Curriculum OF Food Science and Technology: BS/B.SC (Hons) MS/M.SC (Hons)

CURRICULUM
OF
FOOD SCIENCE AND

TECHNOLOGY
BS/B.Sc (Hons)
MS/M.Sc (Hons)
(Revised 2010)
HIG HER ISSION

EDUC ATIO N CO MM
HIGHER EDUCATION COMMISSION

ISLAMABAD
CURRICULUM DIVISION, HEC
Dr. Syed Sohail H. Naqvi Executive Director
Prof. Dr. Altaf Ali G. Shaikh Member (Acad)
Mr. Muhammad Javed Khan Adviser (Academic)
Ms. Ghayyur Fatima Director (Curri)
Dr. M. Tahir Ali Shah Deputy Director (Curri)
2
CONTENTS
1. Introduction 7
Scheme of Studies for 4-year BS/BSc (Hons) in

2. 11
Food Science and Technology
Details of Courses for BS/BSc in Food Science
3. 13
and Technology
4. Scheme of Studies for MS/M.Sc (Hons) 39
Details of Courses for MS/MSc (Hons) in Food

5. 40
Science and Technology
6. Details of Compulsory Courses 56
3
PREFACE
The curriculum of subject is described as a throbbing pulse of a nation.

By viewing curriculum one can judge the stage of development and its
pace of socio-economic development of a nation. With the advent of
new technology, the world has turned into a global village. In view of
tremendous research taking place world over new ideas and information
pours in like of a stream of fresh water, making it imperative to update
the curricula after regular intervals, for introducing latest development
and innovation in the relevant field of knowledge.
In exercise of the powers conferred under Section 3 Sub-Section 2 (ii) of

Act of Parliament No. X of 1976 titled “Supervision of Curricula and
Textbooks and Maintenance of Standard of Education” the erstwhile
University Grants Commission was designated as competent authority to
develop review and revise curricula beyond Class-XII. With the repeal of
UGC Act, the same function was assigned to the Higher Education
Commission under its Ordinance of 2002 Section 10 Sub-Section 1 (v).
In compliance with the above provisions, the HEC undertakes revamping

and refurbishing of curricula after regular intervals in a democratic
manner involving universities/DAIs, research and development
institutions and local Chamber of Commerce and Industry. The
intellectual inputs by expatriate Pakistanis working in universities and
R&D institutions of technically advanced countries are also invited to
contribute and their views are incorporated where considered
appropriate by the National Curriculum Revision Committee (NCRC).
To bring international compatibility to qualifications held from Pakistani

universities/DAIs for promotion of students mobility and job seekers
around the globe, a Committee comprising of Conveners of the National
Curriculum Revision Committee of HEC met in 2009 and developed a
unified template for standardized 4-years/8-semesters BS degree
programmes. This unified template was aimed to inculcate broader base
of knowledge in the subjects like English, Sociology, Philosophy,
Economics etc in addition to major discipline of study. The Bachelor (BS)
degree course requires to be completed in 4-years/8-semesters, and
shall require qualifying of 130-140 credit hours of which 77% of the
curriculum will constitute discipline specific and remaining 23% will
comprise compulsory and general courses.
4
In line with above, NCRC comprising senior university faculty and
experts from various stakeholders and the respective accreditation
councils has finalized the curriculum for BS and MS (Food Science and
Technology). The same is being recommended for adoption by the
universities/DAIs channelizing through relevant statutory bodies of the
universities.
PROF. DR. ALTAF ALI G. SHAIKH

Member Academics
March 2010
5
CURRICULUM DEVELOPMENT
6
INTRODUCTION
The meetings of NCRC in Food Science and Technology were held on

19-21 October, 2009 and 12-14 April, 2010 at HEC Regional Centre,
Karachi. The meeting was attended by the following members:
Sr. Name
1. Prof. Dr Faqir Muhammad Anjum, Convener
Institute of Food Science and
Technology,
University of Agriculture,
Faisalabad
2. Prof. Tariq Maqsood Member
Chairman
Deptt of Food Science & Tech
Arid Agriculture University
Rawalpindi
3. Prof. Dr. Javeed Aziz Awan Member
National Institute of Food Science &
Technology
University of Agriculture, Faisalabad
4. Dr. Alam Zeb Member
Professor
KPK Agricultural University
Peshawar
5. Dr. Saleem ur Rehman Member
Professor
National Institute of Food Science &
Technology
University of Agriculture
Faisalabad
6. Prof. Dr. Abid Hussain Member
University of Karachi
Karachi
7. Dr. Ikram ul Haq Member
Director
Institute of Industrial Biotechnology
G.C. University
Lahore.
8. Dr. Jehan Ara Member
Professor
7
9. Dr. Habib Ahmad Rathore Member
Chairman
Deptt of Food Tech
Faculty of Agriculture
University of Azad Jammu & Kashmir
Rawalkot. AJK
10. Dr. Habib ur Rehman Member
Assistant Professor
Department of Food Science &
Technology
Gomal University, D.I.Khan
11. Dr. Sarfraz Hussain Member
Chairman
Technology
University of Sargodha
12. Dr. M.A.K. Malghani Member
Professor
Technology
Balochistan University of Information
Technology,
Engineering Management Science,
Quetta
13. Dr. Zulfqar Ali Member
Assistant Professor,
Department of Foof Technology
Karakoram International University
Gilgat
14. Dr. Saeed Akhtar Member
Assistant Professor
Department of Food & Horticultural
Science
University College of Agriculture
B.Z. University, Multan
15. Dr. Samina Khalid Member
Food Quality & Nutrition Program
National Agriculture Research Centre
(NARC) Park Road
Islamabad.
16. Dr. Ihsanullah Member
Head
Food Science Division
Nuclear Institute for Food &
Agriculture (NIFA) P.O. Box 446
Peshawar
8
17. Syed Shahzad Shah Member
Lecturer
Deptt of Home & Health Sciences
Allama Iqbal Open University
Islamabad
18. Mr. Zahida Qadeer Member
Lecturer
Deptt of Food Science and Tech
Islamia University Bahawalpur
Bahawalpur
19. Mr. Mahmood Azam Member
Lecturer
Karachi
20. Dr. Saghir Ahmed Sheikh Secretary
Professor
Institute of Food Sciences and
Technology
Sindh Agriculture University
Tandojam
The proceedings started with the recitation of Holy Verses from the Holy
Quran. Prof. Dr. Altaf Ali G. Shaikh, Member Curriculum Development
Program and Academics, HEC Islamabad welcomed the participants and
briefed about the objectives of the meeting and the obligations of the
Higher Education Commission for review, revision and development of
curricula. He informed the participants that curriculum of B.Sc (Hons),
M.Sc (Hons) and Ph.D degrees in Food Technology were previously
revised in 2001 and 2004.
Dr. Shaikh informed the members that Government is striving hard to

enhance the quality of education in public sector Universities/Institutions
by developing curriculum and making it more compatible with
international standards, job oriented and in line with the needs of the
society. He distributed the template of the 4 years B.Sc Hons. in
Agriculture disciplines among the members as a guideline for developing
Food Science & Technology curriculum. He suggested that Internship of
full semester be reduced to a four to six credit hours course and contact
hours of practical be increased from 2 to 3 hours. The four years degree
program comprises 130 to140 credit hours.
He further informed the house that after developing the first draft of the
curriculum, it will be sent abroad for review to meet the international
standards. The comments on curriculum received from foreign experts
9
will be communicated and discussed in final meeting to be convened at
appropriate time.
Prof. Dr. Faqir. Muhammad Anjum who was elected as convener of the
committee welcomed all the members and Dr. Altaf Ali G. Shaikh and
thanked the participants for attending the meeting. Dr Faqir M Anjum
informed the members about various curricula being taught at different
Universities. After through discussions and deliberations, it was decided
to provide copies of syllabi being taught at various institutions for review.
The syllabi of Undergraduate program B.Sc. Hons (4-years) of the
following universities were given to each member for review.
1. University of Agriculture, Faisalabad.

2. Sindh Agriculture University, Tandojam.
3. Karachi University, Karachi.
4. The University of Sargodha, Sargodha.
5. Karakaram International University, Gilgat.
On the next day, every member participated in discussions and briefed

the house about the deficiencies in the syllabi of various Universities and
finally developed a template for B.Sc. Hons (4-Years) in Food Science
and Technology containing compulsory courses, foundation courses,
supporting courses and major courses.
The Curricula of postgraduate program was also discussed in length.

Courses were distributed among the participants and finally a list of
courses to be proposed was developed and revisions were suggested in
the course contents.
In the end, Dr. M. Tahir Ali Shah, Deputy Director, Curriculum, HEC
thanked all the members for attending the meeting and their
contributions. The meeting ended with a vote of thanks.
Dr. Saghir A. Sheikh Prof. Dr. Faqir Muhammad Anjum

Member/Secretary Convener
10
Scheme of Studies Four years B.Sc. (Hons.) / B.S. Food
Science & Technology/ Food Technology
S# Course Title Cr.
Code Hrs
st st
1 Year: 1 Semester
1. Math Mathematics-I or 3(3-0)
Bio Biology-I 3(2-1)
2. Stat Statistics-I 3(3-0)
3. CS Introduction to Information Technology/ 2(1-1)
Computer
4. SSH Pakistan Studies 2(2-0)
5. Eng English-I 3(3-0)
6. Biochem Biochemistry 3(3-0)
7. FST Introduction to Food Science and 3(2-1)
Technology
Total 19
st nd
1 Year: 2 Semester
1. Math Mathematics-II or 3(3-0)
Bio Biology-II 3(2-1)
2. Stat Statistics-II 3(2-1)

