BS FOOD SCIENCES & TECHNOLOGY
BS Food Science & Technology is a multidisciplinary program that combines biology, chemistry, nutrition, and engineering to study the science of food, its processing, preservation, and innovation.
- 4 Years / Onsite
- Intakes: Fall & Spring
Overview
BS Food Science & Technology is a multidisciplinary degree that combines chemistry, biology, nutrition, and engineering to study the science of food. It focuses on food production, processing, preservation, safety, and quality control. The program equips students with knowledge of modern technologies used in food industries to ensure the development of safe, nutritious, and high-quality food products. Graduates of this degree play an essential role in addressing food security, public health, and innovation in the global food industry. With increasing consumer demand for processed and safe foods, career opportunities in this field are expanding rapidly.
Career Opportunities
Public Sector
Food Technologist or Analyst in government food regulatory bodies (e.g., Punjab Food Authority, PSQCA, PCSIR).
Roles in public health and nutrition programs related to food safety and quality.
Research positions in government universities and agricultural/food research centers.
Opportunities in testing and inspection departments for export quality control.
Private Sector
Employment in food and beverage industries (dairy, bakery, beverages, confectionery, meat processing).
Quality assurance and production management in multinational food companies.
Research and product development in food innovation labs.
Consultancy in food safety, nutrition, and quality control.
Entrepreneurship: start food processing units, organic food brands, or packaged food businesses.
Study Scheme
Semester 1
COURSE CODE | COURSE TITLE | CREDIT HOURS |
FDST-25101 | Introduction to Food Science and Technology | 3(2-1) |
STCS-25102 | Biomathematics | 3(3-0) |
STCS-25103 | Biostatistics | 3(3-0) |
STCS-25104 | Applications of Information and Communication Technologies | 3(2-1) |
SOCS-25105 | Ideology and Constitution of Pakistan | 2(2-0) |
SOCS-25106 | Functional English | 3(3-0) |
NUTD-25107 | Fundamentals of Human Nutrition (Minor 1) | 3(3-0) |
Semester 2
COURSE CODE | COURSE TITLE | CREDIT HOURS |
FDST-25201 | Food Processing and Preservation | 3(2-1) |
MICR-25202 | General Microbiology | 3(2-1) |
SOCS-25203 | Islamic Studies | 2(2-0) |
SOCS-25204 | Ethics | 2(2-0) |
BIOC-25205 | Principles of Biochemistry | 3(2-1) |
SOCS-25206 | Expository Writing | 3(3-0) |
DEBM-25207 | Entrepreneurship | 2(2-0) |
MICR-25208 | Basic Immunology (Minor 2) | 3(2-1) |
SOCS-25209 | Holy Quran Translation I | 1(1-0) |
SOCS-25210 | Ethics I | 1(1-0) |
Semester 3
COURSE CODE | COURSE TITLE | CREDIT HOURS |
MICR-25301 | Food Microbiology | 3(2-1) |
FDST-25302 | Unit Operations in Food Industry | 3(2-1) |
FDST-25303 | Food Chemistry | 3(3-0) |
FDST-25304 | Postharvest Technology | 3(2-1) |
FDST-25305 | Fruits and Vegetables Processing | 3(2-1) |
FDST-25306 | Food Process Engineering | 3(2-1) |
SOCS-25307 | Civics and Community Engagement | 2(2-0) |
Semester 4
COURSE CODE | COURSE TITLE | CREDIT HOURS |
FDST-25401 | Food Analysis | 3(1-2) |
BIOC-25402 | Analytical Chemistry | 3(2-1) |
SOCS-25403 | Sociology | 2(2-0) |
SOCS-25404 | Arts and Humanities* | 2(2-0) |
NUTD-25405 | Nutrition Throughout Lifecycle (Minor 1) | 3(3-0) |
MICR-25406 | Bio-risk Management (Biosafety & Biosecurity) (Minor 2) | 3(2-1) |
MICR-25407 | Antimicrobial Resistance and Probiotics (Minor 2) | 3(2-1) |
SOCS-25408 | Holy Quran Translation II | 1(1-0) |
SOCS-25409 | Ethics II | 1(1-0) |
Semester 5
COURSE CODE | COURSE TITLE | CREDIT HOURS |
FDST-25501 | Food Services and Hospitality Management | 3(2-1) |
FDST-25502 | Food Quality Management | 3(3-0) |
FDST-25503 | Cereal Technology | 3(2-1) |
FDST-25504 | Technology of Fats and Oils | 3(2-1) |
FDST-25505 | Beverage Technology | 3(2-1) |
NUTD-25506 | Functional Foods and Nutraceuticals (Minor 1) | 3(3-0) |
NUTD-25507 | Public Health Nutrition-1 (Minor 1) | 3(2-1) |
Semester 6
COURSE CODE | COURSE TITLE | CREDIT HOURS |
FDST-25601 | Dairy Technology | 3(2-1) |
FDST-25602 | Confectionery and Snack Foods | 3(2-1) |
FDST-25603 | Food Plant Layout and Sanitation | 3(3-0) |
FDST-25604 | Bakery Products Technology | 3(2-1) |
FDST-25605 | Fermentation Technology | 2(1-1) |
FDST-25606 | Meat Technology | 3(2-1) |
MICR-25607 | Industrial Microbiology (Minor 2) | 3(2-1) |
SOCS-25608 | Holy Quran Translation III | 1(1-0) |
SOCS-25609 | Ethics III | 1(1-0) |
Semester 7
COURSE CODE | COURSE TITLE | CREDIT HOURS |
FDST-25701 | Food Packaging | 3(2-1) |
FDST-25702 | Food Laws & Regulations | 3(3-0) |
FDST-25703 | Food Product Development & Sensory Acceptability | 3(1-2) |
FDST-25704 | Additives in the Food Industry | 3(2-1) |
FDST-25705 | Food Biotechnology | 3(2-1) |
FDST-25706 | Research Project and Scientific Writing | 2(2-0) |
DEBM-25707 | Food Marketing and Business Management | 3(3-0) |
Semester 8
COURSE CODE | COURSE TITLE | CREDIT HOURS |
FDST-25801 | Internship | 3(0-3) |
FDST-25802 | Capstone Project | 3(0-3) |
SOCS-25803 | Holy Quran Translation IV | 1(1-0) |
SOCS-25804 | Ethics IV | 1(1-0) |
Contact us
Lahore Leads University, DHA Phase V, Kamahan Road, Lahore, Pakistan