1ST Year
|
Semester 1
|
Semester II
|
Code
|
Course Title
|
Cr. Hrs.
|
Prerequisite
|
Code
|
Course Title
|
Cr. Hrs
|
Prerequisite
|
FT-702
|
Emerging Technologies in Food Processing
|
3(3-0)
|
|
FT-712
|
Advanced Food Chemistry
|
3(2-1)
|
|
FT-709
|
Advanced Food Microbiology
|
3(2-1)
|
|
FT-723
|
Research Design and Experimental Statistics
|
3(3-0)
|
|
|
Elective 1
|
3
|
|
|
Elective III
|
3
|
|
|
Elective II
|
3
|
|
|
Elective IV
|
3
|
|
Semester Credit Hours
|
12
|
|
Semester Credit Hours
|
12
|
|
List of Electives with course codes
Food Process Engineering 3(2-1)
Food Enzymology 3(3-0)
Probiotics and Prebiotics 3(3-0)
Food Additives: 3(3-0)
Food Toxicology 3(3-0)
Technology of Processed Meat: 3(3-0)
Functional Bakery Products: 3(3-0)
Advanced Food Physics: 3(3-0)
Food Bioprocessing and Biotechnology: 3(3-0)
Sensory Methods and Sensometrics: 3(3-0)
Applied Biochemistry: 3(2-1)
Food Flavor Design: 3(3-0)
Food Supply Chain Management 3(3-0)
Food Safety and Quality Management 3(3-0)
Food Industrial Waste Management 3(3-0)
Food Labelling: 3(3-0)
Halal Food Management Systems: 3(3-0)
Food Audit and Inspection: 3(3-0)
Contemporary Issues in Food Science and Nutrition: 3(3-0)