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Degree Programs and their curriculums

The Department of Food Sciences is offering various degree programs

1. B.Sc. (Hons.) Agriculture (Major: Food Science & Technology)

2. B.Sc. (Hons.) Food Science & Technology-4- Years Degree Program

3. M.Sc. (Hons.) Food Science and Technology

4. M.Sc. (Hons.) Food Microbiology

5. M.Sc. (Hons.) Food and Nutrition (Partially Approved)

6. Ph.D. Food Science and Technology.

The Curriculums for the said degree programs are herein

Scheme of Studies for B.Sc. (Hons.) Agriculture (Major: Food Science and Technology)

Course

No. Course Title

Credit Hours

Semester Credit Hours

1st FST-101 Introduction to Food Science & Technology 3(2-1) 2nd FST -102 Food Processing & Preservation 3(2-1)

5th

Sem

este

r

FST-301 Unit Operation in Food Processing 3(3-0)

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FST-303 Food Chemistry 3(3-0) FST-305 Technology of Fats and Oils 3(2-1) FST-307 Food Microbiology 3(2-1) FST-309 Cereal Technology 3(2-1)

6th

Sem

este

r FST-302 Fruit and Vegetable Processing 3(2-1)

15

FST-304 Food Toxicology and Safety 2(2-0) FST-306 Food Analysis and Sensory Evaluation 3(1-2) FST-308 Sugar Technology 2(2-0) FST-310 Food Biotechnology 3(2-1) FST-312 Principles of Human Nutrition 2(2-0)

7th

Sem

este

r FST-401 Dairy Technology 3(2-1)

15

FST-403 Meat, Poultry, Egg, and Fish Processing 3(2-1) FST-405 Food Product Development 3(1-2) FST-407 Community Nutrition & Dietetics 2(2-0) FST-409 Confectionery and Snack Foods 2(2-0) FST-411 Post-harvest Technology 2(2-0)

8th

Sem

este

r

FST-402 Food Laws & Regulations 3(3-0)

11 FST-404 Beverage Technology 2(2-0) FST-406 Food Plant Layout 2(2-0) FST-408 Research Project and Scientific Writing 2(1-1) FST-410 Food Quality Management 2(2-0)

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FST-412 Internship and Report Writing 4(0-4)

FST-101. Introduction to Food Science and Technology 3(2-1)

In this course, students will be introduced with the basic concepts of food science, food technology, relationship with other disciplines, career opportunities. Moroever, they will be taught about the food sources i.e. plants, animals, and marine. Food constituents and their functions and classification of foods along with some fundamental concepts about food spoilage agents are also included in the course contents.

FST-102. Food Processing & Preservation 3(2-1)

This course deals with post-harvest handling and preparation of foods. Properties of raw materials, basic preparatory operations and indeed processing using heat are important parts of the course. The tools of preservation i.e. low temperature, evaporation & dehydration, fermentation technology, and irradiation are discussed at length. Moreover, use of chemical additives is : contaminants, adulterants, additives. Food additives: classification, criteria for selection, GRAS additives, permissible limits, food safety, E-numbers. Evaluation of bottled, frozen and dehydrated products. Visit to food industries.

FST-301 Unit Operations in Food Processing 3(3-0)

The course deals with units, dimensions, conversion, energy & mass balance, heat transfer fundamentals, mass balance equations. Moreover, air-water mixture and their applications, 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.

FST-303 Food Chemistry 3(3-0)

The course is designed to equip Food Scienstists with the knowledge regarding the basic components of foods. The subject provide information about classification, structure, physical & chemical properties of water, carbohydrates, lipids, proteins, mineral elements, vitamins, colors, pigments, flavors and enzymes. The functional and nutritional properties of these macronutrients and micronutrients are also discussed at length.

FST-305 Technology of Oils and Fats 3(2-1)

The course deals with basic knowledge regarding the fats and oils. Students are informed with importance, sources, production and uses of fats and oils within few lectures. Later, the physical and chemical characteristics are being taught. Surface knowledge is provided to them regarding the oil bearing materials and their processing that include many steps e.g. pre-treatment, storage, extraction methods, rendering, expression, solvent extraction, degumming, refining, bleaching, deodorization, fractionation, winterization, hydrogenation, interesterification, esterification, emulsification, stabilization. Last few

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lectures deals with spoilage of fats & oils and i.e. oxidative and hydrolytic rancidity. Moreover, students are also informed about the prevention of spoilage through antioxidants supplementation..

FST-307 Food Microbiology 3(2-1)

It deals with the basic concepts related to food microbiology that include introduction and scope. Moreover, morphological, cultural and physiological characteristics of molds, yeasts and yeast like fungi, bacteria are discussed. Next few lectures are directed to introduce the students with important microbial genera in foods along with discussion on factors affecting their growth. Later, lectures are designed to study the contamination and spoilage of perishable, semi perishable and stable foods. Last few lectures focus on food microbiology in relation to public health giving due consideration on food-borne infections, intoxications, and microbiological risk assessment.

FST-309 Cereal Technology 3(2-1)

Cereal grains are important and their production, structure, composition, nutrition are discussed in first few lectures. Later, the students are taught about grading, storage, dry milling, grinding process and flour treatment & quality assessment. Later, rheology of dough and batters will be discussed in length. The one/two lectures deals with maize and rice milling and production of some by-products. Breakfast cereals and snack foods are also included in the contents.

FST-302 Fruits and Vegetable Processing 3(2-1)

The course contents include chemical composition, nutritional aspects, structural features, choice of processing technologies related to fruits & vegetable processing. Maintaining post-harvest quality of fruits and vegetables (quality criteria, quality deterioration & measurement, and maintenance), spoilage factors (chemical, enzymatic, biological) and their control are also taught in the course. Last few lectures are intended to introduce the students with some new technologies e.g. minimal processing technology, modified atmosphere packaging and edible coatings. The role of these technologies in controlling bacteria growth, enzymatic activity along with quality retention of the products are main objects of this subject.

FST-304 Food Toxicology and Safety 3(3-0)

The subject deals with principles, branches, dose-response mechanism, potency, margin of safety, biologic factors influencing toxicity. Later, lectures are designed to cover the aspects related to the toxicants in body (absorption, translocation, distribution, biotransformation, storage and excretion), chemical carcinogenesis (initiation, promotion, progression and angiogenesis), naturally occurring food toxins (plant and animal sources). Last few lectures are related to the food safety system i.e. HACCP and FSMS-ISO22000:2005 to ensure food safety surveillance and risk prevention.

FST-306 Food Analysis and Sensory Evaluation 3(1-2)

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The course provides information regarding the significance of sampling (techniques, preparation and preservation), physical analysis (appearance, texture, specific gravity, refractive index, and rheology) and chemical analysis (moisture, ash, proteins, lipids, carbohydrates, fiber, NFE, acidity, pH, sugars, mineral elements and vitamins). The emphasis is paid to the concepts pertaining to the chromatography (paper and thin layer), spectroscopy (atomic emission, atomic absorption), and analytical data (evaluation, interpretation, statistical applications). Second important part of course deals with the concepts related to sensory evaluation of Foods. The subject matter includes the overview, physiological & psychological foundations, and general requirements for sensory testing, organization & evaluation of sensory evaluation program. Lastly, measurement of sensory scores through difference, discrimination testing, scaling, threshold methods, descriptive analysis are also taught in the course. The students are involved actively in effective color and texture, flavor evaluation as special problems related to sensory science are assigned to them. They are asked to prepare different products and assess the consumer acceptability through designing questionnaires and field tests.

FST-302 Sugar Technology 2(2-0)

The subject deals with sugar production and its utilization in various industries. The sugar industries in Pakistan are lacking the advancement and low extraction yields are coupled with reduced profitability. Therefore, the present course is designed to equip students with the knowledge regarding sugar sources i.el. sugarcane, and sugar beet. The first few lectures deliver the production statistics of these major crops in Pakistan and their utilization in preparation of some indigenous products. The main steps to produce commercial sugar include juice extraction, purification, evaporation, crystallization, refining (affination, clarification, decolorisation, crystallization and centrifugation), and drying, bagging and storage. The last few lectures discuss the factors affecting sugar processing along with presentation of some arguments regarding the quality criteria. Some industries require specialty sugar products (brown or soft sugar and liquid sugar) and flow diagrams are included in the contents too

FST-310 Food Biotechnology 3(2-1)

The concepts of food biotechnology can only be understood when students know about the microbial metabolism, developments in metabolic and biochemical engineering, and fermentation processes. The course deals with these basic concepts and later students are taught how to isolate and preserve industrially important microorganisms. They are also informed about the industrial fermentations (media, design and types of fermentors, process variables, recovery, purification of fermentation products) with special reference to the production of organic acids, enzymes, amino acids, single cell proteins, carotenoids and fermented food products. The last few lectures deals with the concepts and controversies related to genetically modified organism (GMO) and their role in food biotechnology. The same discussion also include the legal and social aspects of food biotechnology

FST-312 Principles of Human Nutrition 2(2-0)

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The importance of nutrition education is highlighted in the recent past to ameliorate various lifestyle related disorders. The present course introduce students with some basic concepts of human nutrition (definitions, food, nutrients, diet, balanced diet, food groups, food guide pyramid, meal planning). The one of important lecture is related with the intrinsic and extrinsic factors related to the eating food. The course also covers some discussion regarding the role of water, carbohydrates, fats and oils, proteins, vitamins, mineral elements in human nutrition. The nutrients are important but their digestion, absorption and metabolism are also important. Therfore, last few lectures cover the said discussion. The students are also informed about some nutritional disorders e.g. malnutrition, obesity, coronary diseases, diabetes, lactose intolerance and dental caries with special emphasis on their symptoms, causes and diet-based prevention strategies.

FST-401 Dairy Technology 3(2-1)

The course deals with the factors that influencing on raw milk quality. Lectures delivered comprehensively elaborate the importance of milk handling (manual and machine milking, farm cooling, collection and reception), analyses at different levels and transportation. The milk processing with special reference to some unit operations i.e. cream separation, bactofugation, filtration, thermization, standardization, homogenization, pasteurization, sterilization, UHT, aseptic packaging, storage, distribution and their effects on milk constituents is discussed. Keeping in mind the industrial requirements, lectures are designed to cover the products like evaporated, condensed & powder milks, butter, yogurt, cheese, ice cream, khoa, gulabjamun, burfi, rabri, paneer, dahi, lassi, kheer, desi ghee and some milk by-products e.g. dried whey and casein.