3. IS Islamic Studies or 3 (3-0)
SSH Ethics (For Non-Muslim Students)
4. Agron Basic Agriculture 3(2-1)
5. Hort Horticulture 3(2-1)
6. FST General Microbiology 3(2-1)
7. FST Principles of Human Nutrition 3 (3-0)
Total 21
nd rd
2 Year: 3 Semester
1. Ento Entomology 3(2-1)
2. PP Plant Pathology 2(1-1)
3. ENG English-II 2(1-1)
4. PHY Physics 3 (2-1)
5. FST Food Processing & Preservation 3(2-1)
6. FST Food Chemistry 3(3-0)
Total 16
nd th
2 Year: 4 Semester
1. MAB Marketing and Agri. Business 3 (3-0)
2. FST Unit Operation in Food Processing 3(3-0)
3. FST Fluid Mechanics 3(2-1)
4. FST Food Plant Layout 2 (2-0)
5. FST Food Analysis 3(1-2)
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6. FST Food Process Engineering-I 3 (2-1)
Total 17
rd th
3 Year: 5 Semester
1. FST Food Toxicology and Safety 3(3-0)
2. FST Fruit and Vegetable Processing 3(2-1)
3. FST Cereal Technology 3(2-1)
4. FST Sugar Technology 3(2-1)
5. FST Technology of Fats and Oils 3(2-1)
6. FST Instrumental Techniques in Food 3(1-2)
Analysis
7. FST Food Process Engineering-II 3 (2-1)
Total 21
rd th
3 Year: 6 Semester
1. FST Community Nutrition and Dietetics 3(2-1)
2. FST Beverage Technology 3(2-1)
3. FST Confectionery and Snack Foods 3(2-1)
4. FST Bakery Products Technology 3(2-1)
5. FST Postharvest Technology 3(2-1)
6. FST Food Microbiology 3(2-1)
7. FST Food Product Development 3(1-2)
Total 24
th th
4 Year: 7 Semester
1. FST Meat Technology 3(2-1)
2. FST Dairy Technology 3(2-1)
3. FST Food Laws and Regulations 3(3-0)
4. FST Food Biotechnology 3(2-1)
5. FST Food Packaging 3(2-1)
6. FST Poultry and Egg Processing 3(2-1)
7. FST Research Projects and Scientific Writing 2(1-1)
Total 20
th th
4 Year: 8 Semester
1. FST Sensory Evaluation of Foods 3(2-1)
2. FST Sea Food Processing Technology 3(2-1)
3. FST Extrusion Technology 3(2-1)
4. FST Milk and Meat Hygiene and Public 3(2-1)
Health
5. FST Food Quality Management 2(2-0)
6. FST Internship and Report Writing 4(0-4)
Total 18
Note:- Courses, codes, placement and number of courses may be
adopted by the Universities as per their nomenclature and
requirements.
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Details of Courses for Bs/Bsc (Hons) in Food Science
and Technology
FST- Introduction to Food Science and Technology 3(2-1)
Theory
Introduction: food science, food technology, relationship with other
disciplines, career opportunities. Significance of food science and
technology. Global and national food and nutrition situation. Food
industry: history, developments, important food industries in Pakistan.
Food sources: plants, animals, marine. Food constituents and their
functions: water, carbohydrates, lipids, proteins, vitamins, minerals.
Classification of foods: perishability, pH. Food spoilage agents: enzymes,
microorganisms, pests, physical factors. Principles of food preservation:
prevention or delay of autolysis, microorganisms, pests, physical defects.
Practical
Use of laboratory equipments. Estimation of moisture, fat, protein,
carbohydrates, fiber and ash in food samples. Determination of soluble
solids, total solids, pH, acidity, total sugars, specific gravity, refractive
index and peroxide value.
Books Recommended
1. Potter, N.N. and Hotchkiss, J.H. 2007. Food science. The AVI
Pub. Co. Inc., Westport, Connecticut, USA.
2. Awan, J.A. 2005. Food science and technology. Unitech
Communications, Faisalabad- Pakistan.
3. Awan, J.A. and Rehman, S.U. 2003. Food analysis manual.
Unitech Communications, Faisalabad.
FST- General Microbiology 3(2-1)
Theory
Microbiology: introduction, historical background, branches. Significance
of microorganisms in food, water and environment. Microorganisms: cell
structure, prokaryotes, eukaryotes. Characteristics of microorganisms:
bacteria, yeasts, moulds, viruses. Growth requirements: cultural,
physical, chemical, macro- and micro-nutrients. Culture media: types,
applications. Microbial metabolism. Bacterial multiplication: growth curve,
continuous culture. Microbial genetics: conjugation, transduction,
transformation.
Practical
Safety in microbiological laboratory. Basic functions and handling of
laboratory equipments. Use of microscope. Sterilization and disinfection
13
of glassware. Preparation of culture media. Staining of microorganisms
and their structures. Bacterial cultivation, growth measurement.
Characteristics of bacterial colonies. Bacterial and fungal morphology.
Micrometry.
Books Recommended
1. Tortora, G.J., Funke, B.R. and Case, C.L. 2009. Microbiology: an
introduction. The Benjamine/Cummings Pub. Co, Redwood City,
California, USA.
2. Frazier, W.C. and Westhoff, D.C. 2008. Food microbiology.
McGraw Hill Book Co, New York, USA.
3. Awan, J.A. and Rahman, S.U. 2005. Microbiology manual.
Unitech Communications, Faisalabad, Pakistan.
nd
4. Banwart, G.J. 2004. Basic food microbiology, 2 ed. CBS
Publishers and Distributors, New Delhi, India.
FST- Principles of Human Nutrition 3(3-0)
Theory
Introduction: definitions, food, nutrients, diet, balanced diet, food groups,
food guide pyramid, meal planning. Eating food: smell, taste, satiety.
Water: functions, sources, regulation in body, dietary requirements,
content in food. Carbohydrates: types, role in body, dietary fiber,
sweeteners, dietary requirements, content in food. Fats and oils: types,
functions, dietary requirements, content in food, fat substitutes. Proteins:
amino acids, protein synthesis, classification, functions, quality of
proteins, dietary requirements, content in foods. Vitamins: classification,
role in body, content in food. Mineral elements: types, requirements,
sources, functions. Digestion: alimentary tract, digestive juices,
secretions. Absorption and metabolism of nutrients: carbohydrates,
protein, lipids. Nutrient and dietary deficiency disorders: malnutrition,
obesity, coronary diseases, diabetes, lactose and gluten intolerance,
dental caries – symptoms, causes, prevention.
Books Recommended
1. Geissler, C. and Powers, H. 2010. Human nutrition. Churchill
Livingstone, London, UK.
2. Awan, J.A. 2007. Elements of food and nutrition. Unitech
Communications, Faisalabad- Pakistan.
3. Bamji, M.S., Rao, N.P. and Reddy, V. 2004. Textbook of human
nutrition. Oxford and IBH Publishing Co. Pvt. Ltd., New Delhi,
India.
4. Eastwood, M. 2003. Principles of human nutrition. John Wiley &
Sons, Inc., New York, USA.
14
5. Garrow, J.S., James, W.P.T. and Ralph, A. 2000. Human
nutrition and dietetics. Churchill Livingstone, London, UK.
FST- Food Processing & Preservation 3(2-1)
Theory
Postharvest handling and preparation of foods for food processing:
introduction, properties of raw materials, storage and transportation of
raw materials. Preparatory operations: cleaning, sorting, grading, size
reduction, blanching, sulphiting. Heat processing: methods –
thermisation, pasteurization, HTST, commercial sterilization, UHT.
Canning: unit operations. Retort operation: equipment. Effect of heat
processing: nutrients, microorganisms. Low temperature preservation:
refrigeration: methods and equipments. Cold storage: requirements,
insulation, air circulation, humidity, refrigeration load, controlled
atmospheric storage. Freezing: theory, equipment and changes in foods.
Evaporation and dehydration: evaporation – concentration and
condensation, principles, equipments, applications. Drying – principles,
equipments, types of driers – cabinet (tray), kiln, tunnel, conveyer (belt),
fluidized, pneumatic (flash), rotary. Dehydration: applications, dehydrated
products – vegetables, fruits and milk. Use of chemical additives:
contaminants, adulterants, additives. Food additives: classification,
criteria for selection, GRAS additives, permissible limits, food safety, E-
numbers. Preservation by fermentation technology: principles,
objectives, types - alcoholic, acetic and lactic fermentations. Fermented
foods: bread, wine, vinegar, yoghurt, sausages, pickles. Food irradiation:
principles, applications, equipments, safety aspect, effect on food
properties, detection methods.
Practical
Bottling/canning of selected fruits, vegetables. Cold storage of fruits and
vegetables. Freezing of fruits and vegetables. Dehydration of fruits and
vegetables. Use of chemicals in preservation of food products.
Production of vinegar, yoghurt and pickles. Evaluation of bottled, frozen
and dehydrated products. Visit to food industries.
Books Recommended
1. Awan, J.A. 2009. Food processing and preservation. Unitech
Communications, Faisalabad, Pakistan.
2. Awan, J.A. and Rehman, S.U. 2009. Food preservation manual.
3. Rahman, M.S. 2007. Handbook of food preservation. CRC
Press, Taylor & Francis Group, Boca Raton, Florida, USA.
4. Brennan, JG. 2006. Food processing handbook. Wiley-VCH
Verlag GmbH & Co. KGaA, Weinheim, Germany.
15
5. Fellow, P.J. 2005. Food processing technology: principles and
nd
practices, 2 ed. CRC Press, Taylor & Francis Group, Boca
Raton, Florida.
FST- Food Chemistry 3(3-0)
Theory
Water: types, properties, structure, water activity, effect on shelf life of
food. Carbohydrates: classification, structure, physical and chemical
properties, caramelization, Maillard reaction, dietary fiber. Lipids:
classification, structure, fatty acids, properties, rancidity, emulsifiers.
Proteins: classification, structure, amino acids, chemical, physical and
functional properties. Mineral elements: introduction, chemical and
functional properties. Vitamins: classification, properties, structure,
stability. Colours and pigments: functions, properties, stability. Flavours:
characteristics – taste and other saporous substances, aromatic
compounds. Enzymes: nature, functions, classification.
Books Recommended
1. Damodaran, S., Parkin, K.L. and Fennema, O.R. 2008.
Fennema‘s food chemistry. CRC Press, Taylor & Francis Group,
Boca Raton, Florida, USA.
2. DeMan, J.M. 2007. Principles of food chemistry. Springer Verlag,
Heidelberg, Germany.
3. Belitz, H.D, Groschm, W. and Schieberle, P. 2004. Food
chemistry. Springer Verlag, Heidelberg, Germany.
FST- Unit Operations in Food Processing 3(3-0)
Theory
Introduction: units, dimensions, conversion. Energy and mass balance:
heat transfer fundamentals – conduction, convection and radiation. Mass
balance equations and Pearson‘s Law. Air-water mixture: psychrometric
charts and their application. Rheology of food products: stress,
deformation and other aspects. Transport of fluids through pipes: laminar
and turbulent regimes. Circulation of fluid through porous beds. Darcy‘s
law: permeability, porosity. Filtration: fundamentals, equipment,
maintenance problems, prospects. Separation processes by
membranes. Solid-liquid extraction.
Books Recommended
1. McCabe, W.L., Smith, J.C and Harriott, P. 2005. Unit operations
of chemical engineering. McGraw Hill Inc., New York, USA.
2. Earle, R.L. and Earle, M. D. 2004. Unit operations in food
processing (web edition). The New Zealand Institute of Food
16
Science and Technology. Available at:
http://www.nzifst.org.nz/unitoperations/.
3. Jeankopolis, C.J. 2004. Transport processes and separation
process. Prentice Hall Professional Technical Reference, New
Jersey, USA.
4. Gustavo, A and Barbosa-Canovas, V. 2002. Unit operations in
food engineering. CRC Press, Taylor & Francis Group, Boca
Raton, Florida.
FST- Fluid Mechanics 3(2-1)
Theory
Properties of fluids: density, viscosity, surface tension, specific gravity,
specific weight, compressibility, fluid energy. Fluid pressure: definition,
units, measuring devices, vacuum. Fluid static: derivations and
problems. Fluid dynamics: mass and energy balance, steady flow head,
Bernoulli's equation, Reynolds number and their practical applications.
Energy losses in fluid flow. Newtonian and non-newtonian liquids: flow
measurements and characteristics, examples in food. Venturi effect.
Pumps: types, working principles, total dynamic head, hydraulic and
energy gradelines, power consideration. Darcey-Weisbach equation: loss
of head, types of impellers, solutions of flow problems. Diagnostic
analysis and remedies. Handling systems.
Practical
Verification of Bernoulli‘s Theorem. Measurement of flow through
venturimeter, orifice meter. Pipe flow and head loss relationship. Pipe
head loss and pipe diameter relationship. Characteristic curves for
pumps in parallel and series
Books Recommended
1. Hui, Y.H. 2006. Handbook of food science, technology and
engineering, Vol-1. CRC Press, Taylor & Francis Group, Boca
Raton, Florida, USA.
2. McCabe, W.L., Smith, J.C. and Harriott, P. 2005. Unit operations
of chemical engineering. McGraw Hill Inc., New York, USA.
3. Franzini, J.B. and Finnemore, E.J. 2001. Fluid mechanics with
engineering applications. McGraw Hill Inc., New York, USA.
4. Streeter, V.L. 1988. Fluid mechanics. McGraw Hill Inc., New
York, USA.
FST- Food Plant Layout 2(2-0)

