A Bachelor of Science in Food Science and Technology provides students with a comprehensive understanding of the science and technology behind food production, processing, preservation, and safety. The curriculum helps students gain a thorough understanding of all facets of food processing, including developing products that are in line with the most recent processing and industrial methods. BS in Food Science and Technology is the most rapidly expanding discipline, which incorporates business skills with information from chemistry, biology, and food engineering, among other areas. BS in Food Science and Technology offers a broad scope of knowledge and practical skills essential for addressing global challenges in food security, sustainability and safety, for meeting the growing demand of high-quality food products.


Study Scheme – Program’s Structure Framework (as per HEC Policy 2023)


TitleCoursesCredit HoursRemarks
Graduation RequirementMinimum requirement set by HEC is 120 Cr. Hrs
General Education Cluster: University Core  
Arts and Humanities *102
Natural Sciences *13(2+1)
Social Sciences* Introduction to Psychology102
Functional English **103
Expository Writing **103
Quantitative Reasoning ** QR-1206
Islamic Studies / Ethics**102
Ideology and Constitution of Pakistan **102
ICT: Applications of Information and Communication Technologies **13(2+1)
Entrepreneurship **102
Civics and Community Engagement **102

* University may offer any course within the specific broader subject domain/cluster to meet the given credits.

** HEC designed model courses may be used by the university.

Disciplinary Major3188
Field Experience / Internship13
Capstone Project (Research Project)13


  1. General Education Cluster: University Core

HEC policy requires 30 credit hours of general education courses. However, there may be some flexibility to build this component over time in view of the operating constraints and requirements of the disciplinary accreditation bodies.

  1. Major (Disciplinary) Requirements:

A major is the academic discipline or a specialized area of study in which the degree is offered. The minimum requirement to complete a single major is 88 credit hours. This is valid for all undergraduate/equivalent degree programs except for Associate Degrees.


  1. Interdisciplinary/Allied Requirements:

Interdisciplinary courses are those offered in allied or complementary disciplines to reinforce the notion of interdisciplinary competency and to support horizon of the major.

  1. Field Experience/Internship:

Field experience is a professional learning experience that offers meaningful and practical work experience related to a student’s field of study or career interest. It is an opportunity to apply knowledge gained in the classroom with practice in the field.

  1. Capstone Project:

A capstone project allows students to bring together the concepts, principles and methods that they have learned in their course of study and to apply their knowledge and acquired competencies to address the real-world problems.

BS Food Science & Technology – 4 YEAR DEGREE PROGRAM

CodeCourse TitleCrHrsPre-Req
Semester 1
HSS101Functional English3-0-0
MTH208Quantitative Reasoning-I3-0-0
HSS103Islamic Studies/Ethics2-0-0
CCL100Applications of Information & Communication Technologies2-1-3
HND101Interdisciplinary (Fund. of Human Nutrition)3-0-0
FST101Introduction to Food Science & Technology3-0-0
Total CrHrs17
Semester 2
HSS102Expository Writing3-0-0HSS101
CCS207Quantitative Reasoning-23-0-0MTH208
HSS104Ideology & Constitution of Pakistan2-0-0
HSS108Civics & Community Engagement2-0-0
FST102Basic Agriculture2-0-0
FST103Food Chemistry2-1-3
Total CrHrs18
Semester 3
PHY100Natural Sciences2-1-3
HSS107Arts & Humanities2-0-0
HSS109Social Sciences2-0-0
MGT201Entrepreneurship, Innovation & Technology3-0-0
FST201Post-harvest Technology3-0-0
Total CrHrs16
Semester 4
FST203Food Processing & Preservation2-1-3
FST204Food Plant Layout2-0-0
FST205Dairy Technology2-1-3
FST206Unit Operation in Food Processing2-1-3
FST207Instrumental Techniques in Food Analysis2-1-3
BBT/BMBInterdisciplinary (Microbiology)3-0-0
Total CrHrs17
Semester 5
FST301Food Safety & Toxicology3-0-0
BMB402Food Microbiology2-1-3BBT206
FST302Food Process Engineering2-1-3
FST303Fruits & Vegetable Processing2-1-3
FST304Poultry & Egg Processing2-1-3
FST305Food Quality Management2-0-0
Total CrHrs17
Semester 6
FST306Technology of Fats & Oils2-1-3
FST307Research Methodology & Skill Enhancement2-0-0
FST308Cereal Technology2-1-3
FST309Beverage Technology2-1-3
FST310Food Packaging2-1-3
FST311Community Nutrition & Dietitics2-1-3
Total CrHrs17
Semester 7
BBT403Food Biotechnology3-0-0
FST401Baking Technology2-1-3
FST402Food Laws & Regulations3-0-0
FST403Sensory Evaluations of Food2-1-3
FST404Internship/ Field Experience3-x-x
FSTMeat Technology2-1-3
Total CrHrs18
Semester 8
FST405Food Product Development2-1-3
FST406Extrusion Technology2-1-3
FST407Sugar & Confectionary Technology2-1-3
FST408FYP/ Capstone Project3-x-x
FST409Sea Food Processing Technology2-1-3
Total CrHrs15



Total Cr Hrs136


Program’s Distinctive Features

  • Provide students with a comprehensive understanding of food science principles, including food chemistry, microbiology, processing and nutrition, as well as, interdisciplinary subjects from various fields such as biology, chemistry, and engineering.
  • Equip students with practical skills in food analysis, processing techniques, sensory evaluation, and quality assurance and making them familiar with food safety regulations and standards.
  • Encourage entrepreneurship, innovation and research in the food industry.
  • Instill professional and ethical standards in students for integrity and transparency in food production and marketing and contribute to advancements in food science and technology to improve public health
  • Develop communication and collaboration skills essential for working in multidisciplinary teams in the food industry and preparing students for diverse career opportunities


Learning Outcomes

  • Master core principles of food science and technology.
  • Apply scientific knowledge to food processing, preservation, and safety and implement food product development strategies.
  • Demonstrate proficiency in laboratory techniques relevant to food analysis and quality control and analyze factors affecting food quality, food safety risks and regulatory compliance.
  • Communicate effectively in written and oral formats within the context of food science and collaborate in interdisciplinary teams.
  • Prepare for careers in food industry, research, regulatory agencies, or further education in related fields.


Career opportunities

  • Involvement in food processing industries encompassing processing and preservation, product innovation and development, and ensuring product safety and quality management.
  • Potential for graduates to establish their own ventures within the food sector.
  • Engagement in research roles at institutions such as AARI, NIAB, NIFA, and NIBGE.
  • Employment opportunities as Food Safety Officers within the Punjab Food Authority.
  • Positions as Food Scientists and Technologists within educational institutions and both national and international organizations.


Teaching Pedagogy

Teaching pedagogy for BS Food Science & Technology fosters an environment that promotes active engagement, critical inquiry, and practical application of knowledge. Faculty members employ diverse methods such as hands-on experiments, inquiry-based learning, technology integration, and collaborative projects to enhance student understanding. A variety of assessment strategies are utilized to gauge comprehension and provide feedback, while encouraging reflection on learning experiences by reflective practices. Ultimately, effective teaching pedagogy by the faculty of sciences aims to inspire curiosity, cultivate critical thinking skills, and prepare students for success in scientific inquiry and application.

Eligibility Criteria

  • Minimum 50% marks in Intermediate (Pre-Medical / Pre-Engineering) / A-Level or equivalent.
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