Department of Food Science & Nutrition
Bachelor of Science in Food Science & Nutrition
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Introduction
The Bachelor of Science in Food Science & Nutrition at Gomal University is a comprehensive program designed to equip students with foundational and advanced knowledge in food science, nutrition, and public health. The program focuses on the study of food chemistry, food safety, human nutrition, food processing, and technology, preparing students to address critical challenges in food quality, safety, and health. With a strong emphasis on practical skills and scientific inquiry, the curriculum integrates laboratory work, internships, and research projects, ensuring students gain hands-on experience alongside theoretical understanding.
Graduates of the program are prepared to pursue diverse career opportunities in the food industry, health and nutrition sectors, public health organizations, and research institutions. The program also encourages community engagement and problem-solving skills, enabling graduates to contribute effectively to food security, nutritional well-being, and sustainable food practices. With partnerships across academic and industry sectors, Gomal University aims to produce professionals who drive innovation and uphold high standards in food science and nutrition.
Program Features
- Duration: 04 Years
- Credit Hours: 134
- Semester: 08
- Campus: Main Campus
| Semester - I | |||
| Code | Course Name | 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) | |
| Semester - II | |||
| Code | Course Name | 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) | |
| Semester - III | |||
| Code | Course Name | 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) | |
| Semester - IV | |||
| Code | Course Name | 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) | |
| Semester - V | |||
| Code | Course Name | 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) | |
| Semester - VI | |||
| Code | Course Name | 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) | |
| Semester - VII | |||
| Code | Course Name | 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) | |
| Semester - VIII | |||
| Code | Course Name | Credit Hours | |
|---|---|---|---|
| FST-421 | Internship & Report Writing | 4(4-0) | |