Theory
Food processing industry: introduction, investment. Plant location and
layout: significance, location analysis, selection criteria - freedom from
17
pollution, availability of potable water, raw material, labour and energy
supply, communication facilities, facilities for waste disposal. Building
design and construction: floors, drains, walls, doors, windows, ceiling,
ventilation, lighting, auxiliary facilities. Food plant equipment:
requirements, design, construction, choice of material, layout. Plant
cleaning: soil types, methods, detergents, water conditioners. Sanitizing:
chemical, heat, irradiation. Cleaning methods – CIP, dismantling
cleaning. Pests: types, inspection, control. Waste management: fluid and
solid wastes.
Books Recommended
1. Awan, J.A. and Rehman, SU. 2010. Food plant layout and
sanitation. Unitech Communications, Faisalabad, Pakistan.
2. Arvanitoyannis, I.S. 2008. Waste management for the food
industries. Elsevier Academic Press, New York, USA.
3. Leliveld, H.L.M., Mostert, MA and Holah, J. 2005. Handbook of
hygiene control in food industry. Woodhead Publishing Ltd.,
Abington Hall, Abington, Cambridge, UK.
4. Farber, J.M. and Todd, E.C.D. 2000. Safe handling of foods.
Marcel and Dekker, New York, USA.
FST- Food Analysis 3(1-2)
Theory
Food analysis: significance. Sampling: techniques, preparation,
preservation. Physical properties and analysis of foods and food
products: appearance, texture, specific gravity, refractive index,
rheology. Chemical analysis: significance. Proximate analysis: moisture,
ash, proteins, lipids, carbohydrates, fiber, NFE, acidity, pH, sugars,
mineral elements, vitamins – significance, methods. Chromatography:
paper, thin layer. Spectroscopy: atomic emission, atomic absorption.
Sensory evaluation of foods: attributes, difference and preference tests,
consumer acceptance. Analytical data: evaluation, interpretation,
statistical applications.
Practical
Lab safety requirements. Preparation and standardization of laboratory
solutions. Sampling. Determination of specific gravity, refractive index,
moisture, ash, crude protein, crude fat, crude fiber, NFE, pH and acidity.
Estimation of vitamin C. Determination of mineral elements through
flame photometer and atomic absorption spectrophotometer. Paper and
thin layer chromatography. Identification of toxins by TLC. Sensory
evaluation of foods.
18
Books Recommended
1. AOAC. 2007. Official methods of analysis of AOAC. Association
of Official Analytical Chemists, Arlington, USA.
2. Winton, A. and Winton, K.B. 2006. Techniques of food analysis.
Agrobios Publishing Co., Jodhpur, India.
3. Awan, J.A. and Rehman, S.U. 2003. Food analysis manual.
4. Pomeranz, Y. and Meloan, C.E. 2000. Food analysis: theory and
practice. CBS Publishers, New Delhi.
5. Lawless, H.T. and Haymann, H. 1998. Sensory evaluation of
food: principles and practices. Chapman and Hall, New York,
USA.
6. Nielsen, S.S. 1994. Introduction to the chemical analysis of
foods. Jones & Bartlett Publishers, London, UK.
FST- Food Process Engineering-I 3 (2-1)
Theory
Agricultural raw materials: physical, mechanical, biological, thermal and
reheological properties. Engineering approach in materials handling:
cleaning, sorting, grading, size reduction - equipments and their
applications. Storage structures: refrigeration, air conditioning and
freezing units. Mobile refrigeration units. Equipments used for packing of
fruits, vegetables and their products. Extraction process for agricultural
products: oil seeds, fruits. Cost analysis: engineering processes, finished
products. Boilers, steam generators, retorts, fans, blowers: types,
selection. Recycling engineering: fundamentals, applications.
Practical
Materials handling: cleaning, sorting, grading of raw materials.
Determination of different types of storage environment conditions for
agricultural raw materials. Maintenance and operation of equipment used
for engineering processes – refrigerant units, heat exchangers. Visit to
cold stores and freezing units.
Books Recommended
1. Keith, W. 2007. Handbook of waste management and co-product
recovery in food processing, Vol. I. CRC Press, Taylor & Francis
Group, Boca Raton, Florida, USA.
2. Ramaswamy, H.S. and Marcotte, M. 2005. Food processing:
principles and applications. CRC Press, Taylor & Francis Group,
3. Smith, J.S. and Hui, Y.H. 2004. Food processing: principles and
applications. Blackwell Pub. Co., Oxford, England.
19
FST- Food Toxicology and Safety 3(3-0)
Theory
Toxicology: definition, dose-response, absorption, translocation, storage
excretion, food toxicology. Toxicity by naturally occurring food toxins:
plant origin – accidental toxicity, haemagglutinins, goitrogens,
cyanogens, lathyrogens, others; animal origin – honey, quail, eggs, milk,
meat, fish. Toxicity by extraneous chemicals: agricultural chemicals, food
processing, packaging, additives, adulterants. Toxicity from water.
Microbial toxins: mycotoxins – moulds, mushrooms.; bacterial food
intoxication; bacterial food infections. Food allergy and intolerance.
Systems for food safety surveillance – GMP, TQM, HACCP and FSMS-
ISO22000:2005.
Books Recommended
1. Awan, J.A. and Anjum, F.M. 2010. Food toxicology. Unitech
2. Shibamoto, T and Bjeldanes, L. 2009. Introduction to food
nd
toxicology, 2 ed. Academic Press, London..
3. CAC (Codex Alimentarius Commission). 2007. Codex
Alimentarius Commission – Procedural manual. Joint FAO/WHO
Food Standards Programme. FAO, Rome, Italy.
4. ISO (International Standards Organization). 2005. Food safety
management systems – requirements for an organization in the
food chain. Case Postale, Geneva, Switzerland.
FST- Fruits and Vegetable Processing 3(2-1)
Theory
General properties of fruits and vegetables: chemical composition,
nutritional aspects, structural features, choice of processing
technologies. Maintaining post-harvest quality of fruits and vegetables:
quality criteria, quality deterioration – measurement and maintenance.
Spoilage factors (chemical, enzymatic, biological) and their control.
General procedures for fruits and vegetables preservation: an overview.
New technologies for processing of fruits and vegetables: minimal
processing technology, modified atmosphere packaging, edible coatings
and high pressure processing – introduction, applications, impact on
bacteria, enzymes, product quality. Future trends in fruits and vegetables
processing.
Practical
Preparation of fruits and vegetables products: dried, frozen and canned.
Quality evaluation of the products during storage. Manufacturing of
pickle, juice concentrate, ready to serve juices, squashes, syrups and
20
fruit candies. Use of edible coating for fruits and vegetables. Visit to fruit
and vegetable processing units.
Books Recommended
1. Awan, J.A and Rehman, S.U. 2009. Food preservation manual.
2. Jongen, W. (Ed). 2002. Fruit and vegetable processing –
improving quality. Woodhead Publishing. Ltd., Abington,
Cambridge, UK.
3. Sirivastava, R.P. and Sanjeev, K. 2002. Fruit and vegetable
preservation: principles and practices. International Book
Distributing Co., Lucknow, India.
4. Dauthy, M.E. 1995. Fruit and vegetable processing. FAO
Agricultural Services Bulletin No. 119. Food and Agriculture
Organization of the United Nations, Rome, Italy.
FST- Cereal Technology 3(2-1)
Theory
Cereal grains: importance, production, structure, composition, nutrition:
Grain grades and grading. Storage: methods, types, role of temperature
and moisture, safe storage methods. Dry milling process: cleaning,
tempering, conditioning. Grinding process: types of grinding machines.
Sieving process: principles, types of sifters. Flour treatment and quality
assessment. Rheology of doughs and batters. Maize - wet milling:
production of starch, oil, protein. Rice: Drying, milling, parboiling.
Processing of rice and oats. Malting and brewing. Production of
breakfast cereals and snack foods. Feed and industrial uses of cereals.
Practical
Grading of grains. Milling of cereal grain through different mills. Tests for
flour quality assessment. Visit to wheat, maize and rice processing
industries.
Books Recommended
1. Delcour, J.A. and Hoseney, R.C. 2010. Principles of cereal
science and technology. American Association of Cereal
Chemists Inc, St. Paul, Minnesota, USA.
2. Karel, K. and Joseph, G.P. 2000. Handbook of cereal science
and technology. Marcel Dekker, New York, USA.
3. Kent, N.L. and Evers, A.D. 1994. Kent's technology of cereals:
an introduction for students of food science and agriculture.
Pergamon Press, Oxford, England.
21
FST- Sugar Technology 3(2-1)
Theory
Sugar industry in Pakistan. Sugarcane and sugar beet: production,
quality. Indigenous technology for small scale sugar production: gur,
khund, shakar. Raw sugar manufacturing: unit operations - juice
extraction, purification, heating, evaporation, crystallization,
crystallization in motion. Refining: affination, clarification, decolorisation,
crystallization, centrifugation, drying. Bagging, storage. Factors affecting
sugar processing. Quality criteria: raw and refined sugar. Specialty sugar
products: brown or soft sugar, liquid sugar. Sugar industry byproducts
and their uses.
Practical
Analysis of sugar cane, sugar beet for TSS, pH, fiber, ash and
polarization. Extraction and clarifications of raw juice. Analysis of sugar
and its intermediate products. Inversion of sugar. Visit to sugar
industries.
Books Recommended
1. Asadi, M. 2007. Beet sugar handbook. John Wiley & Sons, Inc.,
New York, USA.
2. Chen, J.C.P. 2007. Meade-Chen cane sugar handbook. John
Wiley & Sons, Inc., New York, USA.
3. Chen, C.C. 2000. Handbook of sugar refining: a manual for the
design and refining facilities. John Wiley & Sons, Inc., New York,
USA.
4. Lionnet, G.R.E. 1999. Sugar technology for students. Lang Fred,
Durban, South Africa.
FST- Technology of Oils and Fats 3(2-1)
Theory
Oils and fats: importance, sources, production, uses. Characteristics of
oils and fats: physical, chemical. Oil bearing materials: pre-treatment,
storage. Extraction methods: rendering, expression, solvent extraction.
Processing: degumming, refining, bleaching, deodorization, fractionation,
winterization, hydrogenation, interesterification, esterification,
emulsification, stabilization. Spoilage: oxidative and hydrolytic rancidity –
chemistry, prevention - use of antioxidants. Manufacture of frying oils,
margarine, mayonnaise. Byproducts of fats and oils industry and their
uses.
22
Practical
Extraction of oils and fats. Determination of physical and chemical
constants: color, cold test, melting point, smoke point, specific gravity,
solid fat index, refractive index, acid value, peroxide value, iodine value,
saponification value. Visit to oil and fat industries.
Books Recommended
1. AOCS. 2009. Official methods and recommended practices of
AOCS. Am. Oil Chem. Soc., Illinois, USA.
2. Raie, M.Y. 2008. Oils, fats and waxes, National Book
Foundation, Islamabad, Pakistan.
3. Akoh, C.C. and Min, D.B. 2008. Food lipids: chemistry, nutrition
and biotechnology, 3rd ed. CRC Press, Taylor & Francis Group,
4. Fereidoon S. 2005. Edible oil and fat products: application
technology. John Wiley & Sons, Inc., New York, USA.
5. O‘Brien, R.D. 2000. Fats and oils: formulating and processing for
application. CRC Press, Taylor & Francis Group, Boca Raton,
Florida, USA.
FST- Instrumental Techniques in Food Analysis 3(2-1)
Theory
Introduction, significance. Instrumental techniques: principles,
instrumentation, applications. Sample preparation. Supercritical fluid
extraction. Chromatography: TLC, ion chromatography, GC, HPLC,
LCMS, Spectroscopy: UV-VIS, atomic emission and absorption, Infrared
- FTIR, NIR, NMR. Electrophoresis: types, principles, applications.
Practical
Estimation of food components using UV-VIS spectrophotometer.
Mineral analysis by flame photometer and atomic absorption
spectrophotometer. Determination of organic acids by chromatography.
Determination of volatile compounds by gas chromatography,
Identification of food components by FTIR. Protein characterization by
electrophoresis.
Books Recommended
1. Otles, S. 2009. Handbook of food analysis instruments. CRC
2. Nielson, S.S. 2003. Food analysis, Kluwer Academic/Plenum
Pub., New York, USA.
3. Pomeranz, Y. and Meloan, C.E. 2000. Food analysis: theory and
practice. CBS Publishers, New Delhi, India.
23
FST- Food Process Engineering-II 3(2-1)
Theory
Food engineering: trends. Properties of foods: physical, colligative,
rheological, engineering. Microstructural and imaging analysis as related
to food engineering. Heat transfer in food: heat measurement, transfer
and control; steam and its use in industry. Applications of refrigeration
and freezing: principles, insulation, cold storages - design, equipment,
applications. Sterilization, evaporation, drying, pasteurizing. Engineering
properties of packaging materials: diffusion through membrane, gas
permeation mechanism. Materials handling: equipments. Energy for food
engineering: steam, fuel utilization, electric power utilization,
thermodynamic laws, energy balance for open systems, dynamic
response of sensors.
Practical
Determination of depression in freezing point, surface tension and
absolute viscosity of given fluids. Determination of freezing time for food
products using Plank‘s equation. Verification of Stokes law. Selection of
pumps and fans using characteristic curves. Determination of thermal
conductivity of food materials. Determination of overall heat transfer
coefficient of shell and tube heat exchangers. Calculation of thermal
process time of foods packed in containers.
Books Recommended
1. Pandey, H., Sharma, H.K., Chauhan, R.C., Sarkar, B.C. and
Bera, M.B. 2004. Experiments in food process engineering. CBS
Publishers, New Delhi, India.
2. Sahay, K.K. and Singh, K.K. 2001. Unit operations of agricultural
processing. Vikas Pub. House, New Delhi, India.
3. Barbosa-Canovas, G.V., Fito, P. and Ortega-Rodriguez, E. 1997.
Food engineering 2000, Springer Verlag, Heidelberg, Germany.
4. Farrall, W. 1993. Engineering for dairy and food products. John
Wiley & Sons Inc., New York, USA.
FST- Community Nutrition and Dietetics 3(2-1)
Theory
Community nutrition: foundation, status of Pakistani masses. Community
nutrition programs: key features, benefits, planning, implementation,
evaluation. Factors affecting: social, environmental. Nutritional status
assessment: anthropometric measurements, dietary, biochemical,
clinical. Nutritional requirements and recommendations: pre-school
children, school children, adolescence, adults, pregnant and lactating
women, geriatrics. Community nutrition and dietetics profession.
24
Dietetics: introduction, food composition tables, nutritional databases.
Balanced diet: importance in disease prevention, immunonutrition,
dietary counseling. Diet therapy: functional foods, glycemic index.
Therapeutic diets: routine hospital diets, pre- and post-operative diets,
special feeding methods. Diet designing: nutritional requirements, ideal
calorie distribution, nutrient density, exchange diets, eating disorders.
Diet for specific ailments: obesity, overweight, cardiovascular diseases,
diabetes, stomach and liver diseases.
Practical
Dietary reference intakes. Interpretation of food guide pyramids.
Nutritional requirements and basal metabolism. Food intake assessment.
Major nutrients estimation in different diets. Diet planning for healthy and
diseased people. Planning of exchange diets. Diet for school children,
geriatric and healthcare centers.
Books Recommended
1. Singh J. 2008. Handbook of nutrition and dietetics. Lotus Press,
Darya Ganj, New Delhi, India.
2. Boyle, M.A. 2008. Community nutrition in action: an
entrepreneurial approach. Thomson Learning Wadsworth, New
York, USA.
3. Mann, J. and Truswell, A.T. 2007. Essentials of human nutrition,
rd
3 ed. Oxford University Press, Oxford, England.
4. Whitney, E. and Rolfes, S.R. 2005. Understanding nutrition.
Thomson Learning Inc., Belmont, U.S.A.
5. Sardesai, V.M. 2003. Introduction to clinical nutrition. Marcel
Dekker, New York, USA.
6. Thomas, B. 2001. Manual of dietetic practice. Blackwell Pub.
Co., Oxford, England.
FST- Beverage Technology 3(2-1)
Theory
Beverage industry in Pakistan. Beverages: classification – still,
carbonated, alcoholic. Beverage ingredients: water, fruit components,
sweeteners, flavorings, colorings, preservatives. Manufacture of soft
drinks and fruit juices: mixing, pasteurization, homogenization, filling,
packing and storage.
Carbonation: History, CO2, gas volume. Soft drinks and fruit juices:
ingredient specifications, manufacturing problems, changes in color,
appearance, flavor. Packaging: types, interactions. Shelf life Issues:
microbiological problems. Bottled water: legislation, water treatment,
filling, quality issues. Fermented beverages: introduction, types, role of
25
microorganisms. Regulations and standards. Statuary requirement:
labeling, nutrition claims.
Practical
Water treatment and analysis. Preparation and preservation of fruit pulps
and juice concentrates. Formulation and preparation of carbonated
beverages. Analysis of beverages: chemical, microbiological, sensory.
Manufacture of fermented beverages and synthetic drinks. Visit to
beverage industries
Books Recommended
1. Ashurst, P.R. and Hargitt, R. 2009. Soft drink and fruit juice
problems solved. Woodhead Publishing. Ltd., Abington,
Cambridge, UK.
2. Shachman, M. 2000. The soft drinks companions: A technical
handbook for the beverage industry. CRC Press Taylor &
Francis Group, Boca Raton, Florida, USA.
3. Varnam, H.A. and Sutherland, J.M. 1999. Beverages:
technology, chemistry and microbiology. CRC Press Taylor &
Francis Group, Boca Raton, Florida, USA.
FST- Confectionery and Snack Foods 3(2-1)
Theory
Confectionery: significance, classification, industries in Pakistan. Sugar
confectionery: ingredients, manufacturing - high boiled sweets, caramel,
toffee, fudge, gums. Sugar free confectionery: need, ingredients,
manufacture. Chewing gum technology. Chocolate confectionery. Snack
foods: history, status, manufacture - potato, nuts, cereal, meat and fish
based. Puffed and baked snacks. Seasonings: ingredients, formulations,
applications. Quality control. Packaging.
Practical
Preparation of candy, toffee, chocolates, and other sugar based
confectionery. Manufacture of potato chips, fried legumes, nuts, nuggets,
extruded snacks. Visit to confectionery and snack food industries.
Books Recommended
1. Panda, H. 2009. The complete technology on snack foods.
National Institute of Industrial Research, New Delhi, India.
2. Lusas, W and Rooney, LW. 2001. Snack food processing.
Technomic Pub. Co., Lancaster, UK
3. Edwards, WP. 2000. The science of sugar confectionery. Royal
Society of Chemistry, Thomas Graham House, Science Park,
Cambridge, UK
26
4. Jackson, E.B. 1995. Sugar confectionary manufactures. Blackie
Academic & Professional, Glassgow, UK.
FST- Bakery Products Technology 3(2-1)
Theory
Science of bakery product: emulsions, oils & fats, proteins, starch, water.
Raw materials: grains, milling; grades of flours; types of flours –
Chorleywood bread flour, patent, soft, wholemeal, brown and low
moisture flours; leavening agents; flour treatments; food starch excluding
flour; fats; emulsifiers; colors; flavors; antioxidants; sugars; dairy
ingredients; gums and gelling agents. Bread making: chemistry of dough
development, making of bread, types of breads, variants of bread.
Products other than bread: pastry, biscuits, wafers, cakes and other
chemically leavened products. Dietetics bakery products. Quality control
in bakery.
Practical
Preparation of breads, pastry, biscuits, wafers, cakes and chemically
leavened products. Effect of different ingredients on bakery products.
Visit to different baking plants.
Books Recommended
1. Edward, W.P. 2007. The science of bakery products. The Royal
Society of Chemistry, Cambridge, UK. UK.
2. Hui, Y.H., Corke, H., Leyn, I.D. and Cross, N. 2006. Bakery
product science and technology. Blackwell Pub. Co., London,
UK.
3. Khetarpaul, N., Grewal, R.B. and Jood, S. 2005. Bakery science
and cereal technology. Daya Pub. House, New Delhi, India.
FST- Postharvest Technology 3(2-1)
Theory
Postharvest technology: introduction, production, losses, causes, trade.
Fruit ripening: changes during ripening, recommended conditions,
commercial practices, water loss, respiration activity. Harvesting and
handling methods. Maturity assessment of different fruits and
vegetables. Ripening process: respiration, climacteric and non-
climacteric patterns, pectic substances, ripening conditions. Postharvest
physiology of fruits and vegetables. Postharvest treatments: coatings,
curing, vapor heat treatment, hot water treatment, degreening. Storage:
refrigerated, CA, hypobaric, MAS. Packaging: types, design, modified
atmospheric packaging, recycling. Cold chain: packing house operations,
transportation. Safety and quality of fruits and vegetables. Postharvest
27
technology of cereals: harvesting, threshing, drying, storage and
handling. New developments in postharvest technology.
Practical
Determining harvest maturity of different fruits and vegetables. Grading
and sorting. Applications of different postharvest techniques. Changes in
physical and chemical quality parameters of fruits during storage - weight
loss, acidity, TSS, vitamin C degradation, firmness, color changes. Effect
of packaging materials on stored fruits and vegetables. Effect of different
chemicals - anti-sprouting, anti-ripening.
Books Recommended
1. Chakraverty, A., Mujumdar, A.S., Raghavan, G.S.V.,
Ramaswamy, H.S. 2003. Handbook of postharvest technology:
cereals, fruits, vegetables, tea, and spices, Marcel Dekker, Inc.,
New York, USA.
2. Thompson, A.K. 2003. Fruit and vegetables harvesting, handling
and storage. Blackwell Science Pub., Cambridge, UK.
3. Wim, J. (ed.) 2002. Fruit and vegetable processing: Improving
quality. Woodhead Publishing Ltd., Abington, Cambridge, UK.
FST- Food Microbiology 3(2-1)
Theory
Food microbiology: introduction and scope. Morphological, cultural and
physiological characteristics: molds, yeasts and yeast like fungi, bacteria.
Important microbial genera in foods: bacteria, moulds, yeasts, viruses -
general, morphological, cultural and physiological characteristics.
Factors affecting the growth and survival of microorganisms in food:
intrinsic, extrinsic and implicit. Contamination and spoilage of perishable,
semi perishable and stable foods: sources, transmission, microorganisms.
Food microbiology and public health: food-borne infections: intoxications.
Microbiological risk assessment. Microbiology in food sanitation: food
sanitizers and pathogen reduction - a case study.
Practical
Isolation, identification and characterization of micro organisms:
morphology, biochemical. Enumeration of microorganisms in food and
water samples (total count, viable count, MPN). Examination of foods for
pathogenic organisms (Escherichia coli, Coliform, Salmonella and
Listeria monocytogenes).
Recommended Books
1. Frazier, W.C. and Westhoff, D.C. 2008. Food microbiology.
McGraw Hill Book Co., New York, USA.
28
2. Adams, M.R. and Moss, M.O. 2006. Food microbiology. The
Royal Society of Chemistry, Cambridge, UK.
3. Yousef, A. E. and Carlstrom, C. 2003. Food microbiology: a
laboratory manual. John Wiley and Sons, New Jersey, USA.
4. Brown, M. and Stringer, M. 2002. Microbiological risk
assessment in food processing. Woodhead Publishing Ltd.
Cambridge, UK.
5. Spencer, J.F.T. and Ragout de Spencer, A.L. 2001. Food
microbiology protocols. Humana Press, New Jersey, USA.
FST- Food Product Development 3(2-1)
Theory
Food product development: process, strategy, design, development,
commercialization, evaluation. Key to new product success and failure.
Consumer in food product development: consumer behavior, food
choices, sensory needs, consumer role. Preference mapping and food
product development: conducting trials, analyzing, recent developments.
Case study of consumer-oriented food product development: reduced-
calorie foods - Consumer trends and healthy eating, marketing and
technological challenges, success factors. Case study: reduced-calorie
on-the-go beverages. The ethics of food production and consumption.
Practical
Food product development projects - strategy, design, development,
commercialization, launch and evaluation. Practical aspects and sensory
evaluation techniques. Chemical and instrumental quality analysis.
Recommended Books
1. Earle, M., Earle, R. and Anderson, A. 2001. Food product
development. Woodhead Publishing Ltd., Abington, Cambridge,
UK.
2. Earle M. and Earle, R. 2007. Case studies in food product
development. Woodhead Publishing Ltd., Abington, Cambridge,
UK.
3. Frewer, L and Trijp, H. 2007. Understanding consumers of food
products. Woodhead Publishing Ltd., Abington, Cambridge, UK.
FST- Meat Technology 3(2-1)
Theory
Meat animals: Status in Pakistan, factors influencing growth and
development. Slaughtering process: pre-slaughtering care and handling
of meat animals, stunning methods, bleeding methods – modern,
Islamic, Kosher, Jhatka, others. Meat carcass: dressing, post-mortem
29
changes, carcass evaluation. Factors affecting quality of meat.
Preservation of beef and lamb: chilling, freezing, canning, dehydration,
curing, salting, smoking, irradiation. Properties of meat: physical,
chemical, and microbiological. Nutritive value of raw and processed
meat. Quality assurance and safety in meat industries.
Practical
Identification of meat cuts. Tests for freshness of meat. Meat grading and
quality testing. Preservation of meat: freezing, canning, dehydration,
smoking, curing. Preparation of meat products. Visit to abattoir and meat
processing plants.
Books Recommended
1. Kerry, J., Kerry, J. and Ledward, D. 2007. Meat processing:
improving quality. Woodhead Publishing Ltd., Abington,
Cambrige, England.
2. NIIR Board of Consultants and Engineers. 2005. Preservation of
meat and poultry products. Asia Pacific Business Press Inc.,
Kalma Nagar, Delhi.
3. Riaz, M.N. and Chaudry, M.M. 2003. Halal food production. CRC
4. Pearson, A.M. and Gillett, T.A. 1997. Processed meats.
Chapman & Hall, Inc., New York, USA.
FST- Dairy Technology 3(2-1)
Theory
Milk: production statistics, importance, standards, major constituents.
Factors influencing raw milk quality. Milk handling: manual and machine
milking, farm cooling, collection, reception, analyses at different levels,
transportation. Unit operations in milk processing: cream separation,
bactofugation, filtration, thermization, standardization, homogenization,
pasteurization, sterilization, UHT, aseptic packaging, storage,
distribution, effect on milk constituents. Technology, chemistry,
microbiology of industrial products: evaporated, condensed and powder
milks, butter, yogurt, cheese, ice cream, khoa, gulabjamun, burfi, rabri,
paneer, dahi, lassi, kheer, desi ghee. Milk by-products: dried whey,
casein.
Practical
Milk sampling methods. Reception tests: Sensory test, sedimentation,
pH, acidity; lactometer reading, clot on boiling, alcohol precipitation test,
standard plate count, reductase test. Physico-chemical and
microbiolgical analysis of milk and milk products. Tests for adulterants.
Visit to commercial dairy farms and milk processing plants.
30
Books Recommended
1. Chandan, R.C., Kilara, A. and Shah, N. 2008. Dairy processing
and quality assurance, John Wiley & Sons Inc., New York, USA.
2. Walstra P., Wouters J.T.M. and Guerts T.J. 2006. Dairy science
& technology. CRC Press Taylor & Francis Group, Boca Raton,
Florida, USA.
3. Winton A.L. and Winton K.B. 2006. Milk and milk products.
Agrobios, Agro House, New Delhi, India.
4. Alfa Laval/Tetra Pak. 2003. Dairy processing handbook. Tetra
Pak Processing System, Lund, Sweden.
5. Smith, G (ed). 2000. Dairy processing: improving quality. CRC
Press Taylor & Francis Group, Boca Raton, Florida, USA.
FST- Food Laws and Regulations 3(3-0)
Theory
Pakistan Standards and Quality Control Authority: functions, authorities,
standards. Pure Food Rules - 2007: definitions, significant features,
enforcement, amendments. Food inspector and public analyst:
qualifications, duties, powers. Food adulteration: adulterants, health
hazards, methods of detection. Food labelling: perspectives on nutrition
labeling. Islamic food laws and regulations: sources, principles, lawful
foods, unlawful foods. Consumer laws in Pakistan. International food
laws: introduction. The World Trade Organization (WTO) - the agreement
on the application of sanitary and phytosanitary measures. GATT. Codex
Alimentarius: general, procedural manual, standards, codes, legal force.
Books Recommended
1. PSQCA (Pakistan Standards and Quality Control Authority).
2010. Standards for different food items. PSQCA, Karachi,
Pakistan.
2. Meulen, B. and Velde, M. 2008. European food law handbook.
Academic Publishers, Wageningen, The Netherlands.
3. Government of the Punjab. 2008. The Punjab Pure Food Rules –
2007. The Punjab Weekly Gazette. Government Printing Press,
Lahore, Pakistan.
4. Riaz, M.N. and Chaudhary, M.M. 2004. Halal food production.
CRC Press Taylor & Francis Group, Boca Raton, Florida, USA.
5. Khan, M.S. 1999. Consumer laws in Pakistan. Consumer Rights
Commission of Pakistan, Islamabad, Pakistan.
FST- Food Biotechnology 3(2-1)
Theory
Biotechnology: introduction, history. Microbial metabolism.
Developments in metabolic and biochemical engineering: metabolites,
range of fermentation processes, components of fermentation
31
processes. Isolation and preservation of industrially important
microorganisms. Industrial fermentations: media, design and types of
fermentors, process variables in fermentation, recovery, purification of
fermentation products. Production of organic acids, enzymes, amino
acids, single cell proteins, carotenoids and fermented food products.
Microbial genetics: conjugation, transduction, transformation. GMO in
food biotechnology. Legal and social aspects of food biotechnology.
Practical
Isolation, purification and maintenance of yeast and bacterial cultures.
Aerobic and anaerobic fermentation and production of various fermented
food products.
Books Recommended
1. El-Mansi, F.M.T, Bryee, C.F.A, Demain, A.L. and Allman, A.R.
2007. Fermentation microbiology and biotechnology. CRC Press,
Taylor & Francis Group, Boca Raton, Florida, USA.
2. Shetty, K., Paliyath, G, Pometto, A. and Levin, RE. 2005. Food
Biotechnology. Marcel Dekker Inc., New York, USA.
3. Borem, A., Santos, F.R. and Bowen, D.E. 2004. Understanding
biotechnology. Pearson Education Inc., New Jersey, USA.
FST- Food Packaging 3(2-1)
Theory
Food packaging: introduction, needs, functions, systems, development.
Packaging types: primary, secondary, tertiary. Packaging materials: rigid
containers, flexible packaging. Properties of food packaging: physical,
chemical. Packaging guidelines: retail containers, shipping containers.
Factors influencing design and selection of packaging materials: product,
distribution, marketing, packaging operation, cost. Printing processes:
inks, adhesives. Filling and labeling. Safety and legislation. Novel food
packaging techniques. Food labeling: importance, types, methods.
Practical
Identification of packaging materials used for various food products.
Requirements of foods for specific packaging material. Canning in metal
containers. Can testing. Determination of shelf-life in various packaging
materials. Vapor permeability test. Determination of film thickness. Visit
to packaging industries.
Books Recommended
1. Lee, D.S., Yam, K.M and Piergiovanni, L. 2008. Food packaging
science and technology. CRC Press, Taylor & Francis Group,
32
2. EIRI (Engineers India Research Institute). 2007. Handbook of
packaging technology. Engineers India Research Institute, New
Delhi, India.
3. Robertson, G.L. 2006. Food packaging: principles and practices.
CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA.
FST- Poultry and Egg Processing 3(2-1)
Theory
Poultry industry in Pakistan. Factors affecting poultry quality: breed, age,
sex, genotype, rearing conditions and practices. Bird selection: weight,
quality. Primary poultry processing: live-bird supply, stunning,
slaughtering, scalding, plucking, evisceration, giblet harvesting, whole-
carcass and cuts packaging. Portioning and deboning operations.
Preservation: freezing, canning, drying, chemical treatments, irradiation.
Packaging: materials, selection. Quality assurance: parameters, drug
and feed residues.
Eggs: identification, grading, composition, quality characteristics,

