FST-Technology of Oils and Fats 3 (2-1)

Theory:
Oils and fats: importance, sources, nutritional aspects of fats and oils,
production statistics, uses and health issues. Classification of lipids. Pre-
treatment and storage of oil bearing materials. Extraction methods: rendering,
expression, solvent extraction, mechanical extraction. Processing: degumming,
refining, bleaching, deodorization, fractionation, winterization, hydrogenation,
interesterification, esterification, emulsification, stabilization.
Characterization of oils and fats: fatty acids, physical, chemical. Phospholipids,
Sterols, Pigments. Packaging and Handling. Spoilage: causes, rancidity types and
prevention. Fortification of fats and oils.

Practical:
Extraction of oils and fats (solvent and mechanical extraction). Determination of
physical and chemical constants: color, cold test, melting point, smoke point,
specific gravity, solid fat index, refractive index, acid value, peroxide value,
iodine value, saponification value, free fatty acids. Visit to oil and fat
industries.

Recommended Books:
1. AOCS. 2009. Official methods and recommended practices of AOCS. Am. Oil Chem.
Soc. Illinions, USA.
2. Casimir, C.A and David, B.M. 2008. Food lipids: chemistry, nutrition and
biotechnology. CRC Press, Boca Raton, Florida, USA.
3. Fereidoon S. 2005. Edible oils and fat products: application technology. John
Wiley & Sons, Inc. New York, USA.
4. Hamm, W., Hamilton R.J. and Calliauw, G. 2013. Edible oil processing. Jhon
Wiley & Sons Ltd, West Sussex, UK.
5. O�Brien, R.D. 2010. Fats and oils: formulating and processing for
application, 3rded. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA.
6. Raie, M.Y. 2008. Oils, fats and waxes, National Book Foundation, Islamabad,
Pakistan.

FST- Instrumental Techniques in Food Analysis 3 (1-2)

Theory:
Lab safety requirements. Food analysis: significance and techniques. Sampling
techniques, handling and storage. Physical tests: appearance, texture, specific
gravity, refractive index, viscosity, rheology. Chemical analysis: moisture, ash,
protein, lipid, carbohydrates, fiber, acidity, pH, sugars, mineral elements,
vitamins. Introduction to instrumental techniques: Supercritical fluid extraction.
Chromatography: paper, thin layer, gas (GC), high performance liquid (HPLC), liquid
chromatography mass spectrometry (LC-MS), preparatory layer and ion chromatography.
Spectroscopy: Ultraviolet-visible, atomic emission, atomic absorption,
fluorescence, Infrared Fourier-transform infra red, near infra red, nuclear
magnetic resonance. Electrophoresis. Differential scanning colorimetery: types,
principles, applications. Rotor-stator spinning disc reactor. Enzyme-linked
immunosorbent assay (ELISA). Application of ultrasound and nanotechnology in food
analysis.

Practical:
Preparation and standardization of laboratory solutions. Estimation of food
components using UV-VIS spectrophotometer. Estimation of vitamin C. Determination
of mineral elements through flame photometer and atomic absorption
spectrophotometer. Identification of toxins by TLC. Demonstration of GC-MS, HPLC,
LC-MS. Determination of organic acids by chromatography. Protein characterization
by electrophoresis.
Recommended Books:
1. AOAC (Association of Official Analytical Chemists). 2012. Official methods of
analysis of AOAC. Association of Official Analytical Chemists, Arlington, USA.
2. Awan, J.A. and Rehman, S.U. 2003. Food analysis manual. Unitech
Communications, Faisalabad-Pakistan.
3. Nielson, S.S. 2010. Food analysis. Kluwer Academic/Plenum Pub., New York,
USA.
4. Otles, S. 2009. Handbook of food analysis instruments. CRC Press, Taylor &
Francis Group, Boca Raton, Florida, USA.
5. Pic�, Y. 2012. Chemical analysis of food: techniques and applications.
Academic Press, USA.
6. Pomeranz, Y. and Meloan, C.E. 2000. Food analysis: theory and practice. CBS
Publishers, India.
7. Pulkrabov�, J., Tomaniov�, M., Nielen M. and Haj�lov�, J. 2013. Recent
advances in food analysis. Institue of Chemical Technology. Edited by Jana
Pulkrabov�, Monika Tomaniov�, Michel Nielen and Jana Haj�lov�.
8. Spyros, A. and Dais, P. 2013. NMR spectroscopy in food analysis. RSC, USA.
9. Winton, A. and Winton, K.B. 2006. Techniques of food analysis. Hinglas
Printing Press, Jodhpur, India.

