BSC Food Science & Technology

CURRICULUM FOR THE DEGREE OF
B.Sc. (Hons.) FOOD SCIENCE AND

TECHNOLOGY
(Four Years Program)
DEPARTMENT OF FOOD SCIENCES

UNIVERSITY OF THE PUNJAB, LAHORE
Program Title: B.Sc. (Hons.) Food Science and Technology

Department: Department of Food Sciences
Faculty: Faculty of Agricultural Sciences
1"
"
1.! Department Mission
The Department of Food Sciences is a newly established department in 2021 with the aim
to produce well equipped Food Science and Technology graduates to facilitate the
advancements in food industries and endure the economic and industrial development of
Pakistan. Our mission is to provide to provide an outstanding educational experience and
unique research and training opportunities in Food safety and nutritional science, and to
develop multidisciplinary and quality-oriented leaders to solve important national and
global health problems. We intend to provide a cost-effective processing and storage
technology to curtail post-harvest losses and to achieve maximum value addition.
2.! Introduction of the Department
The Department of Food Sciences is dedicated to the education of undergraduate, and

graduate students in the field of Food Sciences and the study and application of science
and technology to further basic knowledge, value addition, foster economic development,
and provide a safe, healthful, and high-quality food supply. We intend to provide best
learning environment and opportunities to the prospective agricultural graduates to play
key role in food production, processing, preservation and allied aspects of its consumption,
quality and safety and to produce well equipped Food Science and Technology graduates
to facilitate the advancements in food industries and endure the economic and industrial
development of Pakistan.
3.! Program Introduction

Food Science and Technology is a broad-spectrum science focusing on the application of
multidisciplinary subjects like chemistry, biology, and engineering to study the nature,
physical and chemical properties associated with food. This field encompasses application
of various techniques to ensure safe, nutritious, and wholesome food to the consumer.
Studying a versatile curriculum will help to gain knowledge regarding handling,
processing, preservation, transportation, and health implications of food on the end user.
This program will provide in depth understanding of food composition and analysis,
preservation techniques, processing tools, food safety and nutrition. Furthermore, this
2"
"
degree program will cover courses related to food engineering, food chemistry, food
processing, food preservation, food microbiology, post-harvest management, quality
management systems, and human nutrition. Pakistan is an agriculture-based economy as
its agriculture accounts 21% of the total GDP showing surplus production food resources.
However, post-harvest losses of agriculture commodities range from 20-40% causing
shortage of food supply and fluctuation in prices. To overcome these losses, food science
and technology could play an important role in developing safe, nutritious, wholesome
food products to ensure food security in Pakistan. Importance of Food Science and
Technology is far more than ever before mainly owing to changed lifestyles, increased
food demand and varying trends towards quality end products. This program will be a
blend of theoretical and practical knowledge to equip students with current data in this
field. This is achieved through providing high quality education and training to our
students.
The program comprising of 127 credit hours to be completed in eight semesters. Apart
from compulsory and basic courses, this program consists of major and minor courses,
including internship and research thesis.
4.! Program Objectives
The objective of this degree program to create undergraduates in Food Science and
Technology to provide them with wide-ranging theoretical, practical, and methodological
competencies."The educational objective of the Food Science and Technology program is
to have graduates with knowledge of;
1. Basic Principle of Food Science and Technology:
A broad foundation in Food Science and Technology that stresses scientific reasoning and
analytical problem solving with Food perspective.
2. Critical Research Behavior:
Developing the working knowledge of instrumentation and techniques related to Food and
be able to use skills to design and conduct independent work.
3. Ethical Knowledge and Team Management:
An understanding of current ethical issues in Food Sciences and be able to apply ethical
principles in industries/research laboratories. To provide a contemporary grounding in
3"
"
professional responsibility and job related skills in order to work in multidisciplinary
teams.
4. Fundamental Knowledge:
An ability to know, apply and critically analyze and evaluate concepts related to the Food
Science and Technology.
5. Problem Analysis:
An ability to develop problem-solving and critical thinking skills.
6. Formulation and Solution:
Apply the fundamental knowledge in Food Science and Technology in undertaking
problems identification, formulation and solution with critical thinking
7. Investigation:
An ability to investigate complex problems in Food Science and Technology field by
methodical way including literature survey, design and conduct of experiments, analysis
and interpretation of experimental data, and synthesis of information to derive valid
conclusions.
8. Modern Tool Usage:
An ability to recognize and uses appropriate technologies, such as computer applications
in Food Science and Technology laboratory methodologies.
9. Ethics:
An ability to practice professional and ethical attitudes among society.
10. Individual and Team Work:
An ability to acquire personal characteristics and leadership, management, and human
relations skills appropriate to professional practice in careers related to Food Science and
Technology
11. Communication:
Develop written and oral skills commensurate with the ability to summarize, evaluate,
synthesize, and appropriately communicate scientific concepts to a variety of audiences.
12. Project Management:
An ability to demonstrate knowledge and understanding of technology management
principles and apply these to one’s own work, as a member or leader in a team and to
manage projects in multidisciplinary environments.
4"
"
13. Technologist and Society:
An ability to demonstrate understanding of the societal, health and safety, issues and the
consequent responsibilities relevant to Food Science and Technology.
5.! Market Need / Rationale of the Program
This degree program will enable the students to professionally excel in the field of Food
Science and Technology through meeting today’s market requirements. The students after
graduation will be able to demonstrate their expertise in multiple fields which include:
i.! Agricultural Provincial & Federal Government Departments
ii.! Research Organizations
iii.! Multinational and Local Food Industry
iv.! Food Testing Laboratories
v.! Food Regulatory & Certification Organizations
vi.! Food Authorities
vii.! Colleges and Universities
viii.! Small business development agencies
ix.! Dairy Development Sector
x.! Hotel Industry
xi.! Food Ingredient Suppliers
xii.! School Health and Nutrition supervisors in basic health units in different
districts of Punjab
xiii.! Researchers in research organizations
6.! Admission Eligibility Criteria
•! Years of Study Completed 12 Years
•! Study Program/Subject B.Sc. (Hons.) Food Science and Technology
•! Percentage/CGPA As per university rules and regulations
•! Entry Test (If applicable) with No Entry Test (Open Merit) N/A
Minimum requirement
•! Any Other (if applicable) F. Sc. or equivalent or 50%
5"
"
7.! Duration of Degree Program
Minimum 4 Years/ 8 semesters/ 127 credit hours
8.! Assessment Criteria
Sessional Work: 25 marks
Midterm Exam: 35 marks
Final Exam: 40 mark
9.! Categorization of course as per HEC Recommendation and Difference
Category (Credit Hours)

mes
rs Core/ Basic/Foundation Major
Minor Electives General/Other
Compulsory Course Elective
•! Exercise in •!Essentials of •! Introduction to Food
Reading, Writing & Biochemistry Science &
Comprehension •!Basic Agriculture Technology
1 •! Elementary
Mathmatics
•! Holy Quran
Translation-I
•!Communication •!General Microbiology •!Food Processing and
Skills & Leadership Preservation
Development
•!Introduction to
Information and
2 Communication
Technologies
•!Islamic Studies
•!Holy Quran
Translation-II
•!Introductory •! Introductory •!Principles of Human

3
Statistics Bioinformatics Nutrition
•!Holy Quran •! Marketing and •!Unit Operations in
Translation-III Agribusiness Food Processing
•!Food Safety and
Toxicology
•!Postharvest
•! Applied Statistics Technology
•! Pakistan Studies •!Food Biotechnology
4
•! Holy Quran •!Food Chemistry
Translation-IV •!Food Quality
Management
•!Food Process
Engineering
•! Food Analysis
•! Fruits and
•! Holy Quran Vegetables
5
Translation-V Processing
•!Dairy Technology
•!Cereal Technology
•!Food Plant Layout
and Sanitation
•!Food Microbiology
•!Meat Technolog
•! Holy Quran •!Community Nutrition
6
Translation-VI & Dietetics
•!Beverage Technology
•!Sugar Technology
•!Food Laws and
Regulations
•!Bakery Products
•! Holy Quran
7 Science &
Translation-VII
Technology
•!Technology of Fats
and Oils
•!Food Product
Development
•!Food Packaging
•!Confectionery and
Snack Foods
•!Sensory Evaluation of
Foods
•!Research Projects and
•! Holy Quran
8 Scientific Writing
Translation-VIII
•!Internship/ Study
Project
•!Seminar
C Guidelines
YES
Books Readings and course objectives have been revised. So it is different than HEC curriculum.
ference (HEC) & PU
Nevertheless, all the subjects offered as according to HEC Curriculum.
•! Total numbers of Credit hours 127

•! Duration 4 years
•! Semester duration 16-18 weeks
•! Semesters 08
•! Course Load per Semester 12-18 Credit Hours
•! Number of courses per semester 5-6
10.! Curriculum Difference
The designed course of B.Sc. (Hons.) Food Science and Technology have total 127 credit hours as per the requirement of HEC
curriculum. Majority of the courses are taken from HEC Scheme of Studies for B.Sc (Hons.) Food Science and Technology,
however, the sequence of the courses is changed. Following courses are changed and/ or modified.
Sr. No. HEC Curriculum Punjab University Curriculum
Semester I
1.! Mathematics-I Elementary Mathematics

English-I Exercise in Reading, Writing & Comprehension
Semester II
2.! Introduction to Information Technology/ Introduction to Information and Communication

Computer Technologies
English-II Communication Skills & Leadership Development
Semester III
3.! Statistics Introductory Statistics
Semester V
4.! Instrumental Techniques in Food Analysis Food Analysis
Semester VI
5.! Community Nutrition Community Nutrition & Dietetics
Semester VII
6.! Bakery Products Technology Bakery Products Science & Technology

Curriculum
B.Sc. (Hons.) Food Science and Technology
SCHEME OF STUDIES FOR

B.Sc. (Hons.) FOOD SCIENCE AND TECHNOLOGY
(Four Years Program)
1st Semester B.Sc. (Hons.) Food Science & Technology
Course No. Title of Course Credit Hours Type
FST – 101 Introduction to Food Science & Technology 3 (2-1) Major
BCH – 101 Essentials of Biochemistry 3 (3-0) FC*
AGR – 101 Basic Agriculture 3 (2-1) FC*
ENG – 101 Exercise in Reading, Writing & Comprehension 3 (3-0) Comp.**
MATH – 101 Elementary Mathematics 3 (3-0) Comp.

a
HQ – 101 Holy Quran Translation-I 0 (0-1) Comp.
Total Credit Hrs. 15
*FC = Interdisciplinary Foundation Course **Comp. = Compulsory Course

a
Zero credit hour course, but mandatory to pass in examination
2nd Semester B.Sc. (Hons.) Food Science & Technology
FST – 102 Food Processing and Preservation 3 (2-1) Major
MICR – 102 General Microbiology 3 (2-1) FC
ENG – 102 Communication Skills & Leadership Development 3 (3-0) Comp.
Introduction to Information and Communication Comp.

CS – 102 3 (2-1)
Technologies
ISL – 102 Islamic Studies 2 (2-0) Comp.
HQ – 102 Holy Quran Translation-II 1 (0-1) Comp.
Date of Preparation: 25.05.2022 Date of Revision: _____________
Page 10 of 123
Curriculum
3rd Semester B.Sc. (Hons.) Food Science & Technology
Course No. Name of Course Credit Hours Type
FST – 201 Principles of Human Nutrition 3 (3-0) Major
FST – 203 Unit Operations in Food Processing 3 (3-0) Major
FST – 205 Food Safety and Toxicology 3 (3-0) Major
BIOT – 201 Introductory Bioinformatics 2 (0-2) FC
MAB – 201 Marketing and Agribusiness 3 (3-0) FC
STAT – 201 Introductory Statistics 3 (3-0) Comp.
HQ – 201 Holy Quran Translation-III 0 (0-1) Comp.
4th Semester B.Sc. (Hons.) Food Science & Technology
FST – 202 Postharvest Technology 3 (2-1) Major
FST – 204 Food Biotechnology 3 (2-1) Major
FST – 206 Food Chemistry 3 (3-0) Major
FST – 208 Food Quality Management 2 (2-0) Major
STAT - 202 Applied Statistics 3 (3-0) Comp.
PS – 202 Pakistan Studies 2 (2-0) Comp.
HQ – 202 Holy Quran Translation-IV 1 (0-1) Comp.
Page 11 of 123
Curriculum
FST – 301 Food Process Engineering 3 (2-1) Major
FST – 303 Food Analysis 3 (1-2) Major
FST – 305 Fruits and Vegetables Processing 3 (2-1) Major
FST – 307 Dairy Technology 3 (2-1) Major
FST – 309 Cereal Technology 3 (2-1) Major
FST – 311 Food Plant Layout and Sanitation 2 (2-0) Major
HQ – 301 Holy Quran Translation-V 0 (0-1) Comp.
FST - 302 Food Microbiology 3 (2-1) Major
FST - 304 Meat Technology 3 (2-1) Major
FST – 306 Community Nutrition & Dietetics 3 (2-1) Major
FST – 308 Beverage Technology 3 (2-1) Major
FST – 310 Sugar Technology 3 (2-1) Major
HQ – 302 Holy Quran Translation-VI 1 (0-1) Comp.
Page 12 of 123
Curriculum
FST-401 Food Laws and Regulations 3 (3-0) Major
FST-403 Bakery Products Science & Technology 3 (2-1) Major
FST-405 Technology of Fats and Oils 3 (2-1) Major
FST-407 Food Product Development 3 (1-2) Major
FST – 409 Food Packaging 3 (2-1) Major
FST-411 Confectionery and Snack Foods 3 (2-1) Major
HQ – 401 Holy Quran Translation-VII 0 (0-1) Comp.
FST – 402 Sensory Evaluation of Foods 3 (2-1) Major
FST - 404 Research Projects and Scientific Writing 2 (1-1) Major
FST - 422 Internship / Study Project 5 (0-5) Major
FST- 424 Seminar 1 (1-0) Major
HQ – 402 Holy Quran Translation-VIII 1 (0-1) Comp.
Grand Total of Credit Hrs. 127
11.! Internship and Study Project

a.! Internship and Study Project: 5 Credit hours
12.! Award of Degree
Page 13 of 123
Curriculum
The degree will be awarded as per University of the Punjab rules and regulations. The
student has to complete 127 credit hours, Study Project, and internship to qualify for
the degree.
13.! Faculty Strength
Degree Area/Specialization Total
PhD Food Safety, Food processing, Functional Foods, Food Science, 2

Food Biotechnology
Total 2
14.! Present Student Teacher Ratio in Department

11:1
15.! NOC from Professional Councils (If Applicable)
Not Applicable
Page 14 of 123
Curriculum
Detail of courses semester-wise
FIRST SEMESTER
Course No. Title of Course Credit Hours
FST – 101 Introduction to Food Science & Technology 3 (2-1)
BCH – 101 Essentials of Biochemistry 3 (3-0)
AGR – 101 Basic Agriculture 3 (2-1)
ENG – 101 Exercise in Reading, Writing & Comprehension 3 (3-0)
MATH – 101 Elementary Mathematics 3 (3-0)

a
HQ – 101 Holy Quran Translation-I 0 (0-1)
FST- 101: INTRODUCTION TO FOOD SCIENCE AND 3 (2-1)

