BS Food Science and Technology
Course Curriculum
| Semester-1 | ||||||
|---|---|---|---|---|---|---|
| No | Code | Title | Credit Hours | Related SDG | Pre Requisite | Contents |
| 1 | BIO-100 | Biochemistry | 3+0 | |||
| 2 | CS-100 | Fundamentals of ICT | 2+1 | 4 |  |
|
| 3 | HU-110 | English-I | 3+0 | 17 | ||
| 4 | MATH-264 | Introduction to Statistics | 3+0 | MATH-263 | |
|
| 5 | FST-101 | Introduction to Food Sciences & Technology | 2+1 | |
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| 6 | MATH-100 / BIO-107 | Basic Mathematics (Math-I)/ Introduction to Biology | 3(3-0)/ 3(2-1) | |||
| 7 | Total CHs | 18 | ||||
| Semester-2 | ||||||
|---|---|---|---|---|---|---|
| No | Code | Title | Credit Hours | Related SDG | Pre Requisite | Contents |
| 1 | HU-101 | Islamic Studies | 2+0 | 4 , 16 | |
|
| 2 | HU-127 | Ideology and Constitution of Pakistan. | 2+0 | 1 to 17 | |
|
| 3 | HU-108 | Communication and Interpersonal Skills | 3+0 | 3,4,8 | ||
| 4 | FST-102 | Principles of Human Nutrition | 3+0 | |
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| 5 | FST-103 | General Microbiology | 3+0 | |
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| 6 | AGS-101 | Basic Agriculture | 2+1 | |||
| 7 | MATH-122 / BIT-115 | Biostatistics (Math-II) or Cell Biology (Bio II) | 2+1 | |||
| 8 | Total CHs | 19 | ||||
| Semester-3 | ||||||
|---|---|---|---|---|---|---|
| No | Code | Title | Credit Hours | Related SDG | Pre Requisite | Contents |
| 1 | FST-201 | Technology of Fats and Oils | 2+1 | |
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| 2 | FST-202 | Food Laws & Regulations | 3+0 | |
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| 3 | FST-203 | Food Processing & Preservation | 2+1 | |
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| 4 | FST-204 | Post-Harvest Technology | 2+1 | |
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| 5 | AGS-201 | Marketing and Agri. Business | 3+0 | |||
| 6 | HU-241 | Arts and Humanities | 2+1 | |||
| 7 | Total CHs | 14+4 | ||||
| Semester-4 | ||||||
|---|---|---|---|---|---|---|
| No | Code | Title | Credit Hours | Related SDG | Pre Requisite | Contents |
| 1 | CCE-401 | Civic and Community Engagement | 1+1 | 4,11 | |
|
| 2 | MGT-271 | Entrepreneurship | 2+0 | 4,8,9 | |
|
| 3 | FST-211 | Food Process Engineering | 2+1 | |
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| 4 | FST-212 | Cereal Technology | 2-1 | |
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| 5 | FST-213 | Sugar Technology | 2-1 | |
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| 6 | HU-242 | Social Sciences | 3+0 | |||
| 7 | XXX-000 | Elective-I | 3-0 | |||
| 8 | CHs | 19 | ||||
| Semester-5 | ||||||
|---|---|---|---|---|---|---|
| No | Code | Title | Credit Hours | Related SDG | Pre Requisite | Contents |
| 1 | FAB-366 | Food Microbiology | 2+1 | |||
| 2 | MATH-311 | Statistical Methods for Engineers (Statistics-II) | 3+0 | |||
| 3 | FST-301 | Food Chemistry (Food Chemistry) | 3+0 | |||
| 4 | FST-302 | Food Engineering Operations (Unit Operations | 2+1 | |||
| 5 | FST-303 | Occupational Health and Safety | 3+0 | |||
| 6 | XXX-000 | Elective-II | 2-1 | |||
| 7 | CHs | 18 | ||||
| Semester-6 | ||||||
|---|---|---|---|---|---|---|
| No | Code | Title | Credit Hours | Related SDG | Pre Requisite | Contents |
| 1 | BIT-313 | Food Biotechnology | 3+0 | 2,4,9 | ||
| 2 | FST-311 | Community Nutrition | 2+1 | |
||
| 3 | FST-313 | Bakery Products Technology | 2+1 | |
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| 4 | FST-314 | Sensory Evaluation of Foods | 2+1 | |
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| 5 | FST-315 | Beverage Technology | 2+1 | |
||
| 6 | XXX-000 | Elective-III | 2-1 | |||
| 7 | CHs | 18 | ||||
| Semester-7 | ||||||
|---|---|---|---|---|---|---|
| No | Code | Title | Credit Hours | Related SDG | Pre Requisite | Contents |
| 1 | FST-401 | Meat Technology | 2+1 | |
||
| 2 | FST-402 | Dairy Technology | 2+1 | |
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| 3 | FST-403 | Food Packaging | 2+1 | |
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| 4 | FST-404 | Food Plant Layout and Sanitation | 2+0 | |
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| 5 | FST-312 | Food Quality Management | 2+0 | |
||
| 6 | XXX-000 | Elective IV | 3+0 | |||
| 7 | FST-498 | Final Year Project-I | 0+2 | |||
| 8 | CHs | 18 | ||||
| Semester-8 | ||||||
|---|---|---|---|---|---|---|
| No | Code | Title | Credit Hours | Related SDG | Pre Requisite | Contents |
| 1 | FST-411 | Instrumental Techniques in Food Analysis | 1-2 | |
||
| 2 | FST-412 | Extrusion Technology | 2+1 | |
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| 3 | FST-499 | Final Year Project-II | 0+4 | |||
| 4 | HU-411 | Internship and Report Writing | 0+4 | |||
| 5 | CHs | 14 | ||||
| 6 | Total CHs | 142* | ||||
| List of Electives | ||||||
|---|---|---|---|---|---|---|
| No | Code | Title | Credit Hours | Related SDG | Pre Requisite | Contents |
| 1 | FAB-361 | Food, Nutrition And Public Health | 3+0 | |||
| 2 | FAB-368 | Fermentation Biotechnology | 2+1 | 4 | ||
| 3 | FST-241 | Food Enzymology | 3+0 | |
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| 4 | FST-341 | Functional Foods and Nutraceuticals | 3+0 | |
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| 5 | FST-441 | Microbial Genomics for Food Safety | 3+0 | |
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| 6 | FST-442 | Artificial Intelligence in Food Industry | 3+0 | |
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| 7 | FST-443 | Applications of Nanotechnology in Food Sciences | 3+0 | |
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| 8 | FST-444 | Applications of Synthetic Biology in Food Sciences | 3+0 | |
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| 9 | FST-342 | Thermal Processing Engineering for Food Industry | 3+0 | |
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| 10 | FST-343 | Engineering Properties of Food | 3+0 | |
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| 11 | FST-243 | Poultry and Egg Processing | 2+1 | |
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| 12 | FST-344 | Milk and Meat Hygiene and Public Health | 2+1 | |
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| 13 | FST-242 | Food Safety | 3+0 | |
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| 14 | XXX-000 | Fruit and Vegetable Processing | 2+1 | |||