Introduction PLOs and PEOs Road Map Fall 2021 Road Map Fall 2023 Roadmap F2025
BS Food Science and Technology Program Road Map (Fall 2021)
1st Year
| Semester I | Semester II |
|---|
| Code | Course Title | Cr. Hrs. | Code | Course Title | Cr. Hrs. |
|---|
| EN-106 |
Reading Comprehension and Writing |
3 (3-0) |
EN-125 |
Composition and Communication |
3 (3-0) |
| MA-106 / FST-1101 |
Mathematics-I OR Functional Biology-I |
3 (3-0) OR 3 (2-1) |
FST-2103 |
Basic Agriculture |
3 (3-0) |
| POL-101 |
Pakistan Studies |
3 (3-0) |
IS-135 |
Computer Applications |
3 (2-1) |
| QM-120 |
Statistics-I |
3 (3-0) |
HND-101 |
Fundamentals of Human Nutrition |
3 (3-0) |
| FST-1102 |
Introduction to Food Science and Technology |
3 (2-1) |
FST-1106 |
Food Processing and Preservation |
3 (2-1) |
| FST-1107 |
Food Safety and Hygiene |
3 (3-0) |
FST-1103 |
Essential Biochemistry |
3 (3-0) |
| Semester Credit Hours |
18 (16-2) |
Semester Credit Hours |
18 (16-2) |
2nd Year
| Semester III | Semester IV |
|---|
| Code | Course Title | Cr. Hrs. | Code | Course Title | Cr. Hrs. |
|---|
| ISL-101 |
Islamic Studies |
3 (3-0) |
FST-2102 |
Food Microbiology |
3 (2-1) |
| FST-2101 |
Food Chemistry |
3 (3-0) |
FST-2107 |
Introduction to Food Engineering |
3 (2-1) |
| FST-1108 |
General Microbiology |
3 (2-1) |
FQ-203 |
Introduction to Food Supply Chain |
3 (3-0) |
| FST-2104 |
Post-harvest Technology |
3 (2-1) |
FST-2109 |
Introduction to Dairy Technology |
3 (2-1) |
| QM-215 |
Statistics-II |
3 (3-0) |
FST-2110 |
Poultry and Egg Processing |
3 (2-1) |
| MA-121 / FST-1104 |
Mathematics-II OR Functional Biology-II |
3 (3-0) OR 3 (2-1) |
FST-2111 |
Fruits and Vegetables Processing |
3 (2-1) |
| Semester Credit Hours |
18 (15-3) |
Semester Credit Hours |
18 (13-5) |
3rd Year
| Semester V | Semester VI |
|---|
| Code | Course Title | Cr. Hrs. | Code | Course Title | Cr. Hrs. |
|---|
| FST-3101 |
Food Quality Management |
3 (3-0) |
FST-3107 |
Beverage Technology |
3 (2-1) |
| FST-3102 |
Food Packaging |
3 (2-1) |
FST-3108 |
Food Biotechnology |
3 (2-1) |
| FST-3103 |
Unit Operations in Food Processing |
3 (2-1) |
FST-3109 |
Baking Technology |
3 (2-1) |
| FST-3104 |
Cereal Technology |
3 (2-1) |
FST-2106 |
Food Analysis and Instrumentation |
3 (1-2) |
| FST-3105 |
Technology of Fat and Oil |
3 (2-1) |
FST-3111 |
Meat Technology |
3 (2-1) |
| FST-3106 |
Sugar Technology |
3 (2-1) |
MG-232 |
Human Resource Management |
3 (3-0) |
| SD-100 |
English Immersion |
0 (0-0) |
SD-101 |
21st Century Skills |
0 (0-0) |
| Semester Credit Hours |
18 (13-5) |
Semester Credit Hours |
18 (12-6) |
4th Year
| Semester VII | Semester VIII |
|---|
| Code | Course Title | Cr. Hrs. | Code | Course Title | Cr. Hrs. |
|---|
| FST-4102 |
Confectionery and Snack Foods |
3 (2-1) |
FST-4107 |
Research Project and Scientific Writing |
3 (3-0) |
| FST-4101 |
Food Laws and Regulations |
3 (3-0) |
FST-4108 |
Project |
6 (0-6) |
| FST-4105 |
Food Product Development |
3 (2-1) |
|
| FST-4104 |
Sensory Evaluation of Foods |
3 (2-1) |
| FST-4103 |
Sea Food Processing |
3 (2-1) |
| FST-4106 |
Extrusion Technology |
3 (2-1) |
| Semester Credit Hours |
18 (13-5) |
Semester Credit Hours |
9 (3-6) |
This roadmap will be applied on Fall 2021 and Spring 2022.
Total Credit Hours: 135