TECHNOLOGY
Pre-requisite
FSc (Pre-Medical)
Course Objective
To familiarize the students with basics of food science and technology.
Learning Outcomes
After completion of this course, students shall be able to:
1.! Acquire knowledge and understanding Food Science with their alliance disciplines
2.! Understand the nature of Food and their constituents
3.! Understand about Food destroying agents and their remedies to increase the shelf life
Theory
1.! Introduction
1.1.!Food science, food technology, relationship with other disciplines, career
opportunities.
Page 15 of 123
Curriculum
2.! Significance of food science and technology
3.! Global & national food and nutrition situation
4.! Food industry
4.1.!history
4.2.!developments
4.3.!important food industries in Pakistan.
5.! Food sources
5.1.!plants
5.2.!animals
5.3.!marine.
6.! Food constituents and their functions
6.1.!water
6.2.!carbohydrates
6.3.!lipids
6.4.!proteins
6.5.!vitamins
6.6.!minerals
7.! Classification of foods
7.1.!perishability
7.2.!pH
8.! Food spoilage agents
8.1.!enzymes
8.2.!microorganisms
8.3.!insects
8.4.!rodents
8.5.!birds
8.6.!physical factors.
9.! Principles of food preservation
9.1.!prevention or delay of autolysis
9.2.!microorganisms
9.3.!pests
Page 16 of 123
Curriculum
9.4.!physical defects
10.!Food poisoning
10.1.!causes and remedies
11.!Quality factors in foods
11.1.!appearance
11.2.!texture
11.3.!flavor
12.!Food risks and hazards
12.1.!hunger
12.2.!technology
12.3.!world food needs
Practical
1.! Use of laboratory equipments

2.! Proximate analysis
2.1.!Estimation of moisture, fat, protein, carbohydrates, fiber and ash in food samples.
3.! Physicochemical analysis
3.1.!Determination of specific gravity, soluble solids, pH, acidity, total solids, refractive index
and peroxide value.
Teaching-Learning Strategies
Teaching will be a combination of class lectures, class discussions, and group work. Short
videos/films will be shown on occasion.
Assignments
The sessional work will be a combination of written assignments, class quizzes, presentation, and
class participation/attendance.
Assessments and Examination
Final Exam: 40 marks
Page 17 of 123
Curriculum
Recommended Books
1.! Geoffrey Campbell-Platt, G. (2017). Food Science and Technology. Wiley-Blackwell, USA.
2.! Penfield, M.P. & Campbell, A.M. (2014). Experimental Food Science (Food Science and
Technology). Academic Press, USA.
3.! Awan, J.A. & Rehman, S.U. (2014). Food Analysis Manual. Unitech Communications,
Faisalabad, Pakistan.
4.! Awan, J.A. (2011). Food Science and Technology. Unitech Communications, Faisalabad-
Pakistan.
5.! Potter, N.N. & Hotchkiss, J.H. (2007). Food Science. The AVI Publisher, USA.
Page 18 of 123
Curriculum
BCH - 101: ESSENTIALS OF BIOCHEMISTRY 3 (3-0)
Pre-requisite
FSc (Pre-Medical)
Course Objective
To provide the basic knowledge about Biochemistry.
Learning Outcomes
After completion of this course, students shall be able to:
1.! Understand fundamentals of botany and zoology with special reference to their role in food
and nutrition
2.! Study plant morphological characteristics and various animal classes through the dissection
of representative plants and animals
Theory
1.! Physiochemical principles

1.1.!hydrogen ion concentration
1.2.!buffer solutions
1.3.!pH and its determination
2.! Structure and function of cell membrane
2.1.!Movement of materials across the cell membrane
3.! Macromolecule
3.1.!Carbohydrates
4.! Introduction and classification of carbohydrates
4.1.!Some important monosaccharides
4.2.!Disaccharides
4.3.!Polysaccharides
5.! Definition and end products of glycolysis, citric acid cycle, proteins and amino acids
6.! Proteins
6.1.!Introduction
6.2.!Importance
Page 19 of 123
Curriculum
6.3.!Classification and properties of proteins
6.4.!Structure of proteins (primary, secondary, tertiary and quaternary)
6.5.!Special sources of proteins
6.6.!Protein metabolism
7.! Enzymes
7.1.!Introduction
7.2.!Classification
7.3.!Chemical nature and properties of enzymes
7.4.!Factors affecting the enzyme activity
7.5.!Mechanism of enzyme action and enzyme kinetics
8.! Lipids
8.1.!Introduction
8.2.!Classification
8.3.!Function, metabolism (β-oxidation) of lipids
8.4.!Terpenoids, alkaloids
9.! Vitamins and hormones
10.!Nucleic acids
10.1.!Structure and function.
Assignments
Page 20 of 123
Curriculum
Recommended Books
1. Murray, R.K., Granner, D.K., Mayes, P.A. & Rodwell, V.W. (2015). Harper’s Illustrated
Biochemistry. (30th ed.). McGraw-Hill Education / Medical, USA.
2. Harvey, R.A. & Champe, P.C. (2018). Lippincott’s illustrated reviews. Biochemistry. (6th
ed.). Lippincott Williams & Wilkins, USA.
3. Nelson, D.L. & Cox, M.M. (2017). Lehningher Principles of Biochemistry. (7th ed.). W.H.
Freeman & Company, USA.
4. Lodish, H., Berk, A., Kaiser, C.A., Krieger, M., Bretscher, A., Ploegh, H., Amon, A. & Martin,
K.C. (2016). Molecular Cell Biology. (8th ed.). W.H. Freeman and Company, USA.
" "
Page 21 of 123
Curriculum
AGR – 101: BASIC AGRICULTURE 3 (2-1)
Pre-requisite
FSc (Pre-Medical)
Course Objective
To provide the basic knowledge and background about Agriculture.
Learning Outcomes
After completion of this course, students shall be able to
1.! Understand the basic knowledge of agriculture and its allied sciences.
2.! Basic concepts of potential of Pakistan regarding crop production.
3.! Emerging trends in crop management, livestock management, and fisheries.
Theory
1.! Agriculture
1.1.!concept
1.2.!history and importance
1.3.!branches and allied sciences in agriculture
2.! Salient features and problems of Pakistan’s agriculture
3.! Climate, weather and seasons of Pakistan
3.1.! major characteristics and impact on crop production
4.! Land resources and their utilization
5.! Crop nutrition
6.! Water resources
6.1.!surface and ground water
6.2.!canal system
7.! Agro ecological zones of Pakistan
Page 22 of 123
Curriculum
8.! Farming systems
9.! Agro-based industries.
Practical
1.! Land measuring units
2.! Demonstration of hand tools and tillage implements
3.! Identificantion
3.1.!identification of meteorological instruments
3.2.!identification of crop plants, weeds and seeds
3.3.!identification of organic and inorganic fertilizers
4.! Calculation of nutrient-cum-fertilizer unit value
5.! Demonstration of various irrigation methods
5.1.!field visits
Assignments
Page 23 of 123
Curriculum
Recommended Books
1.! Abbas, M. A. (2006). General Agriculture. Emporium Urdu Bazar, Lahore.
2.! Balasubramaniyan. (2004). Principles and Practices of Agronomy. Agrobios, Jodhpur, India.
3.! Khalil, I.A. & Jan, A. (2002). Cropping Technology. National Book Foundation, Islamabad.
4.! Khan, S.R.A. (2001). Crop Management in Pakistan with Focus on Soil and Water.
Directorate of Agricultural Information, Punjab, Lahore.
5.! Nazir, M.S., Bashir, E. & Bantel, R. (1994). Crop Production. National Book Foundation,
Islamabad.
6.! Qureshi, M.A., Zia, M.A. & Qureshi, M.S. (2006). Pakistan Agriculture Management and
Development. A-One Publisher, Urdu Bazar, Lahore.
"
Page 24 of 123
Curriculum
ENG – 101: EXERCISE IN READING, WRITING & 3 (3-0)

COMPREHENSION
Pre-requisite
FSc (Pre-Medical)
Course Objective
To Enhance language skills and develop critical thinking
Learning Outcomes
1.! Students will be able to improve their comprehension into English to use it for their
academic purpose.
2.! Students will be able to improve their every-day conversation on different topics.
3.! Functional English will help students acquire presentation skill through creative ability in
writing and speaking
Theory
1.! Basics of Grammar

1.1.!parts of speech and use of articles
1.2.!sentence structure
1.3.!active and passive voice
1.4.!practice in unified sentence
1.5.!analysis of phrase
1.6.!clause and sentence structure
1.7.!transitive and intransitive verbs
1.8.!punctuation and spelling
2.! Comprehension
2.1.!answers to questions on a given text
3.! Discussion
3.1.!general topics and every-day conversation (topics for discussion to be at the discretion of
the teacher keeping in view the level of students)
4.! Listening
4.1.!to be improved by showing documentaries/films carefully selected by subject teachers
Page 25 of 123
Curriculum
5.! Paragraph writing
5.1.!topics to be chosen at the discretion of the teacher
6.! Translation skills
6.1.!urdu to English
7.! Presentation skills
7.1.!introduction
Note: Extensive reading is required for vocabulary building
Assignments
Recommended Books
1. Grammar
1. Thomson, A.J. & Martinet, A.V. (1997). Exercises 1. Practical English Grammar. (3rd
ed.). Oxford University Press.
2. Practical English Grammar by A.J. Thomson and A.V. Martinet. Exercises 2. (3rd ed.).
Oxford University Press. (1997). ISBN 0194313506
2. Writing
1. Marie-Christine, B., Suzanne, B. & Francoise, G. (1993). Oxford Supplementary Skills.

Fourth Impression. ISBN 0 19 435405 7 Pages 20-27 and 35-41.
Page 26 of 123
Curriculum
3. Reading/Comprehension
1. Brain, T. & Rod, Ellis. (1992). Oxford Supplementary Skills. Third Impression. ISBN 0
19 453402 2.
" "
Page 27 of 123
Curriculum
MATH – 101: ELEMENTARY MATHEMATICS 3 (3-0)
Pre-requisite
FSc (Pre-Medical)
Course Objective
To prepare the students, not majoring in mathematics, with the essential tools of algebra to apply
the concepts and the techniques in their respective disciplines.
Learning Outcomes
At the end of course, students will be able to know:
1.!Perform matrix operations.
2.!Use systems of linear equations and matrix equations to determine linear dependency or
independency.
3.! Solve quadratic equations by using the Square Root Property.
Theory
1.! Matrices:
1.1.!introduction to matrices
1.2.!types
1.3.!matrix inverse, determinants, system of linear equations, Cramer’s rule.
2.! Quadratic Equations:
2.1.!solution of quadratic equations
2.2.!qualitative analysis of roots of a quadratic equations
2.3.!equations reducible to quadratic equations
2.4.!cube roots of unity, relation between roots and coefficients of quadratic equations.
3.! Sequences and Series:
3.1.!arithmetic progression
3.2.!geometric progression
3.3.!harmonic progression.
4.! Binomial Theorem:
4.1.!introduction to mathematical induction
Page 28 of 123
Curriculum
4.2.!binomial theorem with rational and irrational indices.
5.! Preliminaries:
5.1.!real-number line
5.2.!functions and their graphs
5.3.!solution of equations involving absolute values
5.4.!inequalities.
6.! Limits and Continuity:
6.1.!limit of a function
6.2.!left-hand and right-hand limits
6.3.!continuity
6.4.!continuous functions.
7.! Derivatives and their Applications:
7.1.!differentiable functions
7.2.!differentiation of polynomial
7.3.!rational and transcendental functions, derivatives.
8.! Integration and Definite Integrals:
8.1.!techniques of evaluating indefinite integrals
8.2.!integration by substitution, integration by parts
8.3.!change of variables in indefinite integrals
Assignments
Page 29 of 123
Curriculum
Recommended Books
1.! Dolciani, M.P., Wooton, W., Beckenback, E.F., Sharron, S. (1978). Algebra 2 and Trigonometry.
Houghton & Mifflin, Boston.
2.! Kaufmann, J.E. (1987). College Algebra and Trigonometry. PWS-Kent Company, Boston.
3.! Swokowski, E.W. (1986). Fundamentals of Algebra and Trigonometry. (6th ed.). PWS-Kent
Company, Boston.
4.! Anton, H., Bevens, I. & Davis, S. (2005). Calculus: A New Horizon. (8th ed.). John Wiley,
New York.
5.! Stewart, J. (1995). Calculus. (3rd ed.). Brooks/Cole, USA.
6.! Swokowski, E.W. (1983). Calculus and Analytic Geometry. PWS-Kent Company, Boston.
7.! Thomas, G.B., Finney, A.R. (2005). Calculus (11th ed.). Addison-Wesley, Reading, Ma, USA.
Page 30 of 123
Curriculum
SECOND SEMESTER
FST – 102 Food Processing and Preservation 3 (2-1)
MICR – 102 General Microbiology 3 (2-1)
ENG – 102 Communication Skills & Leadership Development 3 (3-0)
Introduction to Information and Communication

CS – 102 3 (2-1)
Technologies
ISL – 102 Islamic Studies 2 (2-0)
HQ – 102 Holy Quran Translation-II 1 (0-2)
FST – 102: FOOD PROCESSING & PRESERVATION 3 (2-1)
Pre-requisite
Fundamental knowledge of food science and technology
Course Objective:
To equip the students with basic techniques of food preservation
Learning Outcomes
At the end of course, students will be able to:
1.! Understand handling of raw material at different stages during processing.

2.! Different cooling and heating methods in preservation of Food additives and their role in
preservation.
3.! Understand the storage practices in the area and recommend for better storage techniques.
Theory
1.! Postharvest handling and preparation of foods for food processing

1.1.!introduction
1.2.!properties of raw materials
1.3.!handling, storage and transportation of raw materials.
Page 31 of 123
Curriculum
2.! Preparatory operations
2.1.!cleaning, sorting
2.2.!grading
2.3.!size reduction
2.4.!sulphiting.
3.! Thermal processing
3.1.!Principles & application – blanching, pasteurization
3.2.!Sterilization, HTST, commercial sterilization, UHT, canning.
4.! Low temperature preservation
4.1.! Principles & application - refrigeration, chill injury, controlled atmospheric storage,
modified atmosphere packaging.
5.! Freezing
5.1.!Methods, changes in foods, freeze burn.
6.! Dehydration & drying – significance
6.1.!concentration and condensation.
7.! Drying systems
7.1.!Solar drying, hot air drying, drum drying, spray drying.
8.! Chemical preservation
8.1.!different chemical additives and their mode of action.
9.! Fermentation technology
9.1.!Principles, objectives, types - alcoholic, acetic and lactic fermentations.
10.!Fermented foods
10.1 Bread, wine, vinegar, yoghurt, sausages, pickles.
11.!Food irradiation
11.1. Principles, applications, safety aspect, effect on food properties
Practical
1.! Preparatory operation in food processing and preservation

1.1.!Canning of selected fruits and vegetables, cold storage, freezing and dehydration of fruits
and vegetables.
2.! Use of chemicals in preservation of food products
3.! Preparation of fermented food products
Page 32 of 123
Curriculum
3.1.!Bread, Vinegar, Pickles etc
Assignments
Recommended Books
1.! Seydi, Y. (2019). Technological Developments in Food Preservation, Processing, and Storage.
Engineering Science Reference, USA.
2.! Bhat, R., Alias, A.K. & Paliyat, G. (2012). Progress in Food Preservation. John Wiley & Sons
Ltd., USA.
3.! Awan, J.A. (2011). Food processing and preservation. Unitech Communications, Faisalabad,
Pakistan.
4.! Awan, J.A. & Rehman, S.U. (2011). Food Preservation Manual. Unitech Communications,
5.! Heldman, D. (2011). Food Preservation Process Design. Elsevier Corporation, USA.
6.! Rahman, M.S. (2007). Handbook of Food Preservation. CRC Press, Taylor & Francis Group,
Boca Raton, Florida, USA.
Page 33 of 123
Curriculum
MICR – 102: GENERAL MICROBIOLOGY 3 (2-1)
Pre-requisite
FSc (Pre-Medical)
Course Objective
To familiarize students about Food borne infections, intoxications and role of proboscis in our
daily life.
Learning Outcomes
At the end of course, students will be able to:
1.! Understand characteristics and growth requirements of microorganisms

