Sample Course Plan for BS Food Science and Technology
Year - 1, Semester 1
| S. No. | Course | Cr. Hrs | |
|---|---|---|---|
| 1 | Introduction to Food Science & Technology | 3 (2+1) | |
| 2 | Mathematics-I | 3 (3+0) | |
| 3 | Statistics | 3 (3+0) | |
| 4 | Introduction to Information Technology | 3 (2+1) | |
| 5 | Pakistan Studies | 2 (2+0) | |
| 6 | English-I (Functional English) | 3 (2+1) | |
| Total (Credit Hours) | 17 | ||
Year - 1, Semester 2
| S. No. | Course | Cr. Hrs | |
|---|---|---|---|
| 1 | Human Nutrition | 3 (3+0) | |
| 2 | Mathematics-II | 3 (3+0) | |
| 3 | Biostatistics | 3 (3+0) | |
| 4 | Islamic Studies | 2 (2+0) | |
| 5 | Essentials of Biochemistry | 3 (2+1) | |
| 6 | General Microbiology | 3 (2+1) | |
| Total (Credit Hours) | 17 | ||
Year - 2, Semester 3
| S. No. | Course | Cr. Hrs | |
|---|---|---|---|
| 1 | Food Laws & Regulations | 3 (3+0) | |
| 2 | Entomology & Stored Product Pests | 3 (2+1) | |
| 3 | English-II (Communication Skills) | 3 (3+0) | |
| 4 | Basic Agriculture | 3 (2+1) | |
| 5 | Food Chemistry | 3 (3+0) | |
| 6 | Food Processing & Preservation | 3 (2+1) | |
| Total (Credit Hours) | 18 | ||
Year - 2, Semester 4
| S. No. | Course | Cr. Hrs | |
|---|---|---|---|
| 1 | Marketing and Agri. Business | 3 (3+0) | |
| 2 | Unit Operation in Food Processing | 3 (2+1) | |
| 3 | Fruits and Vegetables Processing | 3 (2+1) | |
| 4 | Food Biotechnology | 3 (2+1) | |
| 5 | Food Process Engineering | 3 (2+1) | |
| 6 | Food Product Development | 3 (2+1) | |
| Total (Credit Hours) | 18 | ||
Year - 3, Semester 5
| S. No. | Course | Cr. Hrs | |
|---|---|---|---|
| 1 | Food Safety | 3 (2+1) | |
| 2 | Cereal Technology | 3 (2+1) | |
| 3 | Sugar Technology | 3 (3+0) | |
| 4 | Dietetics | 3 (3+0) | |
| 5 | Instrumental Techniques in Food Analysis | 3 (1+2) | |
| 6 | Beverage Technology | 3 (1+2) | |
| Total (Credit Hours) | 17 | ||
Year - 3, Semester 6
| S. No. | Course | Cr. Hrs | |
|---|---|---|---|
| 1 | Community Nutrition | 3 (2+1) | |
| 2 | Communication Skills & Leadership Development | 3 (3+0) | |
| 3 | Confectionery and Snack Foods | 3 (2+1) | |
| 4 | Bakery Products Technology | 3 (2+1) | |
| 5 | Horticulture & Postharvest Technology | 3 (2+1) | |
| 6 | Food Microbiology | 3 (2+1) | |
| Total (Credit Hours) | 18 | ||
Year - 4, Semester 7
| S. No. | Course | Cr. Hrs | |
|---|---|---|---|
| 1 | Meat and Dairy Technology | 4 (3+1) | |
| 2 | Technology of Fats and Oils | 3 (2+1) | |
| 3 | Food Packaging | 3 (2+1) | |
| 4 | Poultry and Sea Food Processing | 3 (2+1) | |
| 5 | Food Plant Layout and Sanitation | 2 (2+0) | |
| 6 | Research Projects and Scientific Writing | 3 (2+1) | |
| Total (Credit Hours) | 18 | ||
Year - 4, Semester 8
| S. No. | Course | Cr. Hrs | |
|---|---|---|---|
| 1 | Sensory Evaluation of Foods | 3 (2+1) | |
| 2 | Extrusion Technology | 3 (2+1) | |
| 3 | Public Health, Milk and Meat Hygiene | 3 (3+0) | |
| 4 | Food Quality Management | 2 (2+0) | |
| 5 | Internship and Report Writing | 4 (0+4) | |
| Total (Credit Hours) | 15 | ||
| Total Credit Hours (Theory+Practical) | 138 | ||
