National Institute of Food Science and Technology - Program & Courses - Degree Programs

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)