2.! To learn about food related microorganism
3.! Know about the microbial contamination and factors affecting the growth of microorganisms.
Theory
1.! Microbiology
1.1.!introduction, historical background, branches.
2.! Significance of microorganisms in food, water and environment.
3.! Microorganisms
3.1.!cell structure, prokaryotes, eukaryotes.
4.! Characteristics of microorganisms
4.1.!bacteria, yeasts, moulds, viruses.
5.! Growth requirements:
5.1.!cultural, physical, chemical, macro- and micro-nutrients.
6.! Culture media: types, applications
6.1.!microbial metabolism.
7.! bacterial multiplication
7.1.!growth curve, continuous culture.
8.! microbial genetics
8.1.!conjugation, transduction, transformation.
practical:
Page 34 of 123
Curriculum
1.! Safety in microbiological laboratory.
1.1.!basic functions and handling of laboratory equipments.
2.! Use of microscope. Sterilization and disinfection of glassware.
3.! Preparation of culture media.
4.! Staining of microorganisms and their structures.
5.! Bacterial cultivation, growth measurement.
5.1.!characteristics of bacterial colonies.
6.! Bacterial and fungal morphology.
7.! Micrometry
Assignments
Books Recommended:
1.! Tortora, G.J., Funke, B.R. & Case, C.L. (2009). Microbiology: An Introduction. The
Benjamine/Cummings Pub. Co, Redwood City, California, USA.
2.! Frazier, W.C. & Westhoff, D.C. (2008). Food Microbiology. McGraw Hill Book Co, New
York, USA.
3.! Awan, J.A. & Rahman, S.U. (2005). Microbiology Manual. Unitech Communications,
4.! Banwart, G.J. (2004). Basic food microbiology, 2 nd ed. CBS Publishers and Distributors,
New Delhi, India.
Page 35 of 123
Curriculum
ENG - 102: COMMUNICATION SKILLS & LEADERSHIP 3 (3-0)

DEVELOPMENT
Pre-requisite
Introductory knowledge about grammer
Course Objective
Enable the students to meet their real life communication needs.
Learning Outcomes
1.! Students will be able to improve their comprehension into English to use it for their academic
purpose in communication and translation of text from Urdu into English and vice versa.
2.! Students will be able to improve their every-day conversation on different topics
Theory
1.! Paragraph writing:

1.1.!practice in writing a good, unified and coherent paragraph
2.! Essay writing:
2.1.!introduction, Descriptive, narrative, discursive, argumentative
3.! CV and job application
4.! Translation skills:
4.1.!urdu to English
5.! Study skills:
5.1.!skimming and scanning, intensive and extensive, and speed reading, summary and précis
writing and comprehension
6.! Academic skills:
6.1.!letter/memo writing, minutes of meetings, use of library and internet
7.! Presentation skills:
7.1.!personality development (emphasis on content, style and pronunciation)
Note: documentaries to be shown for discussion and review
Page 36 of 123
Curriculum
Assignments
Recommended Books
1. Grammar
1. Thomson, A.J. & Martinet, A.V. (1997). Exercises 1. Practical English Grammar. (3rd
ed.). Oxford University Press.
2. Practical English Grammar by A.J. Thomson and A.V. Martinet. Exercises 2. (3rd ed.).
Oxford University Press. (1997). ISBN 0194313506
2. Writing
1. Marie-Christine, B., Suzanne, B. & Francoise, G. (1993). Oxford Supplementary Skills.

Fourth Impression. ISBN 0 19 435405 7 Pages 20-27 and 35-41.
3. Reading/Comprehension
1. Brain, T. & Rod, Ellis. (1992). Oxford Supplementary Skills. Third Impression. ISBN 0
19 453402 2.
Page 37 of 123
Curriculum
CS – 102: INTRODUCTION TO INFORMATION AND 3 (2-1)

COMMUNICATION TECHNOLOGIES
Pre-requisite
FSc (Pre-Medical)
Course Objectives
This is an introductory course on Information and Communication Technologies. Topics include

ICT terminologies, hardware and software components, the internet and world wide web, and ICT
based applications.
Learning outcomes
After completing this course, a student will be able to:
1.! Understand different terms associated with ICT
2.! Identify various components of a computer system
3.! Identify the various categories of software and their usage
4.! Define the basic terms associated with communications and networking
5.! Understand different terms associated with the Internet and World Wide Web.
6.! Utilize various web tools including Web Browsers, E-mail clients and search utilities.
7.! Use text processing, spreadsheets and presentation tools
8.! Understand the enabling/pervasive features of ICT
Theory
1.! Basic Definitions & Concepts

2.! Hardware
2.1.1.! computer Systems & Components, Storage Devices
3.! Number Systems
4.! Software
4.1.!operating Systems
4.2.!programming and application software
Page 38 of 123
Curriculum
4.3.!introduction to programming
4.4.!databases and information systems
4.5.!networks, data communication, the internet, browsers and search engines
5.! The Internet
5.1.!email
5.2.!collaborative computing
5.3.!social networking
6.! E-Commerce, IT Security and other issues
Assignments
Recommended Books
1.! Peter, N. (2008). Introduction to Computers. 6th International Edition, McGraw Hill, USA.
2.! Williams, S. (2015). Using Information Technology: A Practical Introduction to Computer &
Communications. (6th ed.). McGraw Hill, USA.
3.! Sarah, E., Hutchinson, S. & Swayer, C. (2000). Computers, Communications & Information:
A user's introduction. McGraw Hill, USA.
4.! Fundamentals of Information Technology by Alexis Leon. (2009). Mathewsleon Leon Press,
USA.
Page 39 of 123
Curriculum
ISL – 102: ISLAMIC STUDIES 2 (2-0)
Pre-requisite
FSc (Pre-Medical)
Course Objectives
This course is aimed at:
1.! To provide Basic information about Islamic Studies

2.! To enhance understanding of the students regarding Islamic Civilization
3.! To improve Students skill to perform prayers and other worships
4.! To enhance the skill of the students for understanding of issues related to faith and religious
life.
Learning Outcomes
Students will acquire knowledge and understanding the basic information about Islamic Studies.
1.! To enhance understanding of the students regarding Islamic Civilization.

2.! To improve Students skill to perform prayers and other worships.
3.! To enhance the skill of the students for understanding issues related to faith and religious life.
Course outlines
1.! Introduction to Quranic Studies: Basic Concepts of Quran
1.1.!history of quran
1.2.!uloom-ul -Quran
2.! Study of Selected Text of Holly Quran:
2.1.!verses of surah al-baqra related to faith (verse no-284-286)
2.2.!verses of surah al-hujrat related to adab al-nabi (verse no-1-18)
2.3.!verses of surah al-mumanoon related to characteristics of faithful (verse no-1-11)
2.4.!verses of surah al-furqan related to social ethics (verse no.63-77)
2.5.!verses of surah al-inam related to ihkam (verse no-152-154)
Page 40 of 123
Curriculum
3.! Study of Selected Text of Holly Quran
3.1.!verses of Surah Al-Ihzab related to Adab al-Nabi (Verse No.6,21,40,56,57,58.)
3.2.!verses of Surah Al-Hashar (18,19,20) related to thinking, Day of Judgment
3.3.!verses of Surah Al-Saf related to Tafakar,Tadabar (Verse No-1,14)
4.! Seerat of Holy Prophet (S.A.W) I
4.1.!life of Muhammad Bin Abdullah ( before Prophethood)
4.2.!life of Holy Prophet (S.A.W) in Makkah
4.3.!important lessons derived from the life of Holy Prophet in Makkah
5.! Seerat of Holy Prophet (S.A.W) II
5.1.!life of Holy Prophet (S.A.W) in Madina
5.2.!important events of life of Holy Prophet in Madina
5.3.!important lessons derived from the life of Holy Prophet in Madina
6.! Introduction to Sunnah
6.1.!basic concepts of Hadith
6.2.!history of Hadith
6.3.!kinds of Hadith
6.4.!uloom –ul-Hadith
6.5.!Sunnah & Hadith
6.6.!legal position of Sunnah
7.! Selected Study from Text of Hadith

8.! Introduction to Islamic Law & Jurisprudence
8.1.!basic concepts of islamic law & jurisprudence
8.2.!history & importance of islamic law & jurisprudence
8.3.!sources of islamic law & jurisprudence
Page 41 of 123
Curriculum
8.4.!nature of differences in islamic law
8.5.!islam and sectarianism
9.! Islamic Culture & Civilization
9.1.!basic concepts of islamic culture & civilization
9.2.!historical development of islamic culture & civilization
9.3.!characteristics of islamic culture & civilization
9.4.!islamic culture & civilization and contemporary issues
10.!Islam & Science
10.1.!basic concepts of islam & science
10.2.!contributions of muslims in the development of science
10.3.!quran & science
11.!Islamic Economic System
11.1.!basic concepts of islamic economic system
11.2.!means of distribution of wealth in islamic economics
11.3.!islamic concept of riba
11.4.!islamic ways of trade & commerce
12.!Political System of Islam
13.!Basic Concepts of Islamic Political System
14.!Islamic Concept of Sovereignty
15.!Basic Institutions of Govt. in Islam
16.!Islamic History
17.!Period of Khlaft-E-Rashida
18.!Period of Ummayyads
19.!Period of Abbasids
Page 42 of 123
Curriculum
20.!Social System of Islam
21.!Basic Concepts of Social System of Islam
22.!Elements of Family
23.!Ethical Values of Islam
Assignments
Recommended Books
1.!Hussain, H.H. (1998). An Introduction to the Study of Islamic Law. leaf Publication Islamabad,
Pakistan.
2.!Ahmad, H. (1993). Principles of Islamic Jurisprudence. Islamic Research Institute, International
Islamic University, Islamabad.
3.!Mir Waliullah. (1982). Muslim Jurisprudence and the Quranic Law of Crimes. Islamic Book
Service.
4.!Bhatia, H.S. (1989). Studies in Islamic Law, Religion and Society. Deep & Deep Publications
New Delhi.
5.!Zia-ul-Haq, M. (2001). Introduction to Al Sharia Al Islamia” Allama Iqbal Open University,
Islamabad.
Page 43 of 123
Curriculum
THIRD SEMESTER
Course No. Name of Course Credit Hours
FST – 201 Principles of Human Nutrition 3 (3-0)
FST – 203 Unit Operations in Food Processing 3 (3-0)
FST – 205 Food Safety and Toxicology 3 (3-0)
BIOT – 201 Introductory Bioinformatics 2 (0-2)
MAB – 201 Marketing and Agribusiness 3 (3-0)
STAT – 201 Introductory Statistics 3 (3-0)
HQ – 201 Holy Quran Translation-III 0 (0-2)
3 (3-0)
FST – 201: PRINCIPLES OF HUMAN NUTRITION
Pre-requisite
FSc (Pre-Medical)
Course Objectives
This course will provide:
1.! Knowledge about history of nutrition science and the new emerging challenges globally.
2.! Basic concepts concerning food and its nutrition throughout life cycle.
3.! Understanding to management of nutrition related disorders.
Learning Outcomes
After completing this course students should be able to:
1.! Understand nutritional terms, nutrients, their actions and balance in relation to our health.
2.! Demonstrate an understanding of fundamental concepts of nutrition in everyday life.
3.! Plan balanced diet throughout life cycle.
Page 44 of 123
Curriculum
Theory
1.! Introduction
1.1.!definitions, food, nutrients, diet, balanced diet, food groups, food guide pyramid, meal
planning.
2.! Eating food
2.1.!smell, taste, satiety.
3.! Water
3.1.!functions, sources, regulation in body, dietary requirements, content in food.
4.! Carbohydrates
4.1.!types, role in body, dietary fiber, sweeteners, dietary requirements, content in food.
5.! Fats and oils
5.1.!types, functions, dietary requirements, content in food, fat substitutes.
6.! Proteins
6.1.!amino acids, protein synthesis, classification, functions, quality of proteins, dietary
requirements, content in foods.
7.! Vitamins
7.1.!classification, role in body, content in food.
8.! Mineral elements
8.1.!types, requirements, sources, functions.
9.! Digestion
9.1.!alimentary tract, digestive juices, secretions.
10.!Absorption and metabolism of nutrients
10.1 carbohydrates, protein, lipids.
11.!Nutrient and dietary deficiency disorders
11.1 Malnutrition, obesity, coronary diseases, diabetes, lactose and gluten intolerance,
dental caries – symptoms, causes, prevention.
Page 45 of 123
Curriculum
Assignments
Recommended Books
1.! Geissler, C. & Powers, H. (2010). Human Nutrition. Churchill Livingstone, London, UK.
2.! Denis, M.M. & Robert, E.C. & Wildman. (2019). Advanced Human Nutrition. Jones &
Bartlett Learning, USA.
3.! Awan, J.A. (2007). Elements of Food and Nutrition. Unitech Communications, Faisalabad-
Pakistan.
4.! Bamji, M.S., Rao, N.P. & Reddy, V. (2004). Textbook of Human Nutrition. Oxford and IBH
Publishing Co. Pvt. Ltd., New Delhi, India.
5.! Eastwood, M. (2003). Principles of Human Nutrition. John Wiley & Sons, Inc., New York,
USA.
6.! Garrow, J.S., James, W.P.T. & Ralph, A. (2000). Human Nutrition and Dietetics. Churchill
Livingstone, London, UK.
Page 46 of 123
Curriculum
3(3-0)
FST – 203: UNIT OPERATIONS IN FOOD PROCESSING
Pre-requisite
Basic course of Introduction to Food Scienceand Technology
Course Objectives
1.! Basic knowledge of unit operations to be carried out at food industry.

2.! Basic concepts of specifications of machinery concerning different operations and
processes during manufacturing of food.
3.! Technical skills for processing of foods at industry.
Learning Outcomes
1.! Elaborate machine design and technical specifications of machinery used in food
processing industry.
2.! Demonstrate processing steps used in food industry.
3.! Perform different processes at industry.
Theory
1.! Introduction
1.1.!units, dimensions, conversion.
2.! Energy and mass balance
2.1.!heat transfer fundamentals – conduction, convection and radiation.
3.! Mass balance equations and Pearson‘s Law.
4.! Air-water mixture
4.1.!psychrometric charts and their application.
5.! Rheology of food products
5.1.!stress, deformation and other aspects.
6.! Transport of fluids through pipes
6.1.!laminar and turbulent regimes.
7.! Circulation of fluid through porous beds.
Page 47 of 123
Curriculum
8.! Darcy‘s law:
8.1.!permeability, porosity.
9.! Filtration:
9.1.!fundamentals, equipment, maintenance problems, prospects.
10.!Separation processes by membranes.
10.1.!Solid-liquid extraction.
Assignments
Recommended Books
1.! McCabe, W.L., Smith, J.C and Harriott, P. (2016). Unit operations of Chemical Engineering."
(7th ed.). McGraw Hill Inc., New York, USA.
2.! Earle, R.L. & Earle, M.D. (2004). Unit operations in Food Processing (Web ed.). The
New Zealand Institute of Food Science & Technology. Available at:
http://www.nzifst.org.nz/unitoperations/.
3.! Jeankopolis, C.J. (2004). Transport Processes & Separation Process. Prentice Hall
Professional Technical Reference, New Jersey, USA.
4.! Gustavo, A & Barbosa-Canovas, V. (2002). Unit Operations in Food Engineering. CRC
Press, Taylor & Francis Group, Boca Raton, Florida.
Page 48 of 123
Curriculum
FST – 205: FOOD SAFETY AND TOXICOLOGY 3 (3-0)
Pre-requisite
Basic course of Introduction to Food Scienceand Technology
Course Objectives
1.! Basic knowledge of food safety and toxins produced in food.

