BS Food Science & Technology

Food science and technology is a multidisciplinary field; it opens up a myriad of opportunities for a food technologist. They can work with a milk processing industry, a winery, a bakery industry, meat processing, flavour development, etc. If you are a food lover, then working in this industry would be like a dream come true. Creating and testing products will expose you to good food. You will also get an opportunity to explore new dishes and flavours.

Food science and technology serves those who have an interest in serving society by assuring the availability, abundance, affordability, wholesomeness and safety of food. A degree in food science offers many opportunities to earn top salaries with a good growth rate. Nobody can survive without eating food. Therefore, food industries will always keep processing food and hiring professionals.

Programme Educational Objectives

PEO1: To prepare graduates who will apply the technical knowledge and know-how to solve the problems related to food processing and preservation for the benefit of the society.

PEO2: To produce entrepreneurs and team leaders having theoretical and practical knowledge of the instruments, techniques and methods with strong ethics and management skill.

PEO3: To produce graduates with the ability to initiate scientific research and pursue higher education in reputed institute at national and international levels.

Contact Information

Contact Numbers	021-36644153
	021-36684406

Location

BS Food Science & Technology

F-103, Block-B Block B North Nazimabad Town, Karachi, Sindh 74600

Programme	Eligibility	DAE	%age
BS Food Science & Tech.	Inter (Computer, Pre Engg, Pre Med) , A-level – Phy, Chem, (Bio or Maths)	DAE any or Diploma in Homeopatic, Medical Tech – 3 year	50%

Duration of Programme

BS Food Science & Technology

4 Years

Semester I
S.No	Course Codes	Course Title	Credit Hours		Prerequisite	Type
1	ZUGE-001/ ZUGE-002	Islamic Studies / Moral Ethics	2+0
2	ZUGE-004	Functional English	3+0
3	ZUGE-006T	Applications of Information and Communication Technologies- (Theory)	2+0
	ZUGE-006L	Applications of Information and Communication Technologies- (Lab)	0+1
4	FSQR-111	Quantitative Reasoning-I	3+0
5	FSIF-112T	Introduction to Food Science & Technology- (Theory)	1+0			Major
	FSIF-112L	Introduction to Food Science & Technology- (Lab)	0+1			Major
6	FSFM-113T	Food Service Management- (Theory)	1+0			Major
	FSFM-113L	Food Service Management- (Lab)	0+1			Major
		Total Credit Hours	15
Semester II
S.No	Course Codes	Course Title	Credit Hours		Prerequisite
1	ZUGE-008	Ideology and Constitution of Pakistan	2+0
2	ZUGE-009/ ZUGE 011	Understanding of Holy Quran-I/ Philosophy of Life I	1+0
3	FSCH-121T	Chemistry- (Theory)	2+0
	FSCH-121L	Chemistry- (Lab)	0+1
4	FSQR-122	Quantitative Reasoning-II	3+0		Quantitative Reasoning-I
5	FSBA-123T	Basic Agriculture and Horticulture – (Theory)	2+0			ID
	FSBA-123L	Basic Agriculture and Horticulture- (Lab)	0+1			ID
6	FSMB-124T	Food Microbiology and Biotechnology – (Theory)	2+0			Major
	FSMB-124L	Food Microbiology and Biotechnology- (Lab)	0+1			Major
7	FSBS-125	Biostatistics	3+0			ID

