BS FOOD SCIENCE & TECHNOLOGY
BS FOOD SCIENCE & TECHNOLOGY
Introduction
A Bachelor of Science in Food Science and Technology provides students with a comprehensive understanding of the science and technology behind food production, processing, preservation, and safety. The curriculum helps students gain a thorough understanding of all facets of food processing, including developing products that are in line with the most recent processing and industrial methods. BS in Food Science and Technology is the most rapidly expanding discipline, which incorporates business skills with information from chemistry, biology, and food engineering, among other areas. BS in Food Science and Technology offers a broad scope of knowledge and practical skills essential for addressing global challenges in food security, sustainability and safety, for meeting the growing demand of high-quality food products.
Learning Outcomes
- Master core principles of food science and technology.
- Apply scientific knowledge to food processing, preservation, and safety and implement food product development strategies.
- Demonstrate proficiency in laboratory techniques relevant to food analysis and quality control and analyze factors affecting food quality, food safety risks and regulatory compliance.
- Communicate effectively in written and oral formats within the context of food science and collaborate in interdisciplinary teams.
- Prepare for careers in food industry, research, regulatory agencies, or further education in related fields.
Program Distinctive Features
- Provide students with a comprehensive understanding of food science principles, including food chemistry, microbiology, processing and nutrition, as well as, interdisciplinary subjects from various fields such as biology, chemistry, and engineering.
- Equip students with practical skills in food analysis, processing techniques, sensory evaluation, and quality assurance and making them familiar with food safety regulations and standards.
- Encourage entrepreneurship, innovation and research in the food industry.
- Instill professional and ethical standards in students for integrity and transparency in food production and marketing and contribute to advancements in food science and technology to improve public health
- Develop communication and collaboration skills essential for working in multidisciplinary teams in the food industry and preparing students for diverse career opportunities
Career Opportunities
- Involvement in food processing industries encompassing processing and preservation, product innovation and development, and ensuring product safety and quality management.
- Potential for graduates to establish their own ventures within the food sector.
- Engagement in research roles at institutions such as AARI, NIAB, NIFA, and NIBGE.
- Employment opportunities as Food Safety Officers within the Punjab Food Authority.
- Positions as Food Scientists and Technologists within educational institutions and both national and international organizations.
Teaching Pedagogy
Teaching pedagogy for BS Food Science & Technology fosters an environment that promotes active engagement, critical inquiry, and practical application of knowledge. Faculty members employ diverse methods such as hands-on experiments, inquiry-based learning, technology integration, and collaborative projects to enhance student understanding. A variety of assessment strategies are utilized to gauge comprehension and provide feedback, while encouraging reflection on learning experiences by reflective practices. Ultimately, effective teaching pedagogy by the faculty of sciences aims to inspire curiosity, cultivate critical thinking skills, and prepare students for success in scientific inquiry and application.
Eligibility Criteria
- Minimum 50% marks in Intermediate (Pre-Medical / Pre-Engineering) / A-Level or equivalent.
Program Structure
Study Scheme – Program’s Structure Framework (as per HEC Policy 2023)
| Title | Courses | Credit Hours | Remarks |
| Graduation Requirement | Minimum requirement set by HEC is 120 Cr. Hrs | ||
| General Education Cluster: University Core | |||
| Arts and Humanities * | 1 | 02 | |
| Natural Sciences * | 1 | 3(2+1) | |
| Social Sciences* Introduction to Psychology | 1 | 02 | |
| Functional English ** | 1 | 03 | |
| Expository Writing ** | 1 | 03 | |
| Quantitative Reasoning ** QR-1 | 2 | 06 | |
| Islamic Studies / Ethics** | 1 | 02 | |
| Ideology and Constitution of Pakistan ** | 1 | 02 | |
| ICT: Applications of Information and Communication Technologies ** | 1 | 3(2+1) | |
| Entrepreneurship ** | 1 | 02 | |
| Civics and Community Engagement ** | 1 | 02 | |
| Total | 12 | 30 | |
|
* University may offer any course within the specific broader subject domain/cluster to meet the given credits. ** HEC designed model courses may be used by the university. |
|||
| Disciplinary Major | 31 | 88 | |
| Interdisciplinary | 4 | 12 | |
| Field Experience / Internship | 1 | 3 | |
| Capstone Project (Research Project) | 1 | 3 | |
| Total | 49 | 136 | |
- General Education Cluster: University Core
HEC policy requires 30 credit hours of general education courses. However, there may be some flexibility to build this component over time in view of the operating constraints and requirements of the disciplinary accreditation bodies.
- Major (Disciplinary) Requirements:
A major is the academic discipline or a specialized area of study in which the degree is offered. The minimum requirement to complete a single major is 88 credit hours. This is valid for all undergraduate/equivalent degree programs except for Associate Degrees.
- Interdisciplinary/Allied Requirements:
Interdisciplinary courses are those offered in allied or complementary disciplines to reinforce the notion of interdisciplinary competency and to support horizon of the major.
- Field Experience/Internship:
Field experience is a professional learning experience that offers meaningful and practical work experience related to a student’s field of study or career interest. It is an opportunity to apply knowledge gained in the classroom with practice in the field.
- Capstone Project:
A capstone project allows students to bring together the concepts, principles and methods that they have learned in their course of study and to apply their knowledge and acquired competencies to address the real-world problems.
BS Food Science & Technology – 4 YEAR DEGREE PROGRAM
| Code | Course Title | CrHrs* | Pre-Req |
| Semester 1 | |||
| HSS101 | Functional English | 3-0-0 | |
| MTH208 | Quantitative Reasoning-I | 3-0-0 | |
| HSS103 | Islamic Studies/Ethics | 2-0-0 | |
| CCL100 | Applications of Information & Communication Technologies | 2-1-3 | |
| HND101 | Interdisciplinary (Fund. of Human Nutrition) | 3-0-0 | |
| FST101 | Introduction to Food Science & Technology | 3-0-0 | |
| Total CrHrs | 17 | ||
| Semester 2 | |||
| HSS102 | Expository Writing | 3-0-0 | HSS101 |
| CCS207 | Quantitative Reasoning-2 | 3-0-0 | MTH208 |
| HSS104 | Ideology & Constitution of Pakistan | 2-0-0 | |
| HSS108 | Civics & Community Engagement | 2-0-0 | |
| FST102 | Basic Agriculture | 2-0-0 | |
| FST103 | Food Chemistry | 2-1-3 | |
| BBT/BMS | Interdisciplinary | 3-0-0 | |
| Total CrHrs | 18 | ||
| Semester 3 | |||
| PHY100 | Natural Sciences | 2-1-3 | |
| HSS107 | Arts & Humanities | 2-0-0 | |
| HSS109 | Social Sciences | 2-0-0 | |
| MGT201 | Entrepreneurship, Innovation & Technology | 3-0-0 | |
| FST201 | Post-harvest Technology | 3-0-0 | |
| BBT/BBC | Interdisciplinary | 3-0-0 | |
| Total CrHrs | 16 | ||
| Semester 4 | |||
| FST203 | Food Processing & Preservation | 2-1-3 | |
| FST204 | Food Plant Layout | 2-0-0 | |
| FST205 | Dairy Technology | 2-1-3 | |
| FST206 | Unit Operation in Food Processing | 2-1-3 | |
| FST207 | Instrumental Techniques in Food Analysis | 2-1-3 | |
| BBT/BMB | Interdisciplinary (Microbiology) | 3-0-0 | |
| Total CrHrs | 17 | ||
| Semester 5 | |||
| FST301 | Food Safety & Toxicology | 3-0-0 | |
| BMB402 | Food Microbiology | 2-1-3 | BBT206 |
| FST302 | Food Process Engineering | 2-1-3 | |
| FST303 | Fruits & Vegetable Processing | 2-1-3 | |
| FST304 | Poultry & Egg Processing | 2-1-3 | |
| FST305 | Food Quality Management | 2-0-0 | |
| Total CrHrs | 17 | ||
| Semester 6 | |||
| FST306 | Technology of Fats & Oils | 2-1-3 | |
| FST307 | Research Methodology & Skill Enhancement | 2-0-0 | |
| FST308 | Cereal Technology | 2-1-3 | |
| FST309 | Beverage Technology | 2-1-3 | |
| FST310 | Food Packaging | 2-1-3 | |
| FST311 | Community Nutrition & Dietitics | 2-1-3 | |
| Total CrHrs | 17 | ||
| Semester 7 | |||
| BBT403 | Food Biotechnology | 3-0-0 | |
| FST401 | Baking Technology | 2-1-3 | |
| FST402 | Food Laws & Regulations | 3-0-0 | |
| FST403 | Sensory Evaluations of Food | 2-1-3 | |
| FST404 | Internship/ Field Experience | 3-x-x | |
| FST | Meat Technology | 2-1-3 | |
| Total CrHrs | 18 | ||
| Semester 8 | |||
| FST405 | Food Product Development | 2-1-3 | |
| FST406 | Extrusion Technology | 2-1-3 | |
| FST407 | Sugar & Confectionary Technology | 2-1-3 | |
| FST408 | FYP/ Capstone Project | 3-x-x | |
| FST409 | Sea Food Processing Technology | 2-1-3 | |
| Total CrHrs | 15 | ||
| Total | 135 | ||
| Total Cr Hrs | 136 |