2.! Basic concepts concerning toxins and their hazards in foods.
3.! Knowledge about production of toxins in foods and strategies for their prevention.
Learning Outcomes
1.! Have a comprehensive understanding of food toxicants associated with the supply chain.
2.! Find food safety hazards and acquaint with strategy to identify, control and report food safety
hazards.
3.! Demonstrate intrinsic and extrinsic toxicants and strategies to mitigate.
Theory
1.! History and overview of food safety

1.1.!introduction historical aspects, definitions, scope of the food safety.
2.! Foodborne infectious and microbial agents
2.1.!types of infectious and microbialents, foodborne infections versus intoxications,
foodborne bacteria, viruses, protozoans, foodborne toxic and physical Agents
3.! Basic food toxicology
3.1.!microbial toxin, plant and animal toxin, agricultural chemicals, adulterants, food additives,
packaging materials, toxicants induced during food processing and industrial waste.
4.! Food Safety
4.1.!principles of preventions.
5.! Risk assessment and hazard analysis of foods
5.1.!risk analysis and food safety.
6.! The current food safety system
Page 49 of 123
Curriculum
6.1.!national food control strategy, traceability system.
Assignments
Recommended Books
1.! Food Research Institute. (2020). Food safety. CRC Press. UK

2.! Motarjemi, Y. & H. Lelieveld. (2013). Food Safety Management: A Practical Guide for the
Food Industry. Elsevier Science, USA.
3.! Knechtges, P.L. (2011). Food Safety: Theory and Practice. Jones & Bartlett Learning, USA.
4.! Awan, J.A. & Anjum, F.M. (2010). Food Toxicology. Unitech Communications, Faisalabad-
Pakistan.
5.! Schmidt, R.H. & Rodrick, G.E. (2004). Systems for Food Safety Surveillance and Risk
Prevention. In: Food Safety Handbook. John Wiley & Sons, Inc. New Jersey, USA.
6.! Helferich, W. & Winter, C.K. (2000). Food Toxicology. Woodhead Publishing Limited,
Abington Hall, Abington, Cambridge, UK.
7.! Shibamoto, T., Taylor, S. & Bjeldanes, L. (1993). Introduction to Food Toxicology. Academic
Press, London, UK.
" "
Page 50 of 123
Curriculum
BIOT - 201: INTRODUCTORY BIOINFORMATICS 2 (0-2)
Pre-requisite
FSc (Pre-Medical)
Course Objective
To acquaint the students with bioinformatics tools, databases, algorithms and applications.
Learning Outcomes
1.! Have understanding of central topics and concepts within the field of bioinformatics
2.! Have a basic understanding of what genome is and how a genome browser can be used to
represent and explore genome level data
3.! Know types and examples of biological databases and knowledge bases
4.! Can explain the theories underlying the most common methods for sequence searches and
sequence alignments
Theory
1.! Introduction
1.1.!computer hardware and software, computer applications for biotechnologists, spreadsheet
work, word processing; graphical and statistical analysis packages.
2.! Biocomputing
2.1.!introduction to string matching algorithms, database search techniques, sequence

comparison and alignment techniques, use of biochemical scoring matrices, introduction
to graph matching algorithms, genome comparison, prediction and its implication.
3.! Introduction to Bioinformatics

3.1.!its definition and history, introduction to data mining and its application, database
hierarchies, Genomic and Proteomic Sequence Database and their Interpretation (UCSC
Genome Database, NCBI, PDB, EcoCyc, DDBJ, SWISS-PROT, TIGR, KEGG etc)
4.! Bioinformatics Tools
Page 51 of 123
Curriculum
4.1.!repeatmasker, PHRED, PHRAP, BLAST, Prosite/BLOCKS/PFAM, CLUSTALW,
Emotif, RasMol, Oligo, Primer3, Molscript, Treeview, Alscript, Genetic analysis
software, phylip
Assignments
Recommended Books
1.!Claverie, J.M. & Notredame C. (2003) Bioinformatics for Dummies. Wiley Editor.
2.!Letovsky, S.I. (1999). Bioinformatics. Kluwer Academic Publishers.
3.!Baldi, P. & Brunak, S. (1998) Bioinformatics. The MIT Press.
4.!Setubal, J. & Meidanis, J. 1996 Introduction to Computational Molecular Biology. PWS

Publishing Co., Boston.
5.!Lesk, A.M. (2002) Introduction to Bioinformatics. Oxford University Press.
6.!Rastogi, S.C., Mendiratta, N. & Rastogi, P. (2004) Bioinformatics: Concepts, Skills &
Applications. CBS Publishers & Distributors, New Delhi.
7. Jae, K.L. (2002). Statistical Bioinformatics, John Wiley & Sons Inc.
8. Krawetz, A. & Womble, D. (2002). Introduction to Bioinformatics. (A Theoretical and Practical

Approach). Humana Press.
Page 52 of 123
Curriculum
MAB – 201: MARKETING AND AGRIBUSINESS 3 (3-0)
Pre-requisite
FSc (Pre-Medical)
Course Objective
To acquaint the students with fundamental knowledge about marketing strategies
Learning outcomes
After completing the course, students will have developed some understanding of concepts, principles
and issues in business management.
Theory
1.! Scope and objectives of Agribusiness Management

1.1.!functions of management
1.2.!forms of business organizations
1.3.!principles and techniques of farm planning, operation and management
2.! Enterprise budgeting, Resource constraints, optimum combinations and alternate business
plans.
2.1.!balance sheet
2.2.!income statement and their analysis
3.! Benefit Cost Analysis
3.1.!uncertainty and risk in farm business
4.! Risk Management Strategies
5.! Supply chain management and Relevant Case studies.
6.! Role of Government in Agribusiness management.
Assignments
Page 53 of 123
Curriculum
Recommended Books
1.! Kinsey, B. H. (2000). Agri. Business and Rural Enterprise. London: Croom Helm Ltd.
2.! Goldberg, R.A., Wilson, L.M., & Austin, J.E. (1974). Agribusiness Management for
Developing Countries. Cambridge, MA: Ballinger Publishing Company.
3.! Buckett, M. (1981). An Introduction to Farm Organization and Management. Elsevier Science
& Technology Books.
4.! Kay, R., Edwards, W., & Duffy, P. (2007). Farm Management. (7th ed.). McGraw Hill
Education, EU.
Page 54 of 123
Curriculum
STAT – 201: INTRODUCTORY STATISTICS 3 (3-0)
Pre-requisite
FSc (Pre-Medical)
Course Objective
To equip the students with basic concepts of bio-statistics and experimental design
Learning Outcomes
Upon completion of this course, student will be able to:
1.!Select and apply appropriate statistical tests to analyze common biological and health data.
2.!Recognize and give examples of different types of data arising in public health and clinical
studies.
3.!Produce appropriate statistical graphs and descriptive statistics.
Theory
1.! Definition and importance of Statistics in Agriculture

1.1.!different types of data and variables
1.2.!frequency distribution
1.3.!frequency curve
2.! Definitions and calculations
2.1.!arithmetic mean
2.2.!geometric mean
2.3.!harmonic mean
2.4.!median quantities and mode in grouped and ungrouped data
3.! Mean deviation, Standard deviation and variance, coefficient of variation.
4.! Sampling
4.1.!probability and non-probability sampling, simple random sampling stratified random
sampling systematic sampling error, sampling distribution of mean and difference
between two means.
5.! Interference Theory
Page 55 of 123
Curriculum
5.1.!estimation and testing of hypothesis, type—i and type-ii error, testing of hypothesis about
mean and difference between two means using z-test and t-test, paired t-test
5.2.!test of association of attributes using x2 (chi-square) testing hypothesis about variance
Assignments
Recommended books
1.! Sher, M. & Shahid, K. (2010). Introduction to Statistical Theory Part- I (Latest Edition).
2.! Crawshaw, J. & Chambers, J. (1994). A Concise Course in A. Level Statistic with world
examples.
3.! Fran II, Dietrich-II, & Thomes, J. (1986). Keans Basic Statistics: An Inferential Approach.
(2nd ed.).
4.! Sher, M. & Shahid, K. (2010). Introduction to Statistical Theory Part- II (Latest Edition).
5.! Steal, R.G.D. & James, H. (1980). Principles and Procedures of Statistics A Bio-meterial
Approach. (2nd ed.).
Page 56 of 123
Curriculum
FOURTH SEMESTER
FST – 202 Postharvest Technology 3 (2-1)
FST – 204 Food Biotechnology 3 (2-1)
FST – 206 Food Chemistry 3 (3-0)
FST – 208 Food Quality Management 2 (2-0)
STAT - 202 Applied Statistics 3 (3-0)
PS – 202 Pakistan Studies 2 (2-0)
HQ – 202 Holy Quran Translation-IV 1 (0-2)
FST – 202: POST HARVEST TECHNOLOGY 3 (2-1)
Pre-requisite
Food Processing and Preservation
Course Objectives
The course will provide:
1.! Basic knowledge about maturity assessment of different foods and deteriorating factors after
ripening and harvesting.
2.! Basic concepts concerning postharvest technology of fruits and vegetables.
3.! Understanding different techniques to minimize postharvest losses.
Learning Outcomes
Upon completion of this course, students shall be able to:
1.! Acquire knowledge and understanding Food Science with their alliance disciplines
2.! Understand the nature of Food and their constituents
3.! Understand about Food destroying agents and their remedies to increase the shelf life
Page 57 of 123
Curriculum
Theory
1.! Postharvest technology

1.1.!introduction, production, losses, causes, trade.
2.! Fruit ripening
2.1.!changes during ripening, recommended conditions, commercial practices, water loss,
respiration activity.
3.! Harvesting and handling methods.
4.! Maturity assessment of different fruits and vegetables.
5.! Ripening process:
5.1.!respiration, climacteric and nonclimacteric patterns, pectic substances, ripening
conditions.
6.! Postharvest physiology of fruits and vegetables.
7.! Postharvest treatments:
7.1.!coatings, curing, vapor heat treatment, hot water treatment, degreening.
8.! Storage:
8.1.!refrigerated, CA, hypobaric, MAS.
9.! Packaging:
9.1.!types, design, modified atmospheric packaging, recycling.
10.!Cold chain
10.1.!packing house operations, transportation.
11.!Safety and quality of fruits and vegetables.
12.!Postharvest technology of cereals:
12.1.! harvesting, threshing, drying, storage and handling.
13.!New developments in postharvest technology.
Practical
1.! Determining harvest maturity of different fruits and vegetables.

1.1.!Grading and sorting
2.! Applications of different postharvest techniques.
3.! Changes in physical and chemical quality parameters of fruits during storage
3.1.!Weight loss
Page 58 of 123
Curriculum
3.2.!Acidity
3.3.!TSS
3.4.!Vitamin C degradation
3.5.!Firmness
3.6.!Color changes
4.! Effect of packaging materials on stored fruits and vegetables.
5.! Effect of differentchemicals
5.1.!Anti-sprouting and anti-ripening
Assignments
Recommended Books
1.! Elhadi, Y. (2019). Postharvest Technology of Perishable Horticultural Commodities.
Woodhead Publishing.
2.! Chakraverty, A., Mujumdar, A.S., Raghavan, G.S.V., Ramaswamy, H.S. (2003). Handbook
of Postharvest Technology: Cereals, Fruits, Vegetables, Tea, and Spices. Marcel Dekker, Inc.,
New York, USA.
3.! Thompson, A.K. (2003). Fruit and Vegetables Harvesting, Handling and Storage. Blackwell
Science Pub., Cambridge, UK.
4.! Wim, J. (2002). Fruit and Vegetable Processing: Improving Quality. Woodhead Publishing
Ltd., Abington, Cambridge, UK.
Page 59 of 123
Curriculum
FST – 204: FOOD BIOTECHNOLOGY 3 (2-1)
Pre-requisite
Introductry knowledge about biotechnology
Course Objectives
1.! Basic knowledge on principle of food fermentation

2.! Basic knowledge of enzyme technology
3.! Understanding of specific process related to food bio processing
4.! Basic knowledge of value addition during food manufacturing
Learning outcomes
After completing this course students will be able to:
1.! Understand fermentation process and how it enhances nutritional profile of product
2.! Describe basic safety aspects of fermentation
3.! Describe enzyme action and main classes
Theory
1.! Biotechnology
1.1.!Introduction
1.2.!history
2.! Microbial metabolism
3.! Developments in metabolic and biochemical engineering:
3.1.!metabolites
3.2.!range of fermentation processes
3.3.!components of fermentation processes.
4.! Isolation and preservation of industrially important microorganisms.
5.! Industrial fermentations:
5.1.!media
5.2.!design and types of fermenters
5.3.!process variables in fermentation
Page 60 of 123
Curriculum
5.4.!recovery, purification of fermentation products
6.! Production of organic acids, enzymes, amino acids, single cell proteins, carotenoids
and fermented food products
7.! Microbial genetics
7.1.!conjugation
7.2.!transduction
7.3.!transformation
8.! GMO in food biotechnology
8.1.!Legal and social aspects of food biotechnology.
Practical
1.! Isolation, purification and maintenance of yeast and bacterial cultures.

2.! Fermentation
2.1.!aerobic and anaerobic fermentation and production of various fermented food products.
Assignments
Recommended Books
1.! El-Mansi, F.M.T, Bryee, C.F.A, Demain, A.L. & Allman, A.R. (2019). Fermentation
Microbiology and Biotechnology. (4th ed.). CRC Press, Taylor & Francis Group, Boca Raton,
Florida, USA.
Page 61 of 123
Curriculum
2.! Shetty, K., Paliyath, G, Pometto, A. & Levin, RE. (2005). Food Biotechnology. Marcel Dekker
Inc., New York, USA.
3.! Borem, A., Santos, F.R. & Bowen, D.E. (2004). Understanding Biotechnology. Pearson
Education Inc., New Jersey, USA.
"
"
"
"
"
" "
Page 62 of 123
Curriculum
FST – 206: FOOD CHEMISTRY 3(3-0)
Pre-requisites
Introductry knowledge about composition of food
Course Objectives
1.! Basic knowledge of different food components.
2.! Basic concepts of specific quality attributes of food systems as influenced by different food
components.
3.! Understanding of major chemical and biochemical (enzymatic) reactions during processing of
foods at industry.
Learning Outcomes
1.! Understand interactions of different food constituents during preparation of foods.
2.! Demonstrate fundamental concepts related to chemistry of different food constituents.
3.! Have knowledge about colors, flavors and additives in foods.
Theory
1.! Water
1.1.!types, properties, structure, water activity, effect on shelf life of food.
2.! Carbohydrates
2.1.!classification, structure, physical and chemical properties, caramelization, Maillard
reaction, dietary fiber.
3.! Lipids
3.1.!classification, structure, fatty acids, properties, rancidity, emulsifiers.
4.! Proteins
4.1.!classification, structure, amino acids, chemical, physical and functional properties.
5.! Mineral elements
5.1.!introduction, chemical and functional properties.
6.! Vitamins
6.1.!classification, properties, structure, stability.
Page 63 of 123
Curriculum
7.! Colours and pigments
7.1.!functions, properties, stability.
8.! Flavour
8.1.!characteristics – taste and other saporous substances, aromatic compounds.
9.! Enzymes
9.1.!nature, functions, classification.
Assignments
Recommended Books
1.! Jianquan, K. & Kewei, C. (2021). Essentials of Food Chemistry. Springer Singapore.
2.! Damodaran, S., Parkin, K.L. & Fennema, O.R. (2008). Fennema‘s Food Chemistry. CRC
Press, Taylor & Francis Group, Boca Raton, Florida, USA.
3.! DeMan, J.M. (2007). Principles of Food Chemistry. Springer Verlag, Heidelberg, Germany.
4.! Belitz, H.D, Groschm, W. & Schieberle, P. (2004). Food chemistry. Springer Verlag,
Heidelberg, Germany.
"
"
" "
Page 64 of 123
Curriculum
2(2-0)
FST –208: FOOD QUALITY MANAGEMENT
Pre-requisite
Introduction to Food science and Technology
Course Objectives
1.! Basic knowledge of food quality management.
2.! Basic concepts concerning quality control tools and principles of quality management.
3.! Understanding of GMP, HACCP, quality and safety management systems to be applied at food
industry.
Learning Outcomes
1.! Apply basic principles of food quality and quality related systems.
2.! Apply principles of food quality management at industry.
3.! Discuss principles of food laws, HACCP and food quality and safety management system at
industry.
Course Contents
1.! Food quality management:

