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School of Food Science and Technology

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Degrees

Available Programs

Ph.D. Food Science & Technology

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BS Dairy Science & Technology

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BS Food Science & Technology

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M.Phil Food Science & Technology

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About the School

School of Food Science & Technology (SFST) in Minhaj University Lahore is a premier academic institution with state of the art facilities where passion meets purpose and innovation feeds the world. Our school has outstanding infrastructure and well-established laboratories to enhance the practical expertise of the students in the field of food testing and quality assurance. Our academic programs have been designed to provide the in depth learning about the science of food leading from its molecular composition to its journey from farm to fork.

Furthermore, SFST is highly dedicated to provide quality education to their students and enhance their knowledge and abilities by helping them in conducting innovative researches in food science, food safety, dairy sciences and quality management. Our highly qualified and dedicated faculty members are continuously trying to play their positive role in developing and providing quality graduates to the food industries.

Join us at SFST where we don’t just educate the minds but also encourage you to translate your abilities into practical solutions to cater the challenges of the food industry.  

Head`s Message

Dr. Summer Rashid

Dr. Summer Rashid

Message

It is my pleasure to welcome you to the School of Food Science & Technology, a vibrant hub of knowledge and innovation in the field of food science. As the Head of School, I am thrilled to lead a team of dedicated faculty and staff who are committed to providing you with an exceptional educational experience. It is a dynamic and fascinating field that plays a crucial role in shaping the future of our global food system. In this regard, we equip our students with the lifelong skill-based-learning, updated knowledge, and hands-on practical experience to excel in this ever-evolving industry. Through a combination of classroom lectures, laboratory experiments and industry internships, you will gain a comprehensive understanding of the complexities and challenges within the food sector. Even beyond the classroom, we provide numerous opportunities for you to engage in research projects, attend conferences and participate in industry partnerships. These experiences will enable you to apply your learning to real-world scenarios and make meaningful contributions to the advancement of food science and technology. I am looking forward to witness & support your growth and success as you embark on this exciting journey.

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Objectives

  1. To develop knowledgeable critical thinkers to contribute to the food community through leadership, service and life-long learning.
  2. To conduct relevant and impactful basic and applied research that proactively addresses challenges important to the world.
  3. To lead and advocate in the market driven educational programs that promote growth of our food industry partners and provide positive community impact.
  4. To grow strategically in the world of food, science and technology in order to contribute to the sustainability of our food systems.
  5. To implement educational programs and policies for producing distinguished human resources in food product development and processing technology with an entrepreneurial insight.
     

Salient Features

  • Highly qualified and experienced faculty members (PhD & M.Phil.)
  • Market driven advanced degree programs:
  • BS. Food Science & Technology
  • BS. Food Safety and Quality Management
  • BS. Dairy Science & Technology
  • M.Phil. Food Science & Technology
  • PhD. Food Science & Technology
  • Accreditation from NAEAC (National Agriculture Education Accreditation Council) of HEC
  • NOC to start PhD in Food Science & Technology
  • More than 90% of our graduates get their jobs in the final semester of their degree
  • Industry linkages with different food industries:
  • PepsiCo
  • Nestle Pakistan
  • Punjab Food Authority
  • Food Vision International
  • Engro Foods Pakistan
  • Dawn Bread
  • Bunny’s
  • Qarshi etc.
  • Successfully providing purified bottled drinking water with the name of AAB-E-SAFA under the license of Punjab Food Authority

Publications

Title Volume.# Issue.# Pages Year
Techno-Functional Assay and Quality Assessment of Yogurt Supplemented with Basil Seed Gum Powder
Journal Name: Brazilina Archives of Biology and Technology
 Year of Publication: 2022
Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours.
Journal Name: Journal of Food Quality
 Year of Publication: 2022
Co-administration of inulin and iron fortificants improves iron deficiency biomarkers in female Sprague dawley rats
Journal Name: Food Science and Nutrition
 Year of Publication: 2022
Biochemical Nutritional And Technological Aspects of Pita Bread
Journal Name: Science Progress and Research
 Volume # 1 Issue # 4 Page # 209-215 Year of Publication: 2021
Prebiotics and Iron Bioavailability? Unveiling the hidden association- A Review.
Journal Name: Trends in Food Science and Technology
 Year of Publication: 2021
Sulforaphane as a potential remedy against cancer: Comprehensive mechanistic review
Journal Name: Journal of Food Biochemistry
 Page # 31 Year of Publication: 2021
Physicochemical and Techno-functional attributes of inulin and exploring their fat replacing functionality in cakes
Journal Name: Progress in Nutrition
 Year of Publication: 2017
Functional and Therapeutic Potential of Inulin: A comprehensive review
Journal Name: Critical Reviews in Food Science and Nutrition
 Year of Publication: 2017
Physicochemical and Techno-functional attributes of inulin and exploring their fat replacing functionality in cakes
Year of Publication: 2024
Enrichment of wheat flour bread to enhance physicochemical and sensory attributes using broccoli powder
Year of Publication: 2024
Functional and Therapeutic Potential of Inulin: A comprehensive review
Year of Publication: 2024
Rice bran nutraceutics: a comprehensive review
Year of Publication: 2024
Salt reduction in baked products: strategies and constraints
Year of Publication: 2024
• Effect of basil seed gum on physico‐chemical and rheological properties of bread
Year of Publication: 2024
Pasting properties of Pectin coated iron-folate fortified basmati rice
Year of Publication: 2024
• Effects of extrusion cooking on the dietary fibre content and water solubility index of wheat bran extrudates
Year of Publication: 2024
• Effects of extrusion cooking on the dietary fibre content and water solubility index of wheat bran extrudates
Year of Publication: 2024
Effects of extrusion cooking on the dietary fibre content and water solubility index of wheat bran extrudates
Year of Publication: 2024
Physicochemical and sensory assessment of apple pomace enriched muffins
Year of Publication: 2024
IMPACT
IMPACT
SCREENING
SCREENING OF PAKISTANI COARSE RICE CULTIVARS GROWN IN PUNJAB AND SINDH FOR END-USE QUALITY
Exploring the potential of curry leaves on mercury-induced hepatorenal toxicity in an animal model
Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants
Journal Name: Food Science and Technology
Quality attributes of Cookies Prepared with Moringa (Moringa oleifera) Seed Oil
IMPACT OF IRON AND ZINC FORTIFIED PARBOILED PUFFED RICE BARS ON IRON AND ZINC STATUS OF SCHOOL GOING CHILDREN
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Introduction
Objectives & Salient Features
Head`s Message
Offered Programs
Publications