The Bachelor of Science in Food Science & Technology (BS FST) at the University of Central Punjab is a 4-year undergraduate degree program comprising 8 semesters and a total of 135 credit hours. The curriculum includes core, general, foundation, interdisciplinary, and elective courses along with a mandatory internship project. The program is designed to impart in-depth knowledge and practical skills related to food processing, nutrition, safety, biotechnology, packaging, legislation, and quality management. It aims to prepare students for both industrial and academic roles in the food sector, ensuring a balance between scientific theory and applied learning.
BS Food Science and Technology
| Duration of Program | 4 Years |
| No. of Semesters | 8 |
| Pre-Requisite | F.Sc. |
| Medium of instructions | English |
| Total Credit Hours: | 135 |
| At least 50% marks in F.Sc. Pre-Medical/Pre-Engineering/ICS/A levels or equivalent |
| Applicants are required to pass the UCP Admission Test. |
* Note: Pre-Engineering and ICS students must complete a deficiency course, Introduction to Biology. This deficiency course will be zero credit.
| Matric | Intermediate | Admission Test |
| 10% | 45% | 45% |
Program Name: BS Food Science & Technology
Per Credit Hour Fee: 7,169
Admission Fee: 25,000
| 1st Semester Total Fee | 1st Installment Including Admission fee | 1st Installment with 50% PGC Scholarship | 1st Installment with 25% Merit/PGC/Legacy Scholarship | 1st Installment with 50% Merit Scholarship | 1st Installment with 75% Merit Scholarship | 1st Installment with Gilgit-Baltistan 30% Scholarship | Total Credit Hours | Total Fee(incl Admission fee) |
| 154,042 | 89,521 | 57261 | 73,391 | 57,261 | 41,130 | 70,165 | 135 | 992,815 |
Disclaimer
The above-mentioned fee structure is for illustration purpose only. UCP reserves the rights to make changes in the Fee Structure whenever deemed necessary or appropriate.
Semester-I
| Sr. No. | Course Code | Course Title | Category | Cr. Hrs. |
| 1 | FS1102 | Introduction to Food Science & Technology | General | 2 |
| 2 | FS1101 | Introduction to Food Science & Technology-Lab | General | 1 |
| 3 | PAK101 | Pakistan Studies | Inter Department | 2 |
| 4 | FS1202 | Essentials of Biochemistry | General | 2 |
| 5 | FS1201 | Essentials of Biochemistry-Lab | General | 1 |
| 6 | FSCS1003 | Introduction to Information Technology | Inter Department | 3 |
| 7 | MAT 101 | Mathematics I | Inter Department | 3 |
| 8 | ENG 101 | English I | Inter Department | 3 |
| 9 | ENT101 | Fundamentals of Entrepreneurship | Inter Department | 1 |
Semester-II
| Sr. No. | Course Code | Course Title | Category | Cr. Hrs. |
| 1 | FS1403 | Principles of Human Nutrition | General | 3 |
| 2 | MAT 201 | Mathematics II | Inter Department | 3 |
| 3 | FS1602 | Food Processing & Preservation | General | 2 |
| 4 | FS1601 | Food Processing & Preservation-Lab | General | 1 |
| 5 | ENG102 | English-II | Inter Department | 3 |
| 6 | FS1302 | General Microbiology | General | 2 |
| 7 | FS1301 | General Microbiology-Lab | General | 1 |
| 8 | FS1412 | Postharvest Technology | General | 2 |
| 9 | FS1411 | Postharvest Technology-Lab | General | 1 |
Semester-III
| Sr. No. | Course Code | Course Title | Category | Cr. Hrs. |
| 1 | FS2312 | Food Microbiology | General | 2 |
| 2 | FS2311 | Food Microbiology-Lab | General | 1 |
| 3 | FS2502 | Dairy Technology | General | 2 |
| 4 | FS2501 | Dairy Technology-Lab | General | 1 |
| 5 | FS2422 | Community Nutrition | General | 2 |
| 6 | FS2421 | Community Nutrition-Lab | General | 1 |
| 7 | FS2213 | Food Chemistry | General | 3 |
| 8 | ISL201 | Islamic Studies/Ethics | Inter Department | 2 |
| 9 | STS 101 | Statistics I | Inter Department | 3 |
Semester-IV
| Sr. No. | Course Code | Course Title | Category | Cr. Hrs. |
| 1 | FS2612 | Unit Operation in Food Processing | General | 2 |
