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
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)
|
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)
|
|
FSQM-100
|
General Biology
|
3(3-0)
|
FST-2102
|
Food Microbiology
|
3(2-1)
|
|
FST-1102
|
Introduction to Food Science and Technology
|
3(2-1)
|
QM-110
|
Mathematics
|
3(3-0)
|
|
FST-1107
|
Food Safety and Hygiene
|
3(3-0)
|
FSQM-101
|
Pre-requisite Programs in Food Safety and Quality
|
3(3-0)
|
|
Semester Credit Hours
|
18 (17-1)
|
Semester Credit Hours
|
18 (16-2)
|
2nd Year
|
Semester III
|
Semester IV
|
| Code | Course Title | Cr. Hrs. | Code | Course Title | Cr. Hrs. |
|---|
|
QM-215
|
Communication Skills
|
3(3-0)
|
FST-2106
|
Food Analysis and Instrumentation
|
3(1-2)
|
|
FST-2101
|
Food Chemistry
|
3(3-0)
|
FSQM-201
|
Introduction to Food Quality Systems
|
3(3-0)
|
|
ISL-101
|
Islamic Studies
|
3(3-0)
|
FSQM-203
|
Introduction to Food Supply Chain
|
3(3-0)
|
|
SD-110
|
Life and Learning
|
3(3-0)
|
FSQM-202
|
Food Safety Management Systems
|
3(3-0)
|
|
FST-1106
|
Food Processing and Preservation
|
3(2-1)
|
FSQM-204
|
Introduction to Food Retail
|
3(3-0)
|
|
|
|
|
FST-3102
|
Food Packaging
|
3(2-1)
|
|
Semester Credit Hours
|
15 (14-1)
|
Semester Credit Hours
|
18 (15-3)
|
3rd Year
|
Semester V
|
Semester VI
|
| Code | Course Title | Cr. Hrs. | Code | Course Title | Cr. Hrs. |
|---|
|
FSQM-301
|
Occupational and Health Safety Systems
|
3(3-0)
|
FSQM-306
|
Introduction to Food Labelling
|
3(3-0)
|
|
FSQM-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)
|
FST-2104
|
Post-Harvest Technology
|
3(2-1)
|
|
FSQM-303
|
Integrated Pest Management
|
3(3-0)
|
FSQM-307
|
Food Toxins and Allergens
|
3(3-0)
|
|
FSQM-304
|
Food Waste Management
|
3(2-1)
|
FSQM-308
|
Introduction to Logistics Management
|
3(3-0)
|
|
FSQM-305
|
Risk Assessment and Control Plans
|
3(3-0)
|
MG-365
|
Entrepreneurship
|
3(3-0)
|
|
SD-100
|
English Immersion
|
0(0-0)
|
SD-101
|
21st Century Skills
|
0(0-0)
|
|
Semester Credit Hours
|
18 (17-1)
|
Semester Credit Hours
|
18 (17-1)
|
4th Year
|
Semester VII
|
Semester VIII
|
| Code | Course Title | Cr. Hrs. | Code | Course Title | Cr. Hrs. |
|---|
|
FST-3112
|
Food Plant Layout and Sanitation
|
3(3-0)
|
FST-4107
|
Research Project and Scientific Writing
|
3(3-0)
|
|
FSQM-401
|
Halal and Ethnic Food Management
|
3(3-0)
|
FST-4108
OR
FST-4109
|
Research Project
OR
Internship
|
6(0-6)
|
|
FSQM-402
|
Introduction to Food Fraud Mitigation
|
3(3-0)
|
|
|
|
|
FSQM-403
|
Global Good Agricultural Practices
|
3(3-0)
|
|
|
|
|
FSQM-404
|
Consumer Preferences and Perception
|
3(3-0)
|
|
|
|
|
Principles of Marketing
|
3(3-0)
|
|
|
|
|
Semester Credit Hours
|
18 (18-0)
|
Semester Credit Hours
|
9 (3-6)
|
Total Credit Hrs. = 132