Total Credit Hours			18
Semester III
S.No	Course Codes	Course Title	Credit Hours		Prerequisite
1	ZUGE-005	Expository Writing	3+0		Functional English
2	ZUGE-010/ZUGE 012	Understanding of Holy Quran-II/ Philosophy of Life II	1+0
3	ZUGE-003	Pakistan Studies	2+0
4	FSPS-231	Psychology	2+0
5	FSFL-232	Foreign language	2+0
6	FSHN-233	Fundamentals of Human Nutrition and Dietetics	3+0			Major
7	FSFF-234	Functional Foods and Nutraceuticals	2+0			Major
8	FSMM-235	Macro and Micro Nutrients	3+0			Major
Total Credit Hours			18
Semester IV
S.No	Course Codes	Course Title	Credit Hours	Prerequisite
1	ZUGE -007	Entrepreneurship	2+0			General Education
2	ZUGE-246	Civics and Community Engagement	2+0			General Education
3	FSFM-241T	Food Engineering 1- (Theory)	2+0			ID
	FSFM-241L	Food Engineering 1- (Lab)	0+1			ID
4	FSPH-242T	Post Harvest Handling of Food Commodities – (Theory)	2+0			Major
	FSPH-242L	Post Harvest Handling of Food Commodities- (Lab)	0+1			Major
5	FSGB-243T	Grain Milling and Baking Technology- (Theory)	2+0			Major
	FSGB-243L	Grain Milling and Baking Technology- (Lab)	0+1			Major
6	FSFS-244	Fundamentals of Food Systems	3+0			Major
7	FSAI-245T	AI in Food and Nutrition – (Theory)	1+0			Major
	FSAI-245L	AI in Food and Nutrition- (Lab)	0+1			Major
Total Credit Hours			18
Semester V
S.No	Course Codes	Course Title	Credit Hours		Prerequisite
1	FSFO-351T	Technology of Fats and Oils- (Theory)	2+0			Major
	FSFO-351L	Technology of Fats and Oils- (Lab)	0+1			Major
2	FSFV-352T	Fruits and Vegetables Processing – (Theory)	1+0			Major
	FSFV-352L	Fruits and Vegetables Processing- (Lab)	0+1			Major
3	FSMP-353T	Meat, Poultry and Marine Foods- (Theory)	2+0			Major
	FSMP-353L	Meat, Poultry and Marine Foods- (Lab)	0+1			Major
4	FSDT-354T	Fundamentals of Dairy Science and Technology- (Theory)	2+0			Major
	FSDT-354L	Fundamentals of Dairy Science and Technology- (Lab)	0+1			Major
5	FSBT-355T	Beverage Technology- (Theory)	1+0			Major
	FSBT-355L	Beverage Technology- (Lab)	0+1			Major
6	FSHT-356T	Food Engineering II – (Theory)	2+0		Food Engineering 1	ID
	FSHT-356L	Food Engineering II- (Lab)	0+1			ID
7	FSRM-357T	Research Methods in Food and Nutrition- (Theory)	1+0			Major
	FSRM-357L	Research Methods in Food and Nutrition- (Lab)	0+1			Major
		Total Credit Hours	18
	Summer Semester
S.No	Course Code	Course Title	Credit Hours
	FSIN-301	Internship	0+3
Semester VI
S.No	Course Codes	Course Title	Credit Hours		Prerequisite
1	FSAT-361T	Analytical Techniques in Food and Nutrition – (Theory)	2+0			Major
	FSAT-361L	Analytical Techniques in Food and Nutrition- (Lab)	0+1			Major
2	FSFP-362T	Food Process Engineering – (Theory)	2+0			Major
	FSFP-362L	Food Process Engineering- (Lab)	0+1			Major
3	FSSC-363T	Sugar and Confectionery Technology- (Theory)	2+0			Major
	FSSC-363L	Sugar and Confectionery Technology- (Lab)	0+1			Major
4	FSDR-364	Food & Drug Laws and Regulations	2+0			Major
5	FSEP-365	Elective-I	3			Major
6	FSEC-366	Elective-II	3			Major
7	FSEH-367	Elective-III	3			Major
		Total Credit Hours	20

	Semester VII
S.No	Course Codes	Course Title	Credit Hours		Prerequisite
1	FSPD-471T	Food Product Development – (Theory)	2+0			Major
	FSPD-471L	Food Product Development- (Lab)	0+1			Major
2	FSUO-472T	Unit Operations in Food Processing- (Theory)	2+0			Major
	FSUO-472L	Unit Operations in Food Processing- (Lab)	0+1			Major
3	FSEE-473	Elective-IV	3			Major
4	FSEB-474	Elective-V	3			Major
5	FSEA-475	Elective-VI	3			Major
		Total Credit Hours	15

S.No	Course Codes	Course Title	Credit Hours		Prerequisite
1	FSNP-481	Food and Nutrition Policies	3+0			Major
2	FSSQ-482	Food Safety & Quality Management	3+0			Major
3	FSPH-483	Community and Public Health Nutrition	3+0			Major
4	FSCP-484	Capstone Project*	0+3			Major
5	FSNC-485	Food and Nutrition Certifications*	3+0			Major

