Introduction RoadMap
Introduction:
The School of Food and Agricultural Sciences (SFAS) is going to offer lateral entry to the ADP and BA/BSc degree holders to the BS Food Science and Technology Program. This program will provide an opportunity to continue for the completion of four-year bachelor degree. The BS Food Science and Technology Program offers extensive coursework study, practical work in the labs, and professional experience with 3 months of an internship opportunity. The curriculum of the program is designed as per the international standards and focused on objective-based learning (OBL) outcomes. This program provides a perfect blend of science and technology-related courses that involves the selection, preservation, processing, and packaging of food products based on food chemistry, food microbiology, and engineering principles.
Eligibility Criteria:
Students with the following degrees will be eligible for the admission in BS FST program (5th semester)
- ADP in the relevant discipline
- BSc Food Science and Technology
- BSc Food Science and Nutrition
- BSc Food and Nutrition
- BSc Biotechnology
- BSc Biochemistry
- BSc Home Economics (Food and Nutrition/Food Science and Nutrition)
- BSc Home Sciences (Food and Nutrition/Food Science and Nutrition)
Minimum Criteria for Admission
- Associate Degree Programs (ADP) in the relevant disciplines
- 14 years of formal education under the title of BA/BSc in the relevant disciplines
- Intermediate with minimum
- 50% Marks in two years BSc (Annual System)/Associate Degree Programs (ADP)
OR
- 2.00 CGPA in ADP (Semester System)
- UMT entrance test (50% marks)
Bridging Semester
It should be noted that for the prospective students wishing to gain entry into the BS FST program after graduating with BSc/BA (14 years) must complete bridging semester as a binding requirement. However, students who have completed ADPs will comprise of the following 06 courses as a bridging semester where required (in case of Biotechnology, Biochemistry).
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FST-1102
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Introduction to Food Science and Technology
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3(2-1)
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FST-1106
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Food Processing and Preservation
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3(2-1)
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FST-1107
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Food Safety and Hygiene
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3(3-0)
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FST-2101
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Food Chemistry
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3(3-0)
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FST-2111
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Fruits and Vegetable Processing
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3(2-1)
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FST-2102
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Food Microbiology
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3(2-1)
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After completing the bridging semester, the students will be allowed to register the courses of 5th semester. The complete road map of BS FST is given as below: