The department offers a degree program under the name and style of:
– BSc (Bachelors of Food Science and Technology)
Admission Criterion
F.Sc (Pre-Engineering & Pre-Medical) or equivalent as per university criterion.
Introduction
Food is at the epicentre of human existence. The world population is expected to grow to 9 billion by 2050. As the population grows, so does the need for a healthy and sustainable food supply. A healthy food supply is a prerequisite to a healthy lifestyle. The knowledge about food and the technology that is used to prepare it play a vital role in achieiving this objective. While the agriculture sector is focused on improving the per-hectare production of food products, the scope of food science and technology includes upgrading the raw food to make it ready for human consumption, preserving the food, and minimizing its wastage. Developments in food processing have given us frozen foods, canned foods, microwave-able ready-meals, snacks, nutritious new foods, more easily prepared traditional foods and, above all, a variety and flexibility in our diets.
Pakistan is an emerging economy that is going through a phase of industrialization and rapid growth. With a population of 220 million and a population growth rate of ca. 3%, the opportunities for market expansion are enormous. Pakistan is classified as one of the Next Eleven (N 11) countries that have the potential to become one of the world’s largest economies in the 21st century. The food and beverage processing industry is the 2nd largest industry in Pakistan after textiles, and accounts for 27% of the value-added production and 16% of the employment in the manufacturing sector. Some important statistics in this respect are:
• There are 2500+ food processing units in Pakistan.
• Most of the food industry in Pakistan is concentrated in Punjab (60%), followed by Sindh (30%), KPK (6%), Baluchistan (2%), and ICT (2%).
• Food processing accounted for an annual average of $223.5 million in FDI (foreign direct investment) from 2012–2018.
• Major industry groups in the food sector include: (1) frozen foods, (2) value addition in major food crops, and (3) fruits, vegetables, and intermediate products.
Pakistan was awarded the Generalized Scheme of Preferences (GSP) Plus status (zero to low duty) by the European Union in 2014. This development has created a significant potential for the exports of processed food products. However, Pakistan lacks formal programs in the domain of food science and technology, at both undergraduate and graduate levels, to deliver the required skilled manpower to the food processing industry. Chemical engineers and/or chemists are currently serving this role in most local industries. However, they generally lack the highly specialized knowledge required to maximize the productivity of food processing industry. In terms of food-related education, research and development, and financial services and regulation, Pakistan has a long way to go. Food scientists, technologists, and engineers are required to improve operations of the food industry as well as for research and development in the food sector.
Curriculum Scheme BSc Food Science and Technology
| Course No. | Title | Credit Hours |
| Semester 1 | ||
| FST-101 | Introduction to Food Science and Technology | 3(3,0) |
| CY-221 & CY-221L |
Inorganic and Organic Chemistry | 3(2,1) |
| MA-110 | Basic Mathematics | 3(3,0) |
| FST-203(24) & FST-203(24)L | Basic Biology | 3(2,1) |
| IS-102/ HU-101 | Islamic Studies Ethics (For non-Muslim students and alternative subject) |
3(3,0) |
| ES-105 | Psychology & Ethics | 2(2,0) |
| QT-101
Or SE-101 |
Translation of Holy Quran-I
Or Social Ethics-I |
1(1,0) |
| Subtotal | 18(16,2) | |
| Semester 2 | ||
| FST-103 | Principles of Human Nutrition | 3(3,0) |
| HU-111L | Communication Skills | 1(0,1) |
| FST-104 & FST-104L | Food Chemistry | 3(2,1) |
| CSC-100 &
CSC-100L |
Application of Information and Communication Technologies | 3(2,1) |
| MA-118 | Applied Mathematics and Statistics | 3(3,0) |
| PHY-113 & PHY-113L |
Applied Physics | 3(2,1) |
| QT-201
Or SE-201 |
Translation of Holy Quran-II
Or Social Ethics-II |
1(1,0) |
| Subtotal | 17(13,4) | |
| Semester 3 | ||
| FST-201 | Occupational Safety, Health & Environment | 2(2,0) |
| FST-202 & FST-202L | Sustainable Agriculture | 3(2,1) |
| FST-204 & FST-204L | Food Microbiology | 3(2,1) |
| FST-205 & FST-205 L |
Fluid Mechanics | 3(2,1) |
| MGT-318 | Entrepreneurship and Management | 2(2,0) |
| IS-202 | Ideology and Constitution of Pakistan | 3(3,0) |
| QT-301
Or SE-301 |
Translation of Holy Quran -III
Or Social Ethics-III |
1(1,0) |
| Subtotal | 17(14,3) | |
| Semester 4 | ||
| FST-206(24) & FST-206(24)L | Food Biochemistry | 3(2,1) |
| HU-212 | Civics and Community Engagement | 2(2,0) |
| FST-208 FST-208L | Food Processing & Preservation | 3(2,1) |
| FST-209 (24) & FST-209(24)L | Food Biotechnology-I | 3(2,1) |
| FST-210 & FST-210L | Unit Operations in Food Processing | 3(2,1) |
| HU-300 | Technical Report Writing | 3(3,0) |
| QT-401
Or SE-401 |
Translation of Holy Quran -IV
Or Social Ethics-IV |
1(1,0) |
| Subtotal | 18(14,4) | |
| Semester 5 | ||
| FST-207 | Plant Pathology | 2(2,0) |
| FST-301 | Food Plant Layout | 2(2,0) |
| FST-302 & FST-302L | Food Technologies-I | 4(3,1) |
| FST-303 & FST-303L | Food Processing-I | 3(2,1) |
| FST-304 | Sustainable Food Production | 2(2,0) |
| FST-305 | Fruit and Vegetable Processing | 2(2,0) |
| FST 306 (24) & FST-306(24)L | Food Biotechnology-II | 3(2,1) |
| Subtotal | 18(15,3) | |
| Semester 6 | ||
| FST-307 & FST-307L | Food Analysis | 3(2,1) |
| FST-308 | Food Toxicology and Safety | 2(2,0) |
| FST-309 | Community Nutrition and Dietetics | 2(2,0) |
| FST-310 | Post-harvest Technologies | 2(2,0) |
| FST-311 & FST-311L | Food Technologies- II | 4(3,1) |
| FST-312 & FST-312L | Food Processing – II | 3(2,1) |
| FST-313 | Internship (Community/Research Project) | 0(0,0) |
| Subtotal | 16(13,3) | |
| Semester 7 | ||
| FST-401 & FST-401L | Food Technologies III | 4(3,1) |
| FST-402 | Food Product Development | 3(3,0) |
| FST-403 & FST-403L | Food Extrusion Technology | 3(2,1) |
| FST-404 | Food Preservation and Packaging | 2(2,0) |
| FST-405 & FST-405L | Research Projects and Scientific Writing | 2(1,1) |
| HU-003 | International Language | 0(0,0) |
| FST-406 | Final Year Project-I | 3(0,3) |
| Subtotal | 17(11,6) | |
| Semester 8 | ||
| FST-407 & FST-407L | Sensory Evaluation of Foods | 3(2,1) |
| FST-408 | Food Laws and Regulations | 2(2,0) |
| FST-409 & FST-409L | Marine Food Processing Technology | 3(2,1) |
| FST-410 & FST410L | Milk and Meat Hygiene and Public Health | 3(2,1) |
| FST-411 | Food Quality Management | 2(2,0) |
| FST-412 | Final Year Project-II | 3(0,3) |
| Subtotal | 16(10,6) | |
| Total | 137(106,31) | |