BS FOOD SCIENCE & TECHNOLOGY – Welcome to Qarshi University
Source: https://qu.edu.pk/bs-food-science-technology
Archived: 2026-04-23 17:34
BS FOOD SCIENCE & TECHNOLOGY – Welcome to Qarshi University
BS FOOD SCIENCE & TECHNOLOGY
Introduction
Learning Outcomes
Program Distinctive Features
Career Opportunities
Teaching Pedagogy
Eligibility Criteria
Program Structure
BS FOOD SCIENCE & TECHNOLOGY
Introduction
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.
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.
Program 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
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.
Program Structure
Study Scheme – Program’s Structure Framework (as per HEC Policy 2023)
Title
Courses
Credit Hours
Remarks
Graduation Requirement
Minimum requirement set by HEC is 120 Cr. Hrs
General Education Cluster: University Core
Arts and Humanities *
1
02
Natural Sciences *
1
3(2+1)
Social Sciences* Introduction to Psychology
1
02
Functional English **
1
03
Expository Writing **
1
03
Quantitative Reasoning ** QR-1
2
06
Islamic Studies / Ethics**
1
02
Ideology and Constitution of Pakistan **
1
02
ICT: Applications of Information and Communication Technologies **
1
3(2+1)
Entrepreneurship **
1
02
Civics and Community Engagement **
1
02
Total
12
30
* 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 Major
31
88
Interdisciplinary
4
12
Field Experience / Internship
1
3
Capstone Project (Research Project)
1
3
Total
49
136
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.
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.
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.
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.
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
Code
Course Title
CrHrs*
Pre-Req
Semester 1
HSS101
Functional English
3-0-0
MTH208
Quantitative Reasoning-I
3-0-0
HSS103
Islamic Studies/Ethics
2-0-0
CCL100
Applications of Information & Communication Technologies
2-1-3
HND101
Interdisciplinary (Fund. of Human Nutrition)
3-0-0
FST101
Introduction to Food Science & Technology
3-0-0
Total CrHrs
17
Semester 2
HSS102
Expository Writing
3-0-0
HSS101
CCS207
Quantitative Reasoning-2
3-0-0
MTH208
HSS104
Ideology & Constitution of Pakistan
2-0-0
HSS108
Civics & Community Engagement
2-0-0
FST102
Basic Agriculture
2-0-0
FST103
Food Chemistry
2-1-3
BBT/BMS
Interdisciplinary
3-0-0
Total CrHrs
18
Semester 3
PHY100
Natural Sciences
2-1-3
HSS107
Arts & Humanities
2-0-0
HSS109
Social Sciences
2-0-0
MGT201
Entrepreneurship, Innovation & Technology
3-0-0
FST201
Post-harvest Technology
3-0-0
BBT/BBC
Interdisciplinary
3-0-0
Total CrHrs
16
Semester 4
FST203
Food Processing & Preservation
2-1-3
FST204
Food Plant Layout
2-0-0
FST205
Dairy Technology
2-1-3
FST206
Unit Operation in Food Processing
2-1-3
FST207
Instrumental Techniques in Food Analysis
2-1-3
BBT/BMB
Interdisciplinary (Microbiology)
3-0-0
Total CrHrs
17
Semester 5
FST301
Food Safety & Toxicology
3-0-0
BMB402
Food Microbiology
2-1-3
BBT206
FST302
Food Process Engineering
2-1-3
FST303
Fruits & Vegetable Processing
2-1-3
FST304
Poultry & Egg Processing
2-1-3
FST305
Food Quality Management
2-0-0
Total CrHrs
17
Semester 6
FST306
Technology of Fats & Oils
2-1-3
FST307
Research Methodology & Skill Enhancement
2-0-0
FST308
Cereal Technology
2-1-3
FST309
Beverage Technology
2-1-3
FST310
Food Packaging
2-1-3
FST311
Community Nutrition & Dietitics
2-1-3
Total CrHrs
17
Semester 7
BBT403
Food Biotechnology
3-0-0
FST401
Baking Technology
2-1-3
FST402
Food Laws & Regulations
3-0-0
FST403
Sensory Evaluations of Food
2-1-3
FST404
Internship/ Field Experience
3-x-x
FST
Meat Technology
2-1-3
Total CrHrs
18
Semester 8
FST405
Food Product Development
2-1-3
FST406
Extrusion Technology
2-1-3
FST407
Sugar & Confectionary Technology
2-1-3
FST408
FYP/ Capstone Project
3-x-x
FST409
Sea Food Processing Technology
2-1-3
Total CrHrs
15
Total
135
Total Cr Hrs
136
BS FOOD SCIENCE & TECHNOLOGY
Introduction
Learning Outcomes
Program Distinctive Features
Career Opportunities
Teaching Pedagogy
Eligibility Criteria
Program Structure
BS FOOD SCIENCE & TECHNOLOGY
Introduction
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.
