BS Food Science and Technology

Program Information

The Bachelor of Science in Food Science & Technology at the University of Central Punjab is a 4-year undergraduate degree program comprising 8 semesters and a total of 140 credit hours. The curriculum includes core, general education, interdisciplinary, and elective courses along with mandatory internship training and a research project/thesis. The program is designed to provide comprehensive knowledge and practical skills related to food science, human nutrition, dietetics, public health nutrition, food safety, food processing, quality management, and wellness promotion. It aims to prepare graduates for professional careers in the food, nutrition, healthcare, and research sectors while ensuring a strong balance between scientific knowledge, practical training, and applied learning.

Outline

Course Category	No. of Courses	No. of Credit Hours
Compulsory Major	26	70
Electives Major	6	18
General	14	34
Interdisciplinary	4	12
Internship/Field Experience	1	3
Capstone Project	1	3
Grand Total	52	140

Eligibility Criteria

At least 50% marks in F.Sc. Pre-Medical/Pre-Engineering/ICS/A levels or equivalent.

Applicants are required to pass the UCP Admission Test

Note: Pre-Engineering and ICS students must complete a deficiency course, Introduction to Biology. This deficiency course will be zero credit.

Selection Criteria

Matric	Intermediate	Admission Test
10%	45%	45%

Fee Structure with Scholarship

Program Name: BS Food Science & Technology

Admission Fee: 28,000

Per Credit Hour Fee	1st Sem Total Fee	1st Installment	1st Installment with 25% Scholarship	1st Installment with 30% Scholarship	1st Installment with 50% Scholarship	1st Installment with 75% Scholarship	Total Credit Hours	Admission Fee Total Fees (Incl Admission Fees)
7,840	169,120	98,560	80,920	77,392	63,280	45,640	140	1,125,600

Disclaimer

The above-mentioned fee structure is for illustration purpose only. UCP reserves the rights to make changes in the Fee Structure whenever deemed necessary or appropriate.

Tentative Study Road Map

Semester-I (18 Cr. Hrs.)

Sr. No.	Course Code	Course Title	Category	Cr. Hrs.
1	QR101	Quantitative Reasoning-I	General	3
2	ENG 110	Functional English	General	3
3	ICT 101	Applications of Information and Communication Technologies*	General	3
4	FS1102	Introduction to Food Science and Technology	Major	2
5	FS1101	Introduction to Food Science & Technology-Lab	Major	1
6	HND1103	Fundamentals of Human Nutrition and Dietetics	Major	3
7	BC1212	Essentials of Biochemistry	Interdisciplinary	2
8	BC1211	Essentials of Biochemistry-Lab	Interdisciplinary 1	1

Semester-II (17 Cr. Hrs.)

Sr. No.	Course Code	Course Title	Category	Cr. Hrs.
1	QR 201	Quantitative Reasoning-II	General	3
2	PSY101	Introduction to Psychology	General	2
3	ENG211	Expository Writing* General	General	3
4	NS 101	Environmental Science	General	3
5	-	Fehm-e-Quran – I (for Muslim Students)	General	1
6	FS1470	Food Service Management	Major	1
7	FS1471	Food Service Management-Lab	Major	1
8	FS1512	Food Microbiology and Biotechnology	Major	2
9	FS1511	Food Microbiology and Biotechnology-Lab	Major	1

Semester-III (18 Cr. Hrs.)

Sr. No.	Course Code	Course Title	Category	Cr. Hrs.
1	FLN101	Foreign Language	General	2
2	ISL110	Islamic Studies (Religious Education / Ethics for non-Muslim students)	General	2
3	FSHU1013	Pakistan Studies	General	2
4	-	Fehm-e-Quran – II (for Muslim Students)	General	1
5	HND320	Functional Foods & Nutraceutical	Major	2
6	FS3443	Food Safety & Quality Management	Major	3
7	HND1113	Macro and Micro Nutrients	Major	3
8	FS2002	Food Business Management	Interdisciplinary	2
9	FS2001	Food Business Management -Lab	Interdisciplinary	1

Semester-IV (19 Cr. Hrs.)

