as per format and requirements of university. For the students opting internship must submit an individual internship report dually signed by the supervisor and internship organization. Student must properly mention the task assigned and duties completed in the report. Where students opting thesis must submit thesis as per university criteria. The acceptance of the thesis/report is subject to completion certificate from the host institute and satisfactory submission. | ||
| Course Code | Course Title | Credit Hrs. |
|---|---|---|
| FST-405 | Community Nutrition and Dietetics | 3(2-2) |
| FST-406 | Confectionery and Snack Foods | 3(2-2) |
| FST-407 | Extrusion Technology | 3(2-2) |
| FST-408 | Bakery Products Technology | 3(2-2) |
| FST-409 | Food Microbiology | 3(2-2) |
| FST-410 | Food Product Development | 3(2-2) |
| FST-411 | Meat Technology | 3(2-2) |
| FST-412 | Dairy Technology | 3(2-2) |
| FST-413 | Food Packaging | 3(2-2) |
| FST-414 | Poultry and Egg Processing | 3(2-2) |
| FST-415 | Sea Food Processing Technology | 3(2-2) |
| FST-416 | Extrusion Technology | 3(2-2) |
- Name: Dr. Muhammad Imran
-
Designation:
Assistant Professor
Officer In Charge (OIC) - Email: muhammad.imran@uon.edu.pk
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