Undergraduate Program
BS Food Science & Technology
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Introduction
Welcome to the Bachelor of Science in Food Science and Technology (BS-FST) program—an innovative and multidisciplinary undergraduate degree tailored to meet the growing demand for professionals in the fields of food science, food technology, and public health. At Salim Habib University (SHU), we understand the critical role food and nutrition play in human health, economic development, and national sustainability. Our program is designed to provide students with a strong foundation in food chemistry, nutrition science, food safety, preparing them for a variety of impactful careers.
The twenty-first century has witnessed a growing emphasis on food security, sustainable nutrition, and the prevention of diet-related diseases. BS-FST program at SHU equips students with the knowledge and skills required to thrive in this fast-evolving landscape. The program emphasizes both theoretical understanding and practical application to prepare graduates for real-world challenges in food industries, healthcare, research, and community settings.
Through interactive teaching, hands-on laboratory training, and access to advanced research and analysis tools, students gain a deep understanding of the science behind food and its influence on human health. The program promotes critical thinking, innovation, and interdisciplinary collaboration, empowering students to contribute meaningfully at both national and international levels in the areas of food science, food technology, and health policy.
About Program
Program Objectives
- Provide a solid foundation in the scientific principles of food composition, food chemistry, and food technology.
- Develop critical analytical and problem-solving skills related to food processing, preservation, microbiology, and safety to ensure the production of safe and nutritious food products.
- Train students in laboratory techniques, research methodologies, and the use of modern instrumentation relevant to food science.
- Prepare graduates for diverse career paths including food quality control, product development, food safety regulation, and further academic research.
Internship and Career Prospects
The BS Food Science and Technology program offers internships in food production, quality assurance, public health, and research, allowing students to gain hands-on experience in real-world settings. These opportunities build technical skills, industry knowledge, and professional networks. Prominent career options include:
- Food Technologist & Product Developer:
Innovate and improve food products ensuring quality, safety, and consumer appeal.
- Quality Assurance & Food Safety Specialist:
Monitor and enforce food safety regulations and quality standards to protect public health.
- Research Scientist:
Conduct scientific investigations related to food chemistry, microbiology, and nutrition to advance knowledge and develop new technologies.
- Public Health and Policy Expert:
Work with governmental or non-governmental organizations to shape food safety policies and nutrition guidelines.
- Food Service Management:
Oversee food production and service operations in hospitals, schools, and other institutions.
 
Eligibility Criteria
- Minimum 50% marks in HSSC (Pre-Engineering or Pre-Medical) / A-levels or equivalent qualification
- Qualify the Aptitude Test and Interview
Scheme of Study (Semester Wise)
- Duration: 4 Years
- Semesters: 8
- Credit Hours: 130
1st Year (Freshmen)
Semester I
| Functional English | ||
| Islamic Studies | ||
| Mathematics / Basic biology | ||
| Biochemistry | ||
| Chemistry | ||
| Fundamentals of Microbiology |
Semester II
| Communication/ Writing Skills | ||
| Pakistan Studies | ||
| Linear Algebra & Differential Equation | ||
| Physiology-I | ||
| Fundamentals of Food and Nutrition | ||
| Philosophy, Logic and Critical Thinking |
2nd Year (Sophomore)
Semester III
| Programing fundamentals | ||
| Psychology | ||
| Biostatics | ||
| Physiology-II | ||
| Cellular Metabolism & Regulation | ||
| Community Service |
Semester IV
| Molecular Biology | ||
| Nutritional Immunology | ||
| Commuity Nutrition | ||
| Food Biotechnology | ||
| Entrepreneurship |
3rd Year (Junior)
Semester V
| Bioinformatics | ||
| Food Processing and Preservation | ||
| Food Quality Control and Assurance | ||
| Food marketing and consumer behavior | ||
| Food Packaging Technology |
Semester VI
| Dairy & Beverage Technology | ||
| Cereal, Pulses, and Oilseed Technology | ||
| Meat, Fish, and Poultry Technology | ||
| Food Toxicology | ||
| Functional Foods and Nutraceuticals |
4th Year (Senior)
Semester VII
| Technical report writing | ||
| Waste Management in Food Industry | ||
| Elective-I | ||
| Elective-II | ||
| FYP-I |
Semester VIII
| Food Laws and Regulation | ||
| Precision Nutrition and Personalized Diet Planning | ||
| Elective III | ||
| Elective IV | ||
| FYP-II |