1.1.!history, importance, systems.
2.! Good manufacturing practices (GMP):
2.1.!personal cleanliness
2.2.!buildings and facilities
2.3.!sanitary operations
2.4.!sanitary facilities and controls
2.5.!equipment and utensils
2.6.!production and process control
2.7.!warehousing and distribution
2.8.!traceability and recall.
3.! Hazard analysis and critical control points (HACCP) system:
3.1.!history, prerequisites, preliminary steps, principles.
Page 65 of 123
Curriculum
4.! Food Safety Management Systems (FSMS) –ISO2(2000):(2005).
5.! Codex Alimentarius Commission (CAC) guidelines for food quality management.
Assignments
Books Recommended
1.! CAC (Codex Alimentarius Commission). (2019). Codex Alimentarius Commission –
Procedural manual. Joint FAO/WHO Food Standards Programme. FAO, Rome, Italy.
2.! ISO (International Standards Organization). (2005). Food safety Management Systems –
Requirements for an Organization in the Food Chain. Case Postale, Geneva, Switzerland.
3.! Lelieveld, H.L.M., Mostert M.A. & Holah, J. (2005). Good Manufacturing Practices in
the Food Industry. In: Handbook of Hygiene Control in the Food Industry. Woodhead
Publishing Ltd., Abington, Cambridge, UK.
4.! Blanchfield, J.R. (1998). Good Manufacturing Practices. Institute of Food Science &
Technology, London, UK.
Page 66 of 123
Curriculum
STAT - 202: APPLIED STATISTICS 3 (3-0)
Pre-requisite
Introductory statistics
Course Objective
To acquaint the students with statistics tools, databases, and applications.
Learning outcomes
1.! Design experiments and carry out statistical analysis of data

2.! Understand and apply different statistical designs.
Theory
1.! Introduction
1.1.!Definition, branches of statistics, Scope and importance of statistics
2.! Data
2.1.!population and sample
2.2.!variable, categorical and non-categorical data
2.3.!scales of measurements
2.4.!errors of measurements
3.! Presentation of data
3.1.!descriptive statistics
3.2.!tabulation of data, parts of table and construction of table
3.3.!diagrams and graphs, pictogram, historigram, line chart, histogram
3.4.!applications and uses of histogram
3.5.!construction of histogram, comparison of data using histogram, Bar chart, multiple bar
chart, pie chart, gantt chart, timeline, infograph, pedigree chart;
4.! Frequency distribution
Page 67 of 123
Curriculum
4.1.!empirical FD, relative FD, cumulative FD, class frequency, class limits, class boundaries,
class mark, class interval, midpoints;
5.! Measures of Central Tendency
5.1.!types of averages
5.2.!arithmetic mean for grouped and ungrouped data
5.3.!harmonic mean for grouped and ungrouped data
5.4.!geometric mean for grouped and ungrouped data
5.5.!median, quartiles, deciles, percentiles and mode
5.6.!Advantages and disadvantages of arithmetic mean, harmonic mean, geometric mean,

median and mode;
6.! Measures of Dispersion
6.1.!range, grouped and ungrouped data
6.2.!coefficient of range, mean deviation of grouped and ungrouped data.
7.! Coefficient of mean deviation
8.! Standard deviation and variance of grouped and ungrouped data
9.! Variance and standard deviation of population and sample data
10.!Probability
10.1.!definition, properties, experiment and random experiment
10.2.!event, outcome, trial, multiplication rule, sample space and sample point
10.3.!mutually exclusive event, combinations and permutations, probability distribution
10.4.!binomial experiment
11.!Tests of Significance
11.1.!hypothesis testing
11.2.!steps of hypothesis testing
11.3.!Z-test, t-test, types, Chi-square, ANOVA, its uses and LSD
Page 68 of 123
Curriculum
11.4.!correlation
11.5.!regression
Assignments
Recommended Books
1.! Montgomery, D.C. (2012). Design and Analysis of Experiments. (8th ed.). John Wiley & Sons,
New Jersy, USA.
2.! Muhammad, F. (2000). Statistical Methods and Data Analysis. Kitab Markaz, Bhawana Bazar
3.! Petrie, A. & Watson, P. (2013). Statistics for Veterinary and Animal Science. (3rd ed.). Wiley-
Blackwell, UK.
4.! Zar, J.H. (2003). Biostatistical Analysis. (4th ed.). Pearson Education (Singapore). Prentice
Hall International Limited. London, UK.
5.! Jae, K.L. (2010). Statistical Bioinformatics, John Wiley & Sons Inc.
" "
Page 69 of 123
Curriculum
PS – 202: PAKISTAN STUDIES 2 (2-0)
Pre-requisite
FSc (Pre-Medical)
Course Objectives
To Develop vision of historical perspective, government, politics, contemporary Pakistan,

ideological background of Pakistan.
Learning outcomes
1.! Understand the ideological background of Pakistan and historical perception

2.! Understand the process of governance and national development
Course Outline
1.! Historical Perspective
1.1.!Ideological rationale with special reference to Sir Syed Ahmed Khan, Allama Muhammad
Iqbal and Quaid-i-Azam Muhammad Ali Jinnah.
1.2.!Factors leading to Muslim separatism
1.3.!People and Land
1.3.1.! Indus Civilization
1.3.2.! Muslim advent
1.3.3.! Location and geo-physical features.
2.! Government and Politics in Pakistan
2.1.!Political and constitutional phases:
2.2.!1947-58
2.3.!1958-71
2.4.!1971-77
2.5.!1977-88
Page 70 of 123
Curriculum
2.6.!1988-99
2.7.!(1999) onward
3.! Contemporary Pakistan
3.1.!Economic institutions and issues
3.2.!Society and social structure
3.3.!Ethnicity
3.4.!Foreign policy of Pakistan and challenges
3.5.!Futuristic outlook of Pakistan
Assignments
The sessional work will be a combination of written assignments, class quizzes, presentation,
and class participation/attendance.
Recommended books
1.! Burki, S.J. (1980). State & Society in Pakistan, The MacMillan Press Ltd.
2.! Akbar, S.Z. (2000). Issue in Pakistan’s Economy. Karachi: Oxford University Press,.
3.! Burke, S.M. & Lawrence, Z. (1993). Pakistan’s Foreign policy: An Historical analysis.
Karachi: Oxford University Press.
4.! Mehmood, S. (1994). Pakistan Political Roots & Development. Lahore.
Page 71 of 123
Curriculum
5.! Wilcox, W. (1972). The Emergence of Bangladesh, Washington: American Enterprise,
Institute of Public Policy Research.
6.! Mehmood, S. (1975). Pakistan Kayyun Toota, Lahore: Idara-e-Saqafat-e-Islamia, Club

Road.
7.! Ziring, L. (1980). Enigma of Political Development. Kent England: WmDawson & sons Ltd.
8.! Zahid, A. (1980). History & Culture of Sindh. Karachi: Royal Book Company.
9.! Afzal, M. R. (1998). Political Parties in Pakistan, Vol. I, II & III. Islamabad: National
Institute of Historical and cultural Research,.
10.! Sayeed, K.B. (1967). The Political System of Pakistan. Boston: Houghton Mifflin.
11.! Aziz, K.K. (1976). Party, Politics in Pakistan, Islamabad: National Commission on Historical
and Cultural Research.
12.! Muhammad, W. (1987). Pakistan Under Martial Law, Lahore: Vanguard.
13.! Haq, N. (1993). Making of Pakistan: The Military Perspective. Islamabad: National
Commission on Historical and Cultural Research.
Page 72 of 123
Curriculum
FIFTH SEMESTER
FST – 301 Food Process Engineering 3 (2-1)
FST – 303 Food Analysis 3 (1-2)
FST – 305 Fruits and Vegetables Processing 3 (2-1)
FST – 307 Dairy Technology 3 (2-1)
FST – 309 Cereal Technology 3 (2-1)
FST – 311 Food Plant Layout and Sanitation 2 (2-0)
HQ – 301 Holy Quran Translation-V 0 (0-2)

"
FST – 301: FOOD PROCESS ENGINEERING 3 (2-1)
Pre-requisites
Unit Operations in Food Processing
Course Objectives
1.! Basic knowledge of different processes carried out at industry.
2.! Basic concepts concerning design of machines for processing of different foods.
3.! Knowledge of behavior of foods under different processing and storage conditions.
Learning Outcomes
1.! Demonstrate unit operations in food process engineering.
2.! Identify and apply various machines/equipment used in food processing.
3.! Perform engineering approaches to material handling at industry.
Theory
1.! Agricultural raw materials:

1.1.!physical, mechanical, biological, thermal and reheological properties.
Page 73 of 123
Curriculum
2.! Engineering approach in materials handling:
2.1.!cleaning, sorting, grading, size reduction - equipments and their applications.
3.! Storage structures:
3.1.!refrigeration, air conditioning and freezing units.
4.! Mobile refrigeration units.
5.! Equipments used for packing of fruits, vegetables and their products.
6.! Extraction process for agricultural products:
6.1.!oil seeds, fruits.
7.! Cost analysis: engineering processes, finished products.
7.1.!Boilers, steam generators, retorts, fans, blowers: types, selection.
8.! Recycling engineering
8.1.!fundamentals, applications.
9.! Food engineering:
9.1.!trends. Properties of foods, physical, colligative, rheological, engineering.
10.!Microstructural and imaging analysis as related to food engineering.
11.!Heat transfer in food:
11.1.!heat measurement, transfer and control; steam and its use in industry.
12.!Applications of refrigeration and freezing:
12.1.!principles, insulation, cold storages - design, equipment, applications.
13.!Sterilization, evaporation, drying, pasteurizing.
14.!Engineering properties of packaging materials:
14.1.!diffusion through membrane, gas permeation mechanism.
15.!Materials handling:
15.1.!equipments.
16.!Energy for food engineering:
16.1.!steam, fuel utilization, electric power utilization, thermodynamic laws, energy
balance for open systems, dynamic response of sensors.
Practical
1.! Materials handling:

1.1.!cleaning, sorting, grading of raw materials.
Page 74 of 123
Curriculum
2.! Determination of different types of storage environment conditions for agricultural
raw materials.
3.! Maintenance and operation of equipment used for engineering processes –
3.1.!refrigerant units
3.2.!heat exchangers
4.! Visit to cold stores and freezing units.
5.! Determination of depression in freezing point, surface tension and absolute viscosity
of given fluids.
6.! Determination of freezing time for food products using Plank‘s equation.
7.! Verification of Stokes law.
8.! Selection of pumps and fans using characteristic curves.
9.! Heat Transfer Analysis
9.1.!Determination of thermal conductivity of food materials
9.2.!Determination of overall heat transfer coefficient of shell and tube heat exchangers
9.3.!Calculation of thermal process time of foods packed in containers
Assignments
Page 75 of 123
Curriculum
Recommended Books
1.! Smith, J.S. & Hui, Y.H. (2014). Food Processing: Principles and Applications 2nd edition. Wiley
Blackwell.
2.! Keith, W. (2007). Handbook of Waste Management & Co-product Recovery in Food
Processing, Vol. I. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA.
3.! Ramaswamy, H.S. & Marcotte, M. (2005). Food Processing: Principles and Applications.
CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA.
4.! Smith, J.S. & Hui, Y.H. (2004). Food Processing: Principles and Applications. Blackwell Pub.
Co., Oxford, England.
5.! Zeki Berk. (2018). Food Process Engineering and Technology. Academic Press.
6.! Pandey, H., Sharma, H.K., Chauhan, R.C., Sarkar, B.C. & Bera, M.B. (2004). Experiments
in Food Process Engineering. CBS Publishers, New Delhi, India.
"
"
"
"
"
"
"
"
"
" "
Page 76 of 123
Curriculum
FST – 303: FOOD ANALYSIS 3(1-2)

Pre-requisite
Course Objectives
1.! Basic knowledge of different analysis concerning to food and food products.
2.! Fundamental concepts of different techniques to analyze food samples of different nature.
3.! Laboratory skills to perform proximate analysis and sensory evaluation of different foods.
Learning Outcomes
1.! Understand sampling techniques regarding analysis.
2.! Apply modern instrumental methods to analyze chemical and physical properties of foods.
3.! Analyze data produced from proximate analysis and sensory evaluation of different foods.
Theory
1.! Food analysis:

1.1.!significance.
2.! Sampling:
2.1.!techniques, preparation, preservation.
3.! Physical properties and analysis of foods and food products:
3.1.!appearance, texture, specific gravity, refractive index, rheology.
4.! Chemical analysis:
4.1.!significance. Proximate analysis: moisture, ash, proteins, lipids, carbohydrates, fiber,
NFE, acidity, pH, sugars, mineral elements, vitamins – significance, methods.
5.! Instrumental techniques:
5.1.!principles, instrumentation, applications.
6.! Sample preparation.
6.1.!Supercritical fluid extraction. Chromatography: TLC, ion chromatography, GC,
HPLC, LCMS, Spectroscopy: UV-VIS, atomic emission and absorption, Infrared - FTIR,
NIR, NMR.
7.! Electrophoresis:
Page 77 of 123
Curriculum
7.1.!types, principles, applications.
8.! Sensory evaluation of foods
8.1.!attributes, difference and preference tests, consumer acceptance.
9.! Analytical data:
9.1.!evaluation, interpretation, statistical applications.
Practical
1.! Lab safety requirements.

