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 also being offered to Army Officers, serving in Army Services Corps.
- At Postgraduate level programs leading to M.Sc. (Hons.) Dairy Technology, M. Sc. (Hons.) Food Technology and Ph.D. in Food Technology are also being offered.
- The Institute intends to initiate two more degree postgraduate level i.e. M. Sc. (Hons.) Food Service Operations Management and M.Sc. (Hons.) Food Safety and Quality Management very soon.
.2. Non-degree Programs
a. Diploma Courses
- The Institute offers Postgraduate Diploma Course in Food Safety & Control 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 catering industry. NIFSAT also offers courses leading to Diploma in Grain Storage Management for public and private sectors. The Institute intends to initiate the following diploma programs on different aspects of Food Science and Technology to cater the needs of the food industry.
- Dairy Technology
- Milling and Baking Technology
- Fruit and Vegetable Processing Technology
- Sugar Technology
- Food Technician
- Industrial Food Technology
b. Short Courses
- The Institute offers short skill development courses in fruit and vegetable preservation and baking.
- The basic qualification for these short 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 Economics and 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.) Dairy Technology
Students seeking admission to M.Sc. (Hons.) Dairy Technology must possess B.Sc. (Hons.) Food Science & Technology, B.Sc. (Hons.) Agriculture with Food Technology as a major subject. 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 Institute of Food Science and Technology.
5. M. Sc. (Hons.) Food Technology
Students seeking admission to M.Sc. (Hons.) in Food Technology must possess B.Sc. (Hons.) Food Science & Technology or B.Sc. (Hons.) Agriculture with Food Technology as a major subject. The candidates possessing B.Sc. Agricultural Engineering, B.Sc. Animal Husbandry and Doctor of Veterinary Medicine are also eligible for admission in M. Sc. Food Technology with deficiency courses.
6. Ph.D. Food Technology
Candidates holding M. Sc. (Hons.) Dairy Technology and M. Sc. (Hons.) Food Technology are eligible for admission in Ph.D. Food Technology.
7. Post-Graduate Diploma Courses (PGDC)
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 (Major)
B.Sc. (Hons) Human Nutrition & Dietetics
Course No. |
Title of Course |
Credit Hours |
HND-101 |
Principles of Human Nutrition |
3(3-0) |
HND-102 |
Assessment of Nutritional Status |
3(2-1) |
HND-104 |
Global Food Issues |
2(2-0) |
HND-301 |
Dietetics-I |
3(2-1) |
HND-302 |
Dietetics-II |
3(2-1) |
HND-303 |
Nutrition Policy and Public Health |
3(3-0) |
HND-304 |
Diet Modelling and Counselling |
3(2-1) |
HND-305 |
Nutrition Through the Life Cycle |
3(3-0) |
HND-306 |
Contemporary Nutrition |
2(2-0) |
HND-401 |
Functional and Nutraceutical Foods |
3(3-0) |
HND-402 |
Internship/House job |
10(0-10) |
HND-403 |
Dietetics-III |
3(3-0) |
HND-405 |
Nutrition in Emergency |
3(3-0) |
HND-407 |
Infant and Young Child Feeding |
3(3-0) |
HND-409 |
Psychology of Consumer |
2(2-0) |
ANFT-201 |
Physiology and Biochemistry of Nutrition |
3(3-0) |
ANFT-202 |
Metabolism of Nutrients |
2(2-0) |
ANFT-301 |
Minerals and Vitamins in Human Nutrition |
2(2-0) |
ANFT-401 |
Therapeutic Nutrition |
3(3-0) |
FN-302 |
Nutritional Deficiency Disorders |
3(3-0) |
FN-401 |
Nutritional Practices in Clinical Care |
3(2-1) |
Path-302 |
Introduction to Pathology |
3(2-1) |
Physio-201 |
Human Physiology-I |
3(2-1) |
Physio-202 |
Human Physiology - II |
3(2-1) |
Physio-301 |
Sports and Exercise Physiology |
3(2-1) |
Anatomy-202 |
Fundamentals of Human Anatomy |
3(2-1) |
Chem-101 |
Introduction to Organic Chemistry |
3(3 -0) |
Biochem-102 |
Elementary Biochemistry |
3(2 -1) |
