The mission of Food Science and Technology program is to advance the knowledge and application of food science through innovative research, education, and industry collaboration. Our goal is to equip students with a deep understanding of the scientific principles behind food production, safety, and quality. We aim to prepare graduates to address global food challenges by developing sustainable, nutritious, and safe food systems. Our program emphasizes practical experience, interdisciplinary learning, and ethical practices to foster the next generation of leaders in the food science and technology fields.

The objectives of this degree program are to:

1. Contribute to Global Efforts: Support global initiatives to reduce malnutrition and address critical issues in food security, nutrition, sustainability, and health, aligning with the Sustainable Development Goals (SDGs).
2. Develop Practical Expertise: Gain a thorough understanding of Food Science and Technology for practical application in the food industry, addressing challenges in production, processing, and safety.
3. Enhance Nutritional Value: Acquire skills to identify and implement strategies for improving the nutritional value of food products and addressing dietary challenges.
4. Prioritize Innovative Research: Engage in research focused on sustainable food production, climate-resilient agriculture, advanced food processing techniques, food waste reduction/utilization, and functional food development.
5. Promote Interdisciplinary Research: Foster interdisciplinary research to drive sustainable and equitable food systems, aligning with SDGs including SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), SDG 9 (Industry, Innovation, and Infrastructure), SDG 12 (Responsible Consumption and Production), SDG 13 (Climate Action), and SDG 17 (Partnerships for the Goals).
6. Empower Problem-Solving and Collaboration: Cultivate problem-solving and reflective practices to provide evidence-based solutions, enhance food quality and safety, and improve global food security through interdisciplinary collaboration and industry partnerships.

Graduates will acquire a wide range of advanced and diverse skills, enabling them to showcase their expertise in various roles within the food science and technology sector at the national and international levels. Potential career paths for food scientists and technologists include:

1. Product Development Specialist: Develop and improve food products, focusing on innovation, taste, and quality.
2. Food Quality Assurance Manager: Oversee quality control processes to ensure food products meet safety and quality standards.
3. Food Safety Officer: Monitor and enforce food safety regulations and standards in various food production settings.
4. Research and Development (R&D) Scientist: Conduct research to develop new food technologies, ingredients, and processes.
5. Lead Auditor: Conduct audits related to food safety management systems (e.g., ISO 22000, HACCP) to ensure compliance with industry standards and regulations
6. Regulatory Affairs Specialist in Food Authorities: Ensure compliance with food safety laws and regulations, and manage the submission of documentation for product approvals.
7. Food Marketing and Sales Manager: Promote and sell food products, working with marketing teams to develop strategies and campaigns.
8. Consultant: Provide expert advice on food safety, quality, and production processes to food companies and organizations.
9. Food Industry Educator/Trainer: Teach and train future food technologists and industry professionals at educational institutions or through corporate training programs.
10. Entrepreneur: Start and manage a food-related business, such as a food product company or consulting firm.

• Minimum sixteen years of education in any of the following disciplines/fields or an equivalent degree from HEC recognized university.

1. Food Science / Food Technology
2. Agriculture major Food Science & Technology/Food Technology
3. Food Safety 
4. Human Nutrition & Dietetics
5. Home Economics (Major Food and Nutrition)

• NUMS Entry test /HEC GAT- General with a minimum 50% of cumulative score
• NUMS Interview (Assessment of brief research proposal/purpose of statement will be carried out during interview)
• Admission committee will determine deficiency courses where required.

Duration: 2-4 Years (Minimum 4 Semesters)

Semester Duration: 16-18 weeks

Total Credit Hours: 33

*List of Elective Courses