Sr. No.	Course Code	Course Title	Category	Cr. Hrs.
1	CCE 201	Civics and Community Engagement	General	2
2	PAK 102	Ideology and Constitution of Pakistan	General	2
3	ENT 102	Entrepreneurship	General	2
4	FS 2713	Fundamentals of Food Systems	Major	3
5	FS2400	AI in Food and Nutrition	Major	1
6	FS2401	AI in Food and Nutrition-Lab	Major	1
7	FS2600	Fruits and Vegetables Processing	Major	1
8	FS2601	Fruits and Vegetables Processing-Lab	Major	1
9	FS2012	Food Supply Chain Management	Interdisciplinary	2
10	FS2011	Food Supply Chain Management -Lab	Interdisciplinary	1
11	FS3462	Quality Management System and Standards	Interdisciplinary	2
12	FS3461	Quality Management System and Standards-Lab	Interdisciplinary	1

Semester-V (20 Cr. Hrs.)

Sr. No.	Course Code	Course Title	Category	Cr. Hrs.
1	FS3411	Analytical Techniques in Food and Nutrition	Major	1
2	FS3412	Analytical Techniques in Food and Nutrition-Lab	Major	2
3	FS3423	Community and Public Health Nutrition	Major	3
4	FS3432	Post Harvest Handling of Food Commodities	Major	2
5	FS3431	Post Harvest Handling of Food Commodities-Lab	Major	1
6	FS2612	Unit Operations in Food Processing	Major	2
7	FS2611	Unit Operations in Food Processing-Lab	Major	1
8	FS3622	Fundamentals of Dairy Science and Technology	Major	2
9	FS3621	Fundamentals of Dairy Science and Technology-Lab	Major	1
10	FS3500	Beverage Technology	Major	1
11	FS3501	Beverage Technology-Lab	Major	1
12	FS3022	Introduction to Hospitality Management	Elective Major	2
13	FS3021	Introduction to Hospitality Management-Lab	Elective Major	1

Semester-VI (19 Cr. Hrs.)

Sr. No.	Course Code	Course Title	Category	Cr. Hrs.
1	FS3702	Food & Drug Laws and Regulations	Major	2
2	FS3681	Food Product Development	Major	1
3	FS3682	Food Product Development-Lab	Major	2
4	FS3512	Meat, Poultry and Marine Foods	Major	2
5	FS3662	Food Process Engineering	Major	2
6	FS3661	Food Process Engineering-Lab	Major	1
7	FSHU4050	Research Methods in Food and Nutrition	Major	1
8	FSHU4051	Research Methods in Food and Nutrition-Lab	Major	1
9	FS3713	Fundamentals of Halal foods	Elective Major	3
10	FS3442	Grain Milling and Baking Technology	Major	2
11	FS3441	Grain Milling and Baking Technology-Lab	Major	1

Semester-VII ( 20 Cr. Hrs.)

Sr. No.	Course Code	Course Title	Category	Cr. Hrs.
1	FS3552	Technology of Oils and Fats	Major	2
2	FS3551	Technology of Oils and Fats-Lab	Major	1
3	FS4453	Food and Nutrition Policies	Major	3
4	FS3472	Sugar and Confectionery Technology	Major	1
5	FS3471	Sugar and Confectionery Technology-Lab	Major	1
6	FS3572	Extrusion Technology	Elective Major	2
7	FS3571	Extrusion Technology-Lab	Elective Major	1
8	FS4562	Food Packaging	Elective Major	2
9	FS4561	Food Packaging-Lab	Elective Major	1
10	FS2722	Data Science for Food Systems	Elective Major	2
11	FS2722	Data Science for Food Systems-Lab	Elective Major	1
12	FS4712	Audit and Inspection in Food Industry	Elective Major	2
13	FS4711	Audit and Inspection in Food Industry-Lab	Elective Major	1

Semester-VIII (9 Cr. Hrs.)

Sr. No.	Course Code	Course Title	Category	Cr. Hrs.
1	FS4433	Food and Nutrition Certifications****	Major	3
2	INT 498	Field Experience/Internship	Major	3
3	CSP 499	Capstone Project	Capstone Project	3

General Education Cluster Course

Serial No.	GE Course Category	No. of Courses	Credit Hours
1	Arts & Humanities *	1	02
2	Natural Sciences *	1	03 (2+1)
3	Social Sciences *	1	02
4	Functional English, Expository Writing	2	06
5	Quantitative Reasoning	2	06
6	Islamic Studies / Ethics	1	02
7	Ideology & Constitution of Pakistan	1	02
8	Application of ICT	1	03 (2+1)
9	Entrepreneurship	1	02
10	Civics and Community Engagement	1	02
11	Pakistan Studies	1	02
12	Fehm e Quran	1	02
	Total	14	34

