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Meal Planning and Management Practical Evaluation and Innovative Product development was conducted in the Sensory Evaluation Lab. The event was conducted with the collaboration of the School of Human Nutrition and Dietetics and School of Food Science and Technology, under the supervision of Ms. Fatima Muslim and Hussnain Muhammad. Students of Human Nutrition and Dietetics from students prepared and presented Formal Buffet Menu, including Appetizer, Soup, Salad, Main Dish, Side Dish, Accompaniment and Dessert. Students from the Food Science and Technology also developed innovative products which included, jams, squashes, biscuits. 

The occasion was graced by Registrar, Associate Treasurer, Dean of Faculty of Applied Sciences, Dean of Allied Health Sciences, Director Admin who evaluated the Menu Items and the Food Products.

Meal Planning and Management Practical Evaluation and Innovative Product development was conducted in the Sensory Evaluation Lab

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