Admission Elegibility
- A Person (Male/Female) holding Intermediate Certificate, (Pre-Medical with Biology and chemistry) or any equivalent certificate from any recognized Institute / College with at least 50% marks shall be eligible for admissions.
- Admission will be on open merit basis based on marks obtained in the last degree.
- Age: A candidate must not be more than 23 years of age on October of the year of admission provided that the vice-chancellor may relax the age limit is a very exceptional case.
Academic Standing
Grade point average:
- Maximum grade point average 4.00
- Minimum grade point average for obtaining the degree 2.50
- To remain on the role of university a student shall be required to maintain the following minimum CGPA otherwise he/she shall be ceased on the university role.
- A student who maintain the minimum GPA/CGPA for promotion and merits the requirements will be promoted to the next semester.
- A student who does not meet the requirements made repeat the whole semester once only. The course creates that student earns in the repeated semester shall replace the previously earned course grades.
- During the specified minimum duration for completing the degree, a student may repeat those course of the previous semester in which he/she secured the grade “F” provided the course load does not exceed the maximum limit of credit hours in a semester. Repetition of lowest grades will be allowed after completing last semester if, the CGPA is less than the degree requirements.
- In the 8th semester if, a student fails to achieve the 2.5 CGPA, he/she have to repeat the course / courses with F & D Grades, so as to make CGPA of 2.5 within the maximum time period allowed for the degree.
Proposed Study Plan BS Food Science & Technology
| Scheme of Study for B.Sc. (Hons.) Food Science & Technology | |||
|---|---|---|---|
| Semester-I | |||
| Course Code | Course Title | Credit Hours | |
| MATH-301 / BIOL-301 | Mathematics-I / General Biology-I | 3(3-0) / 3(2-2) | |
| STAT-301 | Statistics & Biometry | 3(3-0) | |
| CS-301 | Introduction to Computing | 3(2-2) | |
| ENG-301 | Functional English | 3(3-0) | |
| SSH-301 | Pakistan Studies | 2(2-0) | |
| BCH-310 | Introduction to Biochemistry | 3(2-2) | |
| FST-301 | Intro. To Food Sci. & tech. | 3(2-2) | |
| Semester-II | |||
| Course Code | Course Title | Credit Hours |
|
| MATH-302 / BIOL-302 | Mathematics-II / General Biology-II | 3(3-0) / 3(2-2) | |
| IS-302/ET-302 | Islamic Studies/Ethics | 2(2-0) | |
| AGRO-302 | Basic Agriculture | 3(2-2) | |
| HORT-302 | introduction to Horticulture | 3(2-2) | |
| FST-302 | General Microbiology | 3(2-2) | |
| FST-304 | Food Processing and Preservation | 3(2-2) | |
| Semester-III | |||
| Course Code | Course Title | Credit Hours |
|
| ENT-401 | Introductory Entomology | 2(1-2) | |
| PP-401 | Introduction to Plant Pathogens | 2(1-2) | |
| ENG-401 | Communication Skills | 3(3-0) | |
| FST-401 | Food Plant Layout | 2(2-0) | |
| FST-403 | Food Process Engineering-I | 3(2-2) | |
| FST-405 | Food Biotechnology | 3(2-2) | |
| FST-407 | Food Quality Management | 2(2-0) | |
| Semester-IV | |||
| Course Code | Course Title | Credit Hours | |
| MGt-405 | Intro. To Marketing Management | 3(3-0) | |
| FST-402 | Fluid Mechanics | 3(2-2) | |
| FST-404 | Food Process Engineerig II | 3(3-0) | |
| FST-406 | Food Product Develoment | 3(3-0) | |
| FST-408 | Fruits and vegetables Processing | 3(2-2) | |
| FST-410 | Food Toxicology and Safety | 3(3-0) | |
| Semester-V | |||
| Course Code | Course Title | Credit Hours |
|
| FST-501 | Principles of Human Nutrition | 3(3-0) | |
| FST-503 | Instrumental Techniques in Food Analysis | 3(2-2) | |
| FST-505 | Food Microbiology | 3(2-2) | |
| FST-507 | Technology of Fats and Oils | 3(2-2) | |
| FST-509 | Beverage Technology | 3(2-2) | |
| FST-511 | Extrusion Technology | 3(2-2) | |
| Semester-VI | |||
| Course Code | Course Title | Credit Hours |
|
| FST-502 | Sugar Technology | 3(2-2) | |
| FST-504 | Dairy Technology | 3(2-2) | |
| FST-506 | Post Harvest Technology | 3(2-2) | |
| FST-508 | Food Chemistry | 3(3-0) | |
| FST-510 | Food Safety and Food Laws | 3(3-0) | |
| FST-512 | Confectionery and Snack Foods | 3(2-2) | |
| Semester-VII | |||
| Course Code | Course Title | Credit Hours |
|
| FST-601 | Community Nutrition | 3(2-2) | |
| FST-603 | Cereal Technology | 3(2-2) | |
| FST-605 | Meat Technology | 3(2-2) | |
| FST-607 | Unit operation in Food Processsing | 3(3-0) | |
| FST-609 | Project Planning, Execution and Scientific Writing | 2(1-2) | |
| FST-611 | Food Packaging | 3(2-2) | |
| FST-613 | Milk and Meat Hygiene and Public Health | 3(2-2) | |
| Semester-VIII | |||
| Course Code | Course Title | Credit Hours |
|
| FST-602 | Internship | 10(0-20) |