FST403 Meat, Poultry, Egg, and Fish Processing 3(2-1)

This course deals with processing of meat, poultry, egg and fish with special reference to Pakistan. The course contents cover the slaughtering process, pre-slaughtering care, carcass dressing, post-mortem changes and some preservation techniques e.g. chilling, freezing, canning, dehydration, curing, salting, smoking and irradiation. The poultry processing is growing sector in Pakistan. Therefore, the lectures are designed to study the factors affecting poultry quality, bird selection, primary processing (live-bird supply, stunning, slaughtering, scalding, plucking, evisceration, giblet harvesting, whole-carcass and cuts packaging), secondary processing (portioning and deboning) and further processing. Egg and its processing is also covered in the course and following topics are covered i.e. identification, grading, composition, quality characteristics, handling, storage, drying, freezing, de-sugarization, and etc. Overview, importance, handling and transportation of fish and shell fish are also included in the course contents. Visit to meat, poultry, egg and fish farm/processing industries are integral part of the course.

FST-405 Food Product Development 3(2-1)

Food product development covers the subject matter including process, strategy, design, development, commercialization, launch and evaluation of new products. Consumer in food product development (consumer behavior, food choices, sensory needs, consumer role), preference mapping (conducting trials, analyzing and recent developments) are also discussed. The main theme of the course revolves around the product development and

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students re assigned different project 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.

FST-407 Community Nutrition and Dietetics 2(2-0)

The course is extension to the Principles of Human Nutrition. The major focus of the course is community nutrition. The contents include foundation of community nutrition, nutritional status of Pakistani peoples. Some lectures are designed specially to discuss ongoing community nutrition programs in Pakistan with special reference to their key features, benefits, planning, implementation and evaluation. The tools of nutritional status assessment (anthropometric measurements, dietary, biochemical and clinical measurements), along with nutritional requirements and recommendations for pre-school children, school-children, adolescence, adults, pregnant and lactating women and geriatrics are also included. Second part of the course deals with the concepts and duties of dietetics elaborating the concepts of balanced diet, diet-therapy (functional foods & glycemic index), therapeutic diets (routine hospital diets, pre- and post-operative diets and special feeding methods), designing diets for specific ailments e.g. obesity, overweight, cardiovascular diseases, diabetes and liver diseases.

FST-409 Confectionery and Snack Foods 2(2-0)

The major focus of the course is to spotlight the confectionery industry in Pakistan and its significance and classification. The course deals with role of various ingredients and processing steps involved in the processing of high boiled sweets, caramel, toffee, fudge and gums. Sugar free confectionery, chewing gum technology, chocolate confectionery, snack foods (history, status, manufacture - potato, nuts, cereal, meat and fish based), puffed and baked snacks (ingredients, formulations, applications) are also included in the contents. Last few lectures covers the aspects related to quality control and visit to some industries to bring awareness among students regarding the processing and packaging of the confectionary products.

FST-411 Post-harvest Technology 2(2-0)

The course of basic knowledge to aware students about the Postharvest technology of foods. The topics covered include introduction, production, losses, causes and trades of food products and possible routes for qualitative and quantitative losses. The post-harvest physiology of fruits with special reference to fruit ripening, changes during ripening, recommended conditions, commercial practices, water loss and respiration activity are important components of the course. The harvesting and handling methods and post-harvest treatments including coatings, curing, vapor heat treatment, hot water treatment and degreening are also included in the contents. The last few lectures are meant to inform students about the refrigerated, CA, hypobaric, MAS, packaging (types, design, modified atmospheric packaging and recycling). Some discussion regarding the post-

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harvest technology of cereals is also part of the course. The students visits to farms and industries are also included to practically demonstrate them the conditions that should be controlled to curtail the post-harvest losses.

FST-402 Food Laws and Regulations 3(3-0)

The course intends to introduce the students with some laws regulating the supplies of foods to Pakistan. The role of Pakistan Standards and Quality Control Authority: along with its functions, authorities and standards is discussed in first few lectures. The Pure Food Rules- 2007 is major part of course. The issues like responsibilities of food inspectors, public analyst, food labeling, islamic food laws and regulations, consumer laws in Pakistan, international food laws, World Trade Organization (WTO), GATT, Codex Alimentarius, SPS and SSOP are described in the contents.

FST-404 Beverage Technology 2(2-0)

The course is designed for beverage industry in Pakistan. The contents include classification of beverages, ingredients (water, fruit components, sweeteners, flavorings, colorings and preservatives), manufacture of soft drinks and fruit juices (mixing, pasteurization, homogenization, filling, packing, storage and carbonation), quality of soft drinks and fruit juices, packaging, shelf life issues, fermented beverages, regulations and standards, statuary requirement. Visit to beverage industries is also included.

FST-406 Food Plant Layout 2(2-0)

The construction of food industry requires thorough quality checks and it is the first step that is most vital for the production of quality products. The course contents provide guidelines selection of plant location and layout, building design and construction, food plant equipment, plant cleaning, cleaning methods , pests and indeed waste management of fluid and solid wastes.

FST-408 Research Projects and Scientific Writing 2(1-1)

The course provides information about types of scientific presentations. The writing is an art and tools like collection of literature, managing literature, initiating write up, and finalizing are important to remember. The course is meant to guide students how to write scientific documents i.e. synopsis, research proposal, articles, references, internship report, and oral presentations. Each student work on an independent topic and collect literature, organize it, present it in the form of presentation, synopsis, research paper with hypothesized results. He is also asked to deliver seminar at faculty level.

FST-410 Food Quality Management 2(2-0)

The course is important for all students as they are supposed to start internship after the 7th semester as per university regulations. In this course, the students are informed about the food quality management with special reference to good manufacturing practices (GMP). The subject also provides knowledge about Hazard analysis and critical control points (HACCP) system, ISO-Quality sytem (ISO-9000, 9001, 9002, 9003, 9004, 14000),

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Food Safety Management Systems (FSMS)–ISO22000:2005. The basics of Codex Alimentarius Commission (CAC) guidelines for food quality management is also included in the contents.

FST-412 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 evaluated by a committee on the basis of his/her performance in the industry/research organization, final written report and oral presentation.

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Scheme of Studies for B.Sc. (Hons.) Food Science and Technology

Sr. No. Course Code. Title of Course Credit Hours 1st Semester 1. FST-101 Introduction to Food Science & Technology 3(2-1) 2. FST-103 Introduction to Agri & Food Business 2(2-0) 3. FST-105 Principles of Human Nutrition 3 (3-0) 4. FST-107 Fruits and Vegetable Processing 3(2-1) 5. AGR-101 Basic Agriculture 3(2-1) 6. Eng-101 Functional English 2(2-0) Deficiency Courses Math-101 Mathematics-I (For Pre-Medical) 2(2-0) Biol-101 Biology-I (For Pre-Engineering) 2(2-0) Total Credit Hours 18 2nd Semester 1. FST-102 Community Nutrition and Dietetics 3(2-1) 2. FST-104 Food Processing & Preservation 3(2-1) 3. FST-108 Introduction to Biochemistry 3(3-0) 4. FST-208 Sugar & Confectionery Technology 3(2-1) 5. HORT-102 Post-harvest Horticulture 3(2-1) 6. ENG-102 Communication Skills 2(2-0) Deficiency Courses Math-102 Mathematics-II (For Pre-Medical) 2(2-0) Biol-102 Biology-II (For Pre-Engineering) 2(2-0) Total Credit Hours 18 3rd Semester 1. FST-201 Physiology & Biochemistry of Nutrition 3(3-0) 2. FST-203 Food Process Enginering-1 3(2-1) 3. FST-206 Principles of Food Chemistry 3(3-0) 4. FST-210 Cereal Technology 3(2-1) 5. CSC-102 Introduction to Information Technology 2(1-1) 6. PLP-202 Introductory Pathology 2(2-0) 7. IS-201 Islamic studies 2(2-0) Total Credit Hours 19 4th Semester 1. FST-202 Food Safety and Public Health 3(3-0) 2. FST-204 Food Process Engineering-II 3(2-1) 3. FST-204 Physical Properties of Food 3(2-1) 4. FST-307 Bakery Products Technology 3(2-1) 5. FST-306 Beverage Technology 3(2-1) 6. ENT-201 Basic Entomology & Stored Grain Pests 3(2-1) 7. PKS-202 Pakistan Studies 2(2-0) Total Credit Hours 18 5th Semester 1. FST-205 Food Analysis and Sensory Evaluation 3(1-2)

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2. FST-303 General Microbiology 3(2-1) 3. FST-305 Unit Operation in Food Processing 3(3-0) 4. FST-207 Technology of Oils and Fats 3(2-1) 5. FST-311 Food Laws and Regulations 2(2-0) 6. PHY-208 Fundamentals of Physics and Fluid Mechanics 3(2-1) 7. STAT-301 Introduction to Statistics 2(2-0) Total Credit Hours 19 6th Semester 1. FST-301 Instrumental Techniques in Food Analysis 3(2-1) 2. FST-302 Meat Technology & Sea Food Processing 3(2-1) 3. FST-401 Introduction to Food Toxicology 2(2-0) 4. FST-308 Dairy Technology 3(2-1) 5. FST-310 Food Microbiology 3(2-1) 6. STAT-302 Statistical Methods for Food Science 2(2-0) Total Credit Hours 17 7th Semester 1. FST-306 Snack Foods and Extrusion Technology 3(2-1) 2. FST-401 Food Biotechnology

3(2-1) 3. FST-403 Poultry and Egg Processing 3(2-1) 4. FST-405 Management of Food Chains & Value addition 3(3-0) 5. FST-409 Post-harvest Technology of Cereals & Pulses 3(2-1) 6. FST-411 Research Projects and Scientific Writing 2(1-1) Total Credit Hours 17 8th Semester 1. FST-403 Novel Food Product Development 3(2-1) 2. FST-410 Food Quality Management 3(3-0) 3. FST-406 Emerging trends in Food Packaging 2(2-0) 4. FST-210 Food Plant Layout 2(2-0) 5. FST-309 Global Food Issues and Consumer Behavior 2(2-0) 6. FST-412 Internship/Research Project & Report Writing 4(0-4) Total Credit Hours 17 FST-101 Introduction to Food Science and Technology 3(2-1) Course Code. FST-101 Course Title Introduction to Food Science and Technology Credit Hours 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

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preservation: prevention or delay of autolysis, microorganisms, pests, physical defects.

