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, bakery industry, meat processing, flavor 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 flavors.
Food science and technology serves those who have interest in serving society by assuring 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.
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.
PLO1: Knowledge: An ability to apply fundamental and specialized 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, and 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 biosciences 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.
Contact Numbers | 021-36644153 |
021-36684406 |
Location
BS Food Science & Technology | F-103, Block-B Block B North Nazimabad Town, Karachi, Sindh 74600 |
The faculty in the food science and technology programme includes qualified professionals with expertise in both teaching and research. The faculty is engaged in research activities and have publication in national and international journals. The faculty is dedicated to provide the best scientific training for successful and productive food-related careers.
| Semester I |
| ||
S.No | Course code | Course Title | Credit Hours | Prerequisites |
1 | NS-115/NS-111 | Basic Mathematics/Basic Biology | 3+0 |
|
2 | HS-110 | Philosophy | 3+0 |
|
3 | HS-231 | Sociology | 3+0 |
|
4 | HS-111 | Expository Writing I | 3+0 |
|
5 | NS-118 | Ecology | 3+0 |
|
| Total Credit Hours | 15 |
| |
| Semester II |
| ||
S.No | Course code | Course Title | Credit Hours | Prerequisites |
1 | HS-113 | Expository Writing II | 3+0 | Expository Writing I |
2 | HS-105 | Foreign Language | 3+0 |
|
3 | HS-107 | Psychology | 3+0 |
|
4 | NS 101 | Physics | 2+1 |
|
5 | NS 108 | Quantitative Reasoning I | 2+1 |
|
| Total Credit Hours | 15 |
| |
| Semester III |
| ||
S.No | Course code | Course Title | Credit Hours | Prerequisites |
1 | HS-200 | Expository Writing III | 3+0 | Expository Writing II |
2 | HS-201 | Pakistan Studies | 3+0 |
|
3 | HS-202/HS-203 | Islamic Studies/ Ethical Behavior | 3+0 |
|
4 | FS-200 | Introduction to Food Technology | 2+1 |
|
5 | NS-200 | Quantitative Reasoning II | 3+0 | Quantitative Reasoning I |
| Total Credit Hours | 15 |
| |
| Semester IV | |||
S.No | Course code | Course Title | Credit Hours | Prerequisites |
1 | FS-201 | Food Microbiology | 2+1 |
|
2 | FS-202 | Principles of Human Nutrition | 3+0 |
|
3 | FS-203 | Food Chemistry-I | 2+1 |
|
4 | FS-204 | Basic Agriculture and Horticulture | 3+0 |
|
5 | FS-205 | Biostatistics | 3+0 |
|
6 | FS-206 | Essential of Food Biochemistry and Enzymology
| 2+1 |
|
| Total Credit Hours | 18 |
| |
| Semester V | |||
S.No | Course code | Course Title | Credit Hours | Prerequisites |
1 | FS-301 | Food Chemistry -II | 2+1 | Food Chemistry-I |
2 | FS-302 | Postharvest Technology | 3+0 | Basic Agriculture and Horticulture |
3 | FS-303 | Dairy Technology | 2+1 |
|
4 | FS-304 | Cereals Technology and Baking | 2+1 |
|
5 | FS-305 | Sweeteners and Sugars Technology | 2+1 |
|
6 | FS-306 | Unit Operations-I | 2+1 | Food Processing and Preservation |
| Total Credit Hours | 18 |
| |
| Semester VI |
| ||
S.No | Course code | Course Title | Credit Hours | Prerequisites |
1 | FS-307 | Fruits, Vegetables, Herbs and Spices | 2+1 |
|
2 | FS-308 | Technology of Oils and Fats | 2+1 | Food Chemistry |
3 | FS-309 | Unit Operations-II | 2+1 | Unit Operations-I |
4 | FS-310 | Beverage Technology | 2+1 |
|
5 | FS-311 | Meat and Seafood Processing Technology | 2+1 | Essential of Food Biochemistry and Enzymology
|
6 | FS-312 | Food Plant Layout and Sanitation | 3+0 |
|
| Total Credit Hours | 18 |
| |
| Semester VII |
| ||
S.No | Course code | Course Title | Credit Hours | Prerequisites |
1 | FS-401 | Food Product Development & Sensory Analysis | 2+1 |
|
2 | FS-402 | Food Laws and Regulation | 3+0 |
|
3 | FS-403 | Confectionary and Chocolate | 2+1 | Sweeteners and Sugar Technology |
4 | FS-404 | Food Engineering | 2+1 | Cereal Technology |
5 | FS-405 | Poultry and Egg Processing | 2+1 |
|
6 | FS-406 | Food Industry Waste Management | 2+1 |
|
| Total Credit Hours | 18 |
| |
| Semester VIII |
| ||
S.No | Course code | Course Title | Credit Hours | Prerequisites |
1 | FS-407 | Food Processing and Preservation | 2+1 | Food Microbiology |
2 | FS-408 | Food Quality Management | 3+0 | Food Laws and Regulation |
3 | FS-409 | Food Packaging | 2+1 | Food Laws and Regulations |
4 | FS-410 | Analytical Techniques in food analysis | 2+1 |
|
5 | MS-403 | Entrepreneurship | 3+0 |
|
6 | FS-411 | Research Project | 3 |
|
| Total Credit Hours | 18 |
| |
| Total credit Hours of Program | 135 |
| |
Food technology is a growing industry of Pakistan’s total food exports. There is a high demand of trained food professional in both government and private sector. Graduates from the department can work as a food technologist in production/operation/ QA/QC. They can also serve as a research and development analyst for development of new product and processes. A food technologist is not only involved in the food processing, but also in designing of the food plant and various equipment used in processing. They can also involve in the safety and regulatory aspects of the developed product, inspection and accreditation of the food plant etc.
