Introduction and Overview

Food Sciences is a multidisciplinary approach that deals with various aspects of Food. The basic structure of Food Sciences and Technology (FDST) comprised of Food Science, Food Technology, Food Processing, Food analysis, Food & Nutrition, Research & development, Food Manufacturing, Product Development and Food laws & Regulation. Food research is the careful, systematic study, investigation, and compilation of information about foods and their components. Product development is the creation of new food products, processing of raw food items into value able end products, ?avors, colors or varieties of existing products and/or the creation of entirely new products. Both quality assurance and quality control involve the process of ensuring that products are manufactured correctly, raw ingredients and finished products have been tested to meet the Food safety standards and quality specifications. The understanding of Food laws & regulation is the process of determining standards for products, defining safety, and inspection of raw and finished products. Therefore, in December 2017, Department of Food Science and Technology (FDST) was established in Khwaja Fareed University of Engineering & Information Technology (KFUEIT). The purpose of establishing FDST is to provide state of the art Food Science education to students in this remote area of Punjab. The department will play its pivotal role in catering the ever growing demands of Food Technologists in Food industry, academia, R&D institutes, Govt. department, etc.

The department aims to train the students as Food Scientists, armed with physical, biochemical fundamentals and engineering methodology for comprehensive understanding of physicochemical properties of Food, processing and preservation, biotechnological applications, etc. Our success is predicated on the success of our graduates and we enjoy a strong support from the academic community. Our graduates will gain experience by working in a highly collaborative & mentored environment with highly qualified Food Science & Technology faculty.

Vision & Mission

  • To provide an outstanding educational experience and unique research and training opportunities in food safety and nutritional science, and to develop multidisciplinary and quality-oriented leaders to solve important national and global health problems.

  • To provide a cost effective processing and storage technology to curtail post-harvest losses and to achieve maximum value addition

  • To provide a value addition of agricultural products, food bioprocessing and technology, food nutrition and dietetics, food safety and quality and natural resource sciences in order to realize sustainable and secure livelihoods.

Scope and Associated Career

  • To produce qualified food technologists for Food industries, teaching and research organization.

  • To establish links between Teaching / research institutions, government, commercial organizations and consumers.

  • To preserve, process and manipulate the agricultural crops to avoid post-harvest losses.

  • o protect our environmental condition from deterioration of food.

  • To provide consultancy and advisory services of food industries

  • To provide diagnostic analysis of food products.

  • To establish international collaboration with food science departments and food processing industries by exchanging of students & staff.

  • To organize function for creating awareness about the importance of safe processed nutritious food.

Associated Career

A successful graduate of Food Science and Technology can embark on a teaching career in the University, Polytechnic or College of Technology, undertake advanced studies in  any  of  a  number  of courses associated with Food Science, Food Engineering, Food Technology, Nutritional Sciences, Biotechnology, Product Development, Extension Education, Food Microbiology, Food Laws and Regulations, Marketing and Management etc. Graduates are adequately trained to be employed at the senior level in Food Industries, regulatory agencies, Food service, extension organizations and research institutes. Most importantly, food science and technology graduates are trained to be capable of establishing their own small and medium scale food enterprises.

Admission Criteria and Eligibility

Candidates should have at least :

  • 60% marks in F.Sc. (Pre-Medical, Pre Engineering)/ Equivalent qualification (Excluding sports and Hafiz Quran). Two Seats for DAE (Food Sciences)

  • Qualifying the entry test.

  • 70% weightage to F.Sc. (Pre-Medical, Pre Engineering)/ Equivalent qualification (Excluding sports and Hafiz-e-Quran). Two Seats for DAE (Food Sciences)

  • 30% to Entry Test.

Degree Requirements

 Students must complete 137 credit hours of course work including project.

  • Students must have to complete internship training after six semesters as the requirement of the degree (Grades: Excellent, Good, Satisfactory)

  • Students must have to pass the comprehensive examination. Furthermore, minimum CGPA for award of degree must be 2.00 out of 4.00

Labs Facilities / Infrastructure

Food Science and Technology department will have laboratories equipped with latest facilities and equipment. Following mentioned laboratories will be operational with the commencement of department:

  • Dairy & Meat Laboratory

  • Microbiology Laboratory

  • Food Analysis Laboratory

  • Food Processing Hall

Academic Programs Being Offered

  • BS Food Science and Technology (4 Years)*

*Subject to approval/NOC from HEC/Competent Authority