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CURRICULUM

OF

FOOD SCIENCE AND TECHNOLOGY

BS/BSc (Hons)
MS/MSc (Hons)/PhD

(Revised 2014)

HIGHER EDUCATION COMMISSION


ISLAMABAD

CURRICULUM DIVISION, HEC

Prof. Dr. Mukhtar Ahmed Executive Director


Mr. Fida Hussain Director General (Acad)
Mr. Rizwan Shaoukat Deputy Director (Curri)
Mr. Abid Wahab Assistant Director (Curri)
Mr. Riaz-ul-Haque Assistant Director (Curri)

PREFACE
The curriculum, with varying definitions, is said to be a plan of the teaching-
learning process that students of an academic programme are required to undergo. It
includes objectives & learning outcomes, course contents, scheme of studies,
teaching methodologies and methods of assessment of learning. Since knowledge in
all disciplines and fields is expanding at a fast pace and new disciplines are also
emerging; it is imperative that curricula be developed and revised accordingly.

University Grants Commission (UGC) was designated as the competent authority to


develop, review and revise curricula beyond Class-XII vide Section 3, Sub-Section 2
(ii), Act of Parliament No. X of 1976 titled �Supervision of Curricula and
Textbooks and Maintenance of Standard of Education�. With the repeal of UGC Act,
the same function was assigned to the Higher Education Commission (HEC) under its
Ordinance of 2002, Section 10, Sub-Section 1 (v).

In compliance with the above provisions, the Curriculum Division of HEC undertakes
the revision of curricula after every three years through respective National
Curriculum Revision Committees (NCRCs) which consist of eminent professors and
researchers of relevant fields from public and private sector universities, R&D
organizations, councils, industry and civil society by seeking nominations from
their organizations.

In order to impart quality education which is at par with international standards,


HEC NCRCs have developed unified templates as guidelines for the development and
revision of curricula in the disciplines of Basic Sciences, Applied Sciences,
Social Sciences, Agriculture and Engineering in 2007 and 2009.

It is hoped that this curriculum document, prepared by the respective NCRC�s, would
serve the purpose of meeting our national, social and economic needs, and it would
also provide the level of competency specified in Pakistan Qualification Framework
to make it compatible with international educational standards. The curriculum is
also placed on the website of HEC (www.hec.gov.pk).

(Fida Hussain)
Director General (Academics)

CURRICULUM DEVELOPMENT PROCESS

INTRODUCTION
The final meeting of National Curriculum Revision Committee in Food Science and
Technology was held from May 12-14, 2014 at HEC Regional Centre, Peshawar.
Following members attended the meeting.
S.NO NAME OF PARTICIPANTS
1 Prof. Dr. Faqir Muhammad Anjum,
In-Charge Food, Nutrition and Home Economics,
Government College University,
Faisalabad
2. Dr. Tariq Masud,
Chairman,
Department of Food Technology,
PMAS, Arid Agricultural University,
Rawalpindi.
3. Prof. Dr. Masood Sadiq Butt,
Professor, Director General,
National Institute of Food Science & Technology,
University of Agriculture,
Faisalabad.
4 Dr. Muhammad Ayub,
Professor,
Department of Food Science and Technology,
University of Agriculture,
Peshawar
5. Dr. Saeed Akhtar,
Chairman,
Department of Food Sciences and Technology,
Bahauddin Zakariya University,
Multan.
6. Dr. Illahi Bakhsh Marghazani,
Associate Professor,
Faculty of Veterinary & Animal Sciences,
Lasbela University of Agriculture, Water &
Marine Sciences,
Uthal, Balochistan
7. Dr. Muhammad Imran
Assistant Professor,
Department of Microbiology & Molecular Genetics,
University of the Punjab,
New Campus, Lahore.
8. Dr. Shinawar Waseem Ali,
Assistant Professor,
Institute of Agricultural Sciences,
University of the Punjab,
Canal Road,
Lahore.
9. Dr. Muhammad Kamran Khan
Assistant Professor,
Department of Food Science,
Government College University,
Allama Iqbal Road,
Faisalabad
10. Ms. Mamoona Khalid,
Lecturer,
Department of Food Science & Human Nutrition,
Kinnaird College for Women,
Lahore.
11. Dr. Zulfiqar Ahmad,
Assistant Professor,
Department of Food Science & Technology,
Islamia University of Balochistan
Bahawalpur.
12. Ms. Fazia Ghaffar,
Lecturer,
Department of Food & Nutrition Sciences,
College of Home Economics,
University of Peshawar,
Peshawar
13. Dr. Javid Ullah
Chairman,
Department of Food Science & Technology,
Univeristy of Peshawar,
Peshawar.
14. Dr. M. Siddique Awan,
Chairman/Professor,
Department of Food Science & Technology,
Poonch University,
Rawalakot
15. Dr. Sarfraz Ahmad,
Applied Research Manager,
Engro Foods Limited,
8-KM Pakpatan Road,
Sahiwal.
16. Dr. Aurangzeb,
Deputy Chief Scientist,
Nuclear Institute for Food & Agriculture )NIFA),
Peshawar.
17. Mr. Muhammad Ahmed,
Head Quality,
Metro Cash and Carry Pakistan,
Thokar Niaz Baig,
Lahore
18. Mr. Muhammad Saleem,
Lecturer,
Department of Food Technology,
Balochistan Agriculture College,
Quetta.