1.1.!Preparation and standardization of laboratory solutions.
2.! Sampling.
3.! Physicochemical analysis
3.1.!Determination of specific gravity, refractive index, moisture, ash, crude protein, crude
fat, crude fiber, NFE, pH and acidity. Paper and thin layer chromatography.
Identification of toxins by TLC.
4.! Estimation of food components
4.1.!UV-VIS spectrophotometer.
5.! Mineral analysis by flame photometer and atomic absorption spectrophotometer.
6.! Determination of organic acids by chromatography.
7.! Determination of volatile compounds by gas chromatography
8.! Identification of food components by FTIR
9.! Protein characterization by electrophoresis.
10.!Sensory evaluation of foods.
Assignments
Page 78 of 123
Curriculum
Recommended Books
1.!AOAC. (2019). Official Methods of Analysis of AOAC, 21st Edition. Association of Official
Analytical Chemists, Arlington, USA.
2.!Otles, S. (2009). Handbook of Food Analysis Instruments. CRC Press, Taylor & Francis
Group, Boca Raton, Florida, USA.Winton, A. & Winton, K.B. (2006). Techniques of Food
Analysis. Agrobios Publishing Co., Jodhpur, India.
3.!Awan, J.A. & Rehman, S.U. (2003). Food Analysis Manual. Unitech Communications,
4.!Nielson, S.S. (2003). Food analysis, Kluwer Academic/Plenum Pub., New York, USA
Pomeranz, Y. & Meloan, C.E. (2000). Food Analysis: Theory and Practice. CBS Publishers,
New Delhi.
5.!Lawless, H.T. & Haymann, H. (1998). Sensory Evaluation of Food: Principles and
Practices. Chapman and Hall, New York, USA.
"
"
"
"
"
"
"
"
"
"
Page 79 of 123
Curriculum
FST – 305 FRUIT AND VEGETABLE PROCESSING 3 (2-1)
Pre-requisite
Course Objectives
1.! Basic knowledge about deteriorating factors after ripening and harvesting and their control.
2.! Understanding of innovative techniques to process fruits and vegetables at industry.
Learning Outcomes
1.! Understand handling, storage and packaging of fruits and vegetables to minimize losses.
2.! Evaluate the physiological changes occurring to fruit and vegetables during harvesting and
storage.
3.! Practical skills on how to produce value added products of fruits and vegetables.
Theory
1.! General properties of fruits and vegetables:

1.1.!chemical composition, nutritional aspects, structural features, choice of processing
technologies.
2.! Maintaining post-harvest quality of fruits and vegetables:
2.1.!quality criteria, quality deterioration – measurement and maintenance.
3.! Spoilage factors and their control
3.1.!chemical, enzymatic, biological
4.! General procedures for fruits and vegetables preservation:
4.1.!an overview, new technologies for processing of fruits and vegetables
4.2.!minimal processing technology, modified atmosphere packaging, edible coatings and
high pressure processing
4.3.!applications, impact on bacteria and enzymes, product quality.
5.! Future trends in fruits and vegetables processing
Practical
1.! Preparation of fruits and vegetables products
Page 80 of 123
Curriculum
1.1.!dried, frozen and canned.
2.! Quality evaluation of the products during storage
3.! Manufacturing of Products
3.1.!pickle, juice concentrate, ready to serve juices, squashes, syrups and fruit candies.
4.! Use of edible coating for fruits and vegetables
5.! Visit to fruit and vegetable processing units
Assignments
Recommended Books
1.! Urszula, T., Silvia, T., Malgorzata, N. & Artur, W. (2020). Safety, Quality and Processing of
Fruits and Vegetables. MDPI.
2.! Awan, J.A. & Rehman, S.U. (2009). Food Preservation Manual. Unitech Communications,
3.! Jongen, W. (2002). Fruit and Vegetable Processing – Improving Quality. Woodhead
Publishing. Ltd., Abington, Cambridge, UK.
4.! Sirivastava, R.P. & Sanjeev, K. (2002). Fruit and Vegetable Preservation: Principles and
Practices. International Book Distributing Co., Lucknow, India.
5.! Dauthy, M.E. (1995). Fruit and Vegetable Processing. FAO Agricultural Services Bulletin
No. 119. Food and Agriculture Organization of the United Nations, Rome, Italy.
Page 81 of 123
Curriculum
FST – 307: DAIRY TECHNOLOGY 3 (2-1)
Pre-requisite
Introduction to Food Science and Technology
Course Objectives
1.! Basic knowledge of biochemistry of milk and its products.
2.! Basic concepts concerning milk handling and processing at industry.
3.! Laboratory skills for sensorial and adulteration tests as well as physico-chemical and
microbiological analysis of milk and milk products.
Learning Outcomes
1.! Find the composition, processing and analysis of milk and milk products.
2.! Demonstrate industrial production of milk and milk products.
3.! Apply principles and techniques for the preservation of milk and milk products.
Theory
1.! Milk
1.1.!production statistics, importance, standards, major constituents.
2.! Factors influencing raw milk quality
3.! Milk handling
3.1.!manual and machine milking, farm cooling, collection, reception, analyses at different
levels, transportation.
4.! Unit operations in milk processing
4.1.!cream separation, bactofugation, filtration, thermization, standardization,
homogenization, pasteurization, sterilization, UHT, aseptic packaging, storage,
distribution, effect on milk constituents.
5.! Technology, chemistry, microbiology of industrial products
5.1.!evaporated, condensed and powder milks, butter, yogurt, cheese, ice cream, khoa,
gulabjamun, burfi, rabri, paneer, dahi, lassi, kheer, desi ghee.
6.! Milk by-products
6.1.!dried whey, casein.
Page 82 of 123
Curriculum
Practical
1.! Milk sampling methods

2.! Reception tests
2.1.!Sensory test, sedimentation, pH, acidity; lactometer reading, clot on boiling, alcohol
precipitation test, standard plate count, reductase test.
3.! Physico-chemical
3.1.!Proximate analysis
4.! Microbiolgical analysis of milk and milk products
5.! Tests for adulterants
5.1.!Detergents, Formaldehyde, Starch etc
6.! Visit to commercial dairy farms and milk processing plants
Assignments
Books Recommended
1.! Chandan, R.C., Kilara, A. & Shah, N. (2015). Dairy Processing and Quality Assurance, John
Wiley & Sons Inc., New York, USA.
2.! Walstra, P., Wouters J.T.M. & Guerts T.J. (2006). Dairy Science & Technology. CRC Press
Taylor & Francis Group, Boca Raton, Florida, USA.
3.! Winton, A.L. & Winton K.B. (2006). Milk and Milk Products. Agrobios, Agro House,
New Delhi, India.
Page 83 of 123
Curriculum
4.! Alfa Laval/Tetra Pak. (2003). Dairy Processing Handbook. Tetra Pak Processing System,
Lund, Sweden.
5.! Smith, G. (2000). Dairy Processing: Improving Quality. CRC Press Taylor & Francis
Group, Boca Raton, Florida, USA.
"
"
" "
Page 84 of 123
Curriculum
FST – 309: CEREAL TECHNOLOGY 3 (2-1)
Pre-requisite
Course Objectives
1.! Basic knowledge of cereal grains and cereal industry.
2.! Basic concepts concerning milling and processing of different cereal grains into products.
3.! Practical knowledge of grain and flour quality assessment.
Learning Outcomes
1.! Demonstrate importance, production and grading criteria of cereal based foods.
2.! Apply storage principles and allied determinants associated with the storage of dietary cereals.
3.! Elaborate the concepts of product development from cereal based ingredients.
Theory
1.! Cereal grains

1.1.!importance, production, structure, composition, nutrition:
2.! Grain grades and grading. Storage
2.1.!methods, types, role of temperature and moisture, safe storage methods.
3.! Dry milling process
3.1.!cleaning, tempering, conditioning.
4.! Grinding process
4.1.!types of grinding machines.
5.! Sieving process
5.1.!principles, types of sifters.
6.! Flour treatment and quality assessment
6.1.!Rheology of doughs and batters.
7.! Maize - wet milling
7.1.!production of starch, oil, protein.
8.! Rice
8.1.!Drying, milling, parboiling. Processing of rice and oats.
Page 85 of 123
Curriculum
9.! Malting and brewing
10.!Production of breakfast cereals and snack foods
11.!Feed and industrial uses of cereals
Practical
1.! Grading of grains

1.1.!Milling of cereal grain through different mills
2.! Tests for flour quality assessment
3.! Visit to wheat, maize and rice processing industries
Assignments
Recommended Books
1.! Kent, N.L. & Evers, A.D. (2018). Kent's Technology of Cereals: An Introduction for
Students of Food Science and Agriculture. (5th ed.). Pergamon Press, Oxford, England.
2.! Delcour, J.A. & Hoseney, R.C. (2010). Principles of Cereal Science and Technology.
American Association of Cereal Chemists Inc, St. Paul, Minnesota, USA.
3.! Karel, K. & Joseph, G.P. (2000). Handbook of Cereal Science and Technology. Marcel
Dekker, New York, USA.
"
"
Page 86 of 123
Curriculum
FST – 311: FOOD PLANT LAYOUT AND SANITATION 2(2-0)
Pre-requisite
Food Safety and Toxicology
Course Objectives
1.! Basic knowledge of design and construction of food plant layouts concerning various
industries.
2.! Basic concepts regarding ideal locations for various food plants.
3.! Ideas about cleaning and waste management.
Learning Outcomes
1.! Discuss design, construction and sanitation of buildings and equipments in various food
processing plants.
2.! Elaborate building and layout designs for various food industries and recommend
improvements to improve food safety and food quality.
3.! Demonstrate maintenance of food plant building for cleaning and waste disposal.
Course Outlines
1.! Food processing industry:

1.1.!introduction, investment.
2.! Plant location and layout:
2.1.!significance, location analysis, selection criteria - freedom from pollution, availability
of potable water, raw material, labour and energy supply, communication facilities,
facilities for waste disposal.
3.! Building design and construction:
3.1.!floors, drains, walls, doors, windows, ceiling, ventilation, lighting, auxiliary facilities.
4.! Food plant equipment:
4.1.!requirements, design, construction, choice of material, layout.
5.! Plant cleaning:
5.1.!soil types, methods, detergents, water conditioners.
6.! Sanitizing:
Page 87 of 123
Curriculum
6.1.!chemical, heat, irradiation.
7.! Cleaning methods – CIP
7.1.!dismantling cleaning.
8.! Pests:
8.1.!types, inspection, control. Waste management: fluid and solid wastes.
Assignments
Recommended Books
1.! Elina, N., Nina, M., Malla, M. & Anna, H. (2020). Food Waste Management. Palgrave
Macmillan Cham.
2.! Awan, J.A. & Rehman, SU. (2010). Food plant layout and sanitation. Unitech
Communications, Faisalabad, Pakistan.
3.! Arvanitoyannis, I.S. (2008). Waste management for the Food Industries. Elsevier Academic
Press, New York, USA.
4.! Leliveld, H.L.M., Mostert, MA. & Holah, J. (2005). Handbook of Hygiene Control in Food
Industry. Woodhead Publishing Ltd., Abington Hall, Abington, Cambridge, UK.
5.! Farber, J.M. &Todd, E.C.D. (2000). Safe Handling of Foods. Marcel and Dekker, New
York, USA.
"
"
Page 88 of 123
Curriculum
SIXTH SEMESTER
FST – 302 Food Microbiology 3 (2-1)
FST – 304 Meat Technology 3 (2-1)
FST – 306 Community Nutrition & Dietetics 3 (2-1)
FST – 308 Beverage Technology 3 (2-1)
FST – 310 Sugar Technology 3 (2-1)
HQ – 302 Holy Quran Translation-VI 1 (0-2)

"
FST – 302: FOOD MICROBIOLOGY 3 (2-1)

Pre-requisite
General Microbiology
Course Objectives
1.! Basic knowledge of the microbiology of food preservation and food commodities
2.! Basic knowledge of principles and methods for microbial examination of food
3.! Understanding of foodborne microorganisms of public health significance
Learning outcomes
1.! Identify different types of microorganisms on the basis of morphological and physiological
characteristics.
2.! Grasp knowledge about microbial contamination of foods and factors affecting microbial
growth
3.! Understand about food borne infections and food intoxications
Page 89 of 123
Curriculum
Theory
1.! Food microbiology:

1.1.!introduction and scope.
2.! Morphological, cultural and physiological characteristics:
2.1.!molds, yeasts and yeast like fungi, bacteria.
3.! Important microbial genera in foods:
3.1.!bacteria, moulds, yeasts, viruses -general, morphological, cultural and physiological
characteristics.
4.! Factors affecting the growth and survival of microorganisms in food:
4.1.!intrinsic, extrinsic and implicit.
5.! Contamination and spoilage of perishable, semi perishable and stable foods:
5.1.!sources, transmission, microorganisms.
6.! Food microbiology and public health:
6.1.!food-borne infections
6.2.!intoxications.
7.! Microbiological risk assessment.
8.! Microbiology in food sanitation:
8.1.!food sanitizers and pathogen reduction
8.2.!a case study.
Practical
1.! Isolation, identification and characterization of microorganisms:

1.1.!morphology
1.2.!biochemical.
2.! Enumeration of microorganisms in food and water samples
2.1.!total count, viable count, MPN.
3.! Examination of foods for pathogenic organisms
3.1.!Escherichia coli
3.2.!Coliform
3.3.!Salmonella
3.4.!Listeria monocytogenes
Page 90 of 123
Curriculum
Assignments
Recommended Books
1.! Michael, P., Doyle, F.D.G. & Colin, H. (2019). Food Microbiology: Fundamentals and
Frontiers. (5th ed.). Wiley and Sons, USA.
2.! Frazier, W.C. & Westhoff, D.C. (2008). Food Microbiology. McGraw Hill Book Co., New
York, USA.
3.! Adams, M.R. & Moss, M.O. (2006). Food Microbiology. The Royal Society of Chemistry,
Cambridge, UK.
4.! Yousef, A.E. & Carlstrom, C. (2003). Food microbiology: A Laboratory Manual. John Wiley
& Sons, New Jersey, USA.
5.! Brown, M. & Stringer, M. (2002). Microbiological Risk Assessment in Food Processing.
Woodhead Publishing Ltd. Cambridge, UK.
6.! Spencer, J.F.T. & Ragout, Spencer, A.L. (2001). Food Microbiology Protocols. Humana Press,
New Jersey, USA.
Page 91 of 123
Curriculum
FST – 304 MEAT TECHNOLOGY 3 (2-1)
Pre-requisite
Intrduction to Food Science and Technology
Course Objectives
1.! Basic knowledge of hygiene, nutrition, and quality assurance

2.! Understanding modern and conventional slaughtering processes
3.! Understanding of various meat processing techniques
Learning outcomes
1.! Implement the knowledge of meat safety and meat preservation

2.! Do carcass grading and secondary processing
3.! Design effective packaging models and storage condition for meat and meat products
Theory
1.! Meat animals:

1.1.!status in Pakistan, factors influencing growth and development.
2.! Slaughtering process:
2.1.!pre-slaughtering care and handling of meat animals, stunning methods, bleeding
methods – modern, Islamic, Kosher, Jhatka, others.
3.! Meat carcass:
3.1.!dressing, post-mortem changes, carcass evaluation.
4.! Factors affecting quality of meat.
5.! Preservation of beef and lamb:
5.1.!chilling, freezing, canning, dehydration, curing, salting, smoking, irradiation.
6.! Properties of meat:
6.1.!physical, chemical, and microbiological.
7.! Nutritive value of raw and processed meat.
8.! Quality assurance and safety in meat industries.
Page 92 of 123
Curriculum
Practical
1.! Identification of meat cuts.

