BS Food Science & Technology

Admission Eligibility

A person holding Intermediate Science Certificate (Pre-Medical) or an equivalent certificate from any recognized Institute/College with at least 50% marks excluding marks for Hafiz-e-Quran, or any other marks specified shall be eligible for admission.
Admission will be on open merit basis based on marks obtained in the last degree.
Age: A candidate must not be more than 23 years of age on October of the year of admission provided that the vice-chancellor may relax the age limit is a very exceptional case.

Academic Standing

Grade point average:

Maximum grade point average 4.00
Minimum grade point average for obtaining the degree 2.50
To remain on the role of university a student shall be required to maintain the following minimum CGPA otherwise he/she shall be ceased on the university role.
A student who maintain the minimum GPA/CGPA for promotion and merits the requirements will be promoted to the next semester.
A student who does not meet the requirements made repeat the whole semester once only. The course creates that student earns in the repeated semester shall replace the previously earned course grades.
During the specified minimum duration for completing the degree, a student may repeat those course of the previous semester in which he/she secured the grade “F” provided the course load does not exceed the maximum limit of credit hours in a semester. Repetition of lowest grades will be allowed after completing last semester if, the CGPA is less than the degree requirements.
In the 8th semester if, a student fails to achieve the 2.5 CGPA, he/she have to repeat the course / courses with F & D Grades, so as to make CGPA of 2.5 within the maximum time period allowed for the degree.

Semester-I
Course Code	Course Title	Credit Hours
MATH-301 / BIOL-301	Mathematics-I / General Biology-I	3(3-0) / 3(2-2)
STAT-301	Statistics & Biometry	3(3-0)
CS-301	Introduction to Computing	3(2-2)
ENG-301	Functional English	3(3-0)
SSH-301	Pakistan Studies	2(2-0)
BCH-310	Introduction to Biochemistry	3(2-2)
FST-301	Intro. To Food Sci. & tech.	3(2-2)
Semester-II
Course Code	Course Title	Credit Hours
MATH-302 / BIOL-302	Mathematics-II / General Biology-II	3(3-0) / 3(2-2)
IS-302/ET-302	Islamic Studies/Ethics	2(2-0)
AGRO-302	Basic Agriculture	3(2-2)
HORT-302	introduction to Horticulture	3(2-2)
FST-302	General Microbiology	3(2-2)
FST-304	Food Processing and Preservation	3(2-2)
Semester-III
Course Code	Course Title	Credit Hours
ENT-401	Introductory Entomology	2(1-2)
PP-401	Introduction to Plant Pathogens	2(1-2)
ENG-401	Communication Skills	3(3-0)
FST-401	Food Plant Layout	2(2-0)
FST-403	Food Process Engineering-I	3(2-2)
FST-405	Food Biotechnology	3(2-2)
FST-407	Food Quality Management	2(2-0)
Semester-IV
Course Code	Course Title	Credit Hours
MGt-405	Intro. To Marketing Management	3(3-0)
FST-402	Fluid Mechanics	3(2-2)
FST-404	Food Process Engineerig II	3(3-0)
FST-406	Food Product Develoment	3(3-0)
FST-408	Fruits and vegetables Processing	3(2-2)
FST-410	Food Toxicology and Safety	3(3-0)
Semester-V
Course Code	Course Title	Credit Hours
FST-501	Principles of Human Nutrition	3(3-0)
FST-503	Instrumental Techniques in Food Analysis	3(2-2)
FST-505	Food Microbiology	3(2-2)
FST-507	Technology of Fats and Oils	3(2-2)
FST-509	Beverage Technology	3(2-2)
FST-511	Extrusion Technology	3(2-2)
Semester-VI
Course Code	Course Title	Credit Hours
FST-502	Sugar Technology	3(2-2)
FST-504	Dairy Technology	3(2-2)
FST-506	Post Harvest Technology	3(2-2)
FST-508	Food Chemistry	3(3-0)
FST-510	Food Safety and Food Laws	3(3-0)
FST-512	Confectionery and Snack Foods	3(2-2)
Semester-VII
Course Code	Course Title	Credit Hours
FST-601	Community Nutrition	3(2-2)
FST-603	Cereal Technology	3(2-2)
FST-605	Meat Technology	3(2-2)
FST-607	Unit operation in Food Processsing	3(3-0)
FST-609	Project Planning, Execution and Scientific Writing	2(1-2)
FST-611	Food Packaging	3(2-2)
FST-613	Milk and Meat Hygiene and Public Health	3(2-2)
Semester-VIII
Course Code	Course Title	Credit Hours
FST-602	Internship	10(0-20)

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Admission Eligibility

Academic Standing

Proposed Study Plan BS Food Science & Technology

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