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:

  1. HEC recognized curriculum.
  2. Highly qualified and experienced Faculty members.
  3. Low and affordable fee structure.
  4. Internships at Renowned Food Industries
  5. A professional to improve food preservation/security for better nutrition.
  6. Study tours to Local and Multinational Food Industries
  7. Enhancing wellbeing of the community through skilled development in Food Services.
  8. Approaches to improve cottage industry in Pakistan.
  9. Learning of Food Entrepreneurship
  10. Competitive professional approaches for jobs/practical life.

SCOPE OF THE DEGREE:

    1. FOOD INDUSTRY:
      • Food industries e.g Nestle, Engro Foods, Uniliver, Coca Cola, Pepsi, K&Ns etc.
    2. ACADEMIA:
      • Institutions/Universities/Colleges in the country and abroad
    3. 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)
    4. MINISTRY OF NATIONAL FOOD SECURITY AND RESEARCH:
      • Food Authorities
      • Food Laws and Policymaking

Faculty: Applied Sciences

Department: Clinical Nutrition

Program Duration 4 Years
Program type Regular
Total Credit Hours 125
Intake Fall/ Spring Semester
  1. 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)
  1. 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
  1. INTERNATIONAL ORGANIZATIONS:
    • WFP, UNICEF, WHO, UNIDO, UNDP, FAO, MI, UNHCR, USAID, USDA etc.
  1. 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.

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