BS Food Science & Technology
Grade point average:
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) |
© All Right Reserved 2021
Designed & Developed by Barani Institute of Sciences