The core curriculum is designed to deliver participants with a solid basis in field of food science so as to train them to face present-day challenges related to health, food & nutrition. This program encourages studnets participation in practical learning projects adn prepares them for active involvement in local and global problems related to food & nutrition. It also addresses critical issues such: nutrition for limited resource audiences which are critical in the perspective of Pakistan. The graduates of Food Science will be able to take up carrier in several arenas ranging from food industry, hospitals, NGOs accommunity projects.

Total Semesters/Years:
8 Semesters
Tuition Fee: 90,000/- per year
 Admission Fee: 15000
Security Fee: 5000
Lab Fee: 5000/- per semester
Misc. Fee: 3000


BS Food Scienes- Semester 1

Code Course Cr. Hrs
MTH-321 Mathematics-I 3(3-0)
BHS-316 Biology-I 3(2-1)
STA-322 Introduction to Statistical Theory-I 3(3-0)
CSI-321 Introduction to Computing Applications 3(2-1)
PST-321 Pakistan Studies 2(2-0)
ENG-321 Functional English 3(3-0)
BCH-306 Essentials of Biochemistry 3(3-0)
FST-301 Introduction to Food Science & Technology 3(2-1)

BS Food Sciences - Semester 2

Code Course Cr. Hrs
MTH-322 Mathematics -II 3(3-0)
BHS-317 Biology -II 3(2-1)
STA-323 Introduction to Statistical Theory -II 3(3-0)
ISL-321 Islamic Studies/Ethics 2(2-0)
ENG-322 English composition & comprehension 3(3-0)
FST-302 Food Production 3(2-1)
FST-304 Food Processing & Preservation 3(2-1)
HND-301 Principles of Human Nutrition 3(3-0)

BS Food Sciences- Semester 3

Code Course Cr. Hrs
PHY-301 Mechanics -I 3(3-0)
FST-403 Food Quality Management 2(2-0)
FST-405 Food Safety 3(3-0)
FST-407 Instrumental Techniques in Food Analysis 3(1-2)
FST-409 Food Chemistry 3(3-0)
MIC-301 General Microbiology 3(2-1)

BS Food Scienes- Semester 4

Code Course Cr. Hrs
FST-402 Food Business Management 3(2-1)
FST-404/td> Dairy Technology 3(2-1)
FST-406 Unit Operation in Food Processing 3(2-1)
PHY-302 Mechanics -II 3(3-0)
FST-408 Fruits and Vegetables Processing 3(2-1)
FST-410 Food Processing Engineering 3(2-1)

BS Food Sciences- Semester 5

Code Course Cr. Hrs
FST-501 Cereal Technology 3(2-1)
FST-503 Sugar Technology 3(2-1)
FST-505 Technology of Fats and Oil 3(2-1)
FST-507 Food Microbiology 3(2-1)
FST-509 Beverage Technology 3(2-1)
FST-511 Meat Technology 3(2-1)

BS Food Sciences- Semester 6

Code Course Cr. Hrs
HND-302 Community Nutrition 3(2-1)
FST-504 Food Plant Layout and Sanitation 2(2-0)
FST-506 Confectionery and Snack Foods 3(2-1)
FST-508 Bakery Products Technology 3(2-1)
FST-510/td> Postharvest Technology 3(2-1)
FST-514 Food Product Development 3(2-1)
FST-516 Research Project & Scientific Writing 2(1-1)

BS Food Sciences- Semester 7

Code Course Cr. Hrs
FST-601 Extrusion Technology 3(2-1)
FST-603 Fundamentals of Halal food 3(3-0)
FST-605 Food Laws & Regulations 3(3-0)
BIT-605 Food and Bioprocess Technology 3(2-1)
FST-607 Food Biotechnology 3(2-1)
FST-609 Food Packaging 3(2-1)
FST-611 Poultry,Egg and Fish Processing 3(2-1)

BS Food Sciences- Semester 8



Cr. Hrs 


Internship (Six months)and Report Writing