Practical Use of laboratory equipments. Estimation of moisture, fat, protein, carbohydrates, sugars, fiber and ash in food samples. Determination of specific gravity, soluble solids, pH, acidity, total solids, sugars, 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-103 Introduction to Agri & Food Business 2(2-0) Course Code: FST-103 Course Title: Introduction to Agri & Food Business Credit Hours: 2(2-0) Theory

Definition, concepts and scope of Agri. & Food Business Management. Important features of Agri. & Food Business management. Elements of good management. Functions of management. Forms of business organization: Cooperatives in Agri. & Food Business. Agri. & Food business financial management. Marketing, Operating and managing human resources in Agri. & Food Business. A brief history of General Agreement on Tariffs and Trade (GATT). Formation of the World Trade Organization (WTO); Objectives, basic principles and functions of the WTO. Structure, organization and dispute settlement mechanism of the WTO. Agreements under GATT/WTO: The General Agreement on Tariffs and Trade (GATT); Agreement on Agriculture (AoA); and its three pillars; Market Access; Domestic Support; Export competition. Agreement on application of Sanitary and Phytosanitary measures (SPS). Agreement on Trade Related Intellectual Property Rights (TRIPs).

Books Recommended

1. Downey, W.D. & S. P. Erickson. 1987. Agri. Business Management. McGraw Hill. Singapore. Web page: www.wto.org

2. Hoekman, B., A. Mattoo, P. English. 2002. Development, Trade and the WTO-A Hand Book, the World Bank Washington, D.C.

3. NUST. 2001. WTO and its Impacts on Pakistan's Agriculture & Trade Institute of Management Sciences, NUST, Rawalpindi.

4. World Trade Organization. 1999. The legal Texts: The Results of the Uruguay Round of Multilateral Trade Negotiations. Cambridge.

FST-105 Principles of Human Nutrition 3(3-0) Course Code. FST-105 Course Title Principles of Human Nutrition Credit Hours 3(3-0) Theory Introduction: definitions, food, nutrients, diet, balanced diet, food

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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 intolerance, dental caries – symptoms, causes, prevention.

Books Recommended

1. Geissler, C. and Powers, H. 2010. Human nutrition. Churchill Livingstone, London. 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. 4. Eastwood, M. 2003. Principles of human nutrition. John Wiley & Sons, Inc. New York. 5. Garrow, J.S., James, W.P.T. and Ralph, A. 2000. Human nutrition and dietetics. Churchill Livingstone, London.

FST-107 Fruits and Vegetable Processing 3(2-1) Course Code. FST-107 Course Title Fruits and Vegetable Processing Credit Hours 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 fruit candies. Use of edible coating for fruits and vegetables. Visit to fruit and vegetable processing units.

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Books Recommended

1. Awan, J.A and Rehman, S.U. 2009. Food preservation manual. Unitech Communications, Faisalabad, Pakistan. 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.

AGR-101: Basic Agriculture 3(2-1) Course Code: AGR-101 Course Title: Basic Agriculture Credit Hours: 3(2-1) Theory Agriculture, history, importance, branches and allied sciences. Salient

features of Pakistan's agriculture. Climate, land and water resources. Agro ecological zones of Pakistan. Farming systems. Tillage: objectives and types. Seed: types and quality. Crop nutrients, manures and fertilizers, sources and methods of application. Irrigation: systems, types and management. Crop protection measures. Crop rotation. Harvesting, processing, storage and marketing of farm produce. Agro-based industries. Environmental pollution and health hazards.

Practical Land measuring units. Demonstration of hand tools and tillage implements. Identification of meteorological instruments. Identification of crop plants, weeds and seeds. Identification of organic and inorganic fertilizers. Calculation of nutrient-cum-fertilizer unit value. Demonstration of various irrigation methods. Field visits.

Books Recommended

1. Abbas, M. A. 2006. General Agriculture. Emporium Urdu Bazar, Lahore

2. Balasubramaniyan. 2004. Principles and Practices of Agronomy. Agrobios, Jodhpur, India.

3. Bashir, E. and R. Bantel. 1996. Soil Science. National Book Foundation, Islamabad.

4. Cheema, Z.A. and M. Farooq. 2007. Agriculture in Pakistan. Allied Book Centre, Urdu Bazar, Lahore.

5. Khalil, I.A and A. Jan. 2002. Cropping Technology. National Book Foundation, Islamabad.

6. Khan S.R.A. 2001. Crop Management in Pakistan with Focus on Soil and Water. Directorate of Agricultural Information, Punjab, Lahore.

7. Nazir, M.S. 1994. Crop Production. National Book Foundation, Islamabad.

8. Qureshi, M.A. M.A. Zia and M.S. Qureshi. 2006. Pakistan Agriculture Management and Development. A-One Publisher, Urdu Bazar, Lahore.

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ENG-101 Functional English 2(2-0) Course Code: ENG-101 Course Title: Functional English Credit Hours: 2 (2-0) Theory

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

Books Recommended

1. Practical English Grammar by A.J. Thomson and A.V. Martinet. Exercises 1. Third edition. Oxford University Press. 1997. ISBN 0194313492 2. Practical English Grammar by A.J. Thomson and A.V. Martinet. Exercises 2. Third edition. Oxford University Press. 1997. ISBN 0194313506 3. 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. 4. Reading. Upper Intermediate. Brain Tomlinson and Rod Ellis. Oxford Supplementary Skills. Third Impression 1992. ISBN 0 19 453402 2.

Math-101: Mathematics-I (Only for Pre-Medical Students) 2(2-0) Course Code: Math-101 Course Title: Mathematics for Life Sciences Credit Hours: 2(2-0) Theory

Matrices and systems of linear equations. Functions and modelling. Differentiation. Exponentials and logarithms. Analysis of functions (limiting behaviour, maxima and minima, locating zeros). Functions of several variables. Interpolation and approximation. Discrete time dynamical systems. Integration. Differential equations.

Books Recommended

1. Havlin, J.L., J.D. Beaton, S.L. Tisdale, and W.L. Nelson. 2005. Soil Fertility and Fertilizers. 7th Ed. Pearson Education, Singapore.

2. Marschner, H. 1995. Mineral Nutrition of Higher Plants. Academic Press Inc., Orlando, FL, USA.

3. Mengel, K. and E.A. Kirkby. 2001. Principles of Plant Nutrition.

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5th Ed., International Potash Inst., Bern, Switzerland. 4. Elsworth, L. and W.O. Relay (eds.). 2009. Fertilizers: Properties,

Applications and Effects. Nova Science. Publ. Inc., NY, USA. 5. Barker A.V. and D.J. Pilbeam. 2007. Handbook of Plant Nutrition.

CRC Press, Boca Raton, FL, USA. BIOL-101: Biology-I (Only for Pre-Engineering Students) 2(2-0) Course Code: BIOL-101 Course Title: Mathematics for Life Sciences Credit Hours: 2(2-0) Theory

Matrices and systems of linear equations. Functions and modelling. Differentiation. Exponentials and logarithms. Analysis of functions (limiting behaviour, maxima and minima, locating zeros). Functions of several variables. Interpolation and approximation. Discrete time dynamical systems. Integration. Differential equations.

Books Recommended

1. Havlin, J.L., J.D. Beaton, S.L. Tisdale, and W.L. Nelson. 2005. Soil Fertility and Fertilizers. 7th Ed. Pearson Education, Singapore.

2. Marschner, H. 1995. Mineral Nutrition of Higher Plants. Academic Press Inc., Orlando, FL, USA.

3. Mengel, K. and E.A. Kirkby. 2001. Principles of Plant Nutrition. 5th Ed., International Potash Inst., Bern, Switzerland.

4. Elsworth, L. and W.O. Relay (eds.). 2009. Fertilizers: Properties, Applications and Effects. Nova Science. Publ. Inc., NY, USA.

5. Barker A.V. and D.J. Pilbeam. 2007. Handbook of Plant Nutrition. CRC Press, Boca Raton, FL, USA.

FST-302 Community Nutrition and Dietetics 3(2-1) Course Code. FST-302 Course Title Community Nutrition and Dietetics Credit Hours 3(2-1) Theory Community nutrition: the foundation of community nutrition.

Nutritional status of Pakistani people. 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. 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, liver diseases.

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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. 2. Boyle, M.A. 2008. Community nutrition in action: an entrepreneurial approach. Thomson Learning Wadsworth, New York. 3. Mann, J. and Truswell, A.T. 2007. Essentials of human nutrition, 3rd ed. Oxford University Press, Oxford. 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. 6. Thomas, B. 2001. Manual of dietetic practice. Blackwell Pub. Co., Oxford.

FST-104 Food Processing and Preservation 3(2-1) Course Code. FST-104 Course Title Food Processing and Preservation Credit Hours 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

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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. Unitech Communications, Faisalabad-Pakistan. 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. 5. Fellow, P.J. 2005. Food processing technology: principles and practices, 2nd ed. CRC Press, Boca Raton, Florida

FST-106 Introduction to Biochemistry 3(3-0) Course Code. FST-106 Course Title Introduction to Biochemistry Credit Hours 3(3-0) Theory Introduction: Scope and importance of biochemistry in life sciences.

Cells: biochemical aspects of constituents and functions of cell organelles. Law of mass action, dissociation of water and pH values, buffers, diffusions, transport mechanism across biomembranes, and osmosis. Enzymes: Characteristics, specificity, and inhibition of enzymes, prosthetic groups, co-enzymes, and compounds related to nucleic acids, NAD+, NADP+, ATP, FMN, and FAD. Carbohydrates: classification, structure, and isomerism, metabolism of carbohydrates, glycolysis, Kreb’s cycle and photosynthesis. Proteins: classification of proteins, biochemical functions, amino acids, structure and classification, essential and non-essential amino acids, peptide linkage, and polypeptides. Primary, secondary, tertiary structures of proteins, and reaction of amino acids in the body, Urea cycle. Lipids: Classification, characteristics of lipids, structures and classification of fatty acids and triglycerides, hydrolysis of fats, oxidation of fatty acids. Nucleic acids: DNA and RNA, their functional and structural differences in prokaryotes and eukaryotes.

