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Department of Food Science Technology
Head of Department: Dr. Tariq IsmailFaculty
Click Here for more details about the Faculty Member's Profiles
Prof. Dr. Saeed Akhtar | Professor |
Dr. Tariq Ismail | Associate Professor |
Dr. Raheel Suleman | Assistant Professor |
Dr. Durre Shahwar | Assistant Professor |
Dr. Muhammad Qamar | Assistant Professor |
Mr.Tanveer Aslam Gondal (On Leave) | Lecturer |
Introduction
Department of Food Science and Technology is the parent department at Faculty of Food Science & Nutrition, and was established in 2013. Formerly, it had a nomenclature of Department of Food and Horticultural Sciences under the Faculty of Agricultural Sciences & Technology.The department under the dynamic leadership of the founding chairperson Prof. Dr. Saeed Akhtar has tremendously contributed towards the growth, regional and national recognition of the Food Sciences as a discipline. The department is equipped with state of the art teaching and research infrastructure and is proudly presented as the only Higher Education Institution of the country with six pilot food processing facilities including professional baking unit, mineral water production facility, Juices and beverages production facility, fruits and vegetables dehydration facility, edible oil processing facility and essential oil production facility. The department has highly learned faculty with international exposure from world top ranked universities. The teaching faculty at the Department of Food Science & Technology has an excellent research profile. With the efforts of its’ teaching staff, the department has cumulatively securedmany competitive research grants from national and international funding agencies which worth more than 50million PKR. Leadership of the department is committed to ensure its research labs engaged in generating novel ideas and high market value solutions for the regional and national food industry. Every project being taken up at our master and doctoral level thesis is meant to satisfy current and future needs of the industry and the consumer.
Programs Offered
The following programs are being offered:
B.Sc.(Hons.) Food Science and Technology |
Undergraduate Program |
Eligibility: F.Sc. (Pre medical/Pre engineering), A-Level, and DAE (Food Sci & Tech/ Food Processingand Preservation/ Food Technology. |
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M.Sc. (Hons.)/M.Phil. (Food Science and Technology) |
Graduate (MS) Program |
Eligibility: a) He/she should have qualified the test equivalent to GAT (General) organized by the HEC through NTS or any other test adopted /conducted by the University. b) He/She should have to appear and qualify the test arranged by the concerned department. c) He/she should be below the age of 45 years on the last date fixed for receipt of applications Merit Determination: Merit shall be determined as per following formula. Academic qualification = 60% GAT conducted by NTS/ = 40% (Of the qualified score) Departmental Test —— 100% i. For academic qualifications of matriculation and F.Sc. every first and second division shall carry 10 and 07 points/marks, respectively. ii. For B.Sc. (Hons.) Agriculture, the credit will be determined as; 20 points for each first division and 14 points for second division. iii. 10 marks will be given to each first position holder, while 08 and 05 points will be given to second and third position holder. iv. Selected candidates shall get themselves registered as per rules of the university |
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Ph.D. Food Science & Technology |
Graduate (PhD) Program |
Eligibility: An applicant seeking admission to Ph.D. in Food Science and Technology must fulfill the following eligibility requirements: a) He/she should have passed the M.Sc. (Hons.)/M.Phil. in the relevant subject or equivalent qualification, with minimum CGPA of 3.0 from a recognized University. b) International GRE (Subject) or equivalent test passed before admission. c) A Ph.D. Scholar is required to complete course work of up to 18 credit hours and must qualify. d) All applicants have to fulfill the conditions laid by HEC from time totime. Merit Determination: Merit shall be determined as per following formula. Academic qualification = 50% GAT (Subject)/GRE (Subject) = 30% Publications = 20% Note: This merit formula may be changed by the university at any time |