FST-Community Nutrition 3(2-1)

Theory:
Introduction: Community nutrition and nutritional epidemiology, health and
nutritional status of Pakistani population. Recent nutrition indicators in National
Nutritional Survey 2011. Nutritional and public health programs: importance, types,
key features, planning, implementation and evaluation of an epidemiologic program.
Assessment of nutritional status: anthropometry, biochemical, clinical and dietary
methods assessment. Nutrition through life cycle, nutritional requirements and
recommendations during infancy, preschool and school age children, adolescence and
adulthood. Nutritional requirements and recommendations of populations groups with
special need: pregnant and lactating mothers, infants, geriatrics, nutritional
anemia�s, goiter, lactose and gluten intolerance, protein energy malnutrition,
obesity, diabetes, hypertension, coronary heart diseases and other degenerative
disorders. Nutritional project management: planning, execution, monitoring and
evaluation of service and projects.

Practical:
Comparison of DRI�s of different countries, Assessment of nutritional status of
different age groups, calculating basal energy needs. Term paper of a nutritional
survey. Determination of energy value through Bomb calorimeter.

Recommended Books:
1. Boyle, M.A. and Holben, D.H. 2013. Community nutrition in action: an
enterprenueal approach. Wadsworth, 20 Davis Drive, Belmont, CA 94002-3098, USA.
2. Coulston, A.M. and Ferruzi, M. 2013. Nutrition in the prevention and
treatment of disease. Academic press, USA.
3. Edelstein, S. 2010. Nutrition in public health. Jones and Bartlett Learning
International, UK.
4. Frank G.C. 2008. Community nutrition. Jones and Bartlett Publishers, Canada.
5. Margetts, B.M. and Neslon, M. 1997. Design concepts in nutritional
epidemiology. Oxford University Press, UK.
6. Nnakwe, N.E. and Nnakwe, N. 2012. Community Nutrition: Planning Health
Promotion and Disease Prevention. Jones and Bartlette Learning, USA.
7. Vir, S.C. 2011. Public health nutrition in developing countries. Woodhead
Publishing, India.
8. Willet, W. 1998. Nutritional epidemiology. Oxford University Press, UK.

FST-Beverage Technology 3 (2-1)

Theory:
Beverage industry in Pakistan. Beverages: classification still, carbonated,
alcoholic. Beverage ingredients: water - sources, quality, purification methods;
Sweeteners sugars, artificial sweeteners; Additives: colours, flavours,
preservatives, acidulants, stabilizers, carbon dioxide. Carbonated beverages:
bottle washing, syrup room operations, carbonation, filling, capping. Fruit based
beverages: fruit pulps, juice concentrate, fruit juices, ready to serve juices,
nectar, cordial, squash, syrup, barley water, energy drinks, traditional beverages,
synthetic, low calorie, fruit flavoured drinks. Fermented beverages: tea, coffee.
Bottled water: manufacture. Quality control, Water microbiology, Drinking water
standards (WHO, PSQCA), plant sanitation. CAC/PSQCA standards for carbonated and
non-carbonated beverages.

Practical:
Water sampling procedures, determination of water pH, Electrical conductivity, TDS
(total dissolved solids), water total hardness, Ca hardness, Mg hardness, Water
alkalinity, M-alkalinity, P-alkalinity. Formulation and preparation of carbonated
beverages. Preparation and preservation of fruit pulps and juices. Preparation of
juice concentrates. Use of low calorie sweeteners for development of diet
beverages. Manufacture of syrups, squashes, traditional beverages synthetic and
powder beverages. Analysis of beverages: chemical, microbiological, sensory. Water
treatment. Visit to beverage industries.

Recommended Books:
1. Coles, R. and Kirwan, M.J. 2011. Food and beverage packaging technology.
Wiley-Blackwell, USA.
2. Hui, Y.H. and Ozgul-Evranuz, E. 2012. Handbook of plant-based fermented food
and beverage technology. CRC press, Taylor & Fancis Group, USA.
3. Foster, T. and Vasavada, P.C. 2003. Beverage quality and safety. CRC press,
USA.
4. Srilakshmi, B. 2003. Food science. New Age Int. Pub., Mumbai, India.
5. Sirivastava, R.P. and Sanjeev, K. 2002. Fruit and vegetable preservation:
Principles and practices. International Book Distributing Co. Lucknow, India.