Books Recommended

1. Nelson, D.L., A.L. Lehninger, and M.M. Cox. 2008. Lehninger Principles of Biochemistry. 5th Edition. W. H. Freeman, Publisher. USA.

2. Champe, P.C., R.A. Harvey, and D.R. Ferrier. 2005. Biochemistry: Lippincott's illustrated reviews. 3rd Ed. Lippincott Williams & Wilkins, USA.

3. Dutcher, R.A., C.O. Jensen, P. Althouse. 2005. Introduction to Agricultural Biochemistry. 2nd Ed. Biotech Books.

4. Murray, R.K., D.K. Granner, P.A. Mayes, and V.W. Rodwell. 2003. Harpers’s Biochemistry. 26th Ed. Appleton and Lange Inc.

5. Ahmad, M. 1999. Essentials of Medical Biochemistry. 16th Ed. Ilmi Book House, Urdu Bazar Lahore. Yaqubm M., M.R. Khan, M. Iqbal. 1991. Introduction of Agricultural Biochemistry. Carvan Book House, Lahore.

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FST-108 Sugar and Confectionary Technology 3(2-1) Course Code. FST-108 Course Title Sugar Technology Credit Hours 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. Confectionery: industry in Pakistan, significance, classification. Sugar confectionery: ingredients, manufacturing - high boiled sweets, caramel, toffee, fudge, gums. Sugar free confectionery: need, ingredients, manufacture. Chewing gum technology. Chocolate confectionery.

Practical Visit to sugar industries. 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. Preparation of candy, toffee, chocolates, and other sugar based confectionery. Visit to confectionary industries.

Books Recommended

1. Asadi, M. 2007. Beet sugar handbook. John Wiley & Sons, Inc., New York. 2. Chen, J.C.P. 2007. Meade-Chen cane sugar handbook. John Wiley & Sons, Inc., New York. 3. Chen, C.C. 2000. Handbook of sugar refining: a manual for the design and refining facilities. John Wiley & Sons, Inc. New York. 4. Edwards, WP. 2000. The science of sugar confectionery. Royal Society of Chemistry, Thomas Graham House, Science Park, Cambridge, UK 5. Jackson, E.B. 1995. Sugar confectionary manufactures. Blackie Academic & Professional, Glassgow, UK.

HORT-102 Post-harvest Horticulture 3(2-1) Course Code: HORT-108 Course Title: Post-harvest Horticulture Credit Hours: 3(2-1) Theory Introduction, history, importance and future scope, Definition and

divisions of horticulture, Classification of horticultural crops, Plant parts, their modifications and functions, Phases of plant growth, Plant environment; climate (temperature, light, humidity etc) and soil (structure, texture, fertility etc). Post-Harvest Horticulture: Introduction and importance, Pre- and post-harvest factors affecting quality, Climacteric and non-climacteric commodities, Indices of crop maturity / ripening, harvesting and pre-cooling, Curing and artificial

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ripening of horticultural commodities, Packing house operations; culling, grading, washing, cleaning, coloring, waxing and packaging of important horticultural commodities, Packing materials and containers, Storage; principles and types, storage life and factors determining it, International standards and quality assurance, Shipment for local and foreign markets.

Practical Visit of nurseries, commercial gardens and public parks. Identification and nomenclature of important fruits, vegetables and ornamental plants; Garden tools and their uses, Media preparation. Post-Harvest Horticulture: Machinery and equipment used for various operations, Demonstration of harvest indices, Practices in harvesting, curing, packing and preparation of different fruits, vegetables and cut flowers for marketing, Determination of total soluble solids; Determination of fruit firmness, starch-iodine test, color determination, Visits to the fruit, vegetable and floral markets, packing houses and cold storages etc.

Books Recommended

1. Singh, S.I. 2009. Post-Harvest Handling and Processing of Fruits and Vegetables. Westville Publishing House. 2. Arteca, R.N. 2006. Introduction to Horticulture. Delmar Learning Science Publishers, USA. 3. Bhattacharjee S. K and L.C. De. 2005. Post-Harvest Technology of Flowers and Ornamental Plants. Pointer Publishers jaipur India. 4. Choudhry, M. L and K. V. Parsad. 2003. Value Addition in Horticulture. Delhi Agri-Horticultural Society. Division of Floriculture and Landscaping Indian Agricultural Research Institute Pusa, New Delhi-110 012. 5. Kader, A.A. 2002. Postharvest Technology of Horticultural Crops. University of California Press, California, USA.

ENG-102 Communication Skills 2(2-0) Course Code: ENG-102 Course Title: Communication Skills Credit Hours: 2(2-0) Theory

Paragraph writing Practice in writing a good, unified and coherent paragraph, essay writing, Introduction CV and job application, Translation skills, Urdu to English 57, 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

Books Recommended

1. Practical English Grammar by A.J. Thomson and A.V. Martinet. Exercises 2. Third edition. Oxford University Press 1986. ISBN 0 19 431350 6. 2. 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).

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3. 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). 4. Reading. Advanced. Brian Tomlinson and Rod Ellis. Oxford Supplementary Skills.

FST-201 Food Process Engineering-I 3(2-1) Course Code. FST-201 Course Title Food Process Engineering-I Credit Hours 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, Boca Raton, Florida, USA. 3. Smith, J.S. and Hui, Y.H. 2004. Food processing: principles and applications. Blackwell Pub. Co., Oxford, England.

FST–203 Principles of Food Chemistry 3(3-0) Course Code. FST-203 Course Title Principles of Food Chemistry Credit Hours 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

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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-207 Food Plant Layout 2(2-0) Course Code. FST-207 Course Title Food Plant Layout Credit Hours 2(2-0) Theory Food processing industry: introduction, investment. Plant location and

layout: significance, location analysis, selection criteria - freedom from 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.

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.

4. Farber, J.M. and Todd, E.C.D. 2000. Safe handling of foods. Marcel and Dekker, New York.

FST-209 Food Analysis and Sensory Evaluation 3(1-2) Course Code. FST-209 Course Title Food Analysis and Sensory Evaluation Credit Hours 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:

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evaluation, interpretation, statistical applications. Sensory evaluation: 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 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. 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. AOAC. 2007. Official methods of analysis of AOAC. Association of Official Analytical Chemists, Arlington, USA. 2. Awan, J.A. and Rehman, S.U. 2003. Food analysis manual. Unitech Communications, Faisalabad-Pakistan. 3. Pomeranz, Y. and Meloan, C.E. 2000. Food analysis: theory and practice. CBS Publishers, New Delhi. 4. Kemp, S.E., Hollywood, T and Hort, J. 2009. Sensory evaluation: a practical handbook. John Wiley & Sons, Inc., New York. 5. Lawless, H.T. and Haymann, H. 1998. Sensory evaluation of food: principles and practices. Chapman and Hall, New York. 6. Nielsen, S.S. 1994. Introduction to the chemical analysis of foods. Jones & Bartlett Publishers, London.

CSC-102 Introduction to Information Technologies 2(1-1) Course Code: CSC-102 Course Title: Introduction to Information Technologies Credit Hours: 2(1-1) Theory and practical

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

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Books Recommended

1. 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,

2. Communications & information: A user's introduction by Sarah E. Hutchinson, Stacey C. Swayer Fundamentals of Information Technology by Alexis Leon, Mathewsleon Leon Press.

ENT-201 Basic Entomology & Stored Grain Pests 3(2-1) Course Code: ENT-201 Course Title: Basic Entomology & Stored Grain Pests Credit Hours: 3(2-1) Theory Introduction; phylum Arthropoda and its classification; morphology,

anatomy and physiology of a typical insect, metamorphosis and its types; insect classification, salient characters of insect orders; families of economic importance with examples of each family. Stored products pests: Introduction; identification, biology and management of different stored product pests; principles and types of storages; factors affecting grain and other products in storages; stored product losses and their prevention.

Practical Characters of classes of Arthropoda; collection and preservation of insects; morphology and dissection of a typical insect (digestive, reproductive, excretory, nervous, circulatory and tracheal systems); temporary mounts of different types of appendages of insects; types of metamorphosis. Visits to different godowns and demonstration of sampling methods and estimation; collection, identification and management of different stored product pests; culture of some stored products insect pests under different climatic conditions.

Books Recommended

1. Ahmad, I. 2010. Hashriat ―Insects. National Book Foundation, Lahore

2. Awastheir, V.B. 2009. Introduction to General and Applied Entomology. Scientific Publisher, Jodhpur, India.

3. Dhaliwal, G.S. 2007. An Outline of Entomology. Kalyani Publishers, Ludhiana.

4. Elzinga, R.J. 2003. Fundamentals of Entomology. Prentice Hall. 5. Rees, D. 2009. Insects of Stored Products. Manson Publishing

Company. IS-201 Islamic Studies 2(2-0) Course Code: IS-201 Course Title: Islamic Studies Credit Hours: 2 (2-0) Theory

Introduction to Quranic Studies Basic Concepts of Quran, History of Quran, Uloom-ul –Quran, Study of Selected Text of Holly Quran, Verses of Surah Al-Baqra Related to Faith(Verse No-284-286), Verses of Surah Al-Hujrat Related to Adab Al-Nabi (Verse No-1-18), Verses of Surah Al-Mumanoon Related to

24

Characteristics of faithful (Verse No-1-11), Verses of Surah al-Furqan Related to Social Ethics (Verse No.63-77), Verses of Surah Al-Inam Related to Ihkam(Verse No-152-154), Study of Selected Text of Holly Quran, Verses of Surah Al-Ihzab Related to Adab al-Nabi (Verse No.6,21,40,56,57,58.), Verses of Surah Al-Hashar (18,19,20) Related to thinking, Day of Judgment, Verses of Surah Al-Saf Related to Tafakar,Tadabar (Verse No-1,14), Seerat of Holy Prophet (S.A.W) I, Life of Muhammad Bin Abdullah ( Before Prophet Hood), Life of Holy Prophet (S.A.W) in Makkah, Important Lessons Derived from the life of Holy Prophet in Makkah. Seerat of Holy Prophet (S.A.W) II Life of Holy Prophet (S.A.W) in Madina, Important Events of Life Holy Prophet in Madina, Important Lessons Derived from the life of Holy Prophet in Madina, Introduction To Sunnah. Basic Concepts of Hadith, History of Hadith, Kinds of Hadith, Uloom –ul-Hadith, Sunnah & Hadith, Legal Position of Sunnah, Selected Study from Text of Hadith, Introduction To Islamic Law & Jurisprudence, Basic Concepts of Islamic Law & Jurisprudence, History & Importance of Islamic Law & Jurisprudence, Sources of Islamic Law & Jurisprudence, Nature of Differences in Islamic Law, Islam and Sectarianism, Islamic Culture & Civilization, Basic Concepts of Islamic Culture & Civilization, Historical Development of Islamic Culture & Civilization, Characteristics of Islamic Culture & Civilization, Islamic Culture & Civilization and Contemporary Issues, Islam & Science, Basic Concepts of Islam & Science, Contributions of Muslims in the Development of Science, Quranic & Science, Islamic Economic System, Basic Concepts of Islamic Economic System, Means of Distribution of wealth in Islamic Economics, Islamic Concept of Riba, Islamic Ways of Trade & Commerce, Political System of Islam, Basic Concepts of Islamic Political System, Islamic Concept of Sovereignty, Basic Institutions of Govt. in Islam, Islamic History, Period of Khlaft-E-Rashida, Period of Ummayyads, Period of Abbasids, Social System of Islam, Basic Concepts of Social System of Islam, Elements of Family, Ethical Values of Islam.

