HSC in Pre-engineering / Pre-medical / Computer Science, A-levels / DAE or Equivalent
BS Microbiology
Microbiology is an excellent major for undergraduate students who want a good general education with emphasis on an important and interesting branch of biology. It is one of the most significant branches of biology. Microbiology is one of the largest and most complex of the biological sciences as it deals with many diverse biological disciplines. It has become an umbrella term that cover up many fields of studies for instance medical, molecular, veterinary, industrial, environmental, parasitology, mycology, bacteriology, virology and numerous other. It has the very demanding scope and going high and high with the passage of time not only in Pakistan but all over the globe. Microbiologists can pursue their careers in various fields such as agriculture, food, environment, industrial microbiology, public health, pharmaceuticals, resource management, and academia.
Facilities/Resources
The university provides the best resources and facilities to their students and also support their learning with diverse research and teaching. Some of the facilities includes:
- Ziauddin Hospital facility available for training purpose
- Within city campus (easy-to-reach), district central
- Fully equipped (AC, Multimedia, Computer facilities) classrooms
- State-of-the-art labs at Education City (Link Road) Campus
- Latest books available in the library
- E-access available, HINARI, PERN, IEEE (Digital Library)
- Ph.D. faculty
- Affordable fee
- Financial Assistance available
Career Prospects
The scope of microbiology in Pakistan is increasing day by day with the advancement of science and technology. A microbiologist can easily get the employee in any one of the job areas: Pathology Labs, Biotechnology Firms, Chemical Industries, Veterinary Labs, Food and Nutrition based Companies, Poultry Industries, Beverages Industries, Pharmaceutical Firms, Dairy Farms, Agriculture Sectors, Medical and Clinical Laboratory Technologist and Technicians, Research Departments, Epidemiologist, Consultations and Academic jobs.
Strength of Faculty Members (a short introduction that highlights their strengths/experience)
The Faculty of Ziauddin University is highly enthusiastic with an excellent teaching skill also the faculty performance strengths included knowledgeable and strategic teacher, creating a positive learning environment, demonstrating professionalism, displaying scholarly traits, and being supportive. The faculty members have great knowledge about their subjects most of them are PhD scholars from national and international universities and have excellent research and teaching skills. Moreover, the faculty is very active in developing linkages with national and international universities regarding teaching, research, publications and collaborative assignments between universities and institutions.
Dr. Saad Jawaid Khan
Associate Professor & Chairperson
Dr. Fariha Ibrahim
Assistant Professor
Dr. Syeda Bushra Zafar
Assistant Professor
| 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) | 5000 |
| First Semester Credit Hours Fee | 15*3500 |
| Examination Fees 1st Semester | 7,500 |
| Tution /Semester Credit hours Fee | 52,500 |
| Miscellaneous Charges | 0 |
| Income Tax @5% | |
| Total Fee at the time of admission | 82,000 |
| TUITION FEE | 67,000 |
Introduction
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.
Program 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.
Program Learning Outcomes
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.
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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.
Curriculum (1st Semester)
| 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 | |
Curriculum (2nd Semester)
| 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 | |
Curriculum (3rd Semester)
| 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 | |
Curriculum (4th Semester)
| 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 | |
Curriculum (5th Semester)
| 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 | |
Curriculum (6th Semester)
| 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 | |
Curriculum (7th Semester)
| 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 | |
Curriculum (8th Semester)
| 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 |