2.! Tests for freshness of meat.
3.! Meat grading andquality testing.
4.! Preservation of meat:
4.1.!freezing, canning, dehydration, smoking, curing. Preparation of meat products.
5.! Visit to abattoir and meat processing plants.
Assignments
Recommended Books
1.! Derrick, B. McCarthy. (2017). Meat and Meat Processing. Nova Science Publishers.
2.! Kerry, J., Kerry, J. & Ledward, D. (2007). Meat Processing: Improving Quality. Woodhead
Publishing Ltd., Abington, Cambrige, England.
3.! NIIR Board of Consultants and Engineers. (2005). Preservation of Meat and Poultry
Products. Asia Pacific Business Press Inc., Kalma Nagar, Delhi.
4.! Riaz, M.N. & Chaudry, M.M. (2003). Halal Food Production. CRC Press, Taylor & Francis
5.! Pearson, A.M. & Gillett, T.A. (1997). Processed meats. Chapman & Hall, Inc., New York,
USA.
Page 93 of 123
Curriculum
FST – 306: COMMUNITY NUTRITION AND DIETETICS 3(2-1)
Pre-requisite
Principles of Human Nutrition
Course Objectives
1.! Basic knowledge on concept of humanity, role of nutrition in health promotion and
perspectives to solve community nutrition issues.
2.! Understanding of nutrition program planning, intervention and evaluation
3.! Basic knowledge on goals of community assessment, how community assessment is
conducted and different methods to asses nutritional status and health in community.
Learning outcomes
1.! Conduct various nutritional assessment in different communities

2.! Design effective meal planning according to particular age group and disease
Theory
1.! Community nutrition:

1.1.!foundation, status of Pakistani masses.
2.! Community nutrition programs:
2.1.!key features, benefits, planning, implementation, evaluation.
3.! Factors affecting:
3.1.!social, environmental.
4.! Nutritional status assessment:
4.1.!anthropometric measurements, dietary, biochemical, clinical.
5.! Nutritional requirements and recommendations:
5.1.!pre-school children, school children, adolescence, adults, pregnant and lactating
women, geriatrics.
6.! Community nutrition and dietetics profession.
7.! Dietetics:
7.1.!introduction, food composition tables, nutrit ional databases.
Page 94 of 123
Curriculum
8.! Balanced diet:
8.1.!importance in disease prevention, immunonutrition, dietary counseling.
9.! Diet therapy
9.1.!functional foods, glycemic index.
10.!Therapeutic diets:
10.1.!routine hospital diets
10.2.!pre- and post-operative diets
10.3.!special feeding methods.
11.!Diet designing:
11.1.!nutritional requirements, ideal calorie distribution, nutrient density, exchange diets,
eating disorders.
12.!Diet for specific ailments:
12.1.!obesity
12.2.!overweight
12.3.!cardiovascular diseases
12.4.!diabetes, stomach and liver diseases.
Practical
1.! Dietary reference intakes.

2.! Interpretation of food guide pyramids.
3.! Nutritional requirements and basal metabolism.
4.! Food intake assessment.
5.! Major nutrients estimation in different diets.
6.! Diet planning
6.1.!healthy and diseased people
6.2.!planning of exchange diets
6.3.!diet for school children
6.4.!geriatric and healthcare centers
Page 95 of 123
Curriculum
Assignments
Books Recommended
1.! Joan, W.G., Angela, M. & Michelle, H. (2020). Oxford Handbook of Nutrition and Dietetics
(3rd ed.). Oxford University Press.
2.! Singh J. (2008). Handbook of Nutrition and Dietetics. Lotus Press, Darya Ganj, New Delhi,
India.
3.! Boyle, M.A. (2008). Community Nutrition in Action: An Entrepreneurial Approach.
Thomson Learning Wadsworth, New York, USA.
4.! Mann, J. & Truswell, A.T. (2007). Essentials of Human Nutrition. (3rd ed.). Oxford University
Press, Oxford, England.
5.! Whitney, E. & Rolfes, S.R. (2005). Understanding Nutrition. Thomson Learning Inc.,
Belmont, U.S.A.
Page 96 of 123
Curriculum
FST – 308: BEVERAGE TECHNOLOGY 3 (2-1)
Pre-requisite
Course Objectives
1.! Basic knowledge of beverage industry and classification of beverages.
2.! Basic concepts concerning industrial manufacturing of different beverages.
3.! Practical skills on testing quality of water and beverages.
Learning Outcomes
1.! Classify beverages and basic ingredients used in beverage industry.
2.! Elaborate water purification and processing steps involved in the preparation and production
of beverages.
3.! Discuss the quality control & quality assurance procedures, drinking water standards and
Pakistan standards for beverage products.
Theory
1.! Beverage industry in Pakistan.

2.! Beverages:
2.1.!classification – still, carbonated, alcoholic.
3.! Beverage ingredients:
3.1.!water, fruit components, sweeteners, flavorings, colorings, preservatives.
4.! Manufacture of soft drinks and fruit juices:
4.1.!mixing, pasteurization, homogenization, filling, packing and storage.
5.! Carbonation:
5.1.!History, CO2, gas volume.
6.! Soft drinks and fruit juices:
6.1.!ingredient specifications, manufacturing problems, changes in color, appearance,
flavor.
7.! Packaging:
7.1.!types, interactions.
Page 97 of 123
Curriculum
8.! Shelf life Issues:
8.1.!microbiological problems.
9.! Bottled water:
9.1.!legislation, water treatment, filling, quality issues.
10.!Fermented beverages:
10.1.!introduction, types, role of microorganisms.
11.!Regulations and standards.
12.!Statuary requirement:
12.1.!labeling, nutrition claims.
Practical
1.! Water treatment and analysis.

2.! Preparation and preservation of fruit pulps and juice concentrates.
3.! Formulation and preparation of carbonated beverages.
4.! Analysis of beverages:
4.1.!chemical
4.2.!microbiological
4.3.!sensory
5.! Manufacturing beverages
5.1.!fermented beverages and synthetic drinks.
6.! Visit to beverage industries
Assignments
Page 98 of 123
Curriculum
Recommended Books
1.! Ashurst, P.R. & Hargitt, R. (2017). Soft Drink and Fruit Juice Problems Solved. (2nd ed.).
Woodhead Publishing. Ltd., Abington, Cambridge, UK.
2.! Shachman, M. (2000). The Soft Drinks Companions: A Technical Handbook for the
Beverage Industry. CRC Press Taylor & Francis Group, Boca Raton, Florida, USA.
3.! Varnam, H.A. & Sutherland, J.M. (1999). Beverages: Technology, Chemistry and
Microbiology. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA
Page 99 of 123
Curriculum
FST – 310: SUGAR TECHNOLOGY 3 (2-1)
Pre-requisite
Course Objectives
1.! Basic knowledge of sugar industry and sugar manufacturing at industry.
2.! Basic concepts concerning clarification/purification/refining of sugar for premium quality.
3.! Laboratory skills for analysis of sugarcane/sugar beet juice and final produced sugar.
Learning Outcomes
1.! Elaborate processing and basic concepts related to raw sugar manufacturing.
2.! Elaborate sugar processing and refining steps at sugar industry.
3.! Discuss quality criteria for raw and refined sugar.
Theory
1.! Sugar industry in Pakistan.

2.! Sugarcane and sugar beet:
2.1.!production, quality.
3.! Indigenous technology for small scale sugar production:
3.1.!gur, khund, shakar.
4.! Raw sugar manufacturing:
4.1.!unit operations - juice extraction, purification, heating, evaporation, crystallization,
crystallization in motion.
5.! Refining:
5.1.!affination, clarification, decolorisation, crystallization, centrifugation, drying, bagging,
storage.
6.! Factors affecting sugar processing.
7.! Quality criteria:
7.1.!raw and refined sugar.
8.! Specialty sugar products:
8.1.!brown or soft sugar, liquid sugar.
Page 100 of 123

Curriculum
9.! Sugar industry byproducts and their uses.
Practical
1.! Analysis of sugar cane, sugar beet

1.1.!TSS, pH, fiber, ash and polarization.
2.! Extraction and clarifications of raw juice.
3.! Analysis of sugar and its intermediate products.
4.! Inversion of sugar.
5.! Visit to sugar industries.
Assignments
Books Recommended
1.! Asadi, M. (2007). Beet Sugar Handbook. John Wiley & Sons, Inc., New York, USA.
2.! Chen, J.C.P. (2007). Meade-Chen Cane Sugar Handbook. John Wiley & Sons, Inc., New
York, USA.
3.! Chen, C.C. (2000). Handbook of Sugar Refining: A Manual for the Design and Refining
Facilities. John Wiley & Sons, Inc., New York, USA.
4.! Lionnet, G.R.E. (1999). Sugar Technology for Students. Lang Fred, Durban, South Africa.
"
"
Page 101 of 123

Curriculum
SEVEN SEMESTER
FST-401 Food Laws and Regulations 3 (3-0)
FST-403 Bakery Products Science & Technology 3 (2-1)
FST-405 Technology of Fats and Oils 3 (2-1)
FST-407 Food Product Development 3 (1-2)
FST – 409 Food Packaging 3 (2-1)
FST-411 Confectionery and Snack Foods 3 (2-1)
HQ – 401 Holy Quran Translation-VII 0 (0-2)
3(3-0)
FST – 401: FOOD LAWS AND REGULATIONS
Pre-requisites
FSc (Pre-Medical)
Objectives
1.! Basic knowledge of establishment of Punjab food authority and its role.
2.! Basic concepts concerning food adulteration and food labeling.
3.! Understanding of national and international food laws.
Learning Outcomes
1.! Compare principles and food standards in developed and developing countries.
2.! Demonstrate the food laws especially Punjab pure food rules and other related standards of
food products.
3.! Discuss role of Punjab food authority regarding safety and quality of products produced at
industry and food premises.
Course Outlines
Page 102 of 123

Curriculum
1.! Pakistan Standards and Quality Control Authority
1.1.!functions, authorities, standards.
2.! Pure Food Rules - (2007)
2.1.!definitions, significant features, enforcement, amendments.
3.! Food inspector and public analyst
3.1.!qualifications, duties, powers.
4.! Food adulteration
4.1.!adulterants, health hazards, methods of detection.
5.! Food labelling
5.1.!perspectives on nutrition labeling.
6.! Islamic food laws and regulations
6.1.!sources, principles, lawful foods, unlawful foods.
7.! Consumer laws in Pakistan.
8.! International food law
8.1.!introduction.
9.! The World Trade Organization (WTO)
9.1.!the agreement on the application of sanitary and phytosanitary measures.
10.!GATT
11.!Codex Alimentarius
11.1.!general, procedural manual, standards, codes, legal force.
Assignments
Page 103 of 123

Curriculum
Books Recommended
1.! Government of the Punjab. (2018). The Punjab Pure Food Rules 2018. The Punjab Weekly
Gazette. Government Printing Press, Lahore, Pakistan.
2.! Meulen, B. & Velde, M. (2014). European Food Law Handbook. Academic Publishers,
Wageningen, The Netherlands.
3.! PSQCA (Pakistan Standards and Quality Control Authority). (2010). Standards for
Different Food Items. PSQCA, Karachi, Pakistan.
4.! Riaz, M.N. & Chaudhary, M.M. (2004). Halal Food Production. CRC Press Taylor & Francis
5.! Khan, M.S. (1999). Consumer laws in Pakistan. Consumer Rights Commission of Pakistan,
Islamabad, Pakistan.
Page 104 of 123

Curriculum
FST – 403: BAKERY PRODUCTS SCIENCE & TECHNOLOGY 3 (2-1)
Pre-requisite
Objectives
1.! Basic knowledge of ingredients and additives used for bakery products.
2.! Basic concepts concerning recipes of different products.
3.! Skills on manufacturing technology of different bakery products.
Learning Outcomes
1.! Produce various bakery products under quality control parameters.
2.! Demonstrate fundamental concepts related to baking technology.
3.! Apply principles of baking at industry and role of major ingredients to be added.
Theory
1.! Science of bakery product:

1.1.!emulsions, oils & fats, proteins, starch, water.
2.! Raw materials:
2.1.!grains, milling; grades of flours; types of flours –Chorleywood bread flour, patent,
soft, wholemeal, brown and low moisture flours;
3.! Ingredients used in Bakery
3.1.!leavening agentsfood starch excluding flour, fats, emulsifiers, colors; flavors;
antioxidants; sugars; dairy ingredients; gums and gelling agents.
4.! Flour treatments;
5.! Bread making:
5.1.!chemistry of dough development, making of bread, types of breads, variants of bread.
6.! Products other than bread:
6.1.!pastry, biscuits, wafers, cakes and other chemically leavened products.
7.! Dietetics bakery products.
8.! Quality control in bakery.
Page 105 of 123

Curriculum
Practical
1.! Preparation of bakery products

1.1.!breads, pastry, biscuits, wafers, cakes and chemically leavened products.
2.! Effect of different ingredients on bakery products.
3.! Visit to different baking plants.
Assignments
Books Recommended
1.! Weibiao, Z. & Hui, Y.H. (2014). Bakery Products Science and Technology. (2nd ed.). Wiley
Blackwell.
2.! Edward, W.P. (2007). The Science of Bakery Products. The Royal Society of Chemistry,
Cambridge, UK. UK.
3.! Hui, Y.H., Corke, H., Leyn, I.D. & Cross, N. (2006). Bakery Product Science and
Technology. Blackwell Pub. Co., London, UK.
4.! Khetarpaul, N., Grewal, R.B. & Jood, S. (2005). Bakery Science and Cereal Technology. Daya
Pub. House, New Delhi, India.
"
"
Page 106 of 123

Curriculum
FST – 405: TECHNOLOGY OF FATS AND OILS 3 (2-1)
Pre-requisite
Objectives
1.! Basic knowledge of oils and fats and their extraction at industrial processing.
2.! Basic concepts concerning processing and packaging of different products of oils and fats.
3.! Practical skills for testing quality of oils and fats based products.
Learning Outcomes
1.! Discuss dietary sources and nomenclature of triglycerides.
2.! Elaborate various processing steps in oil processing industry.
3.! Apply principles and techniques for the production of oil based value added products.
Theory
1.! Oils and fats:

1.1.!importance, sources, production, uses.
2.! Characteristics of oils and fats:
2.1.!physical, chemical.
3.! Oil bearing materials:
3.1.!pre-treatment, storage.
4.! Extraction methods:
4.1.!rendering, expression, solvent extraction.
5.! Processing:
5.1.!degumming, refining, bleaching, deodorization, fractionation, winterization,
hydrogenation, interesterification, esterification, emulsification, stabilization.
6.! Spoilage:
6.1.!oxidative and hydrolytic rancidity-chemistry, prevention - use of antioxidants.
7.! Manufacture of frying oils, margarine, mayonnaise.
8.! Byproducts
8.1.!Produced in industry and their uses.
Page 107 of 123

Curriculum
Practical
1.! Extraction of oils and fats.