handling, storage. Egg processing: drying, freezing - whole, white, yolk.
Functional properties and applications in food processing. Quality control
during processing.
Practical
Slaughtering and dressing of poultry. Poultry cuts. Tests for freshness of
poultry and eggs. Grading of poultry meat and eggs. Preparation and
preservation of poultry and egg products. Visit to poultry and egg
processing plants.
Books Recommended
1. Mead, G.C. 2004. Poultry meat processing and quality.
Woodhead Publishing Ltd., Abington, Cambridge, UK.
2. Sim, J.S., Nakai, S. and Guenter, W. 2000. Egg nutrition and
biotechnology. CABI Publishing, New York, USA.
3. Pearson, A.M. and Gillett, T.A. 1996. Processed meats.
Chapman & Hall, New York, USA.
4. Yamamoto, T. 1996. Hen eggs: basic and applied science.
FST- Research Projects and Scientific Writing 2(1-1)
Theory
Types of scientific presentations. Collection of literature: printed and
electronic sources. Managing literature. Initiating write up. Writing
33
scientific documents: synopsis, research proposal, articles, references,
internship report. Oral presentations.
Practical
Exercises in collecting literature from different sources on assigned
topics. Organizing and analysis of collected material. Writing
synopsis/proposal, short communication, Delivering oral presentation.
Books Recommended
1. Awan, J.A. 2009. Scientific presentations. Unitech
2. Khalil, S.K. and Shah, P. 2007. Scientific writing and
presentation for crop sciences. Higher Education Commission,
Islamabad, Pakistan.
3. Anderson, J., Durston, B.H. and Poole, M. 1992. Thesis and
assignment writing. Wiley Eastern Ltd., New Delhi, India.
FST- Sensory Evaluation of Foods 3(2-1)
Theory
Introduction: overview, physiological and psychological foundations.
General requirements for sensory testing. Organization and evaluation of
sensory evaluation program. Measurement: difference, discrimination
testing, scaling, threshold methods, descriptive analysis. Effective texture
evaluation. Color and flavor evaluation. Special problems related to
sensory science. Consumer field tests and questionnaire design.
Statistical procedures.
Practical
Taste, odor identification, trigeminal sensations, taste modifiers. Use of
sequential testing in selecting judges. Training of panelists by difference
tests such as triangle test, paired comparison test, duo-trio test. Color,
threshold determination, just noticeable difference. R-Index rating and
ranking. Category scaling, determining an ideal level of an ingredient.
Magnitude estimation. Descriptive analysis of different foods. Consumer
test and analysis.
Books Recommended
1. Kemp, S.E., Hollywood, T and Hort, J. 2009. Sensory evaluation:
a practical handbook. John Wiley & Sons Inc., New York, USA.
2. Chambers, E. and Wolf, M.B. 2005. Sensory testing methods.
American Society for Testing and Materials, West
Conshohocken, Pennsylvania, USA.
3. Stone, H. and Sidel, J.L. 2004. Sensory evaluation practices.
Elsevier Academic Press, California, USA.
34
4. Carpenter, R.P., Hasdell, T.A. and Lyon, D.H. (Eds). 2000.
Guidelines for sensory analysis in food product development and
quality control. Aspen Publishers, Inc., Gaithersburg, Maryland,
USA.
5. Lawless, H.T. and Heymann, H. 1998. Sensory evaluation of
food: principles and practices. Kluwer Academic Publishers,
Massachusetts, USA.
FST- Sea Food Processing Technology 3(2-1)
Theory
Fish and shell fish: overview, importance, handling, transportation.
Reception, testing and storage of fish. Quality indicators: biochemical,
microbiological. Fish preparation: heading, filleting, skinning. Standards
for freshness of fish. Fish preservation: freezing, defrosting, canning, salt
curing, smoking, drying. Processing of miscellaneous products. Quality
control and factory sanitation.
Practical
Evaluation of freshness of fish. Quality evaluation of processed fish.
Preservation of fish by salting, smoking, canning, freezing. Preparation of
fish products. Visit to fish farm/ processing industry.
Recommended Books
1. Long, A. 2008. Fish processing technology. Cyber Tech.
Publications. New Delhi, India.
2. Ninawe, A.S. and Rathnakumar, K. 2008. Fish processing
technology and product development. Narendra Publishing
House, New Delhi, India.
3. Bremner, H.A. 2005. Safety and quality issues in fish processing.
4. Hall, G.M. 2001. Fish processing technology. Blackwell Pub Co.,
Cambridge, UK.
FST- Extrusion Technology 3(2-1)
Theory
Extrusion: introduction, importance, types, functions, applications. Dry
extruders: principles, applications, advantages, disadvantages.
Interrupted flight extruders/expanders: principles, applications,
advantages, disadvantages. Single screw extruders: principles,
applications, advantages, disadvantages. Twin screw extruders:
principles, applications advantages. Preconditioners: characteristics,
effect on extrusion. Changes in food during extrusion: effect on starch,
proteins, fats, dietary fiber, vitamins. Applications in industry: textured
35
vegetable protein, breakfast cereals, direct expanded and third
generation snacks.
Practical
Quality assessment of raw materials. Preparatory operations of raw
material. Preparation of textured vegetable proteins, breakfast cereals,
flavor coated snacks, third generation snacks. Effect of variation of
ingredients, screw speed, temperature, etc. on the quality of end product.
Books Recommended
1. Riaz, M.N (ed). 2003. Extruders in food applications. Technomic
Pub. Co. Inc., Lancaster, Pennsylvania, USA.
2. Guy, R. 2001. Extrusion cooking technology and applications.
FST- Milk and Meat Hygiene and Public Health 3(2-1)
Theory
Milk hygiene: scope, importance. Hygienic milk production and handling
practices. Preservation of milk: transportation, storage. Contamination:
types, sources, effects. Milk defects: off flavors, milk-borne diseases.
Adulteration in milk: current status, control methods. HACCP for hygienic
milk production.
Meat hygiene: meat sanitation scope, importance. Abattoirs: pre-