Graduates from food science and technology program can serve in multidisciplinary fields
- Food manufacturing companies
- Research laboratories
- Food quality & certification organizations
- Food packaging companies
- Food machinery & instruments manufacturing companies
- Flavor houses
- Agricultural commodities export ventures
- Food wholesalers
| Admission Processing Fees | 2500 |
| Admission Fees | 10,000 |
| Security Deposit (refundable) | 5,000 |
| Student Activity Fee (Per Semester) | 2,000 |
| Semester Reg. Fee (Per semester) | 5,000 |
| First Semester Credit Hours Fee | 15*3500 |
| Examination Fees 1st Semester | 7,500 |
| Tuition /Semester Credit hours Fee | 52,500 |
| Miscellaneous Charges | 0 |
| Total Fee at the time of admission | 82,000 |
| TUITION FEE | 67,000 |
Program | 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 | 45 |
Duration of Programme
BS Food Science & Technology | 4 Years |
Dr. Saad Jawaid Khan
Chairperson/ Associate Professor
Dr. Fariha Ibrahim
Assistant Professor
Dr. Syeda Bushra Zafar
Assistant Professor
Food science is the study of the physical, biological, and chemical makeup of food and the concepts underlying food processing. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.
The potential employment areas for the graduates of Food science and technology are food industries and health science industries. Also, more opportunities are available for food scientist, Biochemist, Cereal Scientist, Dairy Products Scientist, Director of Quality Assurance / USDA Research Scientist, Flavour Chemist, Food Biochemist, Clinical Laboratories, research institutes and teaching Institutions.
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.
PLO1: Knowledge: An ability to apply fundamental and specialized 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, and 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 biosciences 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 SustainabilityGraduates 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.
| S.No | Course Title | Credit Hours |
| 1 | Basic Mathematics/Basic Biology | 3+0 |
| 2 | Philosophy | 3+0 |
| 3 | Sociology | 3+0 |
| 4 | Expository Writing, I | 3+0 |
| 5 | Ecology | 3+0 |
| Total Credit Hours | 15 | |
| S.No | Course Title | Credit Hours |
| 1 | Expository Writing, II | 3+0 |
| 2 | General History/ Mass Communication | 3+0 |
| 3 | Psychology | 3+0 |
| 4 | Physics | 2+1 |
| 5 | Quantitative Reasoning, I | 2+1 |
| Total Credit Hours | 15 | |
| S.No | Course Title | Credit Hours |
| 1 | Expository Writing, III | 3+0 |
| 2 | Pakistan Studies | 2+0 |
| 3 | Islamic Studies / Ethical Behavior | 2+0 |
| 4 | Introduction to Food Technology | 2+1 |
| 5 | Quantitative Reasoning II | 3+0 |
| Total Credit Hours | 15 | |
| S.No | Course Title | Credit Hours |
| 1 | Food Microbiology | 2+1 |
| 3 | Principles of Human Nutrition | 3+0 |
| 4 | Food Safety | 3+0 |
| 5 | Basic Agriculture and Horticulture | 3+0 |
| 6 | Food processing and Preservation | 2+1 |
| 7 | Food Chemistry | (2+1) |
| Total Credit Hours | 18 | |
| S.No | Course Title | Credit Hours |
| 1 | Essential of Biochemistry | 2+1 |
| 2 | Postharvest Technology | 3+0 |
| 3 | Dairy Technology | 2+1 |
| 4 | Cereal Technology | 2+1 |
| 5 | Sugar Technology | 2+1 |
| 6 | Unit Operations in Food processing | 2+1 |
| Total Credit Hours | 18 | |
| S.No | Course Title | Credit Hours |
| 1 | Fruits and Vegetable Processing | 2+1 |
| 2 | Technology of Oils and Fats | 2+1 |
| 3 | Immunology | 3+0 |
| 4 | Beverage Technology | 2+1 |
| 5 | Meat and Seafood Processing Technology | 2+1 |
| 6 | Food Plant layout and Sanitation | 3+0 |
| Total Credit Hours | 18 | |
| S.No | Course Title | Credit Hours |
| 1 | Food Product Development | 2+1 |
| 2 | Food Laws and Regulations | 3+0 |
| 3 | Confectionary and Snack Food | 2+1 |
| 4 | Bakery Product Technology | 2+1 |
| 5 | Poultry and Egg Processing | 2+1 |
| 6 | Research Project / Internship | 0+3 |
| Total Credit Hours | 18 | |
| S.No | Course Title | Credit Hours |
| 1 | Food Toxicology | 3+0 |
| 2 | Food Quality Management | 3+0 |
| 3 | Food Packaging | 2+1 |
| 4 | Extrusion Technology | 2+1 |
| 5 | Entrepreneurship | 3+0 |
| 6 | Research Project / Internship | 0+3 |
| Total Credit Hours | 18 | |
Program | 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 | 45 |
Duration of Programme
BS Food Science & Technology | 4 Years |