| 1st Year |
| Fall Semester |
Spring Semester |
| Code |
Course Title |
Cr. Hrs. |
Code |
Course Title |
Cr. Hrs |
| EN110 |
English I |
3(3-0) |
EN123 |
English-II |
3(3-0) |
| MA101 |
Calculus |
3(3-0) |
IS135 |
Computer Applications |
3(2-1) |
| FQ100 |
General Biology |
3(3-0) |
QM111 |
Quantitative Skills and Reasoning |
3(3-0) |
| POL121 |
Pakistan: Ideology, Constitution and Society |
2(2-0) |
MB204 |
General Microbiology |
3(2-1) |
| FST101 |
Introduction to Food Science and Technology |
3(2-1) |
SD221 |
Life and Learning |
2(2-0) |
| FST102 |
Food Safety and Hygiene |
3(3-0) |
FST105 |
Food Processing and Preservation |
3(2-1) |
| |
|
|
ITC121 |
Understanding of Quran-I |
1(0-1) |
| Semester Credit Hours |
17 (17-1) |
Semester Credit Hours |
18(14-4) |
| 2 Year |
| Fall Semester |
Spring Semester |
| Code |
Course Title |
Cr. Hrs. |
Code |
Course Title |
Cr. Hrs |
| AI210 |
Think AI |
2(2-0) |
FST204 |
Food Microbiology |
3(2-1) |
| HWB101 |
Health and Wellbeing |
2(2-0) |
FST206 |
Food Chemistry |
3(3-0) |
| CH201 |
General Chemistry |
3(2-1) |
FQ203 |
Introduction to Food Supply Chain |
3(3-0) |
| FST203 |
Post-Harvest Technology |
3(3-0) |
FQ205 |
Food Safety Management Systems I |
3(3-0) |
| FQ201 |
Introduction to Food Quality Systems |
3(3-0) |
FQ206 |
Food Retail and Logistics Management |
3(3-0) |
| ITC122 |
Understanding of Quran-II |
1(0-1) |
MG224 |
Innovation and Entrepreneurship |
2(2-0) |
| SD210 |
Civics and Community Engagement |
2(2-0) |
ISL112 |
Islamic Thoughts and Perspectives/Ethics |
2(2-0) |
| POL101 |
Pakistan Studies |
2(2-0) |
|
|
|
| Semester Credit Hours |
18 (16-4) |
Semester Credit Hours |
19(18-1) |
| 3rd Year |
| Fall Semester |
Spring Semester |
| Code |
Course Title |
Cr. Hrs. |
Code |
Course Title |
Cr. Hrs |
| FQ301 |
Occupational and Health Safety Systems |
3(3-0) |
FQ306 |
Introduction to Food Labelling |
3(3-0) |
| FQ302 |
Audit and Inspection Techniques |
3(3-0) |
FQ312 |
Food Plant Layout and Sanitation |
3(3-0) |
| FST310 |
Food Analysis and Instrumentation |
3(1-2) |
MK210 |
Principles of Marketing |
3(3-0) |
| FQ303 |
Integrated Pest Management |
3(3-0) |
FQ307 |
Food Toxins and Allergens |
3(3-0) |
| FQ304 |
Food Waste Management |
3(3-0) |
FQ310 |
Artificial Intelligence in Food Industry |
3(3-0) |
| FQ-309 |
Food Safety Management Systems II |
3(3-0) |
FST-302 |
Food Packaging |
3(2-1) |
| SD100 |
English Immersion |
0(0-0) |
SD101 |
21ST Century Skills |
0(0-0) |
| Semester Credit Hours |
18(16-2) |
Semester Credit Hours |
18(17-1) |
| 4th Year |
| Fall Semester |
Spring Semester |
| Code |
Course Title |
Cr. Hrs. |
Code |
Course Title |
Cr. Hrs |
| FST-402 |
Food Laws and Regulations |
3(3-0) |
FQ401 |
Halal and Ethnic Food Management |
3(3-0) |
| FST407 |
Research Project and Scientific Writing |
3(3-0) |
MG232 |
Human Resource Management |
3(3-0) |
| FQ402 |
Introduction to Food Fraud Mitigation |
3(3-0) |
FST408/COP401 |
CO-OP OR Internship |
6(0-6) |
| FQ403 |
Sustainable Food Systems |
3(3-0) |
|
|
|
| FQ404 |
Consumer Preferences and Perception |
3(3-0) |
|
|
|
| |
Capstone |
3(0-3) |
|
|
|
| Semester Credit Hours |
18(15-3) |
Semester Credit Hours |
12(6-6) |