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: 130
Admission Requirements
- No third division in Matric
- F.Sc (Pre-Medical and Pre-Engineering) with 50% marks or equivalent
- Equivalence certificate from IBCC in case of O-Level and A-Level
- MCAT or UMT admission test with 50%
For Further Details,
Please Contact: [email protected]
Roadmap BS Food Safety and Quality Management
| Course Code | Course Title | Credit Hr |
|---|
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Reading Comprehension and Writing
|
3(3-0)
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|
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Pakistan Studies
|
3(3-0)
|
|
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Statistics I
|
3(3-0)
|
|
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Introduction to Food Science and Technology
|
3(2-1)
|
|
|
Functional Biology
|
3(3-0)
|
|
|
Introduction to Business
|
3(3-0)
|
|
Semester Credit Hours
|
18
|
| Course Code | Course Title | Credit Hr |
|---|
|
|
Islamic Studies
|
3(3-0)
|
|
|
Statistics II
|
3(3-0)
|
|
|
Introduction to Food Safety and Hygiene
|
3(3-0)
|
|
|
Pre-requisite Programs in Food Safety and Quality
|
3(3-0)
|
|
|
Business Mathematics
|
3(3-0)
|
|
Semester Credit Hours
|
15
|
| Course Code | Course Title | Credit Hr |
|---|
|
|
Composition and Communication
|
3(3-0)
|
|
|
Food Safety and Quality Management I
|
3(3-0)
|
|
|
Food Chemistry
|
3(2-1)
|
|
|
Introduction to Agribusiness Management
|
3(3-0)
|
|
|
Computer Applications
|
3(2-1)
|
|
|
Post-Harvest Management
|
3(2-1)
|
|
Semester Credit Hours
|
18
|
| Course Code | Course Title | Credit Hr |
|---|
|
Food Analysis and Instrumentation
|
3(1-2)
|
|
|
Food Safety and Quality Management II
|
3(3-0)
|
|
|
Food Microbiology
|
3(2-1)
|
|
|
Business Communication Skills
|
3(3-0)
|
|
|
Food Plant Layout and Sanitation
|
3(3-0)
|
|
|
Food Supply Chain Management-I
|
3(3-0)
|
|
Semester Credit Hours
|
18
|
| Course Code | Course Title | Credit Hr |
|---|
|
|
Fundamentals of Food Processing and Preservation
|
3(2-1)
|
|
|
Food Laws and Regulations
|
3(3-0)
|
|
|
Food Supply Chain Management-II
|
3(3-0)
|
|
|
Principles of Management
|
3(3-0)
|
|
|
Food Waste Management
|
3(3-0)
|
|
|
Principles of HACCP and HARPC
|
3(3-0)
|
|
Semester Credit Hours
|
18
|
| Course Code | Course Title | redit Hr |
|---|
|
|
Food Audit and Inspection
|
3(3-0)
|
|
|
Introduction to Food Retail
|
3(3-0)
|
|
|
Integrated Pest Management
|
3(3-0)
|
|
|
Organic and Natural Food Management
|
3(3-0)
|
|
|
Food Packaging and Labelling
|
3(3-0)
|
|
|
Consumer, Technology and Innovation
|
3(3-0)
|
|
Semester Credit Hours
|
18
|
| Course Code | Course Title | Credit Hr |
|---|
|
|
Introduction to Logistics Management
|
3(3-0)
|
|
|
Halal and Ethnic Food Management
|
3(3-0)
|
|
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Food Fraud Mitigation
|
3(3-0)
|
|
|
Management of Good Agricultural Practices
|
3(3-0)
|
|
|
Sensory Perception and Consumer Preferences
|
3(3-0)
|
|
Semester Credit Hours
|
15
|
| Course Code | Course Title | Credit Hr |
|---|
|
|
Industrial Internship
|
10(0-10)
|
|
Semester Credit Hours
|
10
|