| 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) |
QM111 |
Quantitative Skills and Reasoning |
3(3-0) |
| POL121 |
Pakistan Ideology, Constitution and Society |
2 (2-0) |
IS135 |
Computer Applications |
3 (2-1) |
| FST104 |
Basic Agriculture |
3 (3-0) |
HND101 |
Fundamentals of Human Nutrition |
3 (3-0) |
| FST101 |
Introduction to Food Science and Technology |
3 (2-1) |
FST105 |
Food Processing and Preservation |
3 (2-1) |
| FST102 |
Food Safety and Hygiene |
3 (3-0) |
BC102 |
Essential Biochemistry |
3 (3-0) |
| |
|
|
ITC121 |
Understanding of Quran-I |
1(0-1) |
| Semester Credit Hours |
17 (16-1) |
Semester Credit Hours |
19 (16-3) |
| 2 Year |
| Fall Semester |
Spring Semester |
| Code |
Course Title |
Cr. Hrs. |
Code |
Course Title |
Cr. Hrs |
| FQM202 |
Introduction to Food Supply Chain |
3(3-0) |
FST204 |
Food Microbiology |
3(2-1) |
| CH201 |
General Chemistry |
3(2-1) |
FST205 |
Introduction to Food Engineering |
3(2-1) |
| MB204 |
General Microbiology |
3(2-1) |
FST206 |
Food Chemistry |
3(3-0) |
| ITC122 |
Understanding of Quran-II |
1(0-1) |
AI210 |
Think AI |
2(2-0) |
| HWB101 |
Health and Wellbeing |
2(2-0) |
FST208 |
Poultry and Egg Processing |
3(2-1) |
| MG224 |
Innovation and Entrepreneurship |
2(2-0) |
FST209 |
Fruits and Vegetable Processing |
3(2-1) |
| SD210 |
Civics and Community Engagement |
2(0-2) |
ISL112 |
Islamic Thoughts & Perspectives/ Ethics |
2(2-0) |
| POL101 |
Pakistan Studies |
2(2-0) |
|
|
|
| Semester Credit Hours |
18 (13-5) |
Semester Credit Hours |
19 (15-4) |
| 3rd Year |
| Fall Semester |
Spring Semester |
| Code |
Course Title |
Cr. Hrs. |
Code |
Course Title |
Cr. Hrs |
| FST301 |
Food Quality Management |
3 (3-0) |
FST307 |
Beverage Technology |
3 (2-1) |
| FST302 |
Food Packaging |
3 (2-1) |
FST308 |
Food Biotechnology |
3 (2-1) |
| FST303 |
Unit Operations in Food Processing |
3 (2-1) |
FST309 |
Baking Technology |
3 (2-1) |
| FST304 |
Cereal Technology |
3 (2-1) |
FST310 |
Food Analysis and Instrumentation |
3 (1-2) |
| FST305 |
Technology of Fat and Oil |
3 (2-1) |
FST311 |
Meat Technology |
3 (2-1) |
| FST306 |
Sugar Technology |
3 (2-1) |
FST312 |
Introduction to Dairy Technology |
3 (2-1) |
| SD100 |
English Immersion |
0 (0-0) |
SD101 |
21st Century Skills |
0 (0-0) |
| Semester Credit Hours |
18 (13-5) |
Semester Credit Hours |
18 (11-7) |
| 4th Year |
| Fall Semester |
Spring Semester |
| Code |
Course Title |
Cr. Hrs. |
Code |
Course Title |
Cr. Hrs |
| FST401 |
Confectionery and Snack Foods |
- |
FST402 |
Food Laws and Regulations |
3 (3-0) |
| FST407 |
Research Project and Scientific Writing |
- |
FST410 |
Sustainable Food Systems |
3 (3-0) |
| FST403 |
Food Product Development |
- |
FST408/COP401 |
Internship OR COOP Workplace Experience |
6(0-6) |
| FST404 |
Sensory Evaluation of Foods |
- |
|
|
|
| FST405 |
Sea Food Processing |
- |
|
|
|
| |
Capstone Project |
- |
|
|
|
| Semester Credit Hours |
18(11-7) |
Semester Credit Hours |
12 (6-6) |