Scheme of Studies: B.Sc. (Hons)/B.S. Food Science & Technology (HEC Approved)
| Semester | Course Title | Contents | Books |
| 1st | Introduction to Food Science and Technology | ||
| 2nd | General Food Microbiology | ||
| Principles of Human Nutrition | |||
| 3rd | Food Chemistry | ||
| Food Processing & Preservation | |||
| 4th | Fluid Mechanics | ||
| Food Analysis | |||
| Food Plant Layout | |||
| Food Process Engineering I | |||
| Unit Operations in Food Processing | |||
| 5th | Cereal Technology | ||
| Food Process Engineering II | |||
| Food Toxicology and Safety | |||
| Fruit and Vegetable Processing | |||
| Instrumental Techniques in Food Analysis | |||
| Sugar Technology | |||
| Technology of Fats and Oils | |||
| 6th | Bakery Products Technology | ||
| Beverage Technology | |||
| Community Nutrition and Dietetics | |||
| Confectionery and Snack Foods | |||
| Food Microbiology | |||
| Food Product Development and Service Management | |||
| Postharvest Technology | |||
| 7th | Dairy Technology | ||
| Food Biotechnology | |||
| Food Laws and Regulations | |||
| Food Safety and Laws | |||
| Food Packaging | |||
| Meat Technology | |||
| Poultry and Egg Processing | |||
| Research Projects and Scientific Writing | |||
| 8th | Extrusion Technology | ||
| Food Quality Management | |||
| Milk and Meat Hygiene and Public Health | |||
| Sea Food Processing Technology | |||
| Sensory Evaluation of Foods | |||
| Internship and Report Writing (Related Industry) |
Keywords:
Teacher Corner (B.Sc Subject Wise Books), B.Sc Subject Wise Books, Food Science and Nutrition Books, BSC Course Content Books
