Science Program

Bachelor of Science in Food Sciences

Explore the science behind food production, safety, and nutrition to create innovative solutions for global food challenges

4 Years (8 Semesters)

136 Credit Hours

HEC Recognized

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Food Lab Analysis

pH Level: 6.8 ✓ Optimal

Moisture: 12.5% ✓ Good

Protein: 18.2g ✓ Excellent

Fat Content: 8.7% ✓ Normal

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Why Choose Food Sciences?

Discover the advantages of our comprehensive food sciences program

Food Microbiology

Study microorganisms in food systems, food safety, and preservation techniques to ensure quality and safety.

Nutrition Science

Understand the nutritional value of foods and develop functional foods for better health outcomes.

Food Processing

Learn modern food processing technologies and techniques for large-scale food production and preservation.

Food Safety

Master food safety protocols, HACCP systems, and quality assurance in food manufacturing.

Food Chemistry

Explore the chemical composition of foods and how processing affects nutritional and sensory properties.

Sustainable Food Systems

Develop sustainable approaches to food production and address global food security challenges.

Program Overview

Degree Title: Bachelor of Science in Food Sciences

Duration: 4 years (8 semesters)

Credit Hours: 136 credit hours

Eligibility Criteria: Intermediate (HSSC) or equivalent with at least 50% marks in Pre-Medical, Pre-Engineering, or equivalent

Program Objectives: To produce food scientists who can apply scientific principles to solve problems in food production, processing, preservation, and safety while ensuring nutritional quality and sustainability.

Career Prospects

Graduates of the BS Food Sciences program have excellent career opportunities in various sectors:

Food Industry

Food Technologist
Quality Control Manager
Product Development Specialist
Food Safety Officer
Production Manager

Research & Development

Food Research Scientist
R&D Manager
Food Innovation Specialist
Nutritional Researcher
Food Analyst

Regulatory & Consulting

Food Safety Consultant
Regulatory Affairs Specialist
HACCP Coordinator
Food Inspector
Quality Assurance Manager

Entrepreneurship

Food Business Owner
Food Processing Unit
Catering Services
Food Consultancy
Organic Food Production

Program Learning Outcomes

Upon successful completion of the BS Food Sciences program, graduates will be able to:

Apply principles of food chemistry, microbiology, and nutrition to solve food-related problems

Design and implement food processing operations using appropriate technologies and equipment

Develop and evaluate new food products considering nutritional, sensory, and safety aspects

Implement food safety and quality assurance systems in food manufacturing facilities

Conduct food analysis and interpret results using modern analytical techniques

Understand and comply with food laws, regulations, and international standards

Apply sustainable practices in food production and processing

Communicate effectively with stakeholders in the food industry

Work effectively in multidisciplinary teams in food-related projects

Demonstrate ethical responsibility and professional conduct in food sciences

Curriculum

The BS Food Sciences curriculum provides comprehensive coverage of food chemistry, microbiology, nutrition, processing technology, quality assurance, and food safety management.

Semester 1

Course Code	Course Title	Credit Hours
MATH-301/ BIOL-301	Mathematics-I / General Biology-I	3(3-0)/3(3-0)
CHEM-101	General Chemistry	4
MATH-101	Calculus and Analytical Geometry	3
ENG-101	English Composition and Comprehension	3
PS-101	Pakistan Studies	2

Semester 2

Course Code	Course Title	Credit Hours
FS-201	Food Chemistry I	4
BIO-201	General Biology	4
PHYS-101	Applied Physics	3
ENG-201	Communication and Presentation Skills	3
IS-101	Islamic Studies	2

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Management & Sciences