requisites. Anti-mortem inspection: disease symptoms. Slaughtering and
meat handling: hygienic practices and principles, rules for meat industry,
red meat hygiene. Waste management. Quality control. Meat-borne
diseases. HACCP for hygienic meat production.
Practical
Sampling of milk. Physical examination of milk for general appearance,
consistency, flavor and aroma. Testing of milk: clot on boiling, alcohol
precipitate test, pH value, acidity and specific gravity. Total viable count
in milk. Methylene blue reduction test. Somatic cell count. Detection of
adulterants in milk. Detection of preservatives in milk. Visit to dairy
plant/milk chilling plant.
Sampling of meat. Visual examination of carcass. Post-mortem

examination. Microbiological examination of meat. Visit to
slaughterhouse/ meat processing industries.
36
Books Recommended
1. Kurwijila, L.R. 2006. Hygienic milk handling, processing and
marketing: reference guide for training and certification of small-
scale milk traders in Eastern Africa. International Livestock
Research Institute, Nairobi, Kenya.
2. MIF (Milk Industry Foundation of USA). 2005. Analysis of milk
and its products: a lab manual. Biotech Books, New Delhi, India.
3. Spreer, E. 2005. Milk and dairy products technology. CRC Press,
Taylor & Francis Group, Boca Raton, Florida, USA.
4. Gracey, J.F., Collins, D.S. and Huey, R.J. 1999. Meat hygiene.
Baillière Tindall, London, UK.
FST- Food Quality Management 2(2-0)
Theory
Food quality management: history, importance, systems. Good
manufacturing practices (GMP): personal cleanliness, buildings and
facilities, sanitary operations, sanitary facilities and controls, equipment
and utensils, production and process control, warehousing and
distribution, traceability and recall. Hazard analysis and critical control
points (HACCP) system: history, prerequisites, preliminary steps,
principles. Food Safety Management Systems (FSMS) –
ISO22000:2005. Codex Alimentarius Commission (CAC) guidelines for
food quality management.
Books Recommended
1. CAC (Codex Alimentarius Commission). 2007. Codex
Alimentarius Commission – Procedural manual. Joint FAO/WHO
Food Standards Programme. FAO, Rome, Italy.
2. ISO (International Standards Organization). 2005. Food safety
management systems – requirements for an organization in the
food chain. Case Postale, Geneva, Switzerland.
3. Lelieveld, H.L.M., Mostert M.A. and Holah, J. (Editor). 2005.
Good manufacturing practices in the food industry. In: Handbook
of hygiene control in the food industry. Woodhead Publishing
Ltd., Abington, Cambridge, UK.
4. Blanchfield, J.R. 1998. Good manufacturing practices. Institute of
Food Science and Technology, London, UK.
FST- Internship and Report Writing 4(0-4)

Every student will undertake practical training in an approved food
industry or research organization. The student will maintain a daily diary
duly signed by the industrial/research supervisor. At the end of the
internship, the student will submit a written report. He/she will be
37
evaluated by a committee on the basis of his/her performance in the
industry/research organization, final written report and oral presentation.
38
Scheme of Studies
MS/M.Sc. (Hons.)/ Ph.D Food Science & Technology
Course Title of Course Credit

No. Hours
FST- Food Biotechnology 3(2-1)
FST- Food Additives 3(2-1)
FST- Food Enzymology 3(2-1)
FST- Food Toxicology 3(3-0)
FST- Baking Science and Technology 3(2-1)
FST- Starch Chemistry and Technology 2(2-0)
FST- Dairy Processing-I 3(2-1)
FST- Dairy Processing-II 3(2-1)
FST- Advanced Food Microbiology 3(2-1)
FST- Advanced Food Chemistry 3(2-1)
FST- Chemistry of Edible Oils and Fats 3(2-1)
FST- Ind. Processing Technol. of Edible Oils & 3(2-1)
Fats Products
FST- Meat Science 3(2-1)
FST- Technology of Processed Meat 3(2-1)
FST- Food Industrial Waste Management 3(3-0)
FST- Post Harvest Management 3(3-0)
FST- Food Packaging 3(2-1)
FST- Physical Properties of Food 3(2-1)
FST- Recent Advances in Food Science and 3(2-2)
Technology
FST- Milling of Cereals 3(2-1)
FST- Advanced Beverage Technology 3(2-1)
FST- Food Quality Assurance Management 3(3-0)
FST- Seminar 1(1-0)
FST- Special Problem 1(1-0)
39
Detail of courses for MS/M.Sc. (Hons.)/Ph.D in Food
Science & Technology
Advanced Food Biotechnology 3(2-1)
Theory
Food Biotechnology: Introduction, importance, recent advances and
trends, techniques and applications. Fermentation: Types, equipment,
factors affecting the fermentation, and control of fermentation conditions.
Fermentation kinetics, stoichiometry, bioreactors, solid state
bioprocessing and transformation. Yeast based products: Alcoholic
beverages, industrial alcohols, baker yeast, bread and related products.
Bacteria based fermented products, dairy, meat and fish, vegetable,
vinegar and organic acids, bacterial biomass. Mold based products.
Other microbial based products: Enzymes, sweeteners, flavors, amino
acids and vitamins. Food Safety: Safety evaluation of novel food
products, genetically modified foods.
Practical
Isolation, purification and maintenance of yeast and bacterial cultures,
aerobic and anaerobic fermentation and production of various fermented
food products. Production of metabolites and enzymes, their purification.
Books Recommended
1. Capuccino, J.G. and N. Sherman. 1996. Microbiology and
Laboratory Manual. The Benjamin Cummings Pub. Co., New
York.
2. Lee. B.H. 1996. Fundamentals of food biotechnology. VCH
Publishers, Inc, New York.
3. Mitttal, G.S. 1992. Food Biotechnology: Techniques and
applications. Technomic Pub Inc. Lancaster.
nd
4. Shetty, K. (ed). 2005. Food Biotechnology, 2 Ed. Marcel
Dekker, Inc., New York, NY, USA.
5. Thomas and R.L Fuchs. 2002. Biotechnology and Safety
Assessment. Taylor & Francis, Philadelphia, PA.
Food Additives 3(2-1)
Theory
Food additives: purpose of application in food, regulatory status,
generally recognized as safe (GRAS), mode of action, stability &
interaction with food components, metabolism & carcinogenic effect,
recommended doses, application techniques in food, benefits & risks,
precautionary instructions for safe use of food additives in food,
hypersensitivity of food, consumers attitude towards food additives.
40
Types of food additives: antimicrobial agents, nutritional additives –
vitamins and minerals, antibiotics, colors, flavoring & flavor enhancers,
sugar and fat substitutes, sweeteners, acids, bases, humectants,
thickening agents, gel builders, stabilizers, anticaking agents,
emulsifiers, bleaching, glazing agents, sequestrant. Recommended
analysis techniques of various food additives in food.
Practical
Estimation of food additives in different foods: antioxidants, enzymes,
vitamins, minerals, anti-nutritional factors, colors, flavors, sweeteners,
amino acids, sorbates, benzoates, emulsifiers.
Books Recommended
1. Branen, A.L., Davidson, R.M., Salminen, S. and Thorngate J.H.
nd
2001. Food additives, 2 ed. Marcel Dekker, Inc, Madison
Avenue, New York.
2. Butt, M.S., Anjum, F.M. and Asghar, A. 2010. Food Additives: A
comprehensive treatise. University of Agriculture Press,
Faisalabad.
3. Wood, R., Foster, L., Damant, A. and Pauline, K. 2004.
Analytical methods for food additives. CRC Press, Boaca Raton,
Florida.
Food Enzymology 3(2-1)
Theory
Enzymes: Nomenclature and classification. Enzyme classes: proteases,
amylases, cellulases, tranasferases, hydrolases, isomerases, lipases,
redox enzymes. Natural Sources of enzymes Enzyme kinetics and
inhibition. Enzyme immobilization and methods, enzyme reactions.
Analysis of enzyme activity. Separation, purification and assay of
enzymes. Enzyme supplementations Regulation for enzyme
supplementations therapeutic enzyme Application of enzymes: baking,
brewing, starch hydrolysis, dairy, beverages, fruit juice processing, meat,
fat and others.
Practical
Extraction and purification of enzymes. Estimation of amylases,
proteases and peroxidases. Catalase enzyme activity test. Use of
Natural enzymes in food products Effect of temperature and pH on
enzyme stability and activity Application of enzyme (Rennet) in dairy.
Use of enzymes in bread, juice clarification, meat tenderization and other
food products.
41
Books Recommended
1. Mathewson, P.R. 1998. Enzymes. American Association of
Cereal Chemists, Inc., St. Paul, Minnesota, USA
2. Whitaker, J.R., Voragen, A.G.J. and Wong, D.W.S. 2003.
Handbook of Food Enzymology. Marcel Dekker, Inc., New York.
3. Whitehurst, J. and Law, B.A. 2002. Enzymes in Food
Technology. CRC Press, Boca Raton, Florida, USA.
4. Wong, D.W.S. 1995. Food Enzymes. Chapman & Hall, New
York.
Food Toxicology 3(3-0)
Theory
Food toxicology: Overview - intrinsic and extraneous toxins. Principles,
types, branches. Toxicity: curve, factors influencing potency, margin of
safety, factors influencing toxicity. Dose-response relationship,
manifestation of organ toxicity. Measurement of toxicants and toxicity.
Toxicokinetics: carcinogenesis, mutagenesis, teratogensis. Chemical
carcinogenesis: initiation, promotion, progression, angiogenesis.
Manifestation of organ toxicity. Toxicants in the body: absorption,
distribution, translocation, biotransformation, excretion. Detoxification
mechanisms. Wholesomeness of processed foods: heat processed,
irradiated, genetically modified foods.
Books Recommended
1. Awan, J.A. and Anjum, F.M. 2010. Food Toxicology. Unitech
Communications, Faisalabad-Pakistan.
2. Helferich, W. and Winter, C.K. 2000. Food Toxicology.
Woodhead Publishing Limited, Abington Hall, Abington,
Cambridge.
th
3. LU, F.C. and Kacew S. 2002. Lu‘s Basic Toxicology, 4 ed.
Taylor and Frances Inc., New York.
4. Sharma, P.D. 1997. Toxicology. Rastogi Pub. Co.., Meerut,
India.
5. Shibamoto, T., Taylor S. and Bjeldanes L. 1993. Introduction to
food toxicology. Academic Press, London.
Baking Science & Technology
Theory
Bread types and Formulations. Wheat flour: components and functions.
Shortenings: Types, functions, sources and mechanisms. Yeast: Types,
functions, factors influencing fermentation and other minor ingredients.
Bread making processes: Mixing and dough processing: Baking process:
Stages, baking reactions, Bread packaging and storage. Bread spoilage
42
and staling, factors and control measures. Biscuits, cookies, and
crackers: Ingredients and their functions, wheat flour, chlorine treatment
of flour, granulation, shortening, sweeteners. Types of leavening agents.
Preparation of biscuit doughs. Biscuit baking, heat transfer mechanism,
changes during baking. Cooling, packaging and storage.
Cakes: Varieties, ingredients and functions. Wafers: Ingredients and
functions: Miscellaneous products: Flat bread technology. Frozen dough
products, pizza. Pastry, doughnut and Muffins.
Practical
Bread baking: effects of water absorption and dough mixing time,
Variations in fermentation and proofing time. Effects of shortenings,
emulsifier, amylases and sweeteners on bread. Comparison of various
dough making procedures. Preparation and evaluation of flat breads i.e.
chapattis and naans etc. Visit of processing plant. Biscuits and cakes:
Preparation and sensory evaluation of variety breads, cakes, cookies
and wafers, pastry and cake icing. Preparation of wafers, pizza and
doughnuts. Baking powder preparation by using different ingredients.
Books Recommended
1. Almond, N. 1988. Biscuits, cookies and crackers. Vol-I & II.
Elsevier Applied Science, New York, NY, USA.
2. Cauvain, S. and Young, L. 2006. baked products; technology
and practice. Blackwell Pub., USA.
3. Cauvain, S.P. 2003. Bread making - improving quality.
Woodhead Pub. Ltd., Cambridge, UK.
4. Edwards, W.P. 2007. The science of bakery products. Royal
Soc. Chem., Cambridge, UK
5. Edwards, W.P. 2007. The science of bakery products. Royal
Society of Chemistry, Cambridge, UK
6. Pyler, E.J. 1988. Baking science and technology. Vol-I & II.
Sosland Pub. Co., Kansas, USA
7. Wade, P. 1988. Biscuits, cookies and crackers. Vol. I.
Elsevier Applied Science, New York, NY, USA.
Starch Chemistry and Technology 2(2-0)
Theory
Starch: Structure & functionality. Sources: Cereal, root and tuber
starches. Starch properties: Physical, functional & thermal properties,
viscoamylography, gelatinization, starch swelling, starch pastes,
retrogradation and starch films. Modification: Pregelatinization, acid
modification, oxidation, cross linking, acetylation, esterification, multiple
and genetic modifications. Applications; as an ingredient, in product
43
development. Starch and health; physical performance, nutritional
fractions and resistant starches.
Books Recommended
1. Eliasson, A.C. 2004. Starch in food; structure, function and
application. Woodhead Pub., Ltd., Cambridge, UK.
2. Geirwyr, S.J. 1995. Analytical chemistry of food. Chapman
and Hall, Glasgow, UK.
3. Thomas, D.J. and Atwell, W.A. 1999. Starches. American
Association of Cereal Chem. Inc., St. Paul, Minnesota, USA.
Dairy Processing-I 3(2-1)
Theory
Physical, chemical and functional properties of milk constituents: lactose,
lipids, proteins, minerals, vitamins and enzymes. Milk microbiology:
Sources of contamination, pathogens, spoilage organism and control.
Classification and composition of non-fermented dairy products. Milk
processing: Plant hygiene and cleaning, cream separation,
standardization, bactofugation, membrane filtrations, homogenization,
pasteurization, ultra pasteurization, UHT treatments, evaporation, drying,
condensing, freezing and membrane fractionation. Heat induced
changes in milk and milk products. Milk packaging: Types of packaging
and their effect on milk quality.
Practical
Sampling techniques: Raw milk, processed milk. Production of
pasteurized milk, ice-cream, dried milk powder and flavored milk. Quality
assurance and safety tests: operational, laboratory equipment, raw
material, control measures. Sensory and physio-chemical evaluation of
pasteurized milk, UHT milk, condensed milk, dried milk powders and ice
cream. Microbial examination of milk and milk products: Total viable
count, yeast and mold, somatic cells, coliform, Escherichia coli,
Salmonella.
Books Recommended
1. DeLavall/Tetra Pak. 2003. Dairy processing handbook. Tetra
Pak Processing System, S-221 86, Lund, Sweden
2. Marshal, R.T. 1993. Standard Methods for the Examination of
Dairy Products. American Public Health Association (APHA),
Washing DC.
3. Robinson, R.K. 1996. Modern Dairy Technology. Vol.1.
Advances in Milk Processing, 2 nd ed. Chapman and Hall,
London, UK.
44
4. Varnam, A.H. and Suthaland, J.P. 1994. Milk and Milk Products:
Technology, Chemistry, and Microbiology. Chapman and Hall,
London, UK.
5. Walstra, P., Wouters, J.T.M. and Guerts, T.J. 2006. Dairy
Science & Technology, 2nd ed. CRC Press, Boca Raton, Florida,
USA
Dairy Processing-II 3(2-1)
Theory
Fermented milk products: production and economic importance.
Microbiology of raw and processed milk. Starter cultures and incubation
temperatures, schematic ways of fabrications and processing
technologies used for yoghurt, butter, kefir, acidophilus milk and cheese
production. Compositional and physico-chemical changes occur in milk
during manufacturing of fermented dairy products. Rheological
parameters, Microstructural properties and organoleptic scores of
products. Chemistry of fermentation and flavor development. Physical
defects, causes and remedies in fermented products. Microbiological
hazards and pattern of spoilage. Factors affecting shelf life of milk and
milk products. Utilization of by products for standardisation: native casein
micelles, whey and butter milk. Packaging of fermented products.
Practical
Preparation of fermented milk products: yoghurt, cheese, butter and
therapeutic milk. Compositional, physico-chemical, microbial.
Microstructural, rheological and sensory evaluation of fermented milk
product. Identification of defects in cheese and yoghurt and their
solutions like whey separation.
Books Recommended
1. Fox, P.F., Guinee, T.P., Cogon, T.M. and McSweeney, P.L.H.
2000. Fundamental of Cheese Science. Springer-Verlag, New
York, NY, USA.
2. Marshal, R.T. 1993. Standard Methods for the Examination of
Dairy Products. American Public Health Association (APHA),
Washing DC
3. Robinson, R.K. 1994. Modern Dairy Technology. Vol. I.
Chapman and Hall, London, UK.
4. Varnam, A.H. and Suthaland, J.P. 1994. Milk and Milk Products:
Technology, Chemistry, and Microbiology. Chapman and Hall,
London, UK.
5. Walstra, P., Wouters, J.T.M. and Guerts, T.J. 2006. Dairy
nd
Science and Technology, 2 Ed. CRC Press, Boca Raton,
Florida, USA.
45
Advanced Food Microbiology 3(2-1)
Theory
Food microbiology: Advances and trends. Physiology and biochemistry
of food borne micro-organisms, microbial metabolism and genetics.
Culture Types: Collection and maintenance. Detection of microorganisms
in foods: Principles and techniques, rapid methods vs. conventional
methods, estimation of microbial toxins, metabolites, inhibitory
substances and pathogens. Differentiation of bacterial strains by
electrophoretic protein profiles. Probiotic and proteolytic properties of
different bacteria. Isolation and titration of bacteriophages. Traditional
and current approaches to microbial food safety and quality. Genetically
modified microorganisms.
Practical
Microbial techniques, detection of microorganism in food samples,
detection of automated rapid and conventional methods for microbial
toxins, metabolites, inhibitory substances, pathogens and
bacteriophages through HPLC, GC and other techniques. Electrophoretic
protein profiles of bacteria.
Books Recommended
1. Adams, M.R. and Moss. M.O. 2000. Food Microbiology. Royal
Society of Chemistry, London, UK.
2. David, A.A., Janet, E.L., Corry, B.S. and Rosamund, M.B. 2005.
Essentials of the Microbiology of Foods: A Textbook of
Advanced Studies. John Wiley and Sons, New York.
3. Doyle, M.P., Beuchat L.R. and Montvile, T. 2001. Food
Microbiology: Fundamentals and Frontiers. Centre for Food
Safety, University of Georgia, Georgia, USA.
4. Jay, M.J. 1996. Modern Food Microbiology. CBS Publishers,
New Delhi, India.
5. Spencer, J.F.T. and De Spancer, A.L.R.. 2001. Methods in
Biotechnology Food Microbiology Protocols. Human Press, New
Jersey, USA.
6. Thomas, A.M. 2003. Detecting pathogens in Food. CRC press,
USA.
Advanced Food Chemistry 3(2-1)
Theory
Carbohydrates: Nomenclature, classification, structure. Sugars:
properties, functions in food, structural and functional changes during
processing. Polysaccharides: Starch - structure, properties,
gelatinization, retrogradation. Cellulose/Pectins/Gums - structure,
46
properties, industrial uses. Proteins: Amino acids - structure,
Classification and functional properties of proteins. Denaturation. Lipids:
Classification, reactions of industrial importance, hydrogenation,
halogenation, saponification, trans-esterifications. Rancidity: Oxidative
and hydrolytic. Vitamins: Structure, sources, functions. Sensitivity to
processing conditions. Flavors and aroma compounds: Carbonyl
compounds, phenols, alcohol, esters, terpenes and their interactions with
other food constituents, synthetic and natural aroma compounds. Food
Contaminants: Toxic trace elements, Toxic compounds of microbial
origin, Pesticides, Veterinary medicines and feed additives,
Polychlorinated biphenyls (PCB,s).
Practical
Isolation and extraction of different food components. Titrametric
determination of sugars, vitamin C, Iodine etc. Separation of natural food
colors. Extraction of pectin from fruit waste. Estimation of starch,
cholesterol, total dietary fiber, glucose, pigments etc.
Books Recommended
1. Belitz, H.D. and Grosch, W. 2004. Food Chemistry. Springer-
Verlag, New York.
2. Tim, H. 2002. Food Chemical Composition: Dietary Significance
in Food Manufacturing. Campden and Chorley Wood Research
Association. Campden, UK.
3. Weaver, M.C. and Daniel, J.R 2003. The Food Chemistry
Laboratory: A Manual for Experimental Foods, Dietetics, and
Food Scientists. Blackwell Pub. Co., Oxford
Chemistry of Edible Oils and Fats 3(2-1)
Theory
Introduction, history of triglyceride analysis, triglycerides types,
nomenclature and possible applications. Extraction, isolation and fatty
acid analysis (Methyl ester preparation, column, identification of peaks,
quantization etc.). Preparation of chemical derivation reactions at double
bond (hydrogenation, permanganate oxidation, ozonization, bromination,
mercuration etc) reactions at ester linkages, hydroxy, epoxy and keto
groups, silver ion adsorption chromatography, TLC, Column
chromatography and application, GLC, Fractional crystallization.
Distribution theories of fatty acid in natural triglyceride mixtures.
Practical
Extraction of lipids, isolation of triglycerides by column chromatography,
Florisil/ salicylic acids, TLC. Fatty acid analysis by GLC, Methyl ester
47
preparation. Catalytic hydrogenation, permagnate oxidation, ozonization,
epoxidation, bromination etc. Silver ion adsorption chromatography.
Books Recommended
1. Akoh, C.C. and Min, D.B. (Eds). 2008. Food Lipids; Chemistry,
Nutrition and Biotechnology. CRC Press, New York.
2. AOCS. 1998. Official methods and recommended practices of
th
AOCS, 5 ed. Am. Oil Chem. Soc. Illinions, USA.
3. NIIR BOARD. Modern Technology of Oil, Fats and its
derivatives. Asia Pacific Business Press Inc., India.
4. Nilelsen, S.S. 1994. Introduction to the Chemical Analysis of
Foods. Jones and Bartlett Pub. Inc., London.
5. Perkins, E.G. 1993. Analysis of Fats, Oils and Derivatives.
AOCS Press, Champaign.
Industrial Processing Technology of Edible Oils & Fats Products