		Total Credit Hours	15

		Total Credit Hours of Program	140

*Student may opt these courses any time after 2nd year but evaluation will be done in 8th semesters

List of Electives (3)

Packaging Technology (2+1)
Extrusion Technology (3+0)
Chocolate Processing Technology (3+0)
Food Business Management(3+0)
Herbs and Spices Technology(2+1)
Food Industry Waste Management(3+0)
Food Biochemistry and Enzymology(2+1)
Food Chemistry(2+1)
Food Plant Layout and Sanitation(3+0)
Bioethics, Biosafety & Biosecurity (3+0)
Food Toxicology and Safety(3+0)
Food Additives(2+1)

Food technology is a growing industry of Pakistan’s total food exports. There is a high demand for trained food professionals in both the government and the private sector. Graduates from the department can work as food technologists in production/operation/QA/QC. They can also serve as a research and development analyst for the development of new products and processes. A food technologist is not only involved in the food processing but also in the designing of the food plant and various equipment used in processing. They can also be involved in the safety and regulatory aspects of the developed product, inspection and accreditation of the food plant, etc.

Graduates from the food science and technology programme can serve in multidisciplinary fields.

Food manufacturing companies
Research laboratories
Food quality & certification organisations
Food packaging companies
Food machinery & instruments manufacturing companies
Flavour houses
Agricultural commodities export ventures
Food wholesalers

PLO1: Knowledge: An ability to apply fundamental and specialised knowledge of computational biology to the solution of complex biological problems.

PLO2: Hypothesis Formulation: An ability to identify, formulate, research literature, analyse complex biological problems, reaching substantiated conclusions towards formulation of hypothesis using fundamental principles of computational biology.

PLO3: Experiment/Process Design: An ability to design experimental solutions to validate computational biology Hypothesis and design process while maintaining biosciences standards, cultural, societal, and environmental considerations.

PLO4: Investigation: An ability to investigate complex issues in computational biology in a methodical way, including literature survey, development of systems, analysis and interpretation of experimental data, and synthesis of information to derive valid conclusions.

PLO5: Modern Tool Usage: An ability to select and apply appropriate techniques, resources, and modern tools, including prediction and modelling, to complex bioscience activities, with an understanding of the limitations.

PLO6: The Scientist and Society: Graduates will be able to justify societal health, safety and legal issues and understand his responsibilities in Food sciences practices.

PLO7: Environment and Sustainability: Graduates will be able to understand the need and impact of solutions on environment and societal context keeping in view need for sustainable solution.

PLO8: Ethics: Graduates will have knowledge and understanding of related norms and ethics in professional practices.

PLO9: Individual and Team Work: Graduates will be able to undertake any responsibility as an individual and as a team in a multidisciplinary environment.

PLO10: Communication: Able to communicate effectively and broadly defined technological activities. Also comprehend and write effective reports and documentation to give and receive clear instructions.

PLO11: Lifelong Learning: Graduates will have thorough knowledge in related sciences and will also be ready to engage themselves in lifelong learning.

PLO12: Project Management: Graduates will be motivated and have the preparations ability to engage in lifelong learning for technological change and will be able to manage independent research projects.

Education City Site (Morning)

Fee Description	Frequency	Non Subject Fee	# of Cr. Hr	Fee/Cr. Hr	Total Fee
Admission Fee	One Time	10,000	–	–	10,000
Security Deposit	One Time	–	–	–	–
Tuition Fee	Semester	–	15	3,800	57,000
Examination Fee	Semester	–	15	250	3,750
Other Charges	Semester	2,000	–	–	2,000
Semester Registration Fee	Semester	5,000	–	–	5,000

North Campus (Morning)

Fee Description	Frequency	Non Subject Fee	# of Cr. Hr	Fee/Cr. Hr	Total Fee
Admission Fee	One Time	10,000	–	–	10,000
Security Deposit	One Time	–	–	–	–
Tuition Fee	Semester	–	15	3,800	57,000
Examination Fee	Semester	–	15	250	3,750
Other Charges	Semester	2,000	–	–	2,000
Semester Registration Fee	Semester	5,000	–	–	5,000