Gomal University

Bachelor of Science (Hons) in Food Science & Technology


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.

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)
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