Interdisciplinary Courses

Interdisciplinary Courses*	Credit hours
Food Supply Chain Management	3 (2-1)
Exploratory Data Analysis and Visualization	3 (2-1)
Environmental and Occupational Health	3 (2-1)
Food Business Management	3 (2-1)
Bioethics, Biosafety & Biosecurity	3 (2-1)
Biostatistics	3 (2-1)
Quality Management System and Standards	3 (2-1)
Essentials of Biochemistry	3 (2-1)

Major Courses

Serial No.	Courses	Credit hours
1	Introduction to Food Science and Technology	3 (2-1)
2	Food Microbiology and Biotechnology	3 (2-1)
3	Analytical Techniques in Food and Nutrition	3 (1-2)
4	Food Safety & Quality Management	3 (3-0)
5	Food & Drug Laws and Regulations	2 (2-0)
6	Food Product Development	3 (1-2)
7	Functional Foods & Nutraceuticals	2 (2-0)
8	Research Methods in Food and Nutrition	2 (1-1)
9	Fundamentals of Human Nutrition and Dietetics	3 (3-0)
10	Community and Public Health Nutrition	3 (3-0)
11	Food Service Management	2 (1-1)
12	Fundamentals of Food Systems	3 (3-0)
13	AI in Food and Nutrition	2 (1-1)
14	Food and Nutrition Policies	3 (3-0)
15	Food and Nutrition Certifications****	3 (3-0)
16	Macro and Micro Nutrients	3 (3-0)
17	Post Harvest Handling of Food Commodities	3 (2-1)
18	Unit operations in Food processing	3 (2-1)
19	Fundamentals of Dairy Science and Technology	3 (2-1)
20	Meat, Poultry and Marine Foods	3 (2-1)
21	Food Process Engineering	3 (2-1)
22	Grain Milling and Baking Technology	3 (2-1)
23	Beverage Technology	2 (1-1)
24	Technology of Fats and Oils	3 (2-1)
25	Sugar and Confectionery Technology	2 (1-1)
26	Fruits and Vegetables Processing	2 (1-1)
	Total	70

List of Elective Courses:

Sr. No.	Course Code	Course Title	Category	Cr. Hrs.
1.	FS2002	Food Business Management	Interdisciplinary	2
2.	FS2001	Food Business Management -Lab	Interdisciplinary	1
3.	FS2012	Food Supply Chain Management	Interdisciplinary	2
4.	FS2011	Food Supply Chain Management -Lab	Interdisciplinary	1
5.	FS3462	Quality Management System and Standards	Interdisciplinary	2
6.	FS3461	Quality Management System and Standards-Lab	Interdisciplinary	1
7.	FS3022	Introduction to Hospitality Management	Elective Major	2
8.	FS3021	Introduction to Hospitality Management-Lab	Elective Major	1
9.	FS2722	Data Science for Food Systems	Major	2
10.	FS2722	Data Science for Food Systems-Lab	Major	1
11.	FS4712	Audit and Inspection in Food Industry	Major	2
12.	FS4711	Audit and Inspection in Food Industry-Lab	Major	1
13.	FS3713	Fundamentals of Halal foods	Elective Major	3
14.	FS3572	Extrusion Technology	Elective Major	2
15.	FS3571	Extrusion Technology-Lab	Elective Major	1
16.	FS4562	Food Packaging	Elective Major	2
17.	FS4561	Food Packaging-Lab	Elective Major	1

Career Opportunities

BS in Food Science and Technology graduates are equipped for practical and professional roles across the food industry, with a strong focus on food production, safety, quality assurance, and product innovation. They can work in food manufacturing companies, laboratories, regulatory bodies, research institutions, and food-related organizations.

Career options include:

Food Quality Control Officer
Food Safety Inspector
Production Supervisor in food industries
Food Technologist
Product Development Assistant
Food Laboratory Technician
Packaging and Processing Assistant
Sales or Marketing Assistant in food companies
Nutrition and Food Labelling Assistant
Research Support Staff in food science projects
Technical Assistant in food regulatory authorities
Supply Chain or Inventory Assistant in food businesses

Criteria for Award of Degree

To be eligible for the award of the BS Food Science and Technology degree, students must successfully complete all 140 credit hours, including required theory courses, laboratory work, general and elective courses, interdisciplinary courses, a mandatory internship/field experience (3 credit hours), and a capstone research project/thesis (3 credit hours).

Furthermore, students must meet the university’s academic standards by maintaining a minimum Cumulative Grade Point Average (CGPA) of 2.0 out of 4.0, along with satisfactory completion of all prescribed coursework, laboratory work, and practical training requirements.