Books Recommended

1. Hameed ullah Muhammad, ―Emergence of Islamǁ , IRI, Islamabad 2. Hameed ullah Muhammad, ―Muslim Conduct of Stateǁ 3. Hameed ullah Muhammad, ‗Introduction to Islam 4. Mulana Muhammad Yousaf Islahi,ǁ 5. Hussain Hamid Hassan, ―An Introduction to the Study of Islamic Law Leaf Publication Islamabad, Pakistan.

FST-202 Food Process Engineering-II 3(2-1) Course Code. FST-202 Course Title Food Process Engineering-II Credit Hours 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,

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transfer and control; steam and its use in industry. Applications of refrigeration and freezing: principles, insulation, cold storages - design, equipment, applications. Sterilization, evaporation, drying, pasteurization. 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 Pub, New Delhi. 2. Sahay, K.K. and Singh, K.K. 2001. Unit operations of agricultural processing. Vikas Pub. House, New Delhi. 3. Barbosa-Canovas, G.V., Fito, P. and Ortega-Rodriguez, E. 1997. Food engineering 2000, Springer Verlag, Heidelberg, Germany. 4. Farrall,

FST-204 Physical Properties of Food 3(2-1) Course Code. FST-204 Course Title Physical Properties of Food Credit Hours 3(2-1) Theory Thermophysical behavior of foods and biopolymers, including water

transport/activity, rheological, thermal, dielectric, and barrier properties. Newtonian and non-Newtonian flow; Viscous, viscoelastic, and Hookean behavior. Relationship between rheology of food biopolymers and structure, composition, temperature, and plasticizer content. Recommended preparation one undergraduate course in calculus. Sensory properties of foods, senses - sensory perception and physiology, chemical senses and nutrition, food flavors - Natural biogenesis, texture and flavors as functionality, food colors, functional ingredients and intentional food additives, food safety, Principles of chemical food safety, chemistry of food borne toxins, toxicants to food commodities, nutritional properties of foods, Nutrient content of foods, Protein, carbohydrate, lipid and vitamin stability, General mechanisms of nutrient loss; kinetics & optimization, Improvements in nutrient content, Nutrition guidelines & regulation of nutrient substitutes, Non-essential nutrients & disease prevention.

Practical Functional properties:

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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.

3. Franzini, J.B. and Finnemore, E.J. 2001. Fluid mechanics with engineering applications. McGraw Hill Inc., New York.

4. Streeter, V.L. 1988. Fluid mechanics. McGraw Hill Inc New York. FST-206 Fluid Mechanics 3(2-1) Course Code. FST-206 Course Title Fluid Mechanics Credit Hours 3(2-1) Theory The description of motion; forces and momentum; the dynamics of

particles; kinetic and potential energy; the conservation of energy; temperature and thermal equilibrium; specific and latent heat; thermal energy; fluids and fluid flow; oscillations and simple harmonic motion; waves, wave reflection, refraction and interference; the wave nature of light; electric fields and charge; electric potential and energy; electric currents; magnetism; electromagnetic induction and Faraday’s law; early quantum theory and models of the atom; nuclear physics and radioactivity; nuclear energy. 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.

3. Franzini, J.B. and Finnemore, E.J. 2001. Fluid mechanics with engineering applications. McGraw Hill Inc., New York.

4. Streeter, V.L. 1988. Fluid mechanics. McGraw Hill Inc New York.

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FST-208 Technology of Oils and Fats 3(2-1) Course Code. FST-208 Course Title Technology of Oils and Fats Credit Hours 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.

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. 3. Akoh, C.C. and Min, D.B. 2008. Food lipids: chemistry, nutrition and biotechnology, 3rd ed. CRC Press, Taylor & Francis Group, Boca Raton, Florida. 4. Fereidoon S. 2005. Edible oil and fat products: application technology. John Wiley & Sons, Inc., New York. 5. O’Brien, R.D. 2000. Fats and oils: formulating and processing for application. CRC Press, Boca Raton, Florida.

FST- 210 Cereal Technology 3(2-1) Course Code. FST- 210 Course Title Cereal Technology Credit Hours 3(2-1) Theory Cereal grains: importance, production, structure, composition,

nutrition: Grain grades and grading. Storage: methods, types, role of temperature and moisture. 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. Breakfast cereals and snack foods.

Practical Grading of grains. Milling of cereals through different mills. Flour quality assessment. Visit to wheat, maize and rice processing industries.

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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.

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, UK.

PKS-202 Pakistan Studies 2(2-0) Course Code: PKS-202 Course Title: Pakistan Studies Credit Hours: 2 (2-0) Theory

Historical Perspective Ideological rationale with special reference to Sir Syed Ahmed Khan, Allama Muhammad Iqbal and Quaid-i-Azam Muhammad Ali Jinnah, Factors leading to Muslim separatism, People and Land, Indus Civilization, Muslim advent, Location and geo-physical features, 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, Contemporary Pakistan Economic institutions and issues, Society and social structure, Ethnicity, Foreign policy of Pakistan and challenges, 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. 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

PLP-202: Introductory Pathology 3(2-1) Course Code: PLP-202 Course Title: Introductory Pathology Credit Hours: 3(2-1) Theory Introduction, economic importance, general characteristics,

(morphology, and ecology). Identification of plant pathogens including fungi, bacteria & mollecutes, viruses & viroids, nematodes and higher parasitic plants.

Practical Orientation with laboratory equipment. Preparation of media and isolation of different plant pathogens. Study of various plant pathogens through slides, live specimens and their comparative account/study.

Books 1. Havlin, J.L., J.D. Beaton, S.L. Tisdale, and W.L. Nelson.

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Recommended 2005. Soil Fertility and Fertilizers. 7th Ed. Pearson Education, Singapore.

2. Marschner, H. 1995. Mineral Nutrition of Higher Plants. Academic Press Inc., Orlando, FL, USA.

3. Mengel, K. and E.A. Kirkby. 2001. Principles of Plant Nutrition. 5th Ed., International Potash Inst., Bern, Switzerland.

4. Elsworth, L. and W.O. Relay (eds.). 2009. Fertilizers: Properties, Applications and Effects. Nova Science. Publ. Inc., NY, USA.

5. Barker A.V. and D.J. Pilbeam. 2007. Handbook of Plant Nutrition. CRC Press, Boca Raton, FL, USA.

FST-301 Instrumental Techniques in Food Analysis 3(2-1) Course Code. FST-301 Course Title Instrumental Techniques in Food Analysis Credit Hours 3(2-1) Theory Introduction, significance. Instrumental techniques: principles,

instrumentation, applications. Sample preparation. Supercritical fluid extraction. Chromatography: GC, HPLC, LCMS, preparatory layer and ion chromatography. Spectroscopy: UV-VIS, fluorescence, Infrared - FTIR, NIR, NMR. Electrophoresis: types, principles, applications.

Practical Estimation of food components using UV-VIS spectrophotometer. Micro-mineral analysis by atomic absorption spectrophotometer. Determination of organic acids by chromatography. Protein characterization by electrophoresis.

Books Recommended

1. Otles, S. 2009. Handbook of food analysis instruments. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA. 2. Nielson, S.S. 2003. Food analysis, Kluwer Academic/Plenum Pub., New York. 3. Pomeranz, Y. and Meloan, C.E. 2000. Food analysis: theory and practice. CBS Publishers, New Delhi.

FST-303 General Microbiology 3(2-1) Course Code. FST-303 Course Title General Microbiology Credit Hours 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

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disinfection 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. 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-305 Unit Operations in Food Processing 3(3-0) Course Code. FST-305 Course Title Unit Operations in Food Processing Credit Hours 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. 2. Earle, R.L. and Earle, M. D. 2004. Unit operations in food processing (web edition). The New Zealand Institute of Food 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, Boca Raton, Florida.

FST-307 Bakery Products Technology 3(2-1) Course Code. FST-307 Course Title Bakery Products Technology Credit Hours 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.

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Quality control in bakery. Practical Preparation of breads, pastry, science of biscuits, wafers, cakes and

chemically leavened products. Effect of different ingredients on bakery products. Visit of different baking plants.

Books Recommended

1. Edward, W.P. 2007. The science of bakery products. The Royal Society of Chemistry, Cambridge. 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, Delhi.

FST-309 Applied Food Economics & Food Sustainability 3(3-0) Course Code: FST-309 Course Title: Applied Food Economics & Food Sustainability Credit Hours: 3(3-0) Theory

Definitions and overview of economics and related terms; Subject Matter & Scope; Theory of consumer behavior; Scale of preferences; Utility, Indifference Curve & related concepts; Demand & Supply analysis; Elasticity of Demand and Supply; Market Equilibrium, Market Structures. Definition, nature and scope of agricultural economics; Agriculture as an industry, its peculiarities & role in national economy; Organization and structure of the agricultural Sector; Factors of production and their rewards; Theory of Production; Laws of return, and its significance in agriculture; Land utilization and land use policy; Land tenure systems and land reforms. Important indicators and issues of agriculture sector in Pakistan. Food systems, food safety, genetically-modified organisms, food security, food self-sufficiency and the role of trade. Globalization of the food system. Changing food consumption patterns, nutrition and food assistance programs. Global food sustainability. Sustainable Food Product Manufacturing.

