Objectives
Bachelor of Science in Food Science and Technology at Green International University, Lahore, is a rigorous four-year program meticulously designed to cultivate adept professionals in the food industry. This program delves into advanced food science principles and cutting-edge technological applications, integrating robust academic coursework with hands-on laboratory and field experiences. Students leverage our modern facilities, equipped with the latest tools and technologies for food analysis, quality control, and product development. Under the mentorship of esteemed faculty, students acquire critical technical skills, enhance their problem-solving capabilities, and uphold superior standards in food safety and innovation. This program empowers graduates to take on pivotal roles in the food sector, driving advancements and ensuring excellence in food production and safety.
Graduates of BS in Food Science and Technology will be equipped to:
- Master Food Science Principles: Acquire an in-depth understanding of food chemistry, microbiology, and technology.
- Excel in Food Production: Demonstrate proficiency in modern food processing and quality assurance techniques.
- Apply Advanced Techniques: Utilize advanced analytical methods to ensure food safety and quality.
- Lead Innovative Research: Conduct pioneering research and development in food science and technology.
Role and Scope
Graduates of Food Science and Technology can pursue roles such as:
- Food Quality Assurance Specialist
- Food Product Developer
- Food Safety Auditor
- Food Processing Engineer
- Food Technologist
- Regulatory Affairs Specialist
- Research Scientist
- Supply Chain Manager
Semesters and Courses
Semester I
| Course Code |
Course Title |
Credit Hours |
| GEC-6101 |
Functional English |
3(3+0) |
| GEC-6102 |
Quantitative Reasoning-I |
3(3+0) |
| IDAC-6201 |
Anatomy |
3(2+1) |
| IDAC-6202 |
Biochemistry |
3(2+1) |
| IDAC-6203 |
Physiology |
3(2+1) |
| NCC-6401 |
Teaching of Holy Quran with Translation I |
N.C |
| |
Credit Hours |
15(12+3) |
Semester II
| Course Code |
Course Title |
Credit Hours |
| GEC-6103 |
Ideology and Constitution of Pakistan |
2(2+0) |
| GEC-6104 |
Expository Writing |
3(3+0) |
| GEC-6105 |
Applications of Information and Communication technologies |
3(2+1) |
| GEC-6106/6107 |
Islamic Studies /Ethics |
2(2+0) |
| GEC-6108 |
Introduction to Physics |
3(2+1) |
| IDAC-6204 |
Pathology |
2(2+0) |
| NCC-6402 |
Teaching of Holy Quran with Translation II |
N.C |
| |
Credit Hours |
15(0+0) |
Semester III
| Course Code |
Course Title |
Credit Hours |
| GEC-6109 |
Quantitative Reasoning-II |
3(3+0) |
| GEC-6110 |
Civics and Community Engagement |
2(2+0) |
| GEC-6111 |
Entrepreneurship |
2(2+0) |
| BSFST-6301 |
Introduction to Food Science and Technology |
2(2+0) |
| BSFST-6302 |
Principal of Human Nutrition |
3(3+0) |
| BSFST-6303 |
Food Processing and Preservation |
3(3+0) |
| NCC-6403 |
Teaching of Holy Quran with Translation III |
N.C |
| |
Credit Hours |
15(13+2) |
Semester IV
| Course Code |
Course Title |
Credit Hours |
| GEC-6112 |
History of South Asia |
2(2+0) |
| GEC-6113 |
Introduction to Psychology |
2(2+0) |
| IDAC-6205 |
Pharmacology |
2(2+0) |
| BSFST-6304 |
Food Service Management |
3(3+0) |
| BSFST-6305 |
Fruit and Vegetable Processing |
3(3+0) |
| BSFST-6306 |
Food Quality Management |
3(3+0) |
| NCC-6404 |
Teaching of Holy Quran with Translation IV |
N.C |
| |
Credit Hours |
15(13+2) |
Semester V
| Course Code |
Course Title |
Credit Hours |
| BSFST-6307 |
Food Chemistry |
2(2+0) |
| BSFST-6308 |
Cereal Technology |
3(3+0) |
| BSFST-6309 |
Sugar and Confectionary Technology |
3(3+0) |
| BSFST-6310 |
Instrumental Techniques in Food Analysis |
3(3+0) |
| BSFST-6311 |
Food Safety |
3(3+0) |
| BSFST-6312 |
Food Safety and Quality Management |
3(3+0) |
| |
Total Credit Hours |
17(0+0) |
Semester VI
| Course Code |
Course Title |
Credit Hours |
| BSFST-6313 |
Bakery Products Technology |
3(3+0) |
| BSFST-6314 |
Postharvest Technology |
3(3+0) |
| BSFST-6315 |
Technology of Fats and Oils |
2(2+0) |
| BSFST-6316 |
Dairy Technology |
3(3+0) |
| BSFST-6317 |
Beverage Technology |
3(3+0) |
| BSFST-6318 |
Community Nutrition |
3(3+0) |
| |
Total Credit Hours |
17(0+0) |
Semester VII
| Course Code |
Course Title |
Credit Hours |
| BSFST-6319 |
Capstone Project |
3(3+0) |
| BSFST-6320 |
Food Product Development |
3(3+0) |
| BSFST-6321 |
Meat Technology |
3(3+0) |
| BSFST-6322 |
Food Microbiology |
3(3+0) |
| BSFST-6323 |
Food Biotechnology |
3(3+0) |
| BSFST-6324 |
Food Packaging |
3(3+0) |
| |
Total Credit Hours |
18(0+0) |
Semester VIII
| Course Code |
Course Title |
Credit Hours |
| BSFST-6325 |
Animal Protein and Sea Foods |
3(3+0) |
| BSFST-6326 |
Recent Advances in Food Processing |
3(3+0) |
| BSFST-6327 |
Food Regulatory Framework and Regulatory Affairs |
3(3+0) |
| BSFST-6328 |
Food Plant Layout and Sanitation |
3(3+0) |
| BSFST-6329 |
Internship and Report Writing |
4(3+0) |
| |
Total Credit Hours |
16(0+0) |
Note 1: A credit hour means teaching/earning a theory course for one hour each week throughout the semester.
Note 2: One credit hour in laboratory or practical work/project would require lab contact of three hours per week throughout the semester.
| Course |
Duration of Class |
| Theory Course of 03 Credit Hours |
3 classes of 01 hour per week
Or
2 classes of 1.5 hour per week
Or
1 class of 03 hours class per week |
| Practical (Lab) Work / Field Work of 01 Credit Hour |
03 hours per week |
Note 3: The credit hours are denoted by two digits within brackets with a plus in between. The first digit represents the theory part while the second (right side) digit represents the practical; thus 3(3+0) means three credit hours of theory, while 4(3+1) means a total of four credit hours, of which three are of theory while one credit hour is for laboratory/studio work/field work/practical work, as per requirement of discipline, supervised and graded by the faculty.