FST-Confectionery and Snack Foods 3 (2-1)

Theory:
Confectionery industry in Pakistan. Confectionery: classification. Sugar
confectionery: ingredients, manufacture high boiled sweets, caramel, toffee, fudge,
gums, sugar free confectionery. Chewing gum technology. Chocolate confectionery.
Snack foods: history, domestic and global status, manufacture potato, meat, nuts
and cereal based, animal origin, fish based, puffed, baked. Snack food seasoning:
ingredients and formulations, application. Quality control. Snack food filling and
packaging. Extruded snacks.

Practical:
Preparation of candy, toffee, chocolates, and other sugar based confectionery,
crackers, doughnuts, bagels, pretzel. Effect of different ingredients on
confectionary/bakery products. Manufacture of potato chips, fried legumes, nuts,
extruded snacks. Visit to confectionery and snack food industries.

Recommended Books:
1. Edwards, W.P. 2000. The science of sugar confectionery. Royal Society of
Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge, UK.
2. Geoff, T. 2009.Science and technology of enrobed and filled chocolate,
confectionery and bakery products. CRC Press. New York, USA.
3. Jackson, E.B. 1995. Sugar confectionary manufactures, 2nd ed. Blackie
Academic & Professional, Glassgow, UK.
4. Lusas, W. and Rooney, L.W. 2001. Snack food processing. Technomic Pub. Co.,
Lancaster, USA.
5. NPCS Board of Food Technologists. 2013. Confectionery products handbook
(chocolate, toffees, chewing gum & sugar free confectionary). Asia Pacific Business
Press Inc., India.
6. Panda, H. 2009. The complete technology on snack foods. National Institute of
Industrial Research, New Delhi, India.
7. Sergio, O. and Saldivar, S. 2008. Industrial manufacture of snack foods.
Kennedys Books, UK.
FST-Bakery Products Technology 3 (2-1)
Theory:
Baking science and technology: introduction, status in Pakistan. Baking
ingredients: flours wheat, gluten, rice, rye. Baking ingredients: sweeteners, eggs,
yeast, chemical leaveners, shortenings, fat replacers, water. Functional additives:
emulsifiers, enzymes, antioxidants, eggs, milk and milk products. Principles of
baking: mixing, fermentation, baking. Bakery products: breads, cakes, biscuits,
crackers, doughnuts, pizza, muffins, bagels, pretzel. Dietetics bakery products.
Quality control in bakery.

Practical:
Preparation of breads, cakes, biscuits, crackers, doughnuts, pizza, muffins,
bagels, pretzel. Effect of different ingredients on bakery products.

Recommended Books:
1. Hui, Y.H., Corke, H., Leyn, I.D. and Cross, N. 2006. Bakery product science
and technology. Blackwell Pub. Co., London, UK.
2. Khetarpaul, N., Grewal, R.B. and Jood, S. 2005. Bakery science and cereal
technology. Daya Pub. House, Delhi, India.
3. Pyler, E.J. 2010. Baking science and technology. Vol-I & II. Sosland Pub.
Co., Kansas, USA.
FST-Postharvest Technology 3 (2-1)
Theory:
Postharvest technology: introduction, production, trade, postharvest losses, causes
and prevention. Stages in the life span of fruit & vegetable. Harvesting, handling
and transportation methods. Deterioration: biological factors � respiration,
climacteric and non-climacteric patterns, ethylene production, water loss, growth
and development, pectic substances and environmental factors. Fruit ripening:
changes during ripening, recommended conditions, commercial practices. Maturity
assessment of different fruits and vegetables. Postharvest physiology of fruits and
vegetables. Postharvest treatments: mineral, coating, curing, vapor heat treatment,
hot water treatment, degreening and others. Storage: refrigerated, Controlled
atmosphere, hypobaric, Modified atmosphere storage. Packaging: types, design,
modified atmospheric packaging, recycling. Packing house operations. Marketing and
transportation. Safety and quality of fruits and vegetables. Postharvest technology
of tea and coffee. New developments in postharvest technology. Modified atmosphere
packaging and minimal processing.