Recommended books

1. Mankiw, N. Gregory. 2003. Principles of Economics (Third Edition). South-Western College Publisher. 2. Khuwaja, A. H. 2004. Fundamentals of Economics. Ilmee Kitab Khana Lahore. 3. Cramer, G., Jensen C. W. and Southgate, D. D. 2000. Agricultural Economics and Agribusiness. Eighth Edition. Wiley Publisher. 15. Penson, J. B., Capps, O. Rossen C. P. & Woodward, R. 2009. Introduction to Agricultural Economics. Fifth Edition. Prentice Hall, New Jersey.

FST-311 Food Laws and Regulations 3(3-0) Course Code. FST-311 Course Title Food Laws and Regulations Credit Hours 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

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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. 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, Boca Raton, Florida. 5. Khan, M.S. 1999. Consumer laws in Pakistan. Consumer Rights Commission of Pakistan, Islamabad-Pakistan.

STAT-301 Introduction to Statistics 2(2-0) Course Code: STAT-301 Course Title: Introduction to Statistics Credit Hours: 2(2-0) Theory

Definition and importance of Statistics in Agriculture, Data Different types of data and variables Classification and Tabulation of data, Frequency distribution, stem-and-Leaf diagram, Graphical representation of data Histogram, frequency polygon, frequency curve. Measure of Central tendency, Definition and calculation of arithmetic mean, Geometric mean, Harmonic mean, Median quartiles and Mode in grouped and ungrouped data. Measure of Dispersion, Definition and Calculation of Range, quartile deviation, Mean deviation, Standard deviation and variance, coefficient of variation

Recommended Books

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) 4. Basic Statistics an Inferential Approach 2nd Ed. (1986) Fran II. Dietrich-II and Thomes J. Keans

FST-302 Meat Technology 3(2-1) Course Code. FST-302 Course Title Meat Technology Credit Hours 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 –

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modern, Islamic, Kosher, Jhatka, others. Meat carcass: dressing, post-mortem 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. 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 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. 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. 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 Press, Taylor & Francis Group, Boca Raton, Florida, USA.

4. Long, A. 2008. Fish processing technology. Cyber Tech. Publications. New Delhi.

FST-304 Food Biotechnology 3(2-1) Course Code. FST- 304 Course Title Food Biotechnology Credit Hours 3(2-1) Theory Biotechnology: introduction, history. Microbial metabolism.

Developments in metabolic and biochemical engineering: metabolites, range of fermentation processes, components of fermentation 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.

34

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. 3. Borem, A., Santos, F.R. and Bowen, D.E. 2004. Understanding biotechnology. Pearson Education Inc., New Jersey, USA.

FST-306 Snack Foods and Extrusion Technology 3(2-1) Course Code. FST- 306 Course Title Snack Foods Credit Hours 3(2-1) Theory Snack foods: history, status, manufacture - potato, nuts, cereal, meat

and fish based. Puffed and baked snacks. Seasonings: ingredients, formulations, applications. Quality control. Packaging. 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 vegetable protein, breakfast cereals, direct expanded and third generation snacks.

Practical Quality assessment of raw materials. Preparatory operations of raw material. Manufacture of potato chips, fried legumes, nuts, nuggets, extruded snacks. Visit to confectionery and snack food industries. 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. Panda, H. 2009. The complete technology on snack foods. National Institute of Industrial Research, New Delhi.

2. Lusas, W and Rooney, LW. 2001. Snack food processing. Technomic Pub. Co., Lancaster, UK

3. Riaz, M.N (ed). 2003. Extruders in food applications. Technomic Pub. Co. Inc., Lancaster, Pennsylvania, USA. 4. Guy, R. 2001. Extrusion cooking technology and applications.

Woodhead Publishing Ltd., Abington, Cambridge, UK. FST-310 Post-harvest Technology 3(2-1) Course Code. FST- 310 Course Title Post-harvest Technology Credit Hours 3(2-1) Theory Postharvest technology: introduction, production, losses, causes,

trade. Fruit ripening: changes during ripening, recommended conditions, commercial practices, water loss, respiration activity.

35

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 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-312 Beverage Technology 3(2-1) Course No FST-312 Course Title Beverage Technology Credit Hours 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. Quality of 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 microorganisms. Regulations and standards. Statuary requirement: labeling, nutrition claims. Tea: processing, storage and nutritional composition. Coffee: nutritional value, storage, dry and wet processing, conversion of coffee bean into beverage. Chocolate drinks: chocolate processing and conversion into drink, storage and nutritional value.

Practical Water treatment and analysis. Preparation and preservation of fruit pulps and juice concentrates. Formulation and preparation of

36

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 and Francis Group, Boca Raton, Florida, USA. 3. Varnam, H.A. and Sutherland, J.M. 1999. Beverages: technology, chemistry and microbiology. CRC Press Taylor and Francis Group, Boca Raton, Florida, USA.

FST-310 Food Microbiology 3(2-1) Course Code. FST-310 Course Title Food Microbiology Credit Hours 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. 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).

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.

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. U.K.

5. Spencer, J.F.T. and Ragout de Spencer, A.L. 2001. Food microbiology protocols. Humana Press, New Jersey.

37

STAT-302 Statistical Methods for Food Science 2(2-0) Course Code: STAT-302 Course Title: Statistical Methods for Food Science Credit Hours: 2(2-0) Theory

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. Simple regression and correlation, Multiple regression and correlation, One way analysis of Variance, Two way analysis of variance, Discriminant analysis, Analysis of categorial data, Choosing the appropriate statistical method. Statistical Thermodynamics. Sampling random sampling. Stratified random sampling. Sampling distribution of mean, Testing of hypotheses regarding population mean, Testing of hypotheses about the difference between population means, Chi-square test, Testing of Correlation Coefficient, Fitting of simple linear regression, One-way ANOVA, Two-way ANOVA

Books 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, 2nd Edition, 1980 by R.G.D Steal and James H. Tarric 4. Statistical Procedures for Agricultural Research 2nd Edition (1980) by K.A. Gomez and A.A. Gomez

FST- 401 Food Toxicology and Safety 3(3-0) Course Code. FST- 401 Course Title Food Toxicology and Safety Credit Hours 3(3-0) Theory Food toxicology: principles, branches, dose-response mechanism,

potency, margin of safety, biologic factors influencing toxicity. Toxicants in body: absorption, translocation, distribution, biotransformation, storage, excretion. Chemical carcinogenesis: initiation, promotion, progression, angiogenesis. Naturally occurring food toxins: plant and animal. Systems for food safety surveillance and risk prevention – HACCP and FSMS-ISO22000:2005.

Books Recommended

1. Awan, J.A. and Anjum, F.M. 2010. Food toxicology. Unitech Communications, Faisalabad-Pakistan. 2. Shibamoto, T and Bjeldanes, L. 2009. Introduction to food toxicology, 2 ed. ndAcademic Press, London, UK. 3. CAC (Codex Alimentarius Commission). 2007. Codex Alimentarius Commission – Procedural manual. Joint FAO/WHO Food Standards Programme. FAO, Rome. 4. ISO (International Standards Organization). 2005. Food safety

38

management systems – requirements for an organization in the food chain. Case Postale, Geneva.

FST- 403 Food Product Development 3 (2-1) Course Code. FST-403 Course Title Food Product Development Credit Hours 3(2-1) Theory Food product development: process, strategy, design, development,

commercialization, launch and 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.

Books Recommended

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-405 Dairy Technology 3(2-1) Course Code. FST-405 Course Title Dairy Technology Credit Hours 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.

39

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.

Books Recommended

1. Chandan, R.C., Kilara, A. and Shah, N. 2008. Dairy processing and quality assurance, John Wiley & Sons, Inc. New York.

2. Walstra P., Wouters J.T.M. and Guerts T.J. 2006. Dairy science & technology. CRC Press Taylor and Francis Group, Boca Raton, Florida, USA.

3. Winton A.L. and Winton K.B. 2006. Milk and milk products. Agrobios, Agro House, New Delhi.

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 and Francis Group, Boca Raton, Florida, USA.

FST-409 Poultry and Egg Processing 3(2-1) Course Code. FST- 409 Course Title Poultry and Egg Processing Credit Hours 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. 3. Pearson, A.M. and Gillett, T.A. 1996. Processed meats. Chapman & Hall, New York. 4. Yamamoto, T. 1996. Hen eggs: basic and applied science. Woodhead Publishing Ltd., Abington, Cambridge, UK.

FST-411 Research Projects and Scientific Writing 2(1-1)

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Course Code. FST-411 Course Title Research Projects and Scientific Writing Credit Hours 2(1-1) Theory Types of scientific presentations. Collection of literature: printed and

electronic sources. Managing literature. Initiating write up. Writing 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 Communications, Faisalabad- Pakistan. 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.

FST- 413 Human Resource Management in Food Chains 3(3-0) Course Code. FST- 413 Course Title Human Resource Management in Food Chains Credit Hours 3(3-0) Theory Strategic understanding of the international agri-food system.

Analysis of global production, marketing, and consumption. Knowledge of changing conditions in international industries and markets. Global trends and opportunities. A theoretical framework for management development for chain restaurant operations. Legal, business, and ethical issues in setting language policies for personnel. Language barriers—and the impact on job satisfaction, performance, and turnover. Increasing performance to better monitor food temperature the efficacy of restaurant sales incentives. Cultural differences in collaborative ventures, four mechanisms to spur employees to provide better customer service, an empirical study locus of control, job satisfaction, work stress, and turnover intentions the perceptions of quick-service-restaurant managers regarding older workers comparison study of intern experiences. Changing demographics and labor force issues. Diversity, labor markets, regulations, employer policies, job analysis and staffing, compensation and benefits, motivation, performance appraisal, food labor unions, and cases. Developing entrepreneurs with variety of skills. Food business analysis and strategic planning, management skills and processes, introduction to supply chain management, marketing and retail management.

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Books Recommended

1. Aldrich & Tracey.1994, “Staffing concepts & principles”- Human Resources Management & Development Handbook, Second edition, American Management Association.