The proceedings of the meeting started with the recitation of verses from Holy
Quran. Regional Director, HEC, Peshawar Centre, Mr. Zaheer Ahmed Awan, welcomed
the participants and briefed them of the objectives of the meeting and the
obligations of the Higher Education Commission for review, revision and development
of curricula. He informed the participants that the current exercise is being
undertaken to bring the curricula of Food Science and Technology at par with
international standards. Professor Dr. Faqir Muhammad Anjum and all the
participants appreciated the Regional Director for extending the cooperation
regarding the conduct of the meeting.
Professor Dr. Faqir Muhammad Anjum and Dr. Saeed Akhtar, were already designated as
Convener and Secretary of the meeting respectively in NCRC meeting held in
Faisalabad. Therefore Dr. Anjum welcomed the members at HEC Regional Centre,
Peshawar and appreciated the effort, they had made to attend this meeting after
travelling all the way from distant areas of Pakistan. Dr. Anjum highlighted the
significance of develoing and updating the curriculum in the discipline of Food
Science and Technology. He emphasized upon the significance of curriculum revision
and its impact as a tool to promote quality education in Pakistan. He added that
revising curricula was a vital component to meet modern day challenges in higher
education sector.
Since, the first draft of the curriculum, prepared in the preliminary meeting in
Faisalabad and subsequently strengthened after seeking feedback from the members
through email, was already with all the members of the committee, hence the
curricula for BSc.(Hons), MSc (Hons) and PhD in Food Science and Technology were
taken into consideration again and all of its aspects were thoroughly looked into.
A sizable brainstorming and deliberation was performed all day long to finalize
these curricula. A positive feedback coupled with a constructive criticism was
witnessed during the discussion and every member seemed to have a focus on updating
the curricula. However, certain loopholes and lacunae were critically seen and
members were requested to work on them at night. These include the addition of
latest relevant recommended books, merger of some courses and reducing or
increasing the contents of certain courses keeping in view the regional needs.
Second day started with discussion on the revised curricula and again a critical
analysis was carried out for all aspects of each course before giving it a final
shape. Many members were of the view that curricula might have a flexible touch so
that the universities may adjust these courses according to their own requirements.
The members were requested to give a third review to the curriculum before it is
presented to HEC and the members requested the existing draft may be send to them
via email and they would return the curricula after identifying deficiency if any.
Third day started with general discussion on the curriculum and others needs of the
discipline alongside giving recommendations for the promotion and strengthening of
the discipline of Food Science in Pakistan. Several thought provoking ideas were
presented by the knowledgeable members and the Chair appreciated the same. These
ideas were put on the paper in the form of recommendations which are attached with
these minutes of the meeting.
The meeting ended with the vote of thanks by the Chair.