Practical:
Maturity indices. Grading and sorting. Postharvest techniques. Effect of packaging
materials on stored fruits and vegetables. Effect of different postharvest
treatments during storage. Quality testing of fruits and vegetables.

Recommended Books:
1. Chakraverty, A., Mujumdar, A.S., Raghavan, G.S.V. and Ramaswamy, H.S. 2003.
Handbook of postharvest technology: cereals, fruits, vegetables, tea, and spices,
Marcel Dekker, Inc. New York, USA.
2. Chavan, U.D. 2012. Postharvest management and processing technology: cereals,
pulses, oilseeds, fruits and vegetables. Daya Publishing House, India.
3. Peter, K.V. 2007. Post harvest technology of horticultural commodity. Jai
Bharat Printing Press, Rohtas Nagar Shahdara, Dehli, India.
4. Rees, D., Farrell, G. and Orchard, J. 2012. Crop post-harvest: Science and
technology: Perishables. Wiley-Blackwell, USA.
5. Thompson, A.K. 2003. Fruit and vegetables harvesting, handling and storage.
Blackwell Science Pub., Cambridge, UK.
6. Vazquez, M. and Ramirez, J.A. 2013. Advances in post-harvest treatments and
fruit quality and safety (Advances in food safety and food microbiology). Nova
Science Publisher, USA.
7. Wim, J. 2002. Fruit and vegetable processing: Improving quality. Woodhead
Publishing Ltd., Abington, Cambridge, UK.
8. Yahia, E.M. 2011. Postharvest biology and technology of tropical and
subtropical fruits. Elsevier science, USA.

FST-Food Microbiology 3 (2-1)

Theory:
The evolution of food microbiology: early developments, traditional and modern food
processing, emerging food borne pathogens, food associated microbes, classification
and their enumeration. Food borne pathogens, indicator microbe sampling plans.
Modern legislation and development of pasteurization. Food analytical methods.
Microbial growth, survival and death in foods: food ecosystems, intrinsic,
extrinsic and other factors influencing microbes, homeostasis and hurdle concept,
growth and death kinetics. Microbial spoilage of meat, fish and sea foods: ecology
of spoilage micro flora and muscle foods, origin of micro flora in meat and fish,
microbial progression during storage, spoilage of meat, cooked and processed
products, raw products, and control of spoilage of foods. Microbial spoilage of
milk and dairy products: growth of microbes in milk and their effects. Microbes
associated with milk products and their preservation. Microbial spoilage of fruits,
vegetable and grains: pathogen, spoilage and their types, mechanism of spoilage,
biochemical changes and spoilage micro flora. Food borne pathogenic bacteria:
different species of Salmonella, Campylobacter, Yersinia, Shigella, Vibrio,
Clostridium, Bacillus, Listeria, Staphylococcus and E. coli. Mycotoxigenic moulds:
toxigenic Aspergillus spp. Fusaria and other toxigenic moulds. Food borne viruses:
hepatitis virus and other food and water borne viruses. Food and water borne
parasites: helminths and protozoan. Preservatives and preservation methods:
physical, chemical and biological preservation methods and their mode of actions.
Food fermentation: fermented dairy products, vegetables, fermented meat, poultry
and fish. traditional fermented foods, alcoholic beverages-wine and beer.

Practical:
Isolation and characterization of microbes from normal and decayed food items.
Effect of environmental factors on growth and development of microbes. Food
fermentation processes: sauerkraut cabbage. Isolation and identification of
coliforms and vibrio species.

Recommended Books:
1. Doyle, M.P., Buchanan, R.L. 2012. Food microbiology: fundamentals and
frontiers. ASM Press, USA.
2. Farque, S.M. 2012. Foodborne and waterborne bacterial pathogens:
epidemiology, evolution and molecular biology. Caister Academic Press, Bangladesh.
3. Jay, J.M. 2006. Modern food microbiology. 7th . Chapman And Hall, New York,
USA.
4. Landsborough, L.M.C. 2003. Food microbiology laboratory. CRC, USA.
5. Montville, T.J., Matthews, K.R. and Knie, K.E. 2012. Food microbiology: An
introduction. ASM Press, USA.
6. Ray, B. and A. Bhunia. 2013. Fundamental food microbiology. Taylor & Francis,
USA.
7. Tortora, G.J. Funke, B.R. and Case, C.L. 2012. Microbiology: An introduction.
Benjamin Cummings, UK.
8. Yousef, A.E. and Carnston, C. 2002. Food microbiology: A laboratory manual.
Wiley-Intersience, USA.
FST-Food Product Development 3 (2-1)

