Study Programs
The study programs at the National Institute of Food Science and Technology are:
1. Degree Programs
- At undergraduate level the Institute offers 4 years degree programs namely B. Sc. (Hons.) Food Science & Technology and B.Sc. (Hons.) Human Nutrition & Dietetics. Another degree program B.Sc. Food Science & Nutrition is exclusively being offered to Army Officers, serving in Army Services Corps.
- At graduate level programs leading to M. Sc. (Hons.) Food Technology, M.Sc. (Hons.) Dairy Technology, M.Sc. (Hons.) Food Safety and Quality Management, M. Sc. (Hons.) Food Service Management, M.Sc. (Hons.) Human Nutrition & Dietetics and Ph.Ds. in Food Technology and Human Nutrition & Dietetics are being offered.
2. Non-degree Programs
a. Diploma Courses
- The Institute offers Postgraduate Diploma in Food Safety & Controls initiated with the active support of European Union (EU) funded Trade Related Technical Assistance (TRTA II) Program implemented by UNIDO. The Institute also offers Diploma in Meat Science & Technology to meet the requirements of meat processing and catering industry. Besides these courses, NIFSAT in collaboration with Department of Continuing Education (UAF) and Punjab Skills Development Fund (PSDF) offering diploma courses of 6 months duration in the following domains:
- Fruit Preservation
- Advance Food Production
- Meat Technology
- Meat Handling & Processing
- Citrus Processing
- Dairy Technician
- Fruit Preservation, Packaging and Logistics
- The Institute further intends to initiate the following diploma programs on different aspects of Food Science & Technology and Human Nutrition & Dietetics to cater the needs of the society.
- Dairy Technology
- Milling and Baking Technology
- Fruit and Vegetable Processing Technology
- Sugar Technology
- Food Technician
- Industrial Food Technology
- Dairy Products
- Infant & Young Child Feeding
- School Nutrition
- Nutrition in Emergency
b. Short Courses
- The Institute offers short skill development courses in fruit and vegetable preservation and baking. The basic qualification for these courses is Matriculation. Both male and female are eligible in short course related to fruit & vegetable preservation.
ADMISSION REQUIREMENTS FOR STUDY PROGRAMS
1. B. Sc. (Hons.) Food Science & Technology
For admission to B.Sc. (Hons.) Food Science & Technology, the candidates must possess F. Sc. (Pre-Medical). The admission to B. Sc. (Hons.) Agricultural Sciences is being carried out by the Faculty of Agriculture. This is eight-semester degree program. In the first four semesters the students take up general courses. After the end of 4th semester they choose their majors like Food Science & Technology etc. After completion of eight semesters students are awarded the degree of B.Sc. (Hons.) Food Science & Technology.
2. B. Sc. (Hons.) Human Nutrition & Dietetics
For admission to B.Sc. (Hons.) Human Nutrition & Dietetics, male and female candidates of Punjab domicile having Intermediate (Pre-Medical) qualification securing minimum of 60% marks i.e. 660/1100, equivalent examination or Intermediate (Pre-Agriculture) Certificate from this University having minimum CGPA 2.50/4.00 are eligible. Seats under Evening College category are also available for male/female candidates from all over Pakistan. The admission to B. Sc. (Hons.) Human Nutrition & Dietetics is being carried out by the National Institute of Food Science & Technology. This is eight-semester degree program jointly offered by Institute of Animal Nutrition and Feed Technology, Institute of Home Sciences National Institute of Food Science & Technology in collaboration with Punjab Medical College, Faisalabad.
3. B.Sc. Food Science and Nutrition
The commissioned officers (not below the rank of Captain) serving in Army Service Corps possessing B.Sc. from any HEC recognized University will be eligible for getting admission to B.Sc. Food Science and Nutrition.
4. M. Sc. (Hons.) Food Technology
Students seeking admission to M.Sc. (Hons.) in Food Technology must possess B.S./B.Sc. (Hons.) Food Science & Technology or B.Sc. (Hons.) Agriculture with Food Technology as a major subject, BS (Hons.) Dairy Technology/B.Sc.(Hons) Dairy Science & Technology. The candidates possessing B.Sc. Agricultural Engineering, B.Sc. Animal Husbandry/ Animal Sciences/ Microbiology, Home Economics (Food & Nutrition) and Doctor of Veterinary Medicine are also eligible for admission in M. Sc. Food Technology with deficiency courses.