2. Business Day.2010, Mc Donald’s Corporation 3. Ronald D. Michman, Edward M. Mazze. 1998. The Food

Industry Wars: Marketing Triumphs and Blunders. Greenwood Publishing Group.

4. Tony Royle, Brian Towers. 2002. Labour Relations in the Global Fast Food Industry. Routledge, Newyork

FST-406 Food Packaging 2(2-0) Course Code. FST-406 Course Title Food Packaging Credit Hours 2(2-0) 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. Identification of packaging materials used for various food products. Requirements of foods for specific packaging material. Canning in metal containers.

Books Recommended

1. Lee, D.S., Yam, K.M and Piergiovanni, L. 2008. Food packaging science and technology. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA. 2. EIRI (Engineers India Research Institute). 2007. Handbook of packaging technology. Engineers India Research Institute, New Delhi. 3. Robertson, G.L. 2006. Food packaging: principles and practices. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA.

FST-408 Milk and Meat Hygiene and Public Health 3(2-1) Course Code. FST-408 Course Title Milk and Meat Hygiene and Public Health Credit Hours 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

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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.

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. 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.

FST-410 Food Quality Management 3(3-0) Course Code. FST-410 Course Title Food Quality Management Credit Hours 3(3-0) 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. 2. ISO (International Standards Organization). 2005. Food safety management systems – requirements for an organization in the food chain. Case Postale, Geneva. 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.

FST-412 Internship/Research Project and Report Writing 4(0-4) Course Code.

FST-412

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Course Title Internship/Research Project and Report Writing Credit Hours

4(0-4)

Practical 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 evaluated by a committee on the basis of his/her performance in the industry/research organization, final written report and oral presentation.

Scheme of Studies for M.Sc. (Hons.)/ M. Phil Food Science and Technology

Course No. Title of Course Credit Hours

FST-500. Agricultural Biochemistry 3(3-0)

FST-501. Food Additives 3(2-1)

FST-502. Food Enzymology 3(2-1)

FST-503. Food Toxicology 3(3-0)

FST-504. Baking Science and Technology 3(2-1)

FST-505. Processing of Milk and Milk Products 3(2-1)

FST-506. Food Carbohydrates: Chemistry and Technology 3(3-0)

FST-507. Chemistry of Edible Oils and Fats 3(2-1)

FST-508. Meat Science 3(2-1)

FST-509. Food Packaging 3(2-1)

FST-510. Milling of Cereals 3(2-1)

FST-511. Functional Beverage Technology 3(2-1)

FST-512. Food Quality Assurance Management 3(3-0)

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FST-513. Post-harvest Management of Fruits and Vegetables 3(3-0)

FST-514. Seminar 1(1-0)

FST-515. Special Problem 1(1-0)

FST-516. Thesis M. Sc. (Hons.) Food Science and Technology 6(0-6)

FST-500. Agricultural Biochemistry 3(2-1)

The course deals with scope and importance of biochemistry in life sciences with special reference to cells (biochemical aspects of constituents and functions of cell organelles), law of mass action, dissociation of water and pH values, buffers, diffusions, transport mechanism across biomembranes, osmosis). The course deals with detailed discussion about enzymes, carbohydrates, proteins, lipids, and nucleic acids.

FST-501. Food Additives 3(2-1)

Food additives are important for food industries. The present course gives students knowledge about risks and benefits associated with food additives with special reference to their regulatory status, application techniques in food, and precautionary instructions for their safe use. Moreover, types of food additives e.g. antimicrobial agents, antioxidants, nutritional additives , antibiotics, colors, flavoring & flavor enhancers, sweeteners, sugar and fat substitutes, humectants, thickening agents, stabilizers, anticaking agents, enzymes, emulsifiers, bleaching & glazing agents, and sequestrant are discussed in length. The analytical techniques associated with determination of food additives in food and consumer attitude towards them is also an important part of the course.

FST-502. Food Enzymology 3(2-1)

The course deals with enzymes and their applications in food technology. In the first few lectures, the students are taught about the nomenclature, classes, function, specificity, mechanisms, chemical equilibrium, enzyme kinetics, factors affecting enzyme activity. Later, concepts regarding enzyme immobilization, production of industrial enzymes, strain development, microbial fermentation, downstream processing and enzyme formulation are included in the contents. In the last, application of enzymes with special reference to dairy, bread, non-bread wheat-based foods, brewing, fish, fruit & vegetable processing, juice extraction, meat processing, starch-processing and fat and oils processing are important segment of the course.

FST-503. Food Toxicology 3(3-0)

The course deals with natural toxins in animal foodstuffs, land animals and marine foodstuffs and natural toxins present in plant foodstuffs (phytotoxins, goitrogens, environmental antithyroid substances, favism, neurolathyrism, cyanogenic glycosides,

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lectins, vasoactive amines, caffeine, curare, strychnine, atropine, herb-drug interactions). Toxins from Fungi: mycotoxins, ergotism, alimentary toxic aleukia, fumonisins, aflatoxin, other mycotoxicoses, mushrooms. Food contaminants from industrial wastes: chlorinated hydrocarbons, polychlorinated biphenyls, polychlorinated dibenzo-p-dioxins, heavy metals - arsenic, lead, mercury, cadmium. Pesticide residues in foods: history, pesticides in the food chain, regulations, insecticides, herbicides, naturally occurring pesticides. Food additives toxicity: preservatives, antioxidants, sweeteners, colors, flavor and flavor enhancers. Toxicants formed during food processing: polycyclic aromatic hydrocarbons, Maillard reaction products, polycyclic aromatic amines, N-nitrosamines, acrylamide, food irradiation. Food factors and health: probiotcs, prebiotics, synbiotics, antioxidants, functional components found in food for disease prevention.

FST-504. Baking Science & Technology 3(2-1)

The course contents are specially designed to give knowledge to the students regarding baking science and technology. The first few lectures are intended to elaborate the role of bakery ingredients i.e. major, minor, micro and characterizing ingredients. Later, the basic unit operations like mixing and dough-making, fermentation, dividing, resting (intermediate proofing), makeup, proofing, baking, cooling, freezing. Lectures are designed to elucidate the preparation and evaluation of bread, buns & rolls, flatbread, griddle products, pre-proofed, par-baked, frozen and refrigerated doughs, pastries and sweet goods, cheesecakes, doughnuts, icings, glazes, fillings, pies, crackers, pretzels, biscuits, crackers, cookies, cakes, wafers and pizza.

FST-505. Processing of Milk and Milk Products 3(2-1)

The course deals with milk and its economics, production, biosynthesis, physic-chemical properties, potential hazardous substances, microbiology. Moreover, the processing like heat treatment, centrifugation, homogenization, concentration, cooling and freezing, membrane filtration, lactic fermentation, fouling, cleaning, disinfections and packaging are also discussed. Several lectures are designed to elucidate the milk products like liquid milk products, concentrated and dried products, ice cream and related products, cream and cream based products, fermented milk, yoghurt, cheese with special reference to technological application, chemistry, microbiology, storage stability, defects and their solutions.

FST-506. Food Carbohydrates Chemistry and Technology 3(3-0)

The course deals with food carbohydrates chemistry and their technology. First few lectures deals with monosaccharides (structures, nomenclature, isomerization, functions), Di- & Oligosaccharides (occurrence, structures, chemistry), and properties of polysaccharides (water sorption, glass transitions, solubility, rheology and properties of polysaccharide solutions, molecular associations, gels, polysaccharides in food emulsions). Later, few lectures are specially designed to elucidate starches focusing on issues of granulation, gelatinization, pasting, retrogradation, staling, modified food starches, encapsulation, manufacture of starches and resistant starch. Similarly, some lectures focus on the importance of cellulose, cellulosics, gums & musilages, carrageenans, agar, algins/alginates and pectin with special reference to sources,

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manufacture, structures and properties. Dietary fiber, bulking agents, fat mimetics, non-carbohydrate sweeteners (nutritive, non-nutritive and high- intensity sweeteners) and carbohydrate nutrition are described in one or two lectures each.

FST-507. Chemistry of Edible Oils and Fats 3(2-1)

The first few lectures are designed to describe the nomenclature and classification of fatty acids, acylglycerols, sterols, sterol esters, waxes, phospholipids, ether glycerides, glyceroglycolipids, sphingolipids, fat soluble vitamins, hydrocarbons. Later, classification, physical structures, biological membranes, emulsifying properties, hydrolysis, hydrogenation, hydroxylation, hydration and oxidation of phospholipids are discussed. Lipid-based emulsions & emulsifiers and waxes & sterols are described in two to three lectures. The last few lectures deals with chemistry of frying oil along with process, decomposition products and their measurements. Lipid oxidation mechanism along with auto-oxidation, photosensitized oxidation, antioxidants: types (natural & synthetic), inactivation of free radicals and oxidation intermediates are also discussed in length. The Post-graduate students are asked to extract fats & oils, and characterization of lipids using traditional and modern equipments including GC, HPLC, TLC and SFC.

FST-508. Meat Science 3(2-1)

Meat and muscles are dependent upon many factors that influence their growth and development. In this course, muscles (structure, growth, chemical and biochemical aspects), muscle proteins, intramuscular fat, muscle function, post-mortem glycolysis, rigor mortis, anatomical location of muscles and myofibrils are discussed. Later, some lectures are devised to inform students about conversion of muscle to meat with special reference to pre-slaughter handling, slaughtering, conditioning, protein denaturation, proteolysis and other chemical changes. Lastly, lectures are individually designed to describe the eating quality of meat (color, water holding capacity, juiciness, tenderness, odor and taste), meat & human nutrition (amino acids, minerals, vitamins, fatty acids, toxins and residues), meat spoilage (endogenous and exogenous infections, factors affecting the growth of meal spoilage microorganisms), prefabricated meat, manipulation of conventional meat and non-meat sources.

FST-509. Food Packaging 3(2-1)

The course relates to food packaging that is an important component for getteing consumer appeal. First few lectures are meant to introduce students about the food packaging and its types. Later, concepts of aseptic packaging, packaging of microwaveable foods, active & intelligent packaging and modified atmosphere packaging are highlighted. The packaging varies with each types of product and therefore last several lectures are devised to discuss packaging of flesh & horticultural products, dairy products, cereals & snack foods, confectionary, beverages, ready-to-eat foods. The issues of labels and labeling along with test procedures are also included in the contents.

