COURSE CODE |
COURSE TITLE |
CREDIT HOURS |
SEMESTER 1 |
FDST-25101 |
Introduction to Food Science and Technology |
3(2-1) |
STCS-25102 |
Biomathematics |
3(3-0) |
STCS-25103 |
Biostatistics |
3(3-0) |
STCS-25104 |
Applications of Information and Communication Technologies |
3(2-1) |
SOCS-25105 |
Ideology and Constitution of Pakistan |
2(2-0) |
SOCS-25106 |
Functional English |
3(3-0) |
NUTD-25107 |
Fundamentals of Human Nutrition (Minor 1) |
3(3-0) |
Sub Total |
20(18-2) |
SEMESTER 2 |
FDST-25201 |
Food Processing and Preservation |
3(2-1) |
MICR-25202 |
General Microbiology |
3(2-1) |
SOCS-25203
SOCS-25204 |
Islamic Studies
Ethics |
2(2-0) |
BIOC-25205 |
Principles of Biochemistry |
3(2-1) |
SOCS-25206 |
Expository Writing |
3(3-0) |
DEBM-25207 |
Entrepreneurship |
2(2-0) |
MICR-25208 |
Basic Immunology (Minor 2) |
3(2-1) |
SOCS-25209
SOCS-25210 |
Holy Quran Translation I
Ethics I |
1(1-0) |
Sub Total |
20(16-4) |
SEMESTER 3 |
MICR-25301 |
Food Microbiology |
3(2-1) |
FDST-25302 |
Unit Operations in Food Industry |
3(2-1) |
FDST-25303 |
Food Chemistry |
3(3-0) |
FDST-25304 |
Postharvest Technology |
3(2-1) |
FDST-25305 |
Fruits and Vegetables Processing |
3(2-1) |
FDST-25306 |
Food Process Engineering |
3(2-1) |
SOCS-25307 |
Civics and Community Engagement |
2(2-0) |
Sub Total |
20(15-5) |
SEMESTER 4 |
FDST-25401 |
Food Analysis |
3(1-2) |
BIOC-25402 |
Analytical Chemistry |
3(2-1) |
SOCS-25403 |
Sociology |
2(2-0) |
SOCS-25404 |
Arts and Humanities* |
2(2-0) |
NUTD-25405 |
Nutrition Throughout Lifecycle (Minor 1) |
3(3-0) |
MICR-25406 |
Bio-risk Management (Biosafety & Biosecurity) (Minor 2) |
3(2-1) |
MICR-25407 |
Antimicrobial Resistance and Probiotics (Minor 2) |
3(2-1) |
SOCS-25408
SOCS-25409 |
Holy Quran Translation II
Ethics II |
1(1-0) |
Sub Total |
20(15-5) |
SEMESTER 5 |
FDST-25501 |
Food Services and Hospitality Management |
3(2-1) |
FDST-25502 |
Food Quality Management |
3(3-0) |
FDST-25503 |
Cereal Technology |
3(2-1) |
FDST-25504 |
Technology of Fats and Oils |
3(2-1) |
FDST-25505 |
Beverage Technology |
3(2-1) |
NUTD-25506 |
Functional Foods and Nutraceuticals (Minor 1) |
3(3-0) |
NUTD-25507 |
Public Health Nutrition-1 (Minor 1) |
3(2-1) |
Sub Total |
21(16-5) |
SEMESTER 6 |
FDST-25601 |
Dairy Technology |
3(2-1) |
FDST-25602 |
Confectionery and Snack Foods |
3(2-1) |
FDST-25603 |
Food Plant Layout and Sanitation |
3(3-0) |
FDST-25604 |
Bakery Products Technology |
3(2-1) |
FDST-25605 |
Fermentation Technology |
2(1-1) |
FDST-25606 |
Meat Technology |
3(2-1) |
MICR-25607 |
Industrial Microbiology (Minor 2) |
3(2-1) |
SOCS-25608
SOCS-25609 |
Holy Quran Translation III
Ethics III |
1(1-0) |
Sub Total |
21(15-6) |
SEMESTER 7 |
FDST-25701 |
Food Packaging |
3(2-1) |
FDST-25702 |
Food Laws & Regulations |
3(3-0) |
FDST-25703 |
Food Product Development & Sensory Acceptability |
3(1-2) |
FDST-25704 |
Additives in the Food Industry |
3(2-1) |
FDST-25705 |
Food Biotechnology |
3(2-1) |
FDST-25706 |
Research Project and Scientific Writing |
2(2-0) |
DEBM-25707 |
Food Marketing and Business Management |
3(3-0) |
Sub Total |
20(15-5) |
SEMESTER 8 |
FDST-25801 |
Internship |
3(0-3) |
FDST-25802 |
Capstone Project |
3(0-3) |
SOCS-25803
SOCS-25804 |
Holy Quran Translation IV
Ethics IV |
1(1-0) |
Sub Total |
7(1-6) |
Grand Total |
149(111-38) |