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
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Semester I
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Semester II
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|
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Code
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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)
|
|
FST-1101
|
Functional Biology-I
|
3(2-1)
|
MA-106
|
Mathematics-I
|
3(3-0)
|
|
POL-101
|
Pakistan Studies
|
3(3-0)
|
IS-135
|
Computer Applications
|
3(2-1)
|
|
QM-120
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Statistics-I
|
3(3-0)
|
SD-110
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Life and Learning
|
3(3-0)
|
|
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
|
Food Processing and Preservation
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3(2-1)
|
|
FST-1107
|
Food Safety and Hygiene
|
3(3-0)
|
FQ-101
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Pre-requisite Programs in Food Safety and Quality
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3(3-0)
|
|
Semester Credit Hours
|
18 (16-2)
|
Semester Credit Hours
|
18 (16-2)
|
2nd Year
|
Semester III
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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)
|
FSQM-204
|
Introduction to Food Retail
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3(3-0)
|
|
QM-215
|
Communication Skills
|
3(3-0)
|
FSQM-203
|
Introduction to Food Supply Chain
|
3(3-0)
|
|
FST-2104
|
Post-Harvest Technology
|
3(2-1)
|
FSQM-202
|
Food Safety Management Systems
|
3(3-0)
|
|
QM-215
|
Statistics-II
|
3(3-0)
|
FSQM-303
|
Integrated Pest Management
|
3(3-0)
|
|
|
Mathematics II
|
3(3-0)
|
FSQM-304
|
Food Waste Management
|
3(2-1)
|
|
Semester Credit Hours
|
18 (17-1)
|
Semester Credit Hours
|
18 (16-2)
|
3rd Year
|
Semester V
|
Semester VI
|
|
Code
|
Course Title
|
Cr. Hrs.
|
Code
|
Course Title
|
Cr. Hrs.
|
|
FQ-201
|
Intoduction to Food Quality Systems
|
3(3-0)
|
FQ-306
|
Introduction to Food Labelling
|
3(3-0)
|
|
FST-3102
|
Food Packaging
|
3(2-1)
|
MG-365
|
Entrepreneurship
|
3(3-0)
|
|
FQ-301
|
Occupational and Health Safety Systems
|
3(3-0)
|
FQ-307
|
Food Toxins and Allergens
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3(3-0)
|
|
FQ-302
|
Audit and Inspection Techniques
|
3(3-0)
|
FST-2106
|
Food Analysis and Instrumentation
|
3(1-2)
|
|
FQ-305
|
Risk Assessment and Control Plans
|
3(3-0)
|
FQ-308
|
Introduction to Logistics Management
|
3(3-0)
|
|
SD-100
|
English Immersion
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0(0-0)
|
MG-232
|
Human Resource Management
|
3(3-0)
|
|
|
|
SD-101
|
21st Century Skills
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0(0-0)
|
|
Semester Credit Hours
|
15 (14-1)
|
Semester Credit Hours
|
18 (16-2)
|
4th Year
|
Semester VII
|
Semester VIII
|
|
Code
|
Course Title
|
Cr. Hrs.
|
Code
|
Course Title
|
Cr. Hrs.
|
|
FQ-401
|
Halal and Ethnic Food Management
|
3(3-0)
|
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)
|
|
FQ-402
|
Introduction to Food Fraud Mitigation
|
3(3-0)
|
|
|
|
|
FQ-403
|
Global Good Agricultural Practices
|
3(3-0)
|
|
|
|
|
FQ-404
|
Consumer Preferences and Perception
|
3(3-0)
|
|
|
|
|
FST-3112
|
Food Plant Layout and Sanitation
|
3(3-0)
|
|
|
|
|
Semester Credit Hours
|
18 (18-0)
|
Semester Credit Hours
|
9 (3-6)
|
Total Credit Hrs. = 132