Bachelor of Science (Hons) in Food Science & Technology

Introduction

The BSc (Hons) Food Science & Technology program of Institute of Food Science & Nutrition is a comprehensive undergraduate degree that focuses on the scientific aspects of food production, processing, and safety. Students gain a strong foundation in areas such as chemistry, microbiology, and nutrition, enabling them to understand the complexities of food composition and its impact on human health. The program combines theoretical knowledge with practical skills, allowing students to explore food preservation techniques, quality assurance, and emerging technologies in food production. With a blend of coursework, laboratory work, and potential internships, graduates are prepared for roles in food manufacturing, quality control, and research, contributing to the development of safe, innovative, and nutritious food products to meet the demands of a dynamic and ever-evolving industry.

Duration

Enter Requirements

Intermediate (Pre-medical or Pre-engineering) or equivalent recognized qualification with at least 45% marks.

1st Semester

Code	Course	Credit Hours
HND-111	Fundamentals of Human Nutrition	3(3-0)
FST-111	Essentials of Food Science & Technology	3(2-1)
HND-112	Introductory Biochemistry	3(2-1)
ISL-111	Islamic Studies	2(2-0)
CS-111	Introduction to Computing Applications	3(2-1)
ENG-111	English- I	3(3-0)
Maths-111	Mathematics-I/Biology-I	3(3-0)

2nd Semester

Code	Course	Credit Hours
HND-121	Dietetics-I (Introductory Dietetics)	3(2-1)
FST-121	Food Processing & Preservation	3(2-1)
FST-122	Food Business Management	3(2-1)
MATHS-121	Mathematics-II/Biology-II	3(3-0)
ENG -121	English II	3(3-0)
FST-123	Food Safety	3(3-0)
PS-121	Pakistan Studies	2(2-0)

3rd Semester

Code	Course	Credit Hours
STAT-211	Statistics-I	3(2-1)
FST-211	Instrumental Techniques in Food Analysis	3(2-1)
FST-212	Food Chemistry	3(3-0)
HND-211	Community Nutrition & Dietetics	3(2-1)
FST-213	Fundamentals of Halal Food	3(3-0)
HND-212	Meat Inspection & Public Health	3(2-1)

4th Semester

Code	Course	Credit Hours
STAT-221	Statistics-II	3(2-1)
FST-221	Food Microbiology	3(2-1)
HND-221	Clinical Nutritional Assessment	3(2-1)
FST-222	Advanced Techniques in Food Analysis	3(2-1)
FST-223	Food and Bioprocess Technology	3(2-1)
HND-222	Meal Planning & Management	3(2-1)

5th Semester

Code	Course	Credit Hours
FST-311	Post-Harvest Technology	3(2-1)
FST-312	Sugar Technology	3(2-1)
FST-313	Dairy Technology	3(2-1)
FST-314	Food Biotechnology	3(2-1)
FST-315	Cereal Technology	3(2-1)
FST-316	Fruits & Vegetable Processing	3(2-1)

6th Semester

Code	Course	Credit Hours
FST-321	Food Packaging	3(2-1)
FST-322	Bakery Products Technology	3(2-1)
FST-323	Technology of Oils & Fats	3(2-1)
FST-324	Beverage Technology	3(2-1)
FST-325	Sea Food Processing	3(2-1)
FST-326	Functional Foods & Nutraceuticals	3(3-0)

7th Semester

Code	Course	Credit Hours
FST-411	Meat Technology	3(2-1)
FST-412	Poultry & Egg Processing	3(2-1)
FST-414	Halal and Haram Ingredients in Food Processing	3(3-0)
FST-415	Research Methods & Scientific Writing	3(3-0)
FST-416	Physiology of Senses & Sensory Evaluation	3(2-1)
FST-417	Food Plant Layout & Sanitation	3(3-0)

8th Semester

Code	Course	Credit Hours
FST-421	Internship & Report Writing	4(4-0)