3(2-1)
Theory
Edible oils and fats, natural sources. Oil extraction: Rendering process,
mechanical expression, solvent extraction. Production of hydrogenated
oils: Refining, bleaching hydrogenation and deodorization operations.
Specifications of vegetable ghee. Production of salad and cooking oils,
margarine, butter, food dressings, toppings, coatings and shortenings.
Production and characterization of specialty oils, quality control in oils
and fats processing.
Practical
Oil extraction, refining, bleaching, hydrogenation and deodorization.
Preparation of different fat products: butter, margarine, dressings,
toppings etc. Visits to various oil processing plants and quality control
laboratories.
Books Recommended
1. Fereidoon, S (Ed). 2005. Edible Oil and Fat Products:
Application Technology, Vol. 4. John Wiley and Sons, London.
2. Hamm, W. and Hamilton, R.J. 2000. Edible Oil Processing. CRC
Press, Boca Raton, Florida.
3. Lawson, H. 1995. Food Oils and Fats: Technology, Utilization
and Nutrition. Chapman and Hall, New York.
4. O‘Brein, R.D. 2004. Fats and Oils. Formulating and Processing
nd
for Applications, 2 ed. CRC Press, London.
48
Meat Science 3(2-1)
Theory
Meat: Types, chemical and biochemical aspects Muscle: Muscle
proteins, intramuscular fat, muscle function in vivo, post-mortem
glycolysis, onset of rigor mortis. Factors reflected in specialized muscle
function and constitution: Species, bread, sex, age, anatomical location
of muscles and myofibrils. Conversion of muscle to meat: pre-
slaughtering handling, moisture loss, glycogen loss, stunning and
bleeding, dressing and cutting. Ageing of meat: Protein denaturation,
proteolysis and other chemical changes. Meat spoilage: Endogenous
and exogenous infections. Factors affecting the growth of meal spoilage
microorganisms. Use of Bacteriocins against meat borne pathogens.
Propleylaxis: Hygiene, biological control, antibiotics, ionizing radiations.
Practical
Determination of chemical composition of red meat. Protein profile of
various meats. Determination of minerals, vitamins, fatty acids and
toxins.
Books Recommended
th
1. Lawrie, R.A. 1998. Lawrie‘s Meat Science, 6 Ed. Woodhead
Pub. Ltd. Cambridge.
2. Nollet, L.M.L. and Toldra, F. 2006. Advanced Technologies for
Meat Processing. CRC, Taylor and Francis, New York.
3. Aushurst, P.R. and Dennis, M.J. 1996. Food Authentication.
Blackie Academic & Profession, London.
4. Marwaha, K. 2007. Meat Hygiene. Gene-Tech Books, 4762-
63/2. Ansarri road, Daya. Ganj. New Delhi-110002.
Technology of Processed Meat 3(2-1)
Theory
Meat: Handling, transportation and storage. Curing of meat: Curing
ingredients and curing methods. Meat smoking: Purpose, production,
deposition of smoke on meats, methods of smoking, liquid smoke
preparation and its application. Meat cookery & cooked meat products.
Meat cooking: Sausages, classification, fermented meat products,
sausage formulations, casings, extruders & additives. Herbs, spices &
condiments in processed meats. Types of cured &smoked meats.
Reduced & low fat meat products. Canned meat formulations,
restructured meat products, procedures, raw materials & formulations.
Development of functional meat products. Cold storage, food freezing of
meat. Quality control and sanitation. Sensory analysis of meat, New
developments in decontaminating raw meat. Visits to the meat industries.
49
Practical
Local meat products and cookery: Beef stews, chili, sausages, meat
balls with gravy, sliced dried beef, potted meat, smoked meat & other
meat products, restructured meat products.
Books Recommended
1. Footitt, R.J. and Lewis, A.S. 1995. The Canning of Fish & Meat,
st
1 Ed. Blackie Academic & Professional, London.
2. Karry, J., Karry, J. and Ledward, D. 2007. Meat Processing:
Improving quality. Woodhead Publishing Ltd. Cambridge.
England.
th
3. Lawrie, RA. 1998. Lawrie‘s Meat Science. 6 Ed. Woodhead
Pub. Ltd., Cambridge.
4. Nollet, L.M.L. and Toldra, F. 2006. Advanced technologies for
Meat Processing, CRC, Taylor and Francs, New York
rd
5. Pearson, A.M. and Gillett, T.A. 1996. Processed Meats, 3 Ed.
Chapman and Hall, New York.
nd
6. Von Lovesick, H.W. 2001. Outlines of Food Technology, 2 Ed.
Agro House, Chopasani Road, Jodhpur, India.
Food Industrial Waste Management 3(3-0)
Theory
Food industrial wastes: types; sources and characteristics of food
processing wastes. Waste disposal and physical, chemical and biological
treatments. BOD, COD, Bio processing in food waste treatment.
Management of waste by products: sugar, fruits and vegetable, meat,
fish, oil and fat, dairy and cereals. Recovery of materials from effluents
by different systems. Utilization of food industry wastes.
Books Recommended
1. Arvanitoyannis, L.S. 2008. Waste management for the food
industries. Elsevier Academic Press, Oxford.
2. Lawrence, K.W. and Wang, M.U.S. 1992. Hand Book of
Industrial Waste Treatment. Harcep Dekker, Inc., New York.
3. Lee, B.H. 1996. Fundamentals of food biotechnology. VCH Pub.
Inc., New York.
4. Waldron, K. 2008. Handbook of waste management and co-
product recovery in food processing. CRC press, New York.
Post Harvest Management 3(3-0)

