Semester Wise Breakup
| Course Code | Course Title | Credit Hours | |
| Semester 1 | |||
| FST-101 | Introduction to Food Science and Technology | (3,0) | |
| CY-221 & CY-221L | Inorganic and Organic Chemistry | (2,1) | |
MA-110/ FST-102 | Elective Course Basic Mathematics/Basic Biology |
(3,0) /(3,0) | |
| HU-111L | Communication Skills | (0,1) | |
| IS-101/HU-101 | Islamic and Pakistan Studies – I (Muslim students) or Ethics and Pakistan Studies – I (non-Muslim students) | (3,0) | |
| ES-105 | Psychology & Ethics | (2,0) | |
| Course Code | Course Title | Credit Hours | |
| FST-103 | Principles of Human Nutrition | (3,0) | |
| FST-104 & FST-104L | Food Chemistry | (2,1) | |
| CMPE- 112 & CMPE-112L | Fundamentals of Programming and Data Science | (3,1) | |
| MA-118 | Applied Mathematics and Statistics | (3,0) | |
| PHY-113 & PHY-113L | Applied Physics | (2,1) | |
| QT-101 | Translation of Holy Quran-I | (1,0) | |
| Course Code | Course Title | Credit Hours | |
| FST-201 | Occupational Safety, Health & Environment | (2,0) | |
| FST-202 &/FST-202L | Sustainable Agriculture | (2,1) | |
| FST-203 &/FST-203L | Horticulture | (2,1) | |
| FST-204 &/FST-204L | Food Microbiology | (2,1) | |
| FST-205 &/FST-205 L | Fluid Mechanics | (2,1) | |
| IS-201&/HU-201 | Islamic and Pakistan Studies – II (Muslim students) or Ethics and Pakistan Studies – II (non-Muslim students) | (3,0) | |
| Course Code | Course Title | Credit Hours | |
| FST-206 &/FST-206L | Entomology | (2,1) | |
| FST-207 | Plant Pathology | (2,0) | |
| FST-208 &/FST-208L | Food Processing & Preservation | (2,1) | |
| FST-209 &/FST-209L | Food Biochemistry and Biotechnology | (2,1) | |
| FST-210 &/FST-210L | Unit Operations in Food Processing | (2,1) | |
| HU-221L | Technical Writing and Presentation Skills | (0,1) | |
| Course Code | Course Title | Credit Hours | |
| MGT-413 | Project Management and Entrepreneurship | (2,1) | |
| FST-301 | Food Plant Layout | (2,0) | |
| FST-302 &/FST-302L | Food Technologies I | (3,1) | |
| FST-303 &/FST-303L | Food Processing-I | (2,1) | |
| FST-304 | Sustainable Food Production | (2,0) | |
| FST-305 | Fruit and Vegetable Processing | (2,0) | |
| Course Code | Course Title | Credit Hours | |
| FST-307 &/FST-307L | Food Analysis | (2,1) | |
| FST-308 | Food Toxicology and Safety | (2,0) | |
| FST-309 | Community Nutrition and Dietetics | (2,0) | |
| FST-310 | Post-harvest Technologies | (2,0) | |
| FST-311 &/FST-311L | Food Technologies- II | (3,1) | |
| FST-312 &/FST-312L | Food Processing – II | (2,1) | |
| Course Code | Course Title | Credit Hours | |
| FST-401 &/FST-401L | Food Technologies III | (3,1) | |
| FST-402 | Food Product Development | (3,0) | |
| FST-403 &/FST-403L | Food Extrusion Technology | (2,1) | |
| FST-404 | Food Preservation and Packaging | (2,0) | |
| FST-405 &/FST-405L | Research Projects and Scientific Writing | (1,1) | |
| FST-406 | Final Year Project-I | (0,3) | |
| Course Code | Course Title | Credit Hours | |
| FST-407 &/FST-407L | Sensory Evaluation of Foods | (2,1) | |
| FST-408 | Food Laws and Regulations | (2,0) | |
| FST-409 | Marine Food Processing Technology | (2,1) | |
| FST-410 & /FST410L | Milk and Meat Hygiene and Public Health | (2,1) | |
| FST-411 | Food Quality Management | (2,0) | |
| FST-412 | Final Year Project-II | (0,3) | |
| QT-401 | Translation of Holy Quran IV | (1,0) | |