Eligibility Criteria:
Intermediate (12 years of education) with a minimum 50% marks + Interview. FSc (Pre-Medical/ Pre-Engineering), A level.
Semester No 1
| Sr # |
Course Code |
Course Name |
Credit Hours |
| 1 |
ENG-100 |
English-1 (Functional English) |
3 |
| 2 |
ISL-101 |
Islamic Studies (Compulsory) |
2 |
| 3 |
CS-102 |
Introduction to Computer |
3 |
| 4 |
MATH-106 |
Mathematics-1 ( Calculus and Statistics) |
3 |
| 5 |
BIOCHEM-104 |
Introductory Biochemistry |
3 |
| 6 |
FST -105 |
Basic Agriculture |
2 + 1 |
| 7 |
FST-103 |
Introduction to Food Science and Technology |
2 + 1 |
| 8 |
PITMAN101 |
Pitman Training Course |
|
|
Total Credit Hours |
20 |
Semester No 2
| Sr # |
Course Code |
Course Name |
Credit Hours |
| 1 |
Eng- 200 |
English II |
3 |
| 2 |
BS201 |
Pakistan Studies (Compulsory) |
2 |
| 3 |
FST-202 |
General Microbiology |
2 + 1 |
| 4 |
FST-203 |
Principles of Human Nutrition |
3 |
| 5 |
FST -204 |
Statistics |
3 |
| 6 |
FST-205 |
Food Chemistry |
3 |
| 7 |
PHY-206 |
Introduction to Plant Pathogens |
1 + 1 |
|
Total Credit Hours |
19 |
Semester No 3
| Sr # |
Course Code |
Course Name |
Credit Hours |
| 1 |
ENG-300 |
English-III (Technical Writing and presentation skills) |
3 |
| 2 |
MAT-301 |
Differential Equations (Mathematics-II) |
3 |
| 3 |
FST-302 |
Food Processing and Preservation |
2 + 1 |
| 4 |
FST-303 |
Applied Statistics |
3 |
| 5 |
FST-304 |
Engineering Thermodynamics & Fluid Mechanics |
2 + 1 |
| 6 |
FST-305 |
Horticulture |
2 + 1 |
|
Total Credit Hours |
18 |
Semester No 4
| Sr # |
Course Code |
Course Name |
Credit Hours |
| 1 |
FST-400 |
Technology of Fats and Oils |
2 + 1 |
| 2 |
FST-401 |
Unit Operation in Food Processing |
2 + 1 |
| 3 |
FST-402 |
Food Plant Layout & Sanitation |
3 |
| 4 |
FST-403 |
Food Quality Management |
3 |
| 5 |
FST-404 |
Instrumental Techniques in Food Analysis |
1 + 2 |
| 6 |
FST-405 |
Entomology |
2 + 1 |
|
Total Credit Hours |
18 |
Semester No 5
| Sr # |
Course Code |
Course Name |
Credit Hours |
| 1 |
FST-501 |
Food Toxicology and Safety |
3 |
| 2 |
FST-502 |
Fruits and Vegetable Processing |
2 + 1 |
| 3 |
FST-503 |
Cereal Technology |
2 + 1 |
| 4 |
FST-504 |
Sugar Technology |
2 + 1 |
| 5 |
FST-505 |
Food Process Engineering |
2 + 1 |
|
Total Credit Hours |
15 |
Semester No 6
| Sr # |
Course Code |
Course Name |
Credit Hours |
| 1 |
FST-601 |
Beverage Technology |
2 + 1 |
| 2 |
FST-602 |
Confectionery and Snack Foods |
2 + 1 |
| 3 |
FST-603 |
Bakery Products Technology |
2 + 1 |
| 4 |
FST-604 |
Food Microbiology |
2 + 1 |
| 5 |
FST-605 |
Food Product Development |
2 + 1 |
|
Total Credit Hours |
15 |
Semester No 7
| Sr # |
Course Code |
Course Name |
Credit Hours |
| 1 |
FSAT402 |
Meat Technology |
2 + 1 |
| 2 |
FSAT403 |
Dairy Technology |
2 + 1 |
| 3 |
FSAT404 |
Food Laws and Regulation |
3 |
| 4 |
FSAT405 |
Food Packaging |
2 + 1 |
| 5 |
FSAT104 |
Post-Harvest Technology |
3 |
| 6 |
UNRM301 |
Research Methods |
3 |
|
Total Credit Hours |
18 |
Semester No 8
| Sr # |
Course Code |
Course Name |
Credit Hours |
| 1 |
FSAT406 |
Extrusion Technology |
2 + 1 |
| 2 |
FSAT407 |
Poultry and Egg Processing |
2 + 1 |
| 3 |
INTN402 |
INTERNSHIP |
6 |
|
Total Credit Hours |
12 |
| BS Food Science & Technology |
|
| Duration |
4 Years |
| Total Semester |
8 |
| Total Package |
794,700 |
| At Admission Time |
28,500 |
| Additional Charges at the time of Admission |
2,700 * |
| Examination Fee |
3,500 |
| Total Amount (At Admission) |
31,200 |
| Installment |
46188 * 16 |
| * Additional Charges at the time of Admission |
|
| Library Security Fee (Refundable) |
2,000 |
| Student Card |
200 |
| Library & Magazine Fund |
500 |
| Total Additional Charges |
2,700 |