Theory
Fruits and vegetables: Structure, composition, physiology and
biochemistry methods of harvesting, losses during harvesting, handling,
transportation, packaging and storage. Water losses, respiration activity,
50
mechanical injuries. Storage methods and types. Grains and legumes:
Harvesting, threshing and grading systems. Deterioration during storage
causes, loss assessment, control, mycotoxins. Commodity treatments
and packaging. Storage atmosphere role of temperate and humidity.
Different storage methods controlled atmosphere (CA) and modified
atmosphere (MA). Modified atmosphere packaging (MAP). Role of
temperature and humidity in storage, methods of packaging and types of
packaging.
Books Recommended
1. Christensen, C.M. and Meronuck, RA. 1986. Quality
Maintenance in Stored Grains Seed. University of Minnesota
Press, Minnesota.
2. Wim, J. 2002. Fruits and vegetable processing - improving
quality. CRC Press, Boca Raton, Florida.
3. Yamashita, R. 1993. New technology in grain post-harvesting.
Farm Machinery Industrial Research Corp., Tokyo.
Food Packaging 3(2-1)
Theory
Introduction to Food Packaging, Types of packaging materials. Shelf life
of foods. Aseptic Packaging of foods. Packaging of microwaveable
foods. Active and Intelligent Packaging. Modified atmosphere packaging.
Packaging of flesh foods. Packaging of horticultural products. Packaging
of dairy products. Packaging of cereals, snack foods and confectionary.
Packaging of beverages. Packaging of ready to eat foods. Labels and
labeling. Test Procedures for packaging materials and packaged
products. Safety and legislative aspects of food Packaging.
Practical
Selection of packaging material for specific foods, study of shelf life of
different foods in various packaging materials, comparison of different
packaging. Materials for quality, migration of hazardous chemicals from
packaging material to foods. Package integrity checks. Testing of
packaging materials and packages.
Books Recommended
1. Ahvenainen, R. 2003. Novel Food Packaging Techniques.
Woodhead Pub. Ltd., Cambridge.
2. Blakistone, B.A. 1998. Principles and applications of
nd
modified atmosphere packaging of foods, 2 ed. Blackie
Academic & Professional. New York.
3. Fellows, P. and Axtell, B. 1993. Appropriate Food
Packaging. Tool Publications, Amsterdam. Netherlands.
51
4. Lee, D.S., Yam, K.M and Piergiovanni L. 2008. Food
Packaging Science and Technology. CRC Taylor & Francis,
London, UK.
5. Robertson, G.L. 2006. Food packaging: Principles and
practices. CRC Taylor & Francis, London, UK.
Physical Properties of Food 3(2-1)
Theory
Physical properties of foods: Relation to other food properties: optical,
thermal, electrical, mechanical Physical properties and texture of muscle
foods, measurement of physical properties of muscle foods, horticultural
products, baked foods. Rheology of emulsions and dispersions: behavior
of colloids, evaluation of rheological properties. Rheological properties
of cereals, proteins and carbohydrates. Application in cereal industry.
Electron microscopy: Principles, scanning, transition. Calorimetry:
Physical properties of colors, physiological basis of colors, tristimulus
Calorimetry.
Practical
Determination of viscosities, Specific gravity of oils, organic solvents and
solutions. Determination of conductivities of different foods. Use of
colorimeters and spectrophotometers for determination of optical
properties of foods. Measurement of food textures and rheological
properties.
Books Recommended
1. Faridi, H. and Faubion, J.M. 1997. Dough rheology and baked
products texture. CBS Pub. & Dis., New Dehli.
2. Rahman, M.S. 1995. Food properties handbook. CRC Press,
Boca Raton, Florida.
3. Rao, M.A. and Rizvi, S.S.H. 1995. Engineering properties of
nd
foods, 2 ed. Marcel Dekker, Inc. New York.
4. Walstra, P. 2003. Physical chemistry of foods. Marcel Dekkar
Inc., New York.
Recent Advances in Food Science and Technology 3(2-2)
Theory
Functional foods, genetically modified foods, organic foods: Safety,
nutrition, legislation. Emerging technologies: Fats and oils, cereals, dairy,
beverage, fruits and vegetables and meat industry. Emerging food safety
issues. Supercritical fluid extraction, Biofortification, Nanotechnology:
concept and applications, Novel ideas in food packaging, High pressure
processing, Ohmic heating, Membrane processing. Extrusion
52
technology. Modern quality standards like ISO-22000. New tools in food
analysis: HPLC, electrophoresis, FTIR, Mass spectrometry and coupling
techniques like GC-MS, LC-MS. Recent news in food science and
technology.
Books Recommended
1. Buttriss, J. and Saltmarsh, S. 2000. Functional foods. Royal
Society of Chemistry, Cambridge.
2. Nielsen SS. 2003. Food Analysis. Kluwer Academic Pub., New
York.
3. Otles, S. 2009. Handbook of food analysis instruments. CRC
Press, New York.
4. Sun, D.W. 2005. Emerging technologies for food processing.
Elsevier Academic Press, CA, US.
Milling of Cereals 3(2-1)
Theory
Wheat milling: Types of mills, handling, storage, blending, cleaning,
tempering and conditioning. Wheat impurities separation: Principles,
methods and equipment. Grinding process: Types of grinding machines,
different extraction rates of flour. Operations of roller mill. Grinding
systems: Break, reduction and tailings. Sieving process: Principles and
types of sifters. Purification process. Flour handling and storage. Mill‘s
wheat-cleaning system. Air classification and fine grinding. Whole wheat
products. Milling of soft and durum wheats. Wet milling of corn:
Production of starch, oil, gluten. Milling of rice. Recent developments in
commercial milling.
Practical
Test weight and kernel hardness measurement. Effect of tempering time
and moisture content on flour yield. Experimental milling. Flour mill
stream analysis: color, moisture, protein, ash, pH and particle size. Flour
performance test; farinograph, mixograph and amylograph. Gluten
washing tests, alkaline water retention capacity, pelshenke value and
SDS sedimentation test.
Books Recommended
1. Atwell, W.A. 2001. Wheat flour. Eagan Press, U.S.A.
2. Khan, K. and Shewry, P.R. 2009. Wheat: chemistry and technology.
American Association of Cereal Chemists Inc., St. Paul., Minnesota,
U.S.A.
3. Owens G. 2001. Cereals processing technology. Woodhead Pub.
Ltd. Cambridge, U.K.
53
4. Posner, E.S. and Hibbs, A.N. 1997. Wheat flour milling. American
Association of Cereal Chemists Inc., St. Paul., Minnesota, U.S.A.
Advanced Beverage Technology 3(2-1)
Theory
Overview of beverage industry. Water treatment plants: To study the
water purification systems. Bottle washing plants: Operations and
inspection, detergents used in bottle washing. Plant sanitation: CIP
systems for beverage plants, cleaning and disinfection: Packaging
materials: (glass bottles, pet bottles, metal cans, tetra-pack, plastic
containers; container closures (plastic, aluminum and metal closures).
Raw material handling and storage: Syrup room operation,
pasteurization, sterilization, stabilizers and emulsifiers.
Filling systems: Premix, post mix, three stage processes. Composition

and formulation of carbonated and non-carbonated beverages: Carbon
dioxide and carbonation. Trouble shooting in beverage industry: spoilage
detection and control, physical, chemical and microbiological spoilage.
Shelf life of beverages: factors affecting shelf life.
Practical
Production and sensory evaluation of different instant and powdered
mixes/drinks, fermented, still, carbonated and non- carbonated
beverages. Storage study of such prepared products under different
conditions through taking laboratory tests (physical, chemical, sensory
and microbiological examination) during whole storage life.
Books Recommended
1. Ashurst, P.R. 2005. Chemistry and Technology of Soft drinks
and Fruit Juices. Blackwell Pub. Co., Oxford.
2. Shachman, M. 2004. The Soft Drinks Companion: A Technical
Handbook for the Beverage Industry. CRC Press, Boca Raton,
Florida.
3. Steen, D.P. 2006. Carbonated soft drinks - formulation and
manufacture. Blackwell Publishers, Oxford, UK.
Food Quality Assurance Management 3(3-0)
Theory
Codex Alimentarious: Format of commodity standards. Quality
assurance: theoretical and practical considerations, description of
different systems: GMP, TQM, HACCP, ISO – 9000, 9001 and 22000
series. Verification, certification and validation. WHIMS. Biosecurity
programs. Philosophical approaches to quality assurance: Deming‘s,
54
Juran‘s Corsby‘s etc. Statistical quality control techniques. Sanitation and
hygiene in quality assurance. Quality Assurance tools, instrument
calibration, production line check record, laboratory analysis record.
Incoming material inspections, certificate of analysis, training manuals
and programmes, Internal and external audits.
Books Recommended
1. Blanchfield, J.R. 1998. Good manufacturing practice. Institute of
Food Science and Technology, London.
2. Clute, M. 2008. Food industry quality control systems. Culinary
and Hospitality Industry Publication Services, USA.
3. Evans, J.R. 2005. Total quality: management, organization and
strategy. Westport Pub. Co., New York.
th
4. Hoyle, D. 2001. ISO 9000: Quality system handbook, 4 ed.
Butterworth-Heineman, Oxford.
5. McDonald, D.J. and Engel, D. 1996. A guide to HACCP.
Highfield Pub. Sprotborough, UK.
Special Problem 1 (1-0)

Seminar 1 (1-0)
55
Annexure – A
DETAILS OF COMPULSORY COURSES

COMPULSORY COURSES IN ENGLISH FOR
Undergraduate Level
English I (Functional English) Credit Hrs. 3
Objectives: Enhance language skills and develop critical thinking.
Course Contents
Basics of Grammar
Parts of speech and use of articles
Sentence structure, active and passive voice
Practice in unified sentence
Analysis of phrase, clause and sentence structure
Transitive and intransitive verbs
Punctuation and spelling
Comprehension
Answers to questions on a given text
Discussion
General topics and every-day conversation (topics for discussion
to be at the discretion of the teacher keeping in view the level of
students)
Listening
To be improved by showing documentaries/films carefully
selected by subject teachers
Translation skills
Urdu to English
Paragraph writing
Topics to be chosen at the discretion of the teacher
Presentation skills
Introduction
Note: Extensive reading is required for vocabulary building
56
Recommended books:
1. Functional English
a) Grammar
1. Practical English Grammar by A.J. Thomson and A.V.
Martinet. Exercises 1. Third edition. Oxford University
Press. 1997. ISBN 0194313492
Press. 1997. ISBN 0194313506
b) Writing
1. Writing. Intermediate by Marie-Christine Boutin,
Suzanne Brinand and Francoise Grellet. Oxford
Supplementary Skills. Fourth Impression 1993. ISBN 0
19 435405 7 Pages 20-27 and 35-41.
c) Reading/Comprehension
1. Reading. Upper Intermediate. Brain Tomlinson and Rod
Ellis. Oxford Supplementary Skills. Third Impression
1992. ISBN 0 19 453402 2.
d) Speaking
English II (Communication Skills) Credit Hrs. 3
Objectives: Enable the students to meet their real life communication

needs.
Course Contents
Paragraph writing
Practice in writing a good, unified and coherent paragraph
Essay writing
Introduction
CV and job application
Translation skills
Urdu to English
Study skills
Skimming and scanning, intensive and extensive, and speed
reading, summary and précis writing and comprehension
Academic skills
Letter/memo writing, minutes of meetings, use of library and
internet
Presentation skills
Personality development (emphasis on content, style and
pronunciation)
Note: documentaries to be shown for discussion and review
57
Recommended books:
Communication Skills
a) Grammar
Press 1986. ISBN 0 19 431350 6.
b) Writing
1. Writing. Intermediate by Marie-Chrisitine Boutin,
Suzanne Brinand and Francoise Grellet. Oxford
Supplementary Skills. Fourth Impression 1993. ISBN
019 435405 7 Pages 45-53 (note taking).
2. Writing. Upper-Intermediate by Rob Nolasco. Oxford
Supplementary Skills. Fourth Impression 1992. ISBN 0
19 435406 5 (particularly good for writing memos,
introduction to presentations, descriptive and
argumentative writing).
c) Reading
1. Reading. Advanced. Brian Tomlinson and Rod Ellis.
Oxford Supplementary Skills. Third Impression 1991.
ISBN 0 19 453403 0.
2. Reading and Study Skills by John Langan
3. Study Skills by Riachard Yorky.
English III (Technical Writing and Presentation Skills)
Credit Hrh. 3
Objectives: Enhance language skills and develop critical thinking
Course Contents
Presentation skills
Essay writing
Descriptive, narrative, discursive, argumentative
Academic writing
How to write a proposal for research paper/term paper
How to write a research paper/term paper (emphasis on style,
content, language, form, clarity, consistency)
Technical Report writing

Progress report writing
Note: Extensive reading is required for vocabulary building
Recommended books:
Technical Writing and Presentation Skills
58
a) Essay Writing and Academic Writing
1. Writing. Advanced by Ron White. Oxford
Supplementary Skills. Third Impression 1992.
ISBN 0 19 435407 3 (particularly suitable for
discursive, descriptive, argumentative and report
writing).
2. College Writing Skills by John Langan.
Mc=Graw-Hill Higher Education. 2004.
th
3. Patterns of College Writing (4 edition) by Laurie
G. Kirszner and Stephen R. Mandell. St. Martin‘s
Press.
b) Presentation Skills
c) Reading
The Mercury Reader. A Custom Publication. Compiled
by norther Illinois University. General Editiors: Janice
Neulib; Kathleen Shine Cain; Stephen Ruffus and
Maurice Scharton. (A reader which will give students
exposure to the best of twentieth century literature,
without taxing the taste of engineering students).
59
Annexure – B
ISLAMIC STUDIES
(Compulsory)
Objectives:
This course is aimed at:
1 To provide Basic information about Islamic Studies
2 To enhance understanding of the students regarding Islamic
Civilization
3 To improve Students skill to perform prayers and other worships
4 To enhance the skill of the students for understanding of issues
related to faith and religious life.
Detail of Courses
Introduction to Quranic Studies
1) Basic Concepts of Quran
2) History of Quran
3) Uloom-ul -Quran
Study of Selected Text of Holly Quran
1) Verses of Surah Al-Baqra Related to Faith(Verse No-284-286)

2) Verses of Surah Al-Hujrat Related to Adab Al-Nabi
(Verse No-1-18)
3) Verses of Surah Al-Mumanoon Related to Characteristics of
faithful (Verse No-1-11)
4) Verses of Surah al-Furqan Related to Social Ethics (Verse
No.63-77)
5) Verses of Surah Al-Inam Related to Ihkam(Verse No-152-154)
Study of Selected Text of Holly Quran
1) Verses of Surah Al-Ihzab Related to Adab al-Nabi (Verse

No.6,21,40,56,57,58.)
2) Verses of Surah Al-Hashar (18,19,20) Related to thinking, Day
of Judgment
3) Verses of Surah Al-Saf Related to Tafakar,Tadabar (Verse No-
1,14)
Seerat of Holy Prophet (S.A.W) I
1) Life of Muhammad Bin Abdullah ( Before Prophet Hood)

2) Life of Holy Prophet (S.A.W) in Makkah
60
3) Important Lessons Derived from the life of Holy Prophet in
Makkah
Seerat of Holy Prophet (S.A.W) II

1) Life of Holy Prophet (S.A.W) in Madina
2) Important Events of Life Holy Prophet in Madina
3) Important Lessons Derived from the life of Holy Prophet in
Madina
Introduction To Sunnah
1) Basic Concepts of Hadith
2) History of Hadith
3) Kinds of Hadith
4) Uloom –ul-Hadith
5) Sunnah & Hadith
6) Legal Position of Sunnah
Selected Study from Text of Hadith

Introduction To Islamic Law & Jurisprudence
1) Basic Concepts of Islamic Law & Jurisprudence
2) History & Importance of Islamic Law & Jurisprudence
3) Sources of Islamic Law & Jurisprudence
4) Nature of Differences in Islamic Law
5) Islam and Sectarianism
Islamic Culture & Civilization

1) Basic Concepts of Islamic Culture & Civilization
2) Historical Development of Islamic Culture & Civilization
3) Characteristics of Islamic Culture & Civilization
4) Islamic Culture & Civilization and Contemporary Issues
Islam & Science

1) Basic Concepts of Islam & Science
2) Contributions of Muslims in the Development of Science
3) Quranic & Science
Islamic Economic System

1) Basic Concepts of Islamic Economic System
2) Means of Distribution of wealth in Islamic Economics
3) Islamic Concept of Riba
4) Islamic Ways of Trade & Commerce
Political System of Islam

1) Basic Concepts of Islamic Political System
2)Islamic Concept of Sovereignty
61
3)Basic Institutions of Govt. in Islam
Islamic History
1) Period of Khlaft-E-Rashida
2) Period of Ummayyads
3) Period of Abbasids
Social System of Islam

1) Basic Concepts of Social System of Islam
2) Elements of Family
3) Ethical Values of Islam
Reference Books:
1) Hameed ullah Muhammad, ―Emergence of Islam‖ , IRI,
Islamabad
2) Hameed ullah Muhammad, ―Muslim Conduct of State‖
3) Hameed ullah Muhammad, ‗Introduction to Islam
4) Mulana Muhammad Yousaf Islahi,‖
5) Hussain Hamid Hassan, ―An Introduction to the Study of Islamic
Law‖ leaf Publication Islamabad, Pakistan.
6) Ahmad Hasan, ―Principles of Islamic Jurisprudence‖ Islamic
Research
Institute, International Islamic University, Islamabad (1993)
7) Mir Waliullah, ―Muslim Jrisprudence and the Quranic Law of
Crimes‖
Islamic Book Service (1982)
8) H.S. Bhatia, ―Studies in Islamic Law, Religion and Society‖ Deep &
Deep Publications New Delhi (1989)
9) Dr. Muhammad Zia-ul-Haq, ―Introduction to Al Sharia Al Islamia‖
Allama Iqbal Open University, Islamabad (2001)
62
Annexure – C
Pakistan Studies (Compulsory)

