Department Of Food Science & Technology

BS (Hons) Food Science & Technology

Food 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 Faculty of Food and Nutrition offers a four-year BS Food Science and Technology program.

The program assists students with a strong comprehension of all aspects of food processing including product development that is aligned with the latest processing and industrial techniques. BS Food Science and Technology is one of the fastest growing disciplines which not only draws 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, novel functional foods and current food laws and regulations.

Program Objective

The aim of the program is to train the students as Food Scientists who have a keen knowledge of engineering methodology and are armed with biochemical fundamentals, biotechnological applications, and more. This allows the students to excel professionally in the field of food science and technology by meeting the current market requirements. Additionally, the program allows the students to develop an area of interest to fit their career goals and demonstrate their expertise in multiple fields. BS Food Science and Technology graduates have the option to enter many diverse fields and falls into the category of some of the highest paying jobs in Pakistan as well as abroad.

Program Outcomes

The graduates completing their degrees in the field of education are expected to meet international standards as follows:

1.Understand the central concepts, tools of inquiry and structures of the discipline they teach and can create meaningful experiences that make these aspects of subject matter meaningful to the students.

2.Understand how children learn and develop and can provide learning opportunities that support their intellectual, social and personal development.

3.Understand how children differ in their approaches to learning and create instructional opportunities that support that are adapted to diverse-learners.

4.Understand and use a variety of instructional strategies to encourage student development of reading, writing, critical thinking and problem solving skills.

5.Use an understanding of individual and group motivation and behavior to create a learning environment that encourages positive social interaction, active engagement in learning and self-motivation.

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.

Admission Requirements

Minimum 50% marks at Intermediate level or equivalent

No third division in Matric

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

Assessment &Evaluation

Mid-term: 30

Sessional: 20

Final Exam: 50

Total marks: 100

Program Structure and Distribution of Courses

The program strictly follows the HEC guidelines and specifications for the Bachelors of Food Science & Technology

Sr.

Categories

No. of courses

Credit hours

 

1

Compulsory Courses

9+2

25+4=29

Minor Courses

2

General Courses

7

21

 

3

Foundation

10

30

 

4

Major Courses

13

39

Major Courses

5

Elective Courses

4

12

 

 

Total

 

 

 

Program Detail

1.Total numbers of Credit hours:

2.Program Duration: 4 years

3.Semester Duration: 16weeks

4.Total Semesters: 8

5.Maximum Course load per Semester: 18 Cr hrs.

6.Maximum Number of courses per semester: 6

 

ROAD MAP BS (Hons) FOOD SCIENCE & TECHNOLOGY

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