Food Engineering

First Year

Fall Semester

Spring Semester

Course

Code

Course Title

Credit Hrs

Course

Code

Course Title

Credit Hrs

Th

Pr

Total

Th

Pr

Total

FD-104

Introduction to Food Engineering

2

0

2

CY-108

Analytical Chemistry

3

1

4

PH-127

Applied Physics for Engineers

2

1

3

EL-232

Electronics

3

1

4

CY-110

Applied Chemistry for Engineers

2

1

3

CS-103

Programming Languages

2

2

4

HS-104

Functional English

3

0

3

HS-105 / HS-127

Pakistan Studies or Pakistan Studies (For foreigners)

2

0

2

BM-108

Computer Aided Engineering Graphics

1

2

3

FD-105

Food Engineering Principles

2

0

2

MT-114

Calculus

3

0

3

HSK-I

Chinese Language

-

-

NC

Total

13

4

17

Total

12

4

16

Second Year

Fall Semester

Spring Semester

Course

Code

Course Title

Credit Hrs

Course

Code

Course Title

Credit Hrs

Th

Pr

Total

Th

Pr

Total

FD-201

Thermodynamics

3

1

4

FD-208

Food Biochemistry

2

1

3

BM-201

Engineering Mechanics

3

1

4

FD-210

Fluid Mechanics II

2

1

3

MT-223

Differential Equations & Fourier Series

3

0

3

MM-205

Mechanics of Materials

3

1

4

FD-207

Food Chemistry

3

0

3

MT-332

Advanced Calculus & Linear

Algebra

3

0

3

FD-209

Fluid Mechanics I

3

1

4

HS-205/ HS-209

Islamic Studies or Ethical

Behaviour

2

0

2

HSK-II

Chinese Language

-

NC

HS-200

Community Service

-

NC

Total

15

3

18

Total

12

3

15

Third Year

Fall Semester

Spring Semester

Course

Code

Course Title

Credit Hrs

Course

Code

Course Title

Credit Hrs

Th

Pr

Total

Th

Pr

Total

FD-301

Unit Operations in Food Engineering-I

3

1

4

FD-304

Food Microbiology

3

1

4

FD-309

Machine Design for Food Engineers

3

0

3

FD-307

Heat & Mass Transfer

3

1

4

FD-306

Instrumentation & Measurement for food Engineers

3

1

4

FD-308

Unit Operations in Food

Engineering-II

3

1

4

MT-330

Applied Probability and Statistics

2

1

3

MT-442

Numerical Methods

3

0

3

HS-304

Business Communications & Ethics

3

0

3

CF-303

Applied Economics for

Engineers

3

0

3

Total

14

3

17

Total

15

3

18

Final Year

Fall Semester

Spring Semester

Course

Code

Course Title

Credit Hrs

Course

Code

Course Title

Credit Hrs

Th

Pr

Total

Th

Pr

Total

*FD-430

Food Engineering Project

0

3

3

*FD-430

Food Engineering Project

0

3

3

FD-410

Food Processing

3

0

3

FD-408

Food Regulations and

Legislation

2

0

2

FD-402

Food Quality Control

3

0

3

##-###

Elective III (Management

Sciences)

3

0

3

FD-419

Process Control in Food Industry

2

1

3

##-###

Elective IV (Social Sciences)

2

0

2

FD-###

Elective I (Food Engineering)

2

1

3

FD-420

Fundamentals of Food

Packaging

3

1

4

FD-###

Elective II (Food Engineering)

2

1

3

FD-411

Food Plant Layout and Design

2

1

3

Total

12

6

18

Total

12

5

17

* Duration one academic year: Requires literature survey and preliminary work during this Semester

Elective I and Elective II Courses (Food Engineering)

FD-403

Food Biotechnology

2

1

3

FD-414

Beverage Processing

2

1

3

FD-404

Sugar and Confectionery

2

1

3

FD-415

Meat, Poultry and Egg Processing

2

1

3

FD-409

Post-Harvest Processing

2

1

3

FD-416

Food Product Development

2

1

3

FD-412

Dairy Processing

2

1

3

FD-417

Oil and Fats Processing

2

1

3

FD-413

Cereal Processing

2

1

3

FD-418

Food Plant Hygiene and Sanitation

2

1

3

Elective III Courses (Management Sciences)

CH-407

Industrial Organization and

Management

3

0

3

CH-405

Industrial Safety and Maintenance

Management

2

1

3

Elective IV Courses (Social Sciences)

HS-219

Professional Ethics

2

0

2

MG-228

Sociology and Development

2

0

2