Biochem-302 |
Clinical Biochemistry |
3(1-2) |
FST-101 |
Introduction to Food Science and Technology |
2(2-0) |
FST-102 |
Food Processing and Preservation |
3(2-1) |
FST-201 |
Food Safety |
3(3-0) |
FST-202 |
Food Microbiology |
3(2-1) |
FST-301 |
Food Analysis |
3(1-2) |
B.Sc. (Hons) Food Science & Technology
Course No. |
Title of Course |
Credit Hours |
FST-201 |
Introduction to Food Science and Technology |
3(3-0) |
FST-202 |
Food Processing and Preservation |
2(1-1) |
FST-206 |
Milk Handling and Processing |
3(2-1) |
FST-208 |
Food Quality Management |
2(2-0) |
FST-210 |
Postharvest Technology |
2(2-0) |
FST-301 |
Principles of Human Nutrition |
3(3-0) |
FST-302 |
Food Chemistry |
3(3-0) |
FST-303 |
Food Microbiology |
3(2-1) |
FST-304 |
Unit Operations in Food Processing |
3(3-0) |
FST-305 |
Fruit and Vegetable Processing |
3(2-1) |
FST-306 |
Meat Technology |
3(2-1) |
FST-307 |
Dairy Technology |
3(2-1) |
FST-308 |
Technology of Oils and Fats |
3(2-1) |
FST-309 |
Cereal Technology |
3(2-1) |
FST-310 |
Food Toxicology & Safety |
3(3-0) |
FST-311 |
Food Analysis |
3(1-2) |
FST-312 |
Food Packaging |
2(2-0) |
FST-313 |
Food Plant Layout |
2(2-0) |
FST-401 |
Instrumental techniques in Food Analysis |
3(1-2) |
FST-402 |
Internship |
10(0-10) |
FST-403 |
Research Project and Scientific Writing |
2(1-1) |
FST-405 |
Sugar Technology |
3(2-1) |
FST-407 |
Food Product Development |
3(1-2) |
FST-409 |
Extrusion Technology |
3(2-1) |
FST-411 |
Beverage Technology |
3(2-1) |
FST-413 |
Community Nutrition and Dietetics |
3(2-1) |
FST-415 |
Bakery Products Technology |
3(2-1) |
FST-417 |
Confectionery and Snack Foods |
3(2-1) |
FST-419 |
Food Laws and Regulations |
3(3-0) |
FST-421 |
Food Biotechnology |
3(2-1) |
FST-423 |
Sensory Evaluation of Foods |
3(2-1) |
FMP-302 |
Food Process Engineering-I |
3(2-1) |
FMP-401 |
Food Process Engineering-II |
3(2-1) |
I&D-401 |
Fluid Mechanics |
3(2-1) |
B. Sc. Food Science and Nutrition
Course No. |
Title of Course |
Credit Hours |
FST-201 |
Introduction to Food Science and Technology |
3(2-1) |
FST-202 |
Food Processing and Preservation |
3(2-1) |
FST-208 |
Food Quality Management |
2(2-0) |
FST-210 |
Postharvest Technology |
3(2-1) |
FST-301 |
Principles of Human Nutrition |
3(3-0) |
FST-302 |
Food Chemistry |
3(3-0) |
FST-303 |
Food Microbiology |
3(2-1) |
FST-306 |
Meat Technology |
3(2-1) |
FST-307 |
Dairy Technology |
3(2-1) |
FST-309 |
Cereal Technology |
3(2-1) |
FST-311 |
Food Analysis |
3(1-2) |
FST-312 |
Food Packaging |
2(2-0) |
FST-402 |
Internship/ Project |
10(0-10) |
FST-413 |
Community Nutrition and Dietetics |
3(2-1) |
FST-419 |
Food Laws and Regulations |
3(3-0) |
FSN-603 |
Food Service Operations Management |
3(3-0) |
HND-304 |
Assessment of Nutritional Status |
3(2-1) |
HND-305 |
Nutritional through the Life Cycle |
3(3-0) |
HND-407 |
Nutrition in Emergency |
3(3-0) |
HE-403 |
Nutritional Deficiency Disorders |
3(3-0) |
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) |
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 |
Emerging Technologies in Food Processing |
3(3-0) |
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 & 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 |
Food Packaging |
3(2-1) |
FST-712 |
Advances in Food Microbiology |
3(2-1) |
FST-713 |
Advances in Food Chemistry |
3(2-1) |
FST-714 |
Chemistry of Edible Oils and Fats |
3(2-1) |
FST-715 |
Ind. Processing Technol. of Edible Oils & Fats Products |
3(2-1) |
FST-716 |
Meat Science |
3(2-1) |
FST-717 |
Technology of Processed Meat |
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 |
Functional Beverage Technology |
3(2-1) |
*Compulsory for Ph.D. Food Technology
**Compulsory for M.Sc. (Hons.) Food Technology |
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) |
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