5. M. Sc. (Hons.) Dairy Technology
Students seeking admission to M.Sc. (Hons.) Dairy Technology must possess B.S. (Hons.) Dairy Technology/ B. Sc. (Hons.) Dairy Science & Technology/ B.Sc.(Hons.) Food Science &Technology and B.Sc.(Hons.) Agriculture with major Food Technology. The candidates possessing B. Sc. (Hons.) Agriculture Major Animal Sciences / Doctor of Veterinary Medicines / B.Sc. (Hons.) Animal Husbandry/ B.Sc. Agricultural Engineering and B. Sc. (Hons.) Home Economics also eligible for admission in M. Sc. (Hons.) Dairy Technology with deficiency courses. Deficiency courses will be determined by the board of studies of National Institute of Food Science and Technology.
6. M. Sc. (Hons.) Food Safety & Quality Management
Students seeking admission to M.Sc. (Hons.) in Food Safety & Quality Management must possess B.S/B.Sc. (Hons.) Food Science and Technology/ Food Technology or B.Sc.(Hons.) Agriculture with Food Technology as major/ B.Sc. (Hons.) Home Economics (Food & Nutrition)/ B.Sc. (Hons.) Human Nutrition & Dietetics/ B.S. Food Science & Nutrition. The candidates possessing B.Sc. (Hons.) Dairy Science & Technology/ B.S.(Hons.) Dairy Technology/ B.S.(Hons.) Animal Science/ B.Sc.(Hons.) Microbiology/ B.Sc. Agricultural Engineering/ Food Engineering/ Doctor of Veterinary Medicines/ PGD in Food Safety & Controls are also eligible for admission with deficiency courses.
7. M. Sc. (Hons.) Food Service Management
Students seeking admission to M.Sc. (Hons.) in Food Service Management must possess B.S/B.Sc. (Hons.)Food Science and Technology/ Food Technology/B. Sc. (Hons.)Agriculture with Food Technology as major/B.Sc. Food Science & Nutrition/ B.Sc. (Hons.) Human Nutrition & Dietetics/Home Economics (Food & Nutrition). The candidates possessing B.S. (Hons.) Dairy Technology, B.Sc. (Hons.)Dairy Science & Technology, B.Sc. (Hons.)Agricultural Sciences, B.Sc. Agricultural Engineering, B.Sc. Food Engineering, B.Sc. (Hons.)Animal Husbandry, Doctor of Veterinary Medicines, B.Sc. (Hons.) Microbiology, B.Sc. Home Economics, M.Sc. Chemistry, M.Sc. Biochemistry, B.Sc. Chemical Engineering and Postgraduate Diploma in Food Safety & Controls (PGDC) are also eligible for admission with deficiency courses.
8. M. Sc. (Hons.) Human Nutrition & Dietetics
Students seeking admission to M.Sc. (Hons.) in Human Nutrition & Dietetics must possess B.Sc. (Hons.) Human Nutrition and Dietetics, B.Sc. (Hons.) Human Nutrition, B.S. (Hons.) Nutrition and Dietetics, B.S. Food Science and Nutrition/ B.Sc. (Hons.) Food Sciences and Human Nutrition/ Doctor of Nutrition and Dietetics, B.S/ B.Sc. (Hons.) Home Economics (Food and Nutrition), B.Sc. (Hons.) Nutrition. The candidates possessing B.Sc. (Hons.) Food Science and Technology/ Food Technology or B.Sc. (Hons.) Agriculture with Food Technology as major/ B.Sc. (Hons.) Dairy Science and Technology/Dairy Science/ B.Sc. (Hons.) Microbiology/ Doctor of Veterinary Medicines/ Pharm D and MBBS are also eligible for admission with deficiency courses.
9. Ph.D. Food Technology
Candidates holding M Sc. (Hons)/M Phil or equivalent (six year schooling after intermediate) subject as decided by the Board of Studies of the department with deficiency courses if needed are eligible for admission in Ph.D. Food Technology.
10. Ph.D. Human Nutrition & Dietetics
Students seeking admission to Ph.D Human Nutrition & Dietetics must possess M.Sc. (Hons.)/M.S. Human Nutrition and Dietetics, M.Sc. (Hons.) Human Nutrition, M.Sc. (Hons.) Food Science and Nutrition/ M. Phil Food and Nutrition, M.Sc. (Hons.) Home Economics (Food and Nutrition). The candidates possessing M.Sc. (Hons.) Food Science and Technology/ Food Technology, M.Sc. (Hons.) Dairy Science and Technology, M.Sc. (Hons.) Food Safety and Quality Management, M.Sc. (Hons.) Food Service Management are also eligible for admission with deficiency courses.