Theory:
Food product development process: strategy, design, development, commercialization,
launch and evaluation. Keys to new product success and failure. Consumer in food
product development: consumer behavior, food choices, sensory needs, consumer role.
Preference mapping and food product development: trial conduction, analyses, recent
developments. Sensory testing in product development process. Senso-emotional
optimization of food products and brands. Case study of consumer-oriented food
product development: functional and designer foods. The ethics of food production
and consumption.

Practical:
Food product development projects strategy, design, development, commercialization,
launch and evaluation. Statistical and sensory evaluation techniques.

Recommended Books:
1. Earle M. and Earle, R. 2008. Case studies in food product development.
Woodhead Pub. Ltd. Abington, Cambridge, UK.
2. Earle, M. and Earle, R. 2001. Food product development: maximizing success.
Woodhead Pub. Ltd. Abington, Cambridge, UK.
3. Frewer, L. and Trijp, H. 2007. Understanding consumers of food products.
Woodhead Pub. Ltd. Abington, Cambridge, UK.
4. Fuller, G.W. 2011. New food product development: from concept to marketplace.
CRC Presss, Taylor & Francis Group, USA.
5. MacFie, H. 2007. Consumer-led food product development. Woodhead Pub. Ltd.
Abington, Cambridge, UK.

FST-Meat Technology 3 (2-1)

Theory:
Meat animals: Status in Pakistan, factors influencing growth and development. Halal
and non-Halal species. Slaughtering processes: pre-slaughtering care and handling
of meat animals, stunning methods, bleeding methods � modern, Islamic, Kosher,
Jhatka, others. Meat carcass: dressing, post-mortem changes, carcass evaluation and
meat cuts. Factors affecting quality of meat. Preservation of beef and lamb:
chilling, freezing, canning, dehydration, curing, salting, smoking, irradiation.
Properties of meat: physical, chemical, nutritional and microbiological. Quality
assurance and safety systems compliance in meat industries. Global perspective of
Halal meat industry.

Practical:
Identification of meat cuts. Tests for freshness of meat. Meat inspection. Meat
grading and quality testing. Preservation of meat: freezing, canning, dehydration,
smoking, curing. Preparation of meat products. Visit to abattoir and meat
processing plants.

Recommended Books:
1. Feiner, G. 2006. Meat product handbook; practice science and technology.
Woodhead Publishing Ltd., Abington, Cambrige, England.
2. Kerry, J., Kerry, J. and Ledward, D. 2007. Meat processing: improving
quality. Woodhead Publishing Ltd., Abington, Cambrige, England.
3. Pearson, A.M. and Gillett, T.A. 1997. Processed meats. Chapman & Hall, Inc.,
New York, USA.
4. Riaz, M.N. and Chaudry, M.M. 2003. Halal food production. CRC Press, Taylor &
Francis Group, Boca Raton, Florida, USA.
5. Toldra, F. 2012. Handbook of Meat Processing. Wiley-Blackwell Publishing,
London, UK.

FST-Dairy Technology 3 (2-1)

Theory:
Milk: production statistics, standards, physical properties. Biochemistry of milk
constituents. Factors influencing the raw milk quality. Milk handling: GMP in
manual and machine milking, farm cooling, collection, reception, transportation.
Unit operations: cream separation, standardization, bactofugation, filtration,
thermization, homogenization, pasteurization, extended shelf life (ESL) milk,
sterilization, UHT, Methods Steam Injection (ISI), aseptic packaging, storage,
distribution. Influence of unit operations on milk constituents. Technology,
chemistry, microbiology and production of industrial products: evaporated,
condensed and powder milks, butter, yogurt, cheese, ice cream, Butter oil,
Indigenous products, Milk by-products: whey products, butter milk products and
casein.

Practical:
Milk sampling methods. Reception tests: Organoleptic/sensory test, sedimentation,
pH, acidity; lactometer reading, clot on boiling, alcohol precipitation test,
standard plate count, reductase test. Physico-chemical and microbiological analysis
of milk and milk products. Tests for adulterants. Preparation of selected dairy
products. Visit to commercial dairy farms and milk processing plants.