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BS Food Science & Technology

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BS Food Science & Technology

Introduction

Food Science is a multidisciplinary subject involving the application of sciences such as chemistry and biology to study food. Studying a broad-based curriculum of BS in Food Science and Technology at MUL, you will gain an understanding of the raw materials that will become food, how these interact, and how food science can have dramatic implications for human health and disease. This degree not only provides the students with a thorough understanding of food composition and analysis, but also give them a high standard of experience in nutrition and microbiology. Moreover, this program includes courses food processing, food engineering, food analysis, food chemistry, food microbiology, nutrition, quality assurance, and commodity processing courses.

This program is also designed to allow the student to develop an area of emphasis that fits their career goals by providing technical elective hours that are chosen by the student. In the last semester, students may participate in an internship program leading towards employment in the food industry.

Objectives

The overall aim is to prepare students for career and profession in the field of Food Science and Technology to strive for continuing professional development and learn to overcome constraints. Following are the key objectives of BS in Food Science & Technology:
  • To train manpower in the field of Food Science & Technology as well as to develop professional aptitude & demonstration skills.
  • To serve the nation by ensuring food safety and security situation at all stages of life through availability of trained manpower in Food Science and Technology.
  • To produce and develop quality graduates, technologist and experts in the field of nutrition, Food Science and Technology.
  • To produce highly competent students with emphasis on Research and Development of new foods, locally and internationally.
  • To equip students with knowledge and skills necessary for entrepreneurship and food industry management.
  • To foster and enhance dynamic leadership among students and actively design and implement programs in the world of nutrition and Food Technology

Career Path

A Bachelor of Science in Food Science and Technology opens up various career pathways in the food industry, research institutions, government agencies, and more. Here are some potential career paths:
  • Food Technologist
  • Quality Assurance/Quality Control (QA/QC) Specialist
  • Food Safety Specialist
  • Research and Development (R&D) Scientist
  • Product Development Scientist
  • Food Regulatory Affairs Specialist
  • Sensory Scientist
  • Food Packaging Specialist
  • Nutritionist/Dietitian
  • Sales and Marketing Representative

Fee Structure BS Food Science & Technology

BS Food Science & Technology
Duration 4
Total Semester 8
Total Package 769,000
At Admission Time 28,500
Additional Charges at the time of Admission 2,700
Examination Fee 3,500
Total Amount (At Admission) 31,200
Installment 46500 * 16
Additional Charges at the time of Admission
Web Portal fee per year for Learning Management Syste 0
Library Security Fee (Refundable) 2,000
Student Card 200
Library & Magazine Fund 500
Total Additional Charges 2,700
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Scheme of Study

Semester 1

Sr.# Course Code Course Name Credit Hours
1 ENG100 English-I (Functional English-Compulsory) 3
2 ISL-101 Islamic Studies (Compulsory) 2
3 CS101 Introduction to Computer 3
4 BIOCHEM-104 Introductory Biochemistry 3
5 MATH-106 Mathematics-1 ( Calculus and Statistics) 3
6 FST-103 Introduction to Food Science and Technology 3
7 FST -105 Basic Agriculture 3
8 Life-1 Life and Learning I 1

Semester 2

Sr.# Course Code Course Name Credit Hours
1 ENG200 English-II (Communication Skills-Compulsory) 3
2 PAK-201 Pakistan Studies 2
3 FST-202 General Microbiology 3
4 FST-203 Principles of Human Nutrition 3
5 FST-204 Statistics 3
6 FST-205 Food Chemistry 3
7 PHY-206 Introduction to Plant Pathogens 2

Semester 3

Sr.# Course Code Course Name Credit Hours
1 ENG200 English-II (Communication Skills-Compulsory) 3
2 MAT-301 Differential Equations (Mathematics-II) 3
3 FST-302 Food Processing and Preservation 3
4 FST-303 Applied Statistics 3
5 FST-304 Engineering Thermodynamics & Fluid Mechanics 3
6 FST-305 Horticulture 3

Semester 4

Sr.# Course Code Course Name Credit Hours
1 FST-400 Technology of Fats and Oils 3
2 FST-401 Unit Operation in Food Processing 3
3 FST-402 Food Plant Layout & Sanitation 3
4 FST-403 Food Quality Management 3
5 FST-404 Instrumental Techniques in Food Analysis 3
6 FST-405 Entomology 3

Semester 5

Sr.# Course Code Course Name Credit Hours
1 FSAT104 Post-Harvest Technology 3
2 FSAT301 Food Toxicology and Safety 3
3 FSAT302 Fruits and Vegetables Processing 3
4 FSAT303 Food Process Engineering 3
5 BEHS302 Life and learning -II 3

Semester 6

Sr.# Course Code Course Name Credit Hours
1 FSAT305 Beverage Technology 3
2 FSAT306 Confectionary and Snack Foods 3
3 FSAT307 Bakery Products Technology 3
4 FSAT308 Food Microbiology 3
5 FSAT309 Sugar Technology 3

Semester 7

Sr.# Course Code Course Name Credit Hours
1 FSAT401 Cereal Technology 3
2 FSAT402 Meat Technology 3
3 FSAT403 Dairy Technology 3
4 FSAT404 Food Laws and Regulation 3
5 FSAT405 Food Packaging 3
6 UNRM301 Research Methods 3

Semester 8

Sr.# Course Code Course Name Credit Hours
1 FSAT406 Extrusion Technology 3
2 FSAT407 Poultry and Egg Processing 3
3 INTN402 INTERNSHIP 6
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Introduction
Related Programs
Objectives
Career Path
Fee Structure
Scheme of Study