Introduction/Objectives
 Develop vision of historical perspective, government, politics,
contemporary Pakistan, ideological background of Pakistan.
 Study the process of governance, national development, issues
arising in the modern age and posing challenges to Pakistan.
Course Outline
1. Historical Perspective
a. Ideological rationale with special reference to Sir Syed Ahmed
Khan, Allama Muhammad Iqbal and Quaid-i-Azam Muhammad
Ali Jinnah.
b. Factors leading to Muslim separatism
c. People and Land
i. Indus Civilization
ii. Muslim advent
iii. Location and geo-physical features.
2. Government and Politics in Pakistan
Political and constitutional phases:
a. 1947-58
b. 1958-71
c. 1971-77
d. 1977-88
e. 1988-99
f. 1999 onward
3. Contemporary Pakistan
a. Economic institutions and issues
b. Society and social structure
c. Ethnicity
d. Foreign policy of Pakistan and challenges
e. Futuristic outlook of Pakistan
Books Recommended
1. Burki, Shahid Javed. State & Society in Pakistan, The Macmillan
Press Ltd 1980.
2. Akbar, S. Zaidi. Issue in Pakistan’s Economy. Karachi: Oxford
University Press, 2000.
63
3. S.M. Burke and Lawrence Ziring. Pakistan‘s Foreign policy: An
Historical analysis. Karachi: Oxford University Press, 1993.
4. Mehmood, Safdar. Pakistan Political Roots & Development.
Lahore, 1994.
5. Wilcox, Wayne.The Emergence of Banglades., Washington:
American Enterprise, Institute of Public Policy Research, 1972.
6. Mehmood, Safdar. Pakistan Kayyun Toota, Lahore: Idara-e-
Saqafat-e-Islamia, Club Road, nd.
7. Amin, Tahir. Ethno - National Movement in Pakistan, Islamabad:
Institute of Policy Studies, Islamabad.
8. Ziring, Lawrence. Enigma of Political Development. Kent England:
WmDawson & sons Ltd, 1980.
9. Zahid, Ansar. History & Culture of Sindh. Karachi: Royal Book
Company, 1980.
10. Afzal, M. Rafique. Political Parties in Pakistan, Vol. I, II & III.
Islamabad: National Institute of Historical and cultural Research,
1998.
11. Sayeed, Khalid Bin. The Political System of Pakistan. Boston:
Houghton Mifflin, 1967.
12. Aziz, K.K. Party, Politics in Pakistan, Islamabad: National
Commission on Historical and Cultural Research, 1976.
13. Muhammad Waseem, Pakistan Under Martial Law, Lahore:
Vanguard, 1987.
14. Haq, Noor ul. Making of Pakistan: The Military Perspective.
Islamabad: National Commission on Historical and Cultural
Research, 1993.
64
Annexure – D
COMPULSORY MATHEMATICS
COURSES FOR B.Sc (Hons) AGRICULTURE
1. MATHEMATICS I (ALGEBRA)
Prerequisite(s): Mathematics at secondary level

Credit Hours: 3+0
Specific Objectives of the Course: To prepare the students, not

majoring in mathematics, with the essential tools of algebra to apply the
concepts and the techniques in their respective disciplines.
Course Outline:
Preliminaries: Real-number system, complex numbers, introduction to
sets, set operations, functions, types of functions.
Matrices: Introduction to matrices, types, matrix inverse, determinants,

system of linear equations, Cramer‘s rule.
Quadratic Equations: Solution of quadratic equations, qualitative analysis

of roots of a quadratic equations, equations reducible to quadratic
equations, cube roots of unity, relation between roots and coefficients of
quadratic equations.
Sequences and Series: Arithmetic progression, geometric progression,

harmonic progression.
Binomial Theorem: Introduction to mathematical induction, binomial

theorem with rational and irrational indices.
Trigonometry: Fundamentals of trigonometry, trigonometric identities.
Recommended Books:
Dolciani MP, Wooton W, Beckenback EF, Sharron S, Algebra 2 and
Trigonometry, 1978, Houghton & Mifflin,
Boston (suggested text)

Kaufmann JE, College Algebra and Trigonometry, 1987, PWS-Kent
Company, Boston
th
Swokowski EW, Fundamentals of Algebra and Trigonometry (6 edition),
1986, PWS-Kent Company, Boston
65
2. MATHEMATICS II (CALCULUS)
Prerequisite(s): Mathematics I (Algebra)

Credit Hours: 3+0

majoring in mathematics, with the essential tools of calculus to apply the
concepts and the techniques in their respective disciplines.
Course Outline:
Preliminaries: Real-number line, functions and their graphs, solution of
equations involving absolute values, inequalities.
Limits and Continuity: Limit of a function, left-hand and right-hand limits,

continuity, continuous functions.
Derivatives and their Applications: Differentiable functions, differentiation

of polynomial, rational and transcendental functions, derivatives.
Integration and Definite Integrals: Techniques of evaluating indefinite

integrals, integration by substitution, integration by parts, change of
variables in indefinite integrals.
Recommended Books:
th
Anton H, Bevens I, Davis S, Calculus: A New Horizon (8 edition), 2005,
John Wiley, New York
rd
Stewart J, Calculus (3 edition), 1995, Brooks/Cole (suggested text)
Swokowski EW, Calculus and Analytic Geometry, 1983, PWS-Kent
Company, Boston
th
Thomas GB, Finney AR, Calculus (11 edition), 2005, Addison-Wesley,
Reading, Ma, USA
3. MATHEMATICS III (GEOMETRY)
Prerequisite(s): Mathematics II (Calculus)

Credit Hours: 3+0
majoring in mathematics, with the essential tools of geometry to apply
the concepts and the techniques in their respective disciplines.
Course Outline:
Geometry in Two Dimensions: Cartesian-coördinate mesh, slope of a
line, equation of a line, parallel and perpendicular lines, various forms of
66
equation of a line, intersection of two lines, angle between two lines,
distance between two points, distance between a point and a line.
Circle: Equation of a circle, circles determined by various conditions,

intersection of lines and circles, locus of a point in various conditions.
Conic Sections: Parabola, ellipse, hyperbola, the general-second-degree

equation
Recommended Books:
Abraham S, Analytic Geometry, Scott, Freshman and Company, 1969
Kaufmann JE, College Algebra and Trigonometry, 1987, PWS-Kent
Company, Boston
th
Swokowski EW, Fundamentals of Algebra and Trigonometry (6 edition),
1986, PWS-Kent Company, Boston
Note:
1. Two courses will be selected from the following three courses
of Mathematics.
2. Universities may make necessary changes in the courses

according to the requirement as decided by the Board of
Studies.
67
Annexure - E
Statistics-I
Credit 3 (2-1)
Definition and importance of Statistics in Agriculture, Data Different types

of data and variables
Classification and Tabulation of data, Frequencey distirbtuion, stem-and-

Leaf digram, Graphical representation of data Histogram, frequesncey
polygon, frequency curve.
Measure of Central tendency, Definition and calcutiaon of Arithmetic

mean, Geometric mean, Harmonic mean, Median quantiles and Mode in
grouped and ungruped data.
Measure of Dispersion, Definition and Calculation of Range, quartile

deviation, Mean deviation, Standard deviation and variance, coefficient
of variation.
Practicals
a. Frequency Distribution
b. Stem-and-Leaf digram
c. Various types of Graphs
d. Mean, Geometric mean Harmonic Mean,
e. Median, Quartiles Deviation, mean Deviation.
f. Standard Deviation, Variance, Coefficient of variation,
g. Skewness and kenosis
Book Recommended
1. Introduction to Statistical Theory Part- I by Sher Muhammad and
Dr. Shahid Kamal (Latest Edition)
2. Statistical Methods and Data Analysis by Dr. Faquir Muhammad
3. A. Concise Course in A. Level Statistic with world examples by J.
Crawshaw and J. Chambers (1994)
nd
4. Basic Statistics an Inferential Approach 2 Ed. (1986) Fran II.
Dietrich-II and Thomes J. Keans
68
Statistics-II
Credit 3 (2-1)
Sampling Probability and non-Probability Sampling, Simple random
sampling stratified random sampling Systematic sampling error,
Sampling distribution of mean and difference between two means.
Interference Theory: Estimation and testing of hypothesis, Type—I and
type-II error, Testing of hypothesis about mean and difference between
two means using Z-test and t-test, Paired t-test, Test of association of
attributes using X2 (chi-square) Testing hypothesis about variance.
Practicals
a. Sampling random sampling
b. Stratified random sampling.
c. Sampling distribution of mean
d. Testing of hypotheses regarding population mean
e. Testing of hypotheses about the difference between population
means
f. Chi-square test
g. Testing of Correlation Coefficient
h. Fitting of simple linear regression
i. One-way ANOVA
j. Two-way ANOVA
Book Recommended
1. Introduction to Statistical Theory Part-II by Sher Muhammad and
Dr. Shahid Kamal (Latest Edition)
2. Statistical Methods and Data Analysis by Dr. Faquir Muhammad
3. Principles and Procedures of Statistics A Bio-meterial approach,
nd
2 Edition, 1980 by R.G.D Steal and James H. Tarric
nd
4. Statistical Procedures for Agricultural Research 2 Edition (1980)
by K.A. Gomez and A.A. Gomez
Note: Universities may make necessary changes in the courses

Studies.
69
Annexure – F
Course Name: Introduction to Information and

Communication Technologies
Course Structure: Lectures: 2 Labs: 1 Credit Hours: 3
Pre-requisite: None Semester: 1
Course Description:
This is an introductory course on Information and Communication
Technologies. Topics include ICT terminologies, hardware and software
components, the internet and world wide web, and ICT based
applications.
After completing this course, a student will be able to:
 Understand different terms associated with ICT

 Identify various components of a computer system
 Identify the various categories of software and their usage
 Define the basic terms associated with communications and
networking
 Understand different terms associated with the Internet and World
Wide Web.
 Use various web tools including Web Browsers, E-mail clients and
search utilities.
 Use text processing, spreadsheets and presentation tools
 Understand the enabling/pervasive features of ICT
Course Contents:
: Basic Definitions & Concepts
: Hardware: Computer Systems & Components
: Storage Devices, Number Systems
: Software: Operating Systems, Programming and Application Software
: Introduction to Programming, Databases and Information Systems
: Networks
: Data Communication
: The Internet, Browsers and Search Engines
: The Internet: Email, Collaborative Computing and Social Networking
: The Internet: E-Commerce
: IT Security and other issues
: Project Week
: Review Week
70
Text Books/Reference Books:
Introduction to Computers by Peter Norton, 6th International Edition
(McGraw HILL)
Using Information Technology: A Practical Introduction to Computer &
Communications by Williams Sawyer, 6th Edition (McGraw HILL)
Computers, Communications & information: A user's introduction by
Sarah E. Hutchinson, Stacey C. Swayer
Fundamentals of Information Technology by Alexis Leon, Mathewsleon
Leon Press.
71
Functional Biology-I
Credit Hours 3+0
Biological Methods
Principles of Cellular Life
Chemical Basis
Structure and Function
Principles of Metabolism
Energy Acquisition
Principles of Inheritance
Mitosis and Meiosis
Chromosomes
Observable Inheritance Patterns
DNA Structure and Function
RNA and Proteins
Genes
Genetic Engineering and Biotechnology
Biodiversity
Fundamental Concept of Biodiversity
One or two examples of each of the following from commonly found
organism
Prions
Viruses
Bacteria
Protistans
Algae
Fungi
Plants
Crops
Animals
Invertebrates
Vertebrates
Reading
1. Roberts, M.M., Reiss and G.Monger. 2000. Advanced Biology,

Nelson.
2. Starr, C, and R, Taggart, 2001. Biology: The Unity and Diversity of
Life Brooks and Cole.
3. Campbell, N.A., J.B, Reece, L.G. Mitchell, M.R, Taylor. 2001.
Biology: Concepts and Connections. Prentice-Hall.
72
Functional Biology-II
Credit Hours 3+0
Myths and Realities of Evolution
Microevolution
Speciation
Macroevolution
Level of Organization
Plants
Tissues
Nutrition and Transport
Reproduction
Growth and Development
Animals
Tissue, Organ System and Homeostasis
Information Flow and Neuron
Nervous System
Circulation and Immunity
Nutrition and Respiration
Reproduction and Development
Ecology and Behavior
Ecosystems
Biosphere
Social Interactions
Community Interactions
Human Impact on Biosphere
Environment Conservation
Reading
1. Roberts, M.M., Reiss and G.Monger. 2000. Advanced Biology,
Nelson.
2. Starr, C, and R, Taggart, 2001. Biology: The Unity and Diversity of
Life Brooks and Cole.
3. Campbell, N.A., J.B, Reece, L.G. Mitchell, M.R, Taylor. 2001.
Biology: Concepts and Connections. Prentice-Hall.
Note: Universities may make necessary changes in the courses

Studies.
73

Curriculum OF Food Science and Technology: BS/B.SC (Hons) MS/M.SC (Hons)

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CURRICULUM

FOOD SCIENCE AND

HIG HER ISSION

HIGHER EDUCATION COMMISSION

Dr. Syed Sohail H. Naqvi Executive Director

Prof. Dr. Altaf Ali G. Shaikh Member (Acad)

Mr. Muhammad Javed Khan Adviser (Academic)

Ms. Ghayyur Fatima Director (Curri)

Dr. M. Tahir Ali Shah Deputy Director (Curri)

Scheme of Studies for 4-year BS/BSc (Hons) in

4. Scheme of Studies for MS/M.Sc (Hons) 39

Details of Courses for MS/MSc (Hons) in Food

6. Details of Compulsory Courses 56

The curriculum of subject is described as a throbbing pulse of a nation.

In exercise of the powers conferred under Section 3 Sub-Section 2 (ii) of

In compliance with the above provisions, the HEC undertakes revamping

To bring international compatibility to qualifications held from Pakistani

PROF. DR. ALTAF ALI G. SHAIKH

The meetings of NCRC in Food Science and Technology were held on

Dr. Shaikh informed the members that Government is striving hard to

1. University of Agriculture, Faisalabad.

On the next day, every member participated in discussions and briefed

The Curricula of postgraduate program was also discussed in length.

Dr. Saghir A. Sheikh Prof. Dr. Faqir Muhammad Anjum

2. Stat Statistics-II 3(2-1)

FST- General Microbiology 3(2-1)

FST- Principles of Human Nutrition 3(3-0)

FST- Food Processing & Preservation 3(2-1)

FST- Unit Operations in Food Processing 3(3-0)

FST- Food Plant Layout 2(2-0)

FST- Food Analysis 3(1-2)

FST- Food Process Engineering-I 3 (2-1)

FST- Fruits and Vegetable Processing 3(2-1)

FST- Cereal Technology 3(2-1)

FST- Technology of Oils and Fats 3(2-1)

FST- Instrumental Techniques in Food Analysis 3(2-1)

FST- Community Nutrition and Dietetics 3(2-1)

FST- Beverage Technology 3(2-1)

FST- Confectionery and Snack Foods 3(2-1)

FST- Bakery Products Technology 3(2-1)

FST- Postharvest Technology 3(2-1)

FST- Food Microbiology 3(2-1)

FST- Food Product Development 3(2-1)

FST- Meat Technology 3(2-1)

FST- Dairy Technology 3(2-1)

FST- Poultry and Egg Processing 3(2-1)

Eggs: identification, grading, composition, quality characteristics,

FST- Research Projects and Scientific Writing 2(1-1)

FST- Sensory Evaluation of Foods 3(2-1)

FST- Sea Food Processing Technology 3(2-1)

FST- Extrusion Technology 3(2-1)

FST- Milk and Meat Hygiene and Public Health 3(2-1)

Meat hygiene: meat sanitation scope, importance. Abattoirs: pre-

Sampling of meat. Visual examination of carcass. Post-mortem

FST- Food Quality Management 2(2-0)

FST- Internship and Report Writing 4(0-4)

Course Title of Course Credit

Food Additives 3(2-1)

Food Enzymology 3(2-1)