Theory:

Bioengineering of farm animals: meat quality and safety. Gene technology for meat
quality. Automation for the modern slaughterhouse. Hot-boning of meat: a new
perspective. New spectroscopic techniques for online monitoring of meat quality.
Real-time PCR for the detection of pathogens in meat. Meat decontamination by
irradiation. Application of high hydrostatic pressure to meat and meat processing.
Hydrodynamic pressure processing to improve meat quality and safety. Functional
properties of bioactive peptides derived from meat proteins. New approaches for the
development of functional meat products. Processing of nitrite-free cured meats.
Biochemical proteolysis basis for improved processing of dry-cured meats. The use
of bacteriocins against meat-borne pathogens. Latest developments in meat bacterial
starter. Modified atmosphere packaging, perspectives for the active packaging of
meat products.

Practical:
Local meat products and cookery: Beef