| 2 | FS2611 | Unit Operation in Food Processing-Lab | General | 1 |
| 3 | FS2622 | Fruits and Vegetables Processing | Foundation | 2 |
| 4 | FS2621 | Fruits and Vegetables Processing-Lab | Foundation | 1 |
| 5 | FS2522 | Meat and Sea Food Processing Technology | Foundation | 2 |
| 6 | FS2521 | Meat and Sea Food Processing Technology-Lab | Foundation | 1 |
| 7 | FS2642 | Cereal Technology | General | 2 |
| 8 | FS2641 | Cereal Technology-Lab | General | 1 |
| 9 | STS 201 | Statistics II | Inter Department | 3 |
| 10 | FS2513 | Food Plant Layout and Sanitation | General | 3 |
Semester-V
| Sr. No. | Course Code | Course Title | Category | Cr. Hrs. |
| 1 | FS3632 | Public Health, Milk & Meat Hygiene | Foundation | 2 |
| 2 | FS3631 | Public Health, Milk & Meat Hygiene-Lab | Foundation | 1 |
| 3 | FS3443 | Food Safety and Quality Management | Elective | 3 |
| 4 | FS3662 | Food Process Engineering | Foundation | 2 |
| 5 | FS3661 | Food Process Engineering-Lab | Foundation | 1 |
| 6 | FS3462 | Bakery Products Technology | Core | 2 |
| 7 | FS3461 | Bakery Products Technology-Lab | Core | 1 |
| 8 | FS3432 | Instrumental Techniques in Food Analysis | Foundation | 2 |
| 9 | FS3431 | Instrumental Techniques in Food Analysis-Lab | Foundation | 1 |
| 10 | FS3703 | Food Laws & Regulations | Core | 3 |
Semester-VI
| Sr. No. | Course Code | Course Title | Category | Cr. Hrs. |
| 1 | FS3542 | Food Biotechnology | Core | 2 |
| 2 | FS3541 | Food Biotechnology-Lab | Core | 1 |
| 3 | FS3473 | Food Toxicology | General | 3 |
| 4 | FS3713 | Fundamentals of Halal foods | Elective | 3 |
| 5 | FS3652 | Sugar Technology | Foundation | 2 |
| 6 | FS3651 | Sugar Technology-Lab | Foundation | 1 |
| 7 | FS3532 | Beverage Technology | Foundation | 2 |
| 8 | FS3531 | Beverage Technology-Lab | Foundation | 1 |
| 9 | FS3552 | Technology of Oils and Fats | Core | 2 |
| 10 | FS3551 | Technology of Oils and Fats-Lab | Core | 1 |
| 11 | CLB301 | Career Lab | Inter Department | 1 |
Semester-VII
| Sr. No. | Course Code | Course Title | Category | Cr. Hrs. |
| 1 | FS4572 | Extrusion Technology | Core | 2 |
| 2 | FS4571 | Extrusion Technology-Lab | Core | 1 |
| 3 | FS4562 | Food Packaging | Core | 2 |
| 4 | FS4561 | Food Packaging-Lab | Core | 1 |
| 5 | FS4452 | Confectionery and Snack Foods | Foundation | 2 |
| 6 | FS4451 | Confectionery and Snack Foods-Lab | Foundation | 1 |
| 7 | FS4682 | Food Product Development and Sensory Evaluation | Elective | 2 |
| 8 | FS4681 | Food Product Development and Sensory Evaluation – Lab | Elective | 1 |
| 9 | FS4472 | Food Service Management | Elective | 2 |
| 10 | FSHU4053 | Research Methodology & Skills | Foundation | 3 |
Semester-VIII
| Sr. No. | Course Code | Course Title | Category | Cr. Hrs. |
| 1 | FS4910 | Internship | Project | 10 |
BS in Food Science and Technology graduates are prepared for practical roles in the food industry, focusing on food production, safety, quality, and innovation. They can work in industries, laboratories, and food-related organizations. Some possible career options include:
- Food Quality Control Officer
- Food Safety Inspector
- Production Supervisor in food industries
- Food Technologist
- Product Development Assistant
- Food Lab Technician
- Packaging and Processing Assistant
- Sales or Marketing Assistant in food companies
- Nutrition and Labelling Assistant
- Research Support Staff in food science projects
- Technical Assistant in food regulatory bodies
- Supply Chain or Inventory Assistant in food businesses
To be eligible for the award of the BS FST degree, students must successfully complete all 135 credit hours, including required theory courses, laboratory work, electives, and a 10-credit hour internship project in the final semester. In addition, they must meet the university’s academic performance standards, which typically involve maintaining a minimum of 2 CGPA out of 4.