BS Food Science & Technology

Food science and technology is a multidisciplinary field; it opens up a myriad of opportunities for a food technologist. They can work with a milk processing industry, a winery, a bakery industry, meat processing, flavour development, etc. If you are a food lover, then working in this industry would be like a dream come true. Creating and testing products will expose you to good food. You will also get an opportunity to explore new dishes and flavours.

Food science and technology serves those who have an interest in serving society by assuring the availability, abundance, affordability, wholesomeness and safety of food. A degree in food science offers many opportunities to earn top salaries with a good growth rate. Nobody can survive without eating food. Therefore, food industries will always keep processing food and hiring professionals.

Programme Educational Objectives

PEO1: To prepare graduates who will apply the technical knowledge and know-how to solve the problems related to food processing and preservation for the benefit of the society.

PEO2: To produce entrepreneurs and team leaders having theoretical and practical knowledge of the instruments, techniques and methods with strong ethics and management skill.

PEO3: To produce graduates with the ability to initiate scientific research and pursue higher education in reputed institute at national and international levels.

Contact Information

Contact Numbers	021-36644153
	021-36684406

Location

BS Food Science & Technology

F-103, Block-B Block B North Nazimabad Town, Karachi, Sindh 74600

Programme	Eligibility	DAE	%age
BS Food Science & Tech.	Inter (Computer, Pre Engg, Pre Med) , A-level – Phy, Chem, (Bio or Maths)	DAE any or Diploma in Homeopatic, Medical Tech – 3 year	50%

Duration of Programme

BS Food Science & Technology

4 Years

Semester 1st

S.No	Course code	Course Title	Credit Hours	Prerequisites
1	NS-115/NS-111	Basic Mathematics/Basic Biology	3+0	–
2	HS-110	Philosophy	3+0	–
3	HS-231	Sociology	3+0	–
4	HS-111	Expository Writing I	3+0	–
5	NS-118	Ecology	3+0	–
	Total Credit Hours		15	–

Semester 2nd

S.No	Course code	Course Title	Credit Hours	Prerequisites
1	HS-113	Expository Writing II	3+0	Expository Writing I
2	HS-105	Foreign Language	3+0	–
3	HS-107	Psychology	3+0	–
4	NS 101	Physics	2+1	–
5	NS 108	Quantitative Reasoning I	2+1	–
	Total Credit Hours		15	–

Semester 3rd

S.No	Course code	Course Title	Credit Hours	Prerequisites
1	HS-200	Expository Writing III	3+0	Expository Writing II
2	HS-201	Pakistan Studies	3+0	–
3	HS-202/HS-203	Islamic Studies/ Ethical Behavior	3+0	–
4	FS-200	Introduction to Food Technology	2+1	–
5	NS-200	Quantitative Reasoning II	3+0	Quantitative Reasoning I
	Total Credit Hours		15

Semester 4th

S.No	Course code	Course Title	Credit Hours	Prerequisites
1	FS-201	Food Microbiology	2+1	–
2	FS-202	Principles of Human Nutrition	3+0	–
3	FS-203	Food Chemistry-I	2+1	–
4	FS-204	Basic Agriculture and Horticulture	3+0	–
5	FS-205	Biostatistics	3+0	–
6	FS-206	Essential of Food Biochemistry and Enzymology	2+1	–
	Total Credit Hours		18

Semester 5th

S.No	Course code	Course Title	Credit Hours	Prerequisites
1	FS-301	Food Chemistry -II	2+1	Food Chemistry-I
2	FS-302	Postharvest Technology	3+0	Basic Agriculture and Horticulture
3	FS-303	Dairy Technology	2+1	–
4	FS-304	Cereals Technology and Baking	2+1	–
5	FS-305	Sweeteners and Sugars Technology	2+1	–
6	FS-306	Unit Operations-I	2+1	Food Processing and Preservation
	Total Credit Hours		18

Semester 6th

S.No	Course code	Course Title	Credit Hours	Prerequisites
1	FS-307	Fruits, Vegetables, Herbs and Spices	2+1
2	FS-308	Technology of Oils and Fats	2+1	Food Chemistry
3	FS-309	Unit Operations-II	2+1	Unit Operations-I
4	FS-310	Beverage Technology	2+1
5	FS-311	Meat and Seafood Processing Technology	2+1	Essential of Food Biochemistry and Enzymology
6	FS-312	Food Plant Layout and Sanitation	3+0	–
	Total Credit Hours		18