2.! Determination of physical and chemical constants:
2.1.!color, cold test, melting point, smoke point, specific gravity, solid fat index, refractive
index, acid value, peroxide value, iodine value, saponification value.
3.! Visit to oil and fat industries.
Assignments
Books Recommended
1.! AOCS. (2020). Official Methods and Recommended Practices of AOCS. (7th ed.). Am.
Oil Chem. Soc., Illinois, USA.
2.! Raie, M.Y. (2008). Oils, Fats and Waxes. National Book Foundation, Islamabad, Pakistan.
3.! Akoh, C.C. & Min, D.B. (2008). Food Lipids: Chemistry, Nutrition and Biotechnology. (3rd
ed.). CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA.
4.! Fereidoon, S. (2005). Edible Oil and Fat Products: Application Technology. John Wiley &
Sons, Inc., New York, USA.
5.! O‘Brien, R.D. (2000). Fats and Oils: Formulating and Processing for Application. CRC Press,
Taylor & Francis Group, Boca Raton, Florida, USA.
"
Page 108 of 123

Curriculum
FST – 407: FOOD PRODUCT DEVELOPMENT 3(1-2)
Pre-requisite
Course Objectives
1.! Basic knowledge of strategies to develop different types of products.
2.! Basic concepts concerning different methods of sensory evaluation of food products.
3.! Laboratory skills for sensorial evaluation and interpretation of data through statistical software.
Learning Outcomes
1.! Demonstrate steps involved in novel food products development and their importance.
2.! Apply organoleptic techniques to evaluate novel food products.
3.! Have practical skills on sensory evaluation and application of statistical software on sensorial
data.
Theory
1.! Food product development:

1.1.!process, strategy, design, development, commercialization, evaluation.
2.! Key to new product success and failure.
3.! Consumer in food product development:
3.1.!consumer behavior, food choices, sensory needs, consumer role.
4.! Preference mapping and food product development:
4.1.!conducting trials, analyzing, recent developments.
5.! Case study of consumer-oriented food product development:
5.1.!reducedcalorie foods - Consumer trends and healthy eating, marketing and
technological challenges, success factors.
6.! Case study:
6.1.!reduced-calorie on-the-go beverages.
7.! The ethics of food production and consumption.
Practical
Page 109 of 123

Curriculum
1.! Food product development projects
1.1.!strategy, design, development, commercialization, launch and evaluation.
2.! Practical aspects and sensory evaluation techniques.
3.! Quality Analysis
3.1.!Chemical and instrumental quality analysis.
Assignments
Recommended Books
1.! Francisco, J., Barba, G.C., Farid, C., José, M.L.R., & Paulo, E.S.M. (2020). Design and
Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing
Healthier and Sustainable Food Products. Academic Press.
2.! Earle, M. & Earle, R. (2007). Case Studies in Food Product Development. Woodhead
3.! Frewer, L. & Trijp, H. (2007). Understanding Consumers of Food Products. Woodhead
4.! Earle, M., Earle, R. & Anderson, A. (2001). Food product development. Woodhead
"
"
Page 110 of 123

Curriculum
FST – 409: FOOD PACKAGING 3 (2-1)
Pre-requisite
Course Objectives
1.! Basic knowledge of food packaging and types of packaging material.
2.! Basic concepts concerning selection of packaging material for different types of products.
3.! Idea of novel food packaging techniques.
Learning Outcomes
1.! Define the role of packaging material for various food products.
2.! Elaborate principles of food packaging for extending the shelf life of various food products
under different storage conditions.
3.! Have knowledge of testing procedures of different types of packaging material.
Theory
1.! Food packaging:

1.1.!introduction, needs, functions, systems, development.
2.! Packaging types:
2.1.!primary, secondary, tertiary.
3.! Packaging materials:
3.1.!rigid containers
3.2.!flexible packaging.
4.! Properties of food packaging:
4.1.!physical
4.2.!chemical.
5.! Packaging guidelines:
5.1.!retail containers, shipping containers.
6.! Factors influencing design and selection of packaging materials:
6.1.!product, distribution, marketing, packaging operation, cost.
7.! Printing processes:
Page 111 of 123

Curriculum
7.1.!inks, adhesives.
8.! Filling and labeling.
9.! Safety and legislation .
10.!Novel food packaging techniques.
11.!Food labeling:
11.1.!importance
11.2.!types
11.3.!methods.
Practical
1.! Identification of packaging materials used for various food products.

2.! Requirements of foods for specific packaging material.
3.! Canning in metal containers.
3.1.!Can testing
4.! Determination of shelf-life in various packaging materials.
5.! Vapor permeability test.
6.! Determination of film thickness.
7.! Visit to packaging industries.
Assignments
Page 112 of 123

Curriculum
Recommended Books
1.! Alexandru, M.G. & Alina, M.H. (2018). Food Packaging and Preservation. Academic Press.
2.! Lee, D.S., Yam, K.M. & Piergiovanni, L. (2008). Food Packaging Science and Technology.
CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA.
3.! EIRI (Engineers India Research Institute). (2007). Handbook of Packaging Technology.
Engineers India Research Institute, New Delhi, India.
4.! Robertson, G.L. (2006). Food Packaging: Principles and Practices. CRC Press, Taylor & Francis
"
"
"
" "
Page 113 of 123

Curriculum
FST – 411: CONFECTIONERY AND SNACK FOODS 3 (2-1)
Pre-requisite
Course Objectives
1.! Basic knowledge of confectionery industry and classification of confectionery.
2.! Basic concepts concerning manufacturing technology of various confectioneries at industry.
3.! Idea of industrial production of sugar based confectioneries and snack foods.
Learning Outcomes
1.! Discuss confectionery industry in Pakistan and quality parameters of various confectionery
products at industry.
2.! Find effect of different ingredients on confectionary/bakery products.
3.! Demonstrate industrial manufacturing of different types of confectioneries and snack foods
Theory
1.! Confectionery:
1.1.!significance, classification, industries in Pakistan.
2.! Sugar confectionery:
2.1.!ingredients, manufacturing - high boiled sweets, caramel, toffee, fudge, gums.
3.! Sugar free confectionery:
3.1.!need, ingredients, manufacture.
4.! Chewing gum technology.
5.! Chocolate confectionery.
6.! Snack foods:
6.1.!history, status, manufacture - potato, nuts, cereal, meat and fish based.
7.! Puffed and baked snacks.
8.! Seasonings:
8.1.!ingredients, formulations, applications.
9.! Quality control.
10.!Packaging.
Page 114 of 123

Curriculum
Practical
1.! Preparation of candy, toffee, chocolates, and other sugar based confectionery.
2.! Manufacture of potato chips, fried legumes, nuts, nuggets, extruded snacks.
3.! Visit to confectionery and snack food industries.
Assignments
Recommended Books
1.! Edwards, W.P. (2018). The Science of Sugar Confectionery. (2nd ed.). Royal Society of
Chemistry, Thomas Graham House, Science Park, Cambridge, UK.
2.! Panda, H. (2013). The Complete Technology Book on Snack Foods. (2nd ed.). National
Institute of Industrial Research, New Delhi, India.
3.! Lusas, W. & Rooney, L.W. (2001). Snack Food Processing. Technomic Pub. Co., Lancaster,
UK.
4.! Jackson, E.B. (1995). Sugar Confectionary Manufactures. Blackie Academic & Professional,
Glassgow, UK.
"
"
"
"
Page 115 of 123

Curriculum
EIGHT SEMESTER
FST – 402 Sensory Evaluation of Foods 3 (2-1)
FST - 404 Research Projects and Scientific Writing 2 (1-1)
FST - 422 Internship / Study Project 5 (0-5)
FST- 424 Seminar 1 (1-0)
HQ – 402 Holy Quran Translation-VIII 1 (0-2)

"
FST - 402: SENSORY EVALUATION OF FOODS 3 (2-1)

Pre-requisite
Food Product Development
Course Objectives
1.! Basic knowledge on principles of sensory and consumer science including testing methods
2.! Understanding the role of sensory evaluation in marketing of food products and factors
effecting it
Learning outcomes
1.! Examine sensory properties of food through lab experiments

2.! Use terminologies, appropriate to the field of sensory analysis, correctly and contextually
3.! Formulate products that meet specified sensory requirements
Theory
1.! Introduction:
1.1.!overview, physiological and psychological foundations.
2.! General requirements for sensory testing.
3.! Organization and evaluation of sensory evaluation program.
Page 116 of 123

Curriculum
4.! Measurement:
4.1.!difference, discrimination testing, scaling, threshold methods, descriptive analysis.
5.! Evaluation
5.1.!Effective texture evaluation, Color and flavor evaluation.
6.! Special problems related to sensory science.
6.1.!Consumer field tests and questionnaire design.
7.! Statistical procedures
Practical
1.! Taste, odor identification, trigeminal sensations, taste modifiers.

2.! Use of sequential testing in selecting judges.
3.! Training of panelists
3.1.!difference tests such as triangle test, paired comparison test, duo-trio test. Color,
threshold determination, just noticeable difference.
4.! R-Index rating and ranking.
5.! Category scaling, determining an ideal level of an ingredient.
6.! Magnitude estimation.
7.! Descriptive analysis of different foods.
8.! Consumer test and analysis.
Assignments
Page 117 of 123

Curriculum
Recommended Books
1.! Herbert, S., Rebecca, B. & Heather, T. (2020). Sensory Evaluation Practices. (5th ed.). Academic
Press.
2.! Kemp, S.E., Hollywood, T. & Hort, J. (2009). Sensory Evaluation: A Practical Handbook. John
Wiley & Sons Inc., New York, USA.
3.! Chambers, E. & Wolf, M.B. (2005). Sensory Testing Methods. American Society for Testing
and Materials, West Conshohocken, Pennsylvania, USA.
4.! Stone, H. & Sidel, J.L. (2004). Sensory Evaluation Practices. Elsevier Academic Press,
California, USA.
5.! Carpenter, R.P., Hasdell, T.A. & Lyon, D.H. (2000). Guidelines for Sensory Analysis in Food
Product Development and Quality Control. Aspen Publishers, Inc., Gaithersburg, Maryland,
USA.
6.! Lawless, H.T. & Heymann, H. (1998). Sensory Evaluation of Food: Principles and Practices.
Kluwer Academic Publishers, Massachusetts, USA.
"
"
"
"
"
"
"
"
"
"
"
Page 118 of 123

Curriculum
FST – 404: RESEARCH PROJECTS AND SCIENTIFIC WRITING 2(1-1)
Pre-requisite
Basic and advance courses of food sciences
Course Objectives
1.! Basic knowledge of different types of scientific presentations.
2.! Basic concepts concerning writing of research and review papers.
3.! Technical skills to write different types of scientific documents.
Learning Outcomes
1.! Demonstrate scientific writing process and its key stages.
2.! Organize and compose a scientific paper.
3.! Analyze and review any scientific document in terms of key message, consistency and
justification
Theory
1.! Types of scientific presentations.

2.! Collection of literature:
2.1.!printed and electronic sources.
3.! Managing literature.
4.! Initiating write up.
5.! Writing scientific documents:
5.1.!synopsis, research proposal, articles, references, internship report
6.! Oral presentations.
Practical
1.! Exercises in collecting literature from different sources on assigned topics.

2.! Organizing and analysis of collected material.
3.! Writing
3.1.!synopsis/proposal, short communication
4.! Delivering oral presentation.
Page 119 of 123

Curriculum
Assignments
Recommended Books
1.! Awan, J.A. (2009). Scientific Presentations. Unitech Communications, Faisalabad, Pakistan.
2.! Khalil, S.K. & Shah, P. (2007). Scientific Writing and Presentation for Crop Sciences. Higher
Education Commission, Islamabad, Pakistan.
3.! Anderson, J., Durston, B.H. & Poole, M. (2002). Thesis and Assignment Writing. Wiley
Eastern Ltd., New Delhi, India.
"
"
"
"
"
"
"
" "
Page 120 of 123

Curriculum
FST-422: INTERNSHIP / STUDY PROJECT 5 (0-5)
Objectives
1.! Practical exposure at food industry or research organization.
2.! Basic concepts concerning infrastructures of food industries and research organization.
3.! Laboratory skills of proximate composition of foods as well as other analysis.
Learning Outcomes
1.! Tackle troubleshooting problems and challenges during work at food industry.
2.! Apply the knowledge and/or skills in food processing industry.
3.! To explore career options within the food industry or research organization.
Practical training/work at the food industry or at research stations / institutes / organizations /

companies; This involves internship report / mini thesis writing by the student and the student will
also present his/her report/research in a seminar.
Note: The industry officials will evaluate the practical work by the student. An expert committee
to be appointed by the Board of studies/Chairman/Director of the department will also evaluate
the student’s participation at the industry and at the universities. The committee will also evaluate
and grade/mark the report and seminar.
FST-424: SEMINAR 1 (1-0)
The seminar/presentation delivered for internship/research will be mandatory.
HQ-401 to 408: Holy Quran Translation I to VIII 1 (0-1)
As per Center for Quran and Sunnah letter No. 012/CQS, dated 23.11. 2020
"
"
"
Page 121 of 123

Curriculum
ASSESSMENT EVALUATION AND EXAMINATIONS:
Sr. No. Elements Weightage
1. Mid-term Assessment 35%
Sessional Marks on
2. Presentation, Attendance, Assignments 25%
and Participation
3. Final-term Assessment 40%
A semester comprises of 16-20 weeks. There is midterm examination after 8 weeks of study and
final examination after 16 weeks of study. Promotion to the next semester will be based on results
of both semesters and decision to be taken at the end of the semester. If a student fails in a course,
he/she will be provided two chances to pass a course by registering for the course again in the
same semester of the subsequent years. If a student fails to pass the course after availing these two
chances, he/she will be dropped from the rolls of the program.
Page 122 of 123

Curriculum
GRADING SYSTEM:
PERCENT MARKS LETTER GRADE GRADE POINTS
85 & Above A 4.00
80-84 A- 3.70
75-79 B+ 3.30
70-74 B 3.00
65-69 B- 2.70
61-64 C+ 2.30
58-60 C 2.00
55-57 C- 1.70
50-54 D 1.00
Below 50 F 0.00
"
"
Page 123 of 123

BSC Food Science & Technology

Uploaded by

Copyright:

Available Formats

BSC Food Science & Technology

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

BSC Food Science & Technology

Uploaded by

Copyright:

Available Formats

CURRICULUM FOR THE DEGREE OF

B.Sc. (Hons.) FOOD SCIENCE AND

DEPARTMENT OF FOOD SCIENCES

Program Title: B.Sc. (Hons.) Food Science and Technology

2.! Introduction of the Department

The Department of Food Sciences is dedicated to the education of undergraduate, and

3.! Program Introduction

Category (Credit Hours)

•!Introductory •! Introductory •!Principles of Human

•! Total numbers of Credit hours 127

1.! Mathematics-I Elementary Mathematics

2.! Introduction to Information Technology/ Introduction to Information and Communication

English-II Communication Skills & Leadership Development

3.! Statistics Introductory Statistics

4.! Instrumental Techniques in Food Analysis Food Analysis

5.! Community Nutrition Community Nutrition & Dietetics

6.! Bakery Products Technology Bakery Products Science & Technology

SCHEME OF STUDIES FOR

Course No. Title of Course Credit Hours Type

FST – 101 Introduction to Food Science & Technology 3 (2-1) Major

BCH – 101 Essentials of Biochemistry 3 (3-0) FC*

AGR – 101 Basic Agriculture 3 (2-1) FC*

ENG – 101 Exercise in Reading, Writing & Comprehension 3 (3-0) Comp.**

MATH – 101 Elementary Mathematics 3 (3-0) Comp.

Total Credit Hrs. 15

*FC = Interdisciplinary Foundation Course **Comp. = Compulsory Course

Course No. Title of Course Credit Hours Type

FST – 102 Food Processing and Preservation 3 (2-1) Major

MICR – 102 General Microbiology 3 (2-1) FC

ENG – 102 Communication Skills & Leadership Development 3 (3-0) Comp.

Introduction to Information and Communication Comp.

ISL – 102 Islamic Studies 2 (2-0) Comp.

HQ – 102 Holy Quran Translation-II 1 (0-1) Comp.

Total Credit Hrs. 15

Date of Preparation: 25.05.2022 Date of Revision: _____________

Course No. Name of Course Credit Hours Type

FST – 201 Principles of Human Nutrition 3 (3-0) Major

FST – 203 Unit Operations in Food Processing 3 (3-0) Major

FST – 205 Food Safety and Toxicology 3 (3-0) Major

BIOT – 201 Introductory Bioinformatics 2 (0-2) FC

MAB – 201 Marketing and Agribusiness 3 (3-0) FC

STAT – 201 Introductory Statistics 3 (3-0) Comp.

HQ – 201 Holy Quran Translation-III 0 (0-1) Comp.

Total Credit Hrs. 17

4th Semester B.Sc. (Hons.) Food Science & Technology

Course No. Title of Course Credit Hours Type

FST – 202 Postharvest Technology 3 (2-1) Major

FST – 204 Food Biotechnology 3 (2-1) Major

FST – 206 Food Chemistry 3 (3-0) Major

FST – 208 Food Quality Management 2 (2-0) Major

STAT - 202 Applied Statistics 3 (3-0) Comp.

PS – 202 Pakistan Studies 2 (2-0) Comp.

HQ – 202 Holy Quran Translation-IV 1 (0-1) Comp.

Total Credit Hrs. 17

Date of Preparation: 25.05.2022 Date of Revision: _____________

Course No. Title of Course Credit Hours Type

FST – 301 Food Process Engineering 3 (2-1) Major

FST – 303 Food Analysis 3 (1-2) Major

FST – 305 Fruits and Vegetables Processing 3 (2-1) Major