WHY STUDY ‘MS FOOD SCIENCE AND TECHNOLOGY’ AT NIU?

  • Highly Qualified Faculty
  • Well-Equipped Laboratories
  • Nutrition Interventions in Food Recipes and Food Product Development
  • Qualitative and Quantitative Research Projects
  • Industry-Oriented Research Projects
  • Industry Scholarships
  • Special Emphasis on Communication Skills, Entrepreneurship, and Leadership

 

Faculty
Applied Sciences
Study Level
Postgraduate
Department
NUR Institute of Food Sciences
Program Duration
2 years
Program Type
Regular
Total Credit Hours
Minimum 30
Intake
Fall / Spring Semester

Admission Requirements

B.S/B.Sc. (Hons.) Food Science and Technology / Food Technology or
B.Sc. (Hons.) Agriculture with Food Technology as major /
B.Sc. (Hons.) Home Economics (Food & Nutrition) /
B.Sc. (Hons.) Human Nutrition & Dietetics /
B.S. Food Science & Nutrition or
B.Sc. (Hons.) Dairy Science & Technology /
B.S. (Hons.) Dairy Technology /
B.S. (Hons.) Animal Science /
B.Sc. (Hons.) Microbiology /
B.Sc. Agricultural Engineering / Food Engineering,
B.S. (Hons.) Poultry Science or any other related degree
along with minimum CGPA of 2.00/4.00 and Minimum 50% marks
from GAT Subject or 60% marks in departmental test.

Note:

Deficiency courses will be determined by the board of studies
of NIFS whenever needed.

List of Compulsory Major Courses

Sr. No. Course Code Course Name Credit Hrs.
1 FST-718 Food Quality Assurance Management 3(3-0)
2 FST-719 Special Problem 1(0-1)
3 FST-720 Seminar I 1(0-1)
4 FST-721 Seminar II 1(0-1)
5 FST-725 Research and Thesis 6(0-6)
6 — Fehm-e-Quran I 1(0-1)
7 — Fehm-e-Quran II 1(0-1)

List of Major Elective Courses

Sr. No. Course Code Course Name Credit Hrs.
1 FST-701 Food Additive 3(2-1)
2 FST-702 Baking Science and Technology 3(2-1)
3 FST-703 Technology of Processed Meat 3(2-1)
4 FST-704 Dairy Processing-I 3(2-1)
5 FST-705 Dairy Processing-II 3(2-1)
6 FST-706 Milling of Cereals 3(2-1)
7 FST-707 Advanced Beverage Technology 3(2-1)
8 FST-708 Nutraceuticals and Functional Foods 3(2-1)
9 FST-709 Food Enzymology 3(2-1)
10 FST-710 Food Toxicology 3(3-0)
11 FST-711 Starch Chemistry and Technology 3(3-0)
12 FST-712 Food Industrial Waste Management 3(2-1)
13 FST-713 Chemistry of Edible Oils and Fats 3(2-1)
14 FST-714 Meat Science 3(2-1)
15 FST-715 Post-Harvest Management 3(3-0)
16 FST-716 Food Packaging 3(2-1)
17 FST-717 Advanced Food Microbiology 3(2-1)
18 FST-722 Research Methodology 3(2-1)
19 FST-723 Recent Advances in Food Science and Technology 3(3-0)
20 FST-724 Advanced Food Chemistry 3(2-1)
21 FST-726 Food Supply Chain Management 3(3-0)

List of Minor Courses

Sr. No. Course Code Course Name Credit Hrs.
1 MBC-601 Advanced Biochemistry 3(3-0)
2 MBC-602 Advances in Clinical Biochemistry 3(2-1)
3 FND-701 Therapeutic Role of Macro and Micro Nutrients 3(3-0)
4 FND-703 Functional Foods, Ageing and Degenerative Diseases 3(3-0)
5 FND-707 Research Methods 3(2-1)
6 FND-708 Recent Advances in Human Nutrition 3(3-0)
7 MM-7102 Applied Biostatistics -I 3(3-0)
8 MM-7105 General Microbiology 3(2-1)
9 MME-7104 Fermentation & its Industrial Application 3(3-0)
10 MME-7105 Microbial enzyme Technology 3(3-0)

Fee Structure

Description MSFST Main Campus MSFST City Campus
Admission Fee (One-time Charges) 20,000 20,000
Security Deposit (One-time Charges – Refundable) 5,000 5,000
Tuition Fee (per semester) 73,000 93,000
Clubs and Societies Fund (per semester) 3,000 3,000
Lab Fee (per semester) 3,000 3,000
Semester Enrollment Fund (per semester) 2,000 2,000
Semester Examination Fee (per semester) 2,000 2,000
Total Fee (per semester) 83,000 103,000
No. of Semesters 4 4
Total Fee for the Program 332,000 412,000

Note:

  • Application Processing Charges is Rs.1,500.
  • Students shall be required to pay against Clinical Training
    Charges as determined by the University from time to time.
  • Any additional charges, Sales Tax or VAT or any other taxes,
    fees or charges if levied by the Government or University or
    any other regulatory body will be charged separately.
  • The fees and related charges are subject to revision at any
    time against non-proportionate inflation or increase in the
    cost of the provision of services.
  1. HEC Recognized Curriculum
  2. Practical based learning
  3. Highly qualified and experienced Faculty members
  4. Affordable fee structure
  5. Fulfil the demands of food industry
  6. Employment opportunity in the renowned organizations worldwide
  7. Nutrition Entrepreneurship: Skilled translation into self-business
  8. Opportunities for evidence based research
  9. Capacity building for Food Development including Functional/Nutraceuticals

SCOPE OF THE DEGREE:

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

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