WHAT IS BS FOOD SCIENCE AND TECHNOLOGY?
BS Food Science and Technology is a 4-year degree program that pursues to train students to be the leaders of food industry, experts in securing and preserving food under the umbrella of food security for the growing population of the World following sustainable development goals (SDGs). The program focuses on providing students with appropriate knowledge, hands on training, and technique of the foundation courses of food Science and technology in the interest of developing new food products, processes, and innovative food systems. Ultimately, graduates will be equipped with holistic understanding of food science and other disciplines to: ensure food safety and security; be able to define problems related to food systems, identify potential causes and solutions, and making innovative decisions and recommendations; to demonstrate skills in the evaluation and advocacy of food-related policies; and to develop socially, culturally and environmentally related food systems that promote equity and sustainability.
WHY STUDY ‘BS FOOD SCIENCE AND TECHNOLOGY’ AT NIU?
- Highly qualified faculty is the main strength of department
- Well Equipped Labs
- Nutrition intervention in food recipes/food product development
- Special prominence on Communication Skills, Entrepreneurship and Leadership
- Qualitative and Quantitate Research Projects
- Internships in the affiliated food industries and related allied departments
- Collaborations with national and international universities and industries
SALIENT FEATURES:
- HEC recognized curriculum.
- Highly qualified and experienced Faculty members.
- Low and affordable fee structure.
- Internships at Renowned Food Industries
- A professional to improve food preservation/security for better nutrition.
- Study tours to Local and Multinational Food Industries
- Enhancing wellbeing of the community through skilled development in Food Services.
- Approaches to improve cottage industry in Pakistan.
- Learning of Food Entrepreneurship
- Competitive professional approaches for jobs/practical life.
SCOPE OF THE DEGREE:
-
- FOOD INDUSTRY:
- Food industries e.g Nestle, Engro Foods, Uniliver, Coca Cola, Pepsi, K&Ns etc.
- ACADEMIA:
- Institutions/Universities/Colleges in the country and abroad
- FOOD QUALITY AND SAFETY ASSURANCE:
- Quality Control Officer or Quality Assurance / Food Safety and Quality Management professionals in hospitals/hospitality/retail industry and laboratories
- Food Safety Officer in Food authorities at provincial level
- Food Auditor in Certification and Inspection bodies
- Trainer/Counsellor in Food Safety & Quality Management Systems
- Food certifying/auditing professional for Food Safety & Quality Management Systems (FSQMS)
- MINISTRY OF NATIONAL FOOD SECURITY AND RESEARCH:
- Food Authorities
- Food Laws and Policymaking
- FOOD INDUSTRY:
Faculty: Applied Sciences
Department: Clinical Nutrition
Program Duration | 4 Years |
Program type | Regular |
Total Credit Hours | 125 |
Intake | Fall/ Spring Semester |
- RESEARCH SECTOR:
-
- National Agricultural Research Centre (NARC)
- Ayub Agricultural Research Institute (AARI)
- National Institute for Biotechnology and Genetics Engineering (NIBGE)
- Nuclear Institute for Agriculture & Biology (NIAB)
- HOSPITALITY INDUSTRY:
-
- Diverse food chain restaurants e.g. Serena, PC
- Food Business Operations (through-out food-supply chain)
- Flight Kitchens, Airports & Sea-ports
- National/International Animal and Plant Health Inspection Services
- INTERNATIONAL ORGANIZATIONS:
-
- WFP, UNICEF, WHO, UNIDO, UNDP, FAO, MI, UNHCR, USAID, USDA etc.