FST-510. Milling of Cereals 3(2-1)

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The course deals with milling of cereals. In the first few lectures, storage of cereal grains (grain deterioration, grain moisture, storage, aeration or ventilation, chemical and physical changes incurred during grain storage), stored-grain pests (insects, molds, rodents) are discussed. Later, dry milling operations (traditional milling, grain cleaning, dry milling of wheat, rice, maize, durum wheat, rye, triticale, oats, sorghum and millets) and wet milling operations (wet milling of maize, rice, wheat, sorghum) are discussed. One or two lectures are meant to guide about milling of maize into different products. Similarly, one or two lectures are designed to introduce students about rice milling, etc. The maximum part of course deals with wheat milling that include handling, blending, air classification systems, mill process control, maintenance, management, food safety and hygiene in flour mill. In the last part, industrial production of fresh masa and tortillas, dry masa flour and breakfast cereals (classification, shredded wheat, granolas) are taught to the students.

FST-511. Functional Beverage Technology 3(2-1)

The functional and nutraceutical foods are gaining importance worldwide. In this regard, concept of functional beverage is of considerable importance. In this course, students will be taught about the water treatment, nutraceuticals and their role in beverages, beverage ingredients and technology. Moreover, emphasis is being paid to selection of ingredient for stabilization and texture optimization, probiotics as ingredients in functional beverages, fortification of beverages with vitamins, minerals and other ingredients and extension in shelf-life of beverages. Dairy and plant-based beverages along with discussion on coffee and tea are also included in the contents. The course also contains detailed discussion regarding consumer-oriented development of specialized beverages and their role in a healthy diet. The students in their practical part are usually assigned various jobs including development, optimization, production and sensory evaluation of different functional beverages.

FST-512. Food Quality Assurance Management 3(3-0)

The job orientations related to Food Science and Technology generally fall into two broader categories i.e. production line and quality management. The course FST-512 deals with Codex Alimentarious (Format of commodity standards), quality assurance (theoretical and practical considerations), and description of different systems (GMP, TQM, HACCP, ISO – 9000, 9001 & 22000 serie, WHIMS, biosecurity programs) are important component of the course. Philosophical approaches (Deming’s, Juran’s Corsby’s etc.) and statistical techniques to ensure food safety and quality are being taught to the students. Last section of the course deals with some quality assurance tools including instrument calibration, production line check record, laboratory analysis record, incoming material inspections, analysis, training manuals, internal & external audits.

FST-513. Post harvest Management of Fruits and Vegetables 3(3-0)

The developing economies are facing the problem of post-harvest losses. In this regard, efforts are needed to curtail to improve the economy and profitability for manufacturers. The present course deals with some modern concepts like hurdle technology (basic aspects, design), microbial growth (major stress factors, reactions to stress, virulence of stressed microorganisms) and use of sanitizers. Some preservation technologies including

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improved drying techniques and microwave food processing, high hydrostatic pressure and minimal processing, pulsed electric field technology and dbiopreservation are important segment of the course. Moreover, use of lactic acid bacteria and bacteriocins along with their safety and legislation aspects are also included. In the last lectures, vacuum impregnation, natural antimicrobial addition, high hydrostatic pressure techniques and regulatory and safety aspects are being taught in details.

FST-514. Special Problem 1(1-0)

FST-515. Seminar 1(1-0)

FST-516. Thesis M. Sc. (Hons.) Food Science and Technology 6(0-6)

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Scheme of Studies for Ph.D. Food Science & Technology

Course No. Title of Course Credit Hours

FST-701. Advanced Food Biotechnology 3(2-1)

FST-702. Advanced Food Chemistry 3(2-1)

FST-703. Industrial Processing Technology of Edible Oils & Fats Products 3(2-1)

FST-704. Technology of Processed Meat 3(2-1)

FST-705. Emerging Technologies in Food Processing 3(3-0)

FST-706. Advanced Food Microbiology 3(2-1)

FST-707. Food Industry Waste Management 3(2-1)

FST-708. Recent Advances in Food Science and Technology 3(3-0)

FST-709. Seminar 1(1-0)

FST-710. Special Problem 1(1-0)

FST-711. Thesis Ph.D. Food Science and Technology

FST-701. Advanced Food Biotechnology 3(2-1)

The domain of biotechnology encompasses major global issues. The course deals with recent advances, trends, techniques, applications in food biotechnology. The development of modern concepts/techniques (biosensors in bioprocess monitoring and control), fermentor (design, operation, applications), control of fermentation (requirements, sensors, controllers, design, specifications), fermentation kinetics (frame work for kinetics model, mass balance for reactors, kinetic model, population model), microbial synthesis of primary metabolites (control, approaches for improvement, production – vitamins, amino acids, organic acids, alcohols), and microbial synthesis of secondary metabolites (economics, processes, strain improvement) are being taught to Ph.D. Scholars. The last section is related with toxicology/ evaluation of biotechnologically derived foods with special reference to their safety appraisal keeping in mind the regulations of biotechnologically derived foods.

FST-702. Advanced Food Chemistry 3(2-1)

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The course deals with advanced knowledge about the chemical constituents of foods. The contents include discussions about carbohydrates, sugars, polysaccharides, proteins, lipids, vitamins, flavors and aroma compounds. The course also includes detailed lectures about the food contaminants including toxic trace elements, microbial toxin, pesticides residues, veterinary medicines, and feed additives. The practical aspects includes determination and detection of different food components. Moreover, Ph.D. Scholars are given individual projects to extract components of interests from foods. Estimation of starch, cholesterol, total dietary fiber, glucose, pigments etc. are also included in the contents.

FST-703. Industrial Processing Technology of Edible Oils & Fats Products 3(2-1)

The students enrolled in Ph.D. Food Science and Technology are well aware about the chemistry of fats & oils. Therefore, in this course they are taught about the production of oils (handling and preparation of raw materials, extraction – rendering, pressing, solvent extraction0, refining of oils (physical, chemical, refining steps– degumming, neutralization, winterization, bleaching, deodorization, by-products of refining), modification process (hydrogenation, interesterification, fractionation, plasticization, flaking, powdered and beaded fats, salad oils), finished fats and oils handling (protection against oxidative deterioration and contamination), shortenings types (baking, frying and household shortenings, dairy analog), margarine, lipid oils, salad and cooking oils. The last lectures deals with the quality control in oils and fats processing. The practical aspects of course include the pilot scale production of oils dealing with oil extraction, refining, degumming, neutralization, winterization, bleaching and deodorization. Moreover, estimations of refining losses, flavor, rancidity and stability analysis, peroxide value, anisidine value, acid value, active oxygen method, accelerated AOM stability are also included. Preparation of different fat products e.g. shortenings, salad, & cooking oils and visits to various oil processing plants and quality control laboratories are important for learning of students.

FST-704. Technology of Processed Meat 3(2-1)

The contents are divided into different categories including poultry processing (receiving, weighing, stunning, bleeding, scalding, defeathering and evisceration operations), curing of meat (ingredients, types, methods), meat smoking (purpose, production, deposition of smoke on meats, methods of smoking, liquid smoke preparation and its application), cooked meat products, sausages (classification, formulations, processing steps, fermented meat products, sausage products), canning of meat (formulations, process), restructured meat products (procedures, raw materials, formulations), and reduced & low fat meat products (effect of reducing fat, synthetic fat replacers, fat mimics, frankfurters). Last lectures deals with the development of functional meat products with special reference to their influence on human health. The practical aspects of course include testing of local meat products and visits to the meat/poultry processing industries.

FST-705. Advanced Food Microbiology 3(2-1)

The concepts pertaining to modern food microbiology with special reference to current issues, advances and trends are being taught in the first few lectures. Later, the scholars

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are briefed about the physiology and biochemistry of food borne micro-organisms, modern methods for the microbiological analysis of foods (impediometry, immunological techniques, gene probes and other emerging technologies - rapid methods vs. conventional methods). Last section of the course contents includes the types of cultures, their collection and maintenance. Probiotic and proteolytic properties of different bacteria are also discussed. Moreover, estimation of microbial toxins, metabolites, inhibitory substances and pathogens are limelight of the course.

FST-706. Emerging Technologies in Food Processing 3(3-0)

Emerging technologies in food processing include high pressure processing, pulsed electric fields processing, non-thermal processing techniques, osmotic dehydration, high intensity pulse light technology, radio frequency electric fields, ultrasound processing, dielectric heating, new hybrid drying technologies, NMR technology, innovations in food refrigeration, vacuum cooling of food, high pressure freezing, and use of anti-freeze proteins. The course is intended to briefly introduce Ph.D. scholars about principles, practical applications, and indeed their adoption in Pakistan.

FST-707. Food Industry Waste Management 3(2-1)

The course deals with the food industry management. The course contents include food processing waste (types, scale, diversification, risk, legislation, future trends), ways to minimizes food processing waste, environmental management systems (ISO 14000), process optimization to minimize water use in food processing, separation technologies, enzymatic extraction, fermentation co-product recovery, Treatment of food processing in different industries i.e. dairy, fruits & vegetables, sugar, cereals, fats and oils industry. The pratical aspects of course include testing of selected food industrial wastes, analysis of products obtained from food industry waste and survey of existing food industries waste management practices.

FST-708. Recent Advances in Food Science and Technology 3(3-0)

The course deals with recent advances in the domain of Food Science and Technology. The concepts of related to functional foods, genetically modified foods, organic foods, safety, nutrition, and legislation are integral part of the contents. Moreover, emerging technologies in fats and oils, cereals, dairy, beverage, fruits & vegetables and meat industry are also included. Moreover, Ph.D. scholars are being taught about the supercritical fluid extraction, biofortification, nanotechnology, novel ideas in food packaging, high pressure processing, ohmic heating, membrane processing, extrusion technology. The last lectures deals with some modern quality standards and new tools in food analysis. The students are advised to discuss the recent trends news in food science and technology.

FST-709. Seminar* 1(1-0)

The Ph.D. students will have to deliver two seminars in his course work. The first seminar would be on any innovative idea and second seminar will be especially designed for his/her Ph.D. research project.

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FST-710. Special Problem 1(1-0)

FST-711. Thesis Ph.D. Food Science and Technology

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