11. Post-Graduate Diploma Courses
Students having B.Sc. (Hons.) 4 year course / M.Sc. in Biological Sciences (16 years education) are eligible for admission in PGDC in Food Safety & Controls. This PGDC has been started with the active support of European Union (EU) funded Trade Related Technical Assistance (TRTA II) Program and implemented by United Nations Industrial Development Organization (UNIDO) which aims at strengthening the capacity of Pakistan to participate in international trade. The mission of the PGDC is transformation of human health status and enhancement of international trade in foods through better food safety practices.
NIFSAT COURSES
1. B.Sc. (Hons) Food Science & Technology
Course No. |
Title of the Course |
Credit hours |
FST-402 |
Essentials of Food Science and Technology |
3(2-1) |
FST-406 |
Milk and Meat Hygiene and Public Health |
2(2-0) |
FST-408 |
Food Quality Management |
2(2-0) |
FST-410 |
Postharvest Technology |
3(2-1) |
FST-412 |
Poultry and Egg Processing |
3(2-1) |
FST-501 |
Principles of Human Nutrition |
3(3-0) |
FST-503 |
Food Microbiology |
3(2-1) |
FST-505 |
Fruits and Vegetables Processing |
3(2-1) |
FST-507 |
Dairy Technology |
3(2-1) |
FST-509 |
Cereal Technology |
3(2-1) |
FST-511 |
Food Analysis |
3(1-2) |
FST-513 |
Food Plant Layout |
2(2-0) |
FST-502 |
Food Chemistry |
3(3-0) |
FST-504 |
Unit Operations in Food Processing |
3(3-0) |
FST-506 |
Meat Technology |
3(2-1) |
FST-508 |
Technology of Oils and Fats |
3(2-1) |
FST-510 |
Food Toxicology and Safety |
3(3-0) |
FST-512 |
Food Packaging |
2(2-0) |
FMP-510 |
Food Process Engineering-I |
3(2-1) |
FST-601 |
Instrumental Techniques in Food Analysis |
3(1-2) |
FST-603 |
Research Project and Scientific Writing |
2(1-1) |
BIOCHEM-502 |
Fundamental Biochemistry |
3(2-1) |
FST-605 |
Sugar Technology |
3(2-1) |
FST-607 |
Food Product Development |
3(1-2) |
FST-609 |
Extrusion Technology |
3(2-1) |
FST-611 |
Beverage Technology |
3(2-1) |
FST-613 |
Community Nutrition and Dietetics |
3(2-1) |
FST-615 |
Bakery Products Technology |
3(2-1) |
FST-617 |
Confectionery and Snack Foods |
3(2-1) |
FST-619 |
Food Laws and Regulations |
3(3-0) |
FST-621 |
Food Biotechnology |
3(2-1) |
FST-623 |
Sensory Evaluation of Foods |
3(2-1) |
FMP-609 |
Food Process Engineering-II |
3(2-1) |
ID-301 |
Fluid Mechanics |
3(2-1) |
FST-612 |
Internship |
6(0-6) |
2. B.Sc. (Hons) Human Nutrition & Dietetics
Course No. |
Title of the course |
Credit Hours |
HND-301 |
Fundamentals of Human Nutrition |
3(3-0) |
FST-402 |
Essentials of Food Science and Technology |
3(2-1) |
BIOCHEM-301 |
Elementary Biochemistry |
3(2 -1) |
BIO-301 |
Essentials of Biology |
3(2-1) |
AGRON-301 |
Basic Agriculture |
2(1-1) |
AGRON-304 |
Weed Control Methods (students of Intermediate Pre-Agriculture) |
2(1-1) |
HORT-301 |
Horticultural Crop Production |
3(2-1) |
ENG-301 |
Composition and Communication Skills |
3(3-0) |
HND-302 |
Macronutrients in Human Nutrition |
3(3-0) |
HND-304 |
Assessment of Nutritional Status |
3(2-1) |
HND-306 |
Global Food Issues |
3(3-0) |
PHYSIO-401 |
Human Physiology-I |
3(2-1) |
ANAT-502 |
Fundamentals of Human Anatomy |
3(2-1) |
MICRO-304 |
Introduction to Microbiology and Immunology |
3(2-1) |
SSH-302 |
Pakistan Studies |
2(2-0) |
HND-401 |
Micronutrients in Human Nutrition |