Semester 7th

S.No	Course code	Course Title	Credit Hours	Prerequisites
1	FS-401	Food Product Development & Sensory Analysis	2+1	–
2	FS-402	Food Laws and Regulation	3+0	–
3	FS-403	Confectionary and Chocolate	2+1	Sweeteners and Sugar Technology
4	FS-404	Food Engineering	2+1	Cereal Technology
5	FS-405	Poultry and Egg Processing	2+1	–
6	FS-406	Food Industry Waste Management	2+1	–
	Total Credit Hours		18

Semester 8th

S.No	Course code	Course Title	Credit Hours	Prerequisites
1	FS-407	Food Processing and Preservation	2+1	Food Microbiology
2	FS-408	Food Quality Management	3+0	Food Laws and Regulation
3	FS-409	Food Packaging	2+1	Food Laws and Regulations
4	FS-410	Analytical Techniques in food analysis	2+1	–
5	MS-403	Entrepreneurship	3+0	–
6	FS-411	Research Project	3	–
	Total Credit Hours		18	–
	Total credit Hours of Programme		135

Food technology is a growing industry of Pakistan’s total food exports. There is a high demand for trained food professionals in both the government and the private sector. Graduates from the department can work as food technologists in production/operation/QA/QC. They can also serve as a research and development analyst for the development of new products and processes. A food technologist is not only involved in the food processing but also in the designing of the food plant and various equipment used in processing. They can also be involved in the safety and regulatory aspects of the developed product, inspection and accreditation of the food plant, etc.

Graduates from the food science and technology programme can serve in multidisciplinary fields.

Food manufacturing companies
Research laboratories
Food quality & certification organisations
Food packaging companies
Food machinery & instruments manufacturing companies
Flavour houses
Agricultural commodities export ventures
Food wholesalers

PLO1: Knowledge: An ability to apply fundamental and specialised knowledge of computational biology to the solution of complex biological problems.

PLO2: Hypothesis Formulation: An ability to identify, formulate, research literature, analyse complex biological problems, reaching substantiated conclusions towards formulation of hypothesis using fundamental principles of computational biology.

PLO3: Experiment/Process Design: An ability to design experimental solutions to validate computational biology Hypothesis and design process while maintaining biosciences standards, cultural, societal, and environmental considerations.

PLO4: Investigation: An ability to investigate complex issues in computational biology in a methodical way, including literature survey, development of systems, analysis and interpretation of experimental data, and synthesis of information to derive valid conclusions.

PLO5: Modern Tool Usage: An ability to select and apply appropriate techniques, resources, and modern tools, including prediction and modelling, to complex bioscience activities, with an understanding of the limitations.

PLO6: The Scientist and Society: Graduates will be able to justify societal health, safety and legal issues and understand his responsibilities in Food sciences practices.

PLO7: Environment and Sustainability: Graduates will be able to understand the need and impact of solutions on environment and societal context keeping in view need for sustainable solution.

PLO8: Ethics: Graduates will have knowledge and understanding of related norms and ethics in professional practices.

PLO9: Individual and Team Work: Graduates will be able to undertake any responsibility as an individual and as a team in a multidisciplinary environment.

PLO10: Communication: Able to communicate effectively and broadly defined technological activities. Also comprehend and write effective reports and documentation to give and receive clear instructions.

PLO11: Lifelong Learning: Graduates will have thorough knowledge in related sciences and will also be ready to engage themselves in lifelong learning.

PLO12: Project Management: Graduates will be motivated and have the preparations ability to engage in lifelong learning for technological change and will be able to manage independent research projects.

Education City Site (Morning)

1st Semester (BS Food Science & Technology)
Description	Frequency	Fee/Cr. Hr	# of Cr. Hr	Total Fee
Admission Fee	One-Time	10,000		10,000
Security Deposit (Refundable)	One-Time	Nil		Nil
Tuition Fee	Per Semester / Per Credit Hour	2,700	15	40,500
Examination Fee	Per Semester / Per Credit Hour	250	15	3,750
Student Activiity Fee	Per Semester	2000		2,000
Registration Fee	Per Semester	5000		5000
Total Fees				61,250

North Campus (Morning)

1st Semester (BS Food Science & Technology)
Description	Frequency	Fee/Cr. Hr	# of Cr. Hr	Total Fee
Admission Fee	One-Time	10,000		10,000
Security Deposit (Refundable)	One-Time	Nil		Nil
Tuition Fee	Per Semester / Per Credit Hour	3,500	15	52,500
Examination Fee	Per Semester / Per Credit Hour	250	15	3,750
Student Activiity Fee	Per Semester	2000		2,000
Registration Fee	Per Semester	5000		5000
Total Fees				73,250