Providing quality education in Agriculture
Providing quality education in Agriculture
The Department of Food Technology focuses on food processing, preservation, safety, and quality to ensure nutritious and safe food products. It prepares professionals to support food security and agro-industrial development.
he Department of Food Technology is dedicated to the study of food processing, preservation, quality control, and safety to ensure the availability of nutritious and safe food. Food Technology plays a crucial role in reducing post-harvest losses, adding value to agricultural produce, and strengthening the food industry. The department integrates scientific knowledge with practical training to address food security and agro-industrial development, particularly in developing regions like Balochistan.
To develop the department to enhance skill and knowledge of the students of Agronomy and application of principles and practices of crop production.
To Produce a variety of scientists and researchers in Agronomy responsive to national needs and priorities focusing more on issues relating to development and promotion of crop production and food security.
We are offering two degree programs.
FT-501 — Food Processing and Preservation — 3 (2-1)
FT-503 — General Microbiology — 3 (2-1)
FT-505 — Unit Operations in Food Processing — 3 (3-0)
FT-507 — Food Laws and Regulations — 3 (3-0)
FT-509 — Food Packaging — 3 (2-1)
FT-502 — Cereal Technology — 3 (2-1)
FT-504 — Technology of Fats and Oils — 3 (2-1)
FT-506 — Beverages Technology — 3 (2-1)
FT-508 — Food Chemistry — 3 (2-1)
FT-510 — Bakery Products — 3 (2-1)
FT-512 — Post-Harvest Technology — 3 (2-1)
FT-601 — Dairy Technology — 3 (2-1)
FT-603 — Sugar Technology — 3 (2-1)
FT-605 — Food Microbiology — 3 (2-1)
FT-607 — Fruits and Vegetables Processing — 3 (2-1)
FT-609 — Food Quality Management — 3 (2-1)
FT-611 — Principles of Human Nutrition — 3 (2-1)