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.
Program 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
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.
Program Structure
Study Scheme – Program’s Structure Framework (as per HEC Policy 2023)
Title
Courses
Credit Hours
Remarks
Graduation Requirement
Minimum requirement set by HEC is 120 Cr. Hrs
General Education Cluster: University Core
Arts and Humanities *
1
02
Natural Sciences *
1
3(2+1)
Social Sciences* Introduction to Psychology
1
02
Functional English **
1
03
Expository Writing **
1
03
Quantitative Reasoning ** QR-1
2
06
Islamic Studies / Ethics**
1
02
Ideology and Constitution of Pakistan **
1
02
ICT: Applications of Information and Communication Technologies **
1
3(2+1)
Entrepreneurship **
1
02
Civics and Community Engagement **
1
02
Total
12
30
* 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 Major
31
88
Interdisciplinary
4
12
Field Experience / Internship
1
3
Capstone Project (Research Project)
1
3
Total
49
136
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.
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.
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.
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.
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
Code
Course Title
CrHrs*
Pre-Req
Semester 1
HSS101
Functional English
3-0-0
MTH208
Quantitative Reasoning-I
3-0-0
HSS103
Islamic Studies/Ethics
2-0-0
CCL100
Applications of Information & Communication Technologies
2-1-3
HND101
Interdisciplinary (Fund. of Human Nutrition)
3-0-0
FST101
Introduction to Food Science & Technology
3-0-0
Total CrHrs
17
Semester 2
HSS102
Expository Writing
3-0-0
HSS101
CCS207
Quantitative Reasoning-2
3-0-0
MTH208
HSS104
Ideology & Constitution of Pakistan
2-0-0
HSS108
Civics & Community Engagement
2-0-0
FST102
Basic Agriculture
2-0-0
FST103
Food Chemistry
2-1-3
BBT/BMS
Interdisciplinary
3-0-0
Total CrHrs
18
Semester 3
PHY100
Natural Sciences
2-1-3
HSS107
Arts & Humanities
2-0-0
HSS109
Social Sciences
2-0-0
MGT201
Entrepreneurship, Innovation & Technology
3-0-0
FST201
Post-harvest Technology
3-0-0
BBT/BBC
Interdisciplinary
3-0-0
Total CrHrs
16
Semester 4
FST203
Food Processing & Preservation
2-1-3
FST204
Food Plant Layout
2-0-0
FST205
Dairy Technology
2-1-3
FST206
Unit Operation in Food Processing
2-1-3
FST207
Instrumental Techniques in Food Analysis
2-1-3
BBT/BMB
Interdisciplinary (Microbiology)
3-0-0
Total CrHrs
17
Semester 5
FST301
Food Safety & Toxicology
3-0-0
BMB402
Food Microbiology
2-1-3
BBT206
FST302
Food Process Engineering
2-1-3
FST303
Fruits & Vegetable Processing
2-1-3
FST304
Poultry & Egg Processing
2-1-3
FST305
Food Quality Management
2-0-0
Total CrHrs
17
Semester 6
FST306
Technology of Fats & Oils
2-1-3
FST307
Research Methodology & Skill Enhancement
2-0-0
FST308
Cereal Technology
2-1-3
FST309
Beverage Technology
2-1-3
FST310
Food Packaging
2-1-3
FST311
Community Nutrition & Dietitics
2-1-3
Total CrHrs
17
Semester 7
BBT403
Food Biotechnology
3-0-0
FST401
Baking Technology
2-1-3
FST402
Food Laws & Regulations
3-0-0
FST403
Sensory Evaluations of Food
2-1-3
FST404
Internship/ Field Experience
3-x-x
FST
Meat Technology
2-1-3
Total CrHrs
18
Semester 8
FST405
Food Product Development
2-1-3
FST406
Extrusion Technology
2-1-3
FST407
Sugar & Confectionary Technology
2-1-3
FST408
FYP/ Capstone Project
3-x-x
FST409
Sea Food Processing Technology
2-1-3
Total CrHrs
15
Total
135
Total Cr Hrs
136