Department of Food Science & Technology


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.

department vision

department mission


Eligibility Criteria

  • A candidate must have F. Sc. or equivalent with minimum of 50% marks from any recognized institute for admission to BS Environmental Sciences.

  • Equivalence Certificate from IBCC in case of O Level and A-Level

  • Duration

    The program shall comprise eight semesters spread over four calendar years with two semesters (Fall/Spring) a year as per rules of the University of Narowal.

    Grading System

  • Maximum Cumulative Grade Point Average (CGPA) is 4

  • Minimum Cumulative Grade Point Average (CGPA) for obtaining degree is 2.5

  • To remain on the roll of University a student shall be required to maintain the following minimum GPA/CGPA in each semester.

  • Semesters CGPA
    Semester-I 1.50
    Semester-II 1.50
    Semester-III 2.00
    Semester-IV 2.00
    Semester-V 2.25
    Semester-VI 2.25
    Semester-VII 2.50
    Semester-VIII 2.50

    Note: If a student does not meet the above requirement, he/she can take re-admission after one year to repeat the whole semester once only

    Course Code Course Title Credit Hrs.
    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
    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
    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
    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
    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
    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
    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)
    Credit Hours 15
    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)
    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)


    Dr. Muhammad Imran
    Assistant Professor
    Officer In Charge (OIC) Google Scholar Link
    Dr. Muhammad Kaleem
    Assistant Professor Google Scholar Link