- ARMED FORCES
-
- Food supplies and meal management departments
- Food Testing
Semester 1 | Semester 2 |
---|
Code | Subject | Credit Hours | Code | Subject | Credit Hours | ||
---|---|---|---|---|---|---|---|
GEC-111 | Functional English | 3(3-0) | General Education | GEC-121 | Writing and
communication Skills |
3(3-0) | General Education |
GEC-112 | Ecology | 3 (2-1) | General Education | GEC-123 | Sociology | 3(2-1) | General Education |
GEC-113 | Behavior Sciences | 3(2-1) | General Education | GEC-122 | Biology | 3 (3-0) | General Education |
GEC-114 | Introduction to Mathematics | 3(3-0) | General Education | GEC-125 | Philosophy | 3(3-0) | General Education |
GEC-115 | Creative Art | 3(3-0) | General Education | GEC-124 | Introduction to Computer Sciences | 3(2-1) | General Education |
BNS-115 | Essential of Food Science and Technology | 3(2-1) | Major | BNS-121 | Fundamentals of Human Nutrition | 3(3-0) | Major |
Semester 3 | Semester 4 |
---|
Code | Subject | Credit Hours | Code | Subject | Credit Hours | ||
---|---|---|---|---|---|---|---|
GEC-211 | Technical Writing and Presentation Skills | 3(3-0) | General Education | FST-221 | Meat Technology | 3 (2-1) | Major |
GEC-212 | Pakistan Studies | 3(3-0) | General Education | FST-222 | Dairy Technology | 3 (2-1) | Major |
GEC-213 | Islamic Studies | 3(3-0) | General Education | FST-223 | Beverage Technology | 3(2-1) | Major |
DIS-211 | Entrepreneurship | 3 (3-0) | Distribution | DIS-221 | Food Microbiology | 3(2-1)) | Distribution |
DIS-212 | Organizational Behavior | 3(2-1) | Distribution | DIS-222 | Introductory Biochemistry | 3 (3-0) | Distribution |
FST-211 | Food Hygiene and Public Health | 2(2-0) | Distribution |
Semester 5 | Semester 6 |
---|
Code | Subject | Credit Hours | Code | Subject | Credit Hours | ||
---|---|---|---|---|---|---|---|
DIS-311 | Food Chemistry | 3(3-0) | Distribution | FST-321 | Confectionery and Snack Foods | 3 (2-1) | Major |
FST-311 | Post-harvest Technology | 3 (2-1) | Major | FST-322 | Bakery Products Technology | 3(2-1) | Major |
FST-312 | Cereal Technology | 3 (2-1) | Major | FST-323 | Technology of Fats and Oils | 3(2-1) | Major |
FST-313 | Sugar Technology | 3(2-1 ) | Major | FST-324 | Food Plant Layout & Sanitation | 3(3-0) | Major |
DIS-312 | Food Processing Operations | 3 (2-1) | Distribution | Major Elective | 3 | General EducatMajor | |
Semester 7 | Semester 8 |
---|
Code | Subject | Credit Hours | Code | Subject | Credit Hours | ||
---|---|---|---|---|---|---|---|
DIS-412 | Biostatistics | 3(3-0) | Distribution | DIS-421 | Food and Nutrition Entrepreneurship | 3(3-0) | Distribution |
FST-411 | Food Laws and Regulations | 3(3-0) | Major | FST-421 | Research Project and Report Writing | 6(0-6) | Major |
FST-412 | Food Packaging | 3 (2-1) | Major | ||||
FST-413 | Poultry and Egg Processing | 3 (2-1) | Major | ICT-424 | |||
FST-414 | Food Product Development | 3 (2-1) | Major | ICT-425 | |||
FST-415 | Food Quality Management | 3(3-0) | Major | ICT-425 | |||
List of Elective Courses
Course Code | Course Title | Credit Hours | |
FST-325 | Food Industrial Waste Management | 3(3-0) | Major |
FST-326 | Fundamentals of Halal Foods | 3(3-0) | Major |
FST-327 | Nutrition Policies and Programs | 3(3-0) | Major |
FST-328 | Food Supplements | 2(2-0) | Major |
FST-329 | Global Food Issues | 3(3-0) | Major |
FST-3210 | Basic Health Awareness | 3(3-0) | Major |
FST-3211 | Sensory Evaluation of Foods | 3(3-0) | Major |
Total Credit Hours | 20 |
ELIGIBILITY CRITERIA:
Intermediate (Pre-Medical or Pre-Engineering) or equivalent recognized qualification with minimum 45% marks or Intermediate (Pre-Agriculture) securing CGPA 2.50/4.00 or 45% Marks.
Program | Duration (years) | Admission Fee | Security Deposit | Semester Tuition Fee (PKR) |
---|---|---|---|---|
BS Food Sciences & Technology | 4 | 20,000 | 5,000 | 95,000 |
Other Charges Chart
Other Charges | Amount (PKR) |
---|---|
Application Processing Fee (One time Charges) | 1,500 |
Clubs & Societies Fund | 1,500 |
Semester Enrollment Fund | 2,000 |
Practical Learning Lab* | 1,500 |
Semester Examination Fee | 2,000 |
Admission Fee (One time Charges) | – |
Security Deposit (One time charges – Refundable) | – |
*Practical Learning Lab charges are not applicable in case of MS Nutrition & Dietetics, MPhil
Physiology, MBA (1.5 / 2 Years)
Notice:
• The above Fee Structure does not include any govt. taxes and students will be charged taxes u/s 236 I of income tax ordinance. Students will be charged taxes when their annual fee would be more than PKR 200,000/-
• The fees and related charges are subject to revision at any time against non-proportionate inflation or an increase in the cost of the provision of services
• Additional Per Credit Hour Fee will be charged for Summer Semester or separate course offered during the normal tenure to meet the deficiency requirement
• To get the refund of security original receipt must be presented.