3(3-0) |
PHYSIO-402 |
Human Physiology - II |
3(2-1) |
HND-403 |
Nutrition Through the Life Cycle |
3(3-0) |
FST-503 |
Food Microbiology |
3(2-1) |
CS-301 |
Computer Science and Information Technology |
2(0-2) |
FST-401 |
Food Safety and Quality Management |
2(2-0) |
AEE-401 |
Communication Skills and Leadership Development |
2(1-1) |
PBG-404 |
Introductory Molecular Genetics |
2(2-0) |
HND-402 |
Functional and Nutraceutical Foods |
3(3-0) |
HND-404 |
Public Health Nutrition |
3(2-1) |
PATH-504 |
Introduction to Pathology |
3(2-1) |
FST-511 |
Food Analysis |
3(1-2) |
STAT-400 |
Bio-Statistics and Computer Applications |
3(2-1) |
RS-409 |
Rural Sociology and Development |
2(2-0) |
IS-401
SSH-402 |
Islamic Studies OR
Ethics (For Foreign / Non-Muslim Students) |
3(3-0) |
HND-501 |
Dietetics-I |
3(2-1) |
HND-503 |
Nutrition Policies and Programs |
3(3-0) |
HND-505 |
Meal Planning and Management |
3(2-1) |
HND-507 |
Nutritional Immunology |
3(3-0) |
HND-509 |
Food Service Management |
3(3-0) |
FST-515 |
Food and Drug Laws |
2(2-0) |
HND-502 |
Dietetics-II |
3(2-1) |
HND-504 |
Sports Nutrition |
3(2-1) |
HND-506 |
Nutrition in Emergencies |
3(3-0) |
HND-508 |
Nutrition Through Social Protection |
2(2-0) |
FN-605 |
Nutritional Disorders |
3(3-0) |
BIOCHEM-503 |
Clinical Biochemistry |
3(1-2) |
HND-601 |
Dietetics-III |
3(2-1) |
HND-603 |
Research Methods in Nutrition |
3(3-0) |
FN-603 |
Nutritional Practices in Clinical Care |
3(2-1) |
HND-605 |
Infant and Young Child Feeding |
3(2-1) |
HND-607* |
Preventive Nutrition |
3(3-0) |
HND-609* |
Food Toxins & Allergens |
3(3-0) |
HND-611* |
Nutrition and Psychology |
3(3-0) |
HND-613* |
Nutritional Education and Awareness |
3(2-1) |
HND-615* |
Drug-Nutrient Interactions |
2(2-0) |
HND-617* |
Food Supplements |
2(2-0) |
HND-619* |
Nutrition Epidemiology |
2(2-0) |
FST-502* |
Food Chemistry |
3(3-0) |
AN-611* |
Metabolism of Nutrients |
2(2-0) |
HND-612 |
Internship |
6(0-6) |
*Elective Courses: (A student can opt any 2 courses of 5 credit hours but minimum of 20 students will be required to offer a course) |
3. B. Sc. Food Science and Nutrition
Course No, |
Title of the Course |
Credit hours |
FST-301 |
Introduction to Food Science and Technology |
3(2-1) |
FST-501 |
Principles of Human Nutrition |
3(3-0) |
FST-503 |
Food Microbiology |
3(2-1) |
FST-507 |
Dairy Technology |
3(2-1) |
FST-509 |
Cereal Technology |
3(2-1) |
FST-511 |
Food Analysis |
3(1-2) |
FST-613 |
Community Nutrition and Dietetics |
3(2-1) |
BIO-301 |
Essentials of Biology |
3(2-1) |
FST-302 |
Food Processing and Preservation |
3(2-1) |
FST-502 |
Food Chemistry |
3(3-0) |
FST-510 |
Food Toxicology and Safety |
3(3-0) |
FST-512 |
Food Packaging |
2(2-0) |
HND-304 |
Assessment of Nutritional Status |
3(2-1) |
HND-506 |
Nutrition in Emergencies |
3(3-0) |
STAT-302 |
Introductory Statistics |
3(3-0) |
ENT-508 |
Stored Products Pests and their Management |
3(2-1) |
HND-401 |
Micronutrients in Human Nutrition |
3(3-0) |
HND-403 |
Nutrition through the Life Cycle |
3(3-0) |
HND-503 |
Nutrition Policies and Programs |
3(3-0) |
HND-509 |
Food Service Management |
3(3-0) |
FN-605 |
Nutritional Disorders |
3(3-0) |
FST-619 |
Food Laws and Regulations |
3(3-0) |
FSN-402 |
Internship/Project |
6(0-6) |
4. M. Sc. (Hons.) Dairy Technology
Course No. |
Title of Course |
Credit Hours |
FST-D.701 |
Milk Production |
3(2-1) |
FST-D.702 |
Dairy Chemistry |
3(2-1) |
FST-D.703 |
Technology of Fluid Milk Products |
3(2-1) |
FST-D.704 |
Concentrated and Dried Milk Products |
3(2-1) |
FST-D.705 |
Fermented Milk Products |
3(2-1) |
FST-D.706 |
Cheese Technology |
3(2-1) |
FST-D.707 |
Dairy Starters |
3(2-1) |
FST-D.708 |
Dairy Quality Management Systems |
3(3-0) |
FST-D.709 |
Sensory Evaluation of Dairy Products |
2(2-0) |
FST-D.719 |
Special Problem |
1(1-0) |
FST-D.720 |
Seminar |
1(1-0) |
5. M. Sc. (Hons.)/ Ph.D. Food Technology
Course No. |
Title of Course |
Credit Hours |
FST-701 |
Advances in Food Biotechnology |
3(2-1) |
FST-702 |
Food Additives |
3(2-1) |
FST-703 |
Food Enzymology |
3(2-1) |
FST-704 |
Physical Properties of Foods (New Course) |
3(2-1) |
FST-705 |
Postharvest Management of Fruits and Vegetables |
3(3-0) |
FST-706 |
Milling of Cereals |
3(2-1) |
FST-707 |
Baking Science and Technology |
3(2-1) |
FST-708* |
Recent Advances in Food Science and Technology |
3(3-0) |
FST-709 |
Food Carbohydrates Chemistry and Technology |
3(3-0) |
FST-710 |
Processing of Milk and Milk Products |
3(2-1) |
FST-711 |
Advances in Food Packaging |
3(2-1) |
FST-712 |
Advances in Food Microbiology |
3(2-1) |
FST-713 |
Advanced Food Chemistry |
3(2-1) |
FST-714 |
Chemistry of Edible Oils and Fats |
3(2-1) |
FST-715 |
Processing Technology of Fats and Oils |
3(2-1) |
FST-716 |
Meat Science and Technology |
3(2-1) |
FST-717 |
Advances in Meat Technology |
3(2-1) |
FST-718** |
Food Quality Assurance Management |
3(3-0) |
FST-719 |
Special Problem |
1(1-0) |
FST-720 |
Seminar |
1(1-0) |
FST-721 |
Food Industrial Waste Management |
3(2-1) |
FST-722 |
Advanced Beverage Technology |
3(2-1) |
*Recent Advances in Food Science and Technology is compulsory for Ph.D. Food Technology
**Food Quality Assurance Management is compulsory for M. Sc. (Hons.)/ M.S. Food Technology |
6. M. Sc. (Hons.) Food Safety & Quality Management
Course No. |
Title of Course |
Credit Hours |
FSQM-701 |
Food Safety and Quality |
3(2-1) |
FSQM-702 |
Food Quality Management |
3(2-1) |
FSQM-703 |
Food Safety and Quality Control Systems |
3(2-1) |
FSQM-704 |
Food Toxicology |
3(3-0) |
FSQM-705 |
Food Laws and Regulations |
3(3-0) |
FSQM-706 |
Public Health |
3(3-0) |
FSQM-707 |
Hygiene and Food Plant Sanitation |
3(3-0) |
FSQM-708 |
Food Auditing and Inspections |
3(3-0) |
FSQM-709 |
Food Labeling |
3(3-0) |
FSQM-710 |
Food Traceability and Authenticity |
3(2-1) |
FSQM-711 |
Safe Handling of Foods |
3(3-0) |
FSQM-712 |
Preharvest and Postharvest Food Safety |
3(3-0) |
FSQM-713 |
Food Supply Chain Management |
3(3-0) |
*FSQM-714 |
Consumer Behavior& Preferences |
3(3-0) |
FSQM-719 |
Special Problem |
1(1-0) |
FSQM-720 |
Seminar |
1(1-0) |
* This course will be taught by the Department of Rural Sociology |
7. M. Sc. (Hons). Food Service Management
Course No. |
Title of Course |
Credit Hours |
FSM-701 |
Introduction to Food Service Operations |
3(3-0) |
FSM-702 |
Food and Beverages Management |
3(3-0) |
FSM-703 |
Culinary Arts and Kitchen Management |
3(2-1) |
FSM-704 |
Food & Beverage Services |
3(2-1) |
FSM-705 |
Nutrition and Food Services |
3(3-0) |
FSM-706 |
Issues and Trends in the Foodservice Industry |
3(3-0) |
FSM-707 |
Human Resource Management |
3(3-0) |
FSM-708 |
Consumer Behavior and Business Communications |
3(3-0) |
FSM-709 |
Food and Beverage Marketing |
3(3-0) |
FSM-710 |
Food Entrepreneurship |
3(3-0) |
FSM-711 |
Catering Science |
3(3-0) |
FSM-712 |
Communication Fundamentals for Hotel Industry |
3(3-0) |
FSM-713 |
Hotel Management |
3(2-1) |
FSM-719 |
Special Problem |
1(1-0) |
FSM-720 |
Seminar |
1(1-0) |
8. M.Sc. (Hons.)/Ph.D. Human Nutrition and Dietetics
Course No. |
Title of Course |
Credit Hours |
HND-701 |
Maternal and Child Nutrition |
3(3-0) |
HND-702a |
Nutrigenomics and Proteomics |
3(2-1) |
HND-705/ PHYSIO-704b |
Physiology of Digestion and Metabolism |
3(2-1) |
HND-707/ FN-710c |
Recent Advances in Nutrition and Dietetics |
3(3-0) |
HND-719 |
Special Problem |
1(1-0) |
HND-720 |
Seminar |
1(1-0) |
Track-1 |
Clinical and Therapeutic Nutrition |
HND-703/ FN-703c |
Clinical Nutrition and Dietetics |
3(1-2) |
HND-704 |
Complementary Nutrition for Health Promotion |
3(2-1) |
HND-706/ PHYSIO-716b |
Molecular Physiology and Immunology of Nutrition |
3(2-1) |
HND-709 |
Sports and Exercise Nutrition |
3(2-1) |
HND-710 |
Applied Dietetics |
3(2-1) |
HND-712 |
Pediatric and Geriatric Nutrition |
3(3-0) |
HND-713 |
Professional Dietetics Practices |
3(3-0) |
Track-II |
Community Nutrition and Public Health |
HND-708d |
Food and Nutritional Security: Policy to Practice |
3(3-0) |
HND-711e |
Social and Behavioral Aspects of Public Health |
3(3-0) |
HND-714 |
Public Health Nutrition |
3(2-1) |
HND-715 |
Nutritional Epidemiology and Research Methods |
3(2-1) |
HND-716 |
International Nutrition |
3(3-0) |
HND-717/ MICRO-710f |
Public Health Microbiology |
3(2-1) |
aThis course will be jointly taught by the Department of Biochemistry and NIFSAT.
bThese courses will be offered under dual nomenclature and taught by Institute of Pharmacy, Physiology and Pharmacology
cThese courses will be jointly offered under double nomenclature for both degree program i.e. M.Sc.(Hons.)/Ph.D. Human Nutrition & Dietetics and M.Sc./M.Sc.(Hons.) Home Economics (Food & Nutrition) offered by the NIFSAT and Institute of Home Sciences, respectively.
dThe course will be taught by Institute of Agricultural and Resource Economics
eThe course will be taught by Department of Rural Sociology
fThe course will be taught by Institute of Microbiology under dual nomenclature
Note: The Ph.D. student will opt those courses in coursework which they have not enrolled during their master degree except seminar and special problem. |
9. PGD in Food Safety & Controls
Course No. |
Title of Course |
Credit Hours |
FS&C-1001 |
Foods of Animal Origin |
3(2-1) |
FS&C-1002 |
Food Related Legal System in Pakistan |
2(2-0) |
FS&C-1003 |
Foods of Plant Origin |
3(2-1) |
FS&C-1004 |
Food Toxicology and Adulteration |
3(2-1) |
FS&C-1005 |
Food Microbiology |
3(2-1) |
FS&C-1006 |
Food Quality Management Systems |
3(3-0) |
FS&C-1007 |
Food Safety Science |
3(2-1) |
FS&C-1008 |
Food Inspection, Investigation and Judgment |
3(2-1) |
FS&C-1009 |
Food Sampling Techniques and Analysis |
3(1-2) |
FS&C-1010 |
Food Safety, Standards and Trade |
2(2-0) |
FS&C-1011 |
Food Plant Sanitation and Hygiene |
3(2-1) |
FS&C-1012 |
Compliance Strategies and Effective Enforcement |
2(2-0) |
FS&C-1014 |
Report Writing and Presentation Skills |
3(1-2) |
|