UNIVERSITY OF MANAGEMENT AND TECHNOLOGY
UMT.EDU.PK

Academic Programs

BS Food Safety and Quality Management

The BS Food Safety & Quality Management Program offers the opportunity to equip students with adequate theoretical and practical knowledge related to food safety and quality management systems. The program will be helpful in developing technical skills focused on ensuring the safety and quality of food products in terms of chemical spoilage and microbial contamination in compliance with the national and international food laws and regulations. This program will foster the acquisition of leadership, managerial, and teamwork skills required for achieving success in different professional settings.

 

Impact of Program on the Community, Society, and the Country:

The proposed Bachelor of Food Safety and Quality Management Program will produce graduates with a background in Food Science and Food safety who will be well-prepared to join the occupations including research, teaching, and food quality control in research institutions, universities/colleges, and foodservice organizations. The graduate will also be able to serve as food safety officers, auditors, certification officers, and analysts in public- and private-sector organizations that are striving hard to ensure food safety in the country.

List of Potential Industries of Students Placement after Degree Completion:

  • Provisional Food Authorities
  • Universities/Colleges
  • Food Service Management
  • Food Industries
  • Hotels and Restaurants
  • Food certification organizations

Program Summary

  • Duration: 04 years
  • Credit Hours: 132

Admission Requirements

  • No third division in Matric
  • F.Sc (Pre-Medical and Pre-Engineering) with 50% marks
  • ICS, I.Com with 50% marks
  • FSc. (Pre-agriculture) with 50% marks or 2.00/4.00 CGPA
  • Equivalence certificate from IBCC in case of O-Level, A-Level and other diciplines
  • MCAT or UMT admission test with 50%

For Further Details,

Please Contact: [email protected]

Roadmap BS Food Safety and Quality Management

Applicable to Batch No. 01 Session Fall 2021

Year(1)

Fall Semester

Spring Semester

Code

Course Title

Cr. Hrs.

Prerequisite

Code

Course Title

Cr. Hrs

Prerequisite

EN-106

Reading Comprehension and Writing

3(3-0)

 

IS-135

Computer Applications

3(2-1)

 

POL-101

Pakistan Studies

3(3-0)

 

EN-125

Composition and Communication

3(3-0)

 

QM-120

Statistics I

3(3-0)

 

QM-215

Statistics II

3(3-0)

Statistics I

FQ-100

General Biology

3(3-0)

 

FST-2102

Food Microbiology

3(2-1)

Food Safety and Hygiene

FST-1102

Introduction to Food Science and Technology

3(2-1)

 

QM-110

Mathematics

3(3-0)

Statistics I

FST-1107

Food Safety and Hygiene

3(3-0)

 

FQ-101

Pre-requisite Programs in Food Safety and Quality

3(3-0)

Food Safety and Hygiene

Semester Credit Hours

18 (17-1)

 

Semester Credit Hours

18 (16-2)

 

Year(2)

Fall Semester

Spring Semester

Code

Course Title

Cr. Hrs.

Prerequisite

Code

Course Title

Cr. Hrs

Prerequisite

EN-223

Communication Skills

    3(3-0)

Composition and Communication

FST-2106

Food Analysis and Instrumentation

    3(1-2)

Food Chemistry

FST-2101

Food Chemistry

    3(3-0)

Introduction to Food Science and Technology

FQ-201

Introduction to Food Quality Systems

    3(3-0)

 

ISL-101

Islamic Studies

    3(3-0)

 

FQ-203

Introduction to Food Supply Chain

    3(3-0)

Food Safety and Hygiene

SD-110

Life and Learning

    3(3-0)

 

 FQ-202

Food Safety Management Systems

    3(3-0)

Pre-requisite Programs in Food Safety and Quality

FST-1106

Food Processing and Preservation

    3(2-1)

Introduction to Food Science and Technology

FQ-204

Introduction to Food Retail

    3(3-0)

Food Processing and Preservation

 

 

 

 

FST-3102

Food Packaging

    3(2-1)

Food Processing and Preservation

Semester Credit Hours

15 (14-1)

 

Semester Credit Hours

18 (15-3)

 

Year(3)

Fall Semester

Spring Semester

Code

Course Title

Cr. Hrs.

Prerequisite

Code

Course Title

Cr. Hrs

Prerequisite

FQ-301

Occupational and Health Safety Systems

3(3-0)

Food Safety Management Systems

FQ-306

Introduction to Food Labelling

3(3-0)

Food Packaging

FQ-302

Audit and Inspection Techniques

3(3-0)

 

MG-232

Human Resource Management

3(3-0)

 

FST-4101

Food Laws and Regulations

3(3-0)

Food Safety Management Systems

FST-2104

Post-Harvest Technology

3(2-1)

Food Processing and Preservation

FQ-303

Integrated Pest Management

3(3-0)

 

FQ-307

Food Toxins and Allergens

3(3-0)

 

FQ-304

Food Waste Management

3(2-1)

Food Safety Management Systems

FQ-308

Introduction to Logistics Management

3(3-0)

Introduction to Food Retail

FQ-305

Risk Assessment and Control Plans

3(3-0)

Food Safety Management Systems

MG-365

Entrepreneurship

3(3-0)

Introduction to Food Retail

SD-100

English Immersion

(0-0)

 

SD-101

21st Century Skills

0(0-0)

 

Semester Credit Hours

18 (17-1)

 

Semester Credit Hours

18 (17-1)

 

Year(4)

Fall Semester

Spring Semester

Code

Course Title

Cr. Hrs.

Prerequisite

Code

Course Title

Cr. Hrs

Prerequisite

FST-3112

Food Plant Layout and Sanitation

3(3-0)

Food Processing and Preservation

FST-4107

Research Project and Scientific Writing  

3(3-0)

 

FQ-401

Halal and Ethnic Food Management

3(3-0)

Food Safety Management Systems

FST-4108

Research Project

OR

Internship

6(0-6)

 

FQ-402

Introduction to Food Fraud Mitigation

3(3-0)

Food Laws and Regulations

 

 

 

 

FQ-403

Global Good Agricultural Practices

3(3-0)

Risk Assessment and Control Plans

 

 

 

 

FQ-404

Consumer Preferences and Perception

3(3-0)

 

 

 

 

 

MK-210

Principles of Marketing

3(3-0)

Entrepreneurship

 

 

 

 

Semester Credit Hours

18 (18-0)

 

Semester Credit Hours

9 (3-6)

 

           

 

 

Total Credit Hours:    132

 

 

 

 

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