BS Food Science & Technology
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 (PEOs)
Consistent with the Department of BME Vision and Mission, the Program Educational Objectives of the study program BS Food Science and Technology are:
PEO 1: 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.
PEO 2: To produce entrepreneurs and team leaders having theoretical and practical knowledge of the instruments, techniques and methods with strong ethics and management skill.
PEO 3: 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 (PLOS) / GRADUATE ATTRIBUTES
PLO 1: Knowledge:
Graduates will gain and apply knowledge of Food sciences and related Sciences concepts to solve problems related to field of food science and technology.
PLO 2: Problem Analysis:
Graduates will be able to identify, analyse and understand problems related to Food sciences and related sciences.
PLO3: Design/Development of Solutions:
Graduates will be able to design and develop solution to solve the problems by applying appropriate hands-on practicing tools while keeping in mind safety factor for environmental & society.
PLO 4: Investigation:
Graduates will be able design Perform experiments, analyse and interpret data for investigating complex problems in Food sciences and related fields.
PLO 5: Modern Tool Usage:
Graduates will be able to decide and apply appropriate tools and techniques in Food ingredients manipulation.
PLO 6: The Scientist and Society:
Graduates will be able to justify societal health, safety and legal issues and understand his responsibilities in Food sciences practices.
PLO 7: 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.
PLO 8: Ethics:
Graduates will have knowledge and understanding of related norms and ethics in professional practices.
PLO 9: Individual and Team Work:
Graduates will be able to undertake any responsibility as an individual and as a team in a multidisciplinary environment.
PLO 10: Communication:
Able to communicate effectively and broadly defined technological activities. Also comprehend and write effective reports and documentation to give and receive clear instructions.
PLO 11: Life Long Learning:
Graduates will have thorough knowledge in related sciences and will also be ready to engage themselves in lifelong learning.
PLO 12: 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.
Eligibility
- Intermediate with Pre-medical and Pre-engineering backgrounds with 45% OR DAE OR A-Levels OR equivalent
- Applicants are required to appear in written test and interview
Curriculum
| Semester I | ||
| 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 | |
| Semester II | ||
| 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 | |
| Semester III | ||
| 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 | |
| Semester IV | ||
| 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 | |
| Semester V | ||
| 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 | |
| Semester VI | ||
| 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 | |
| Semester VII | ||
| 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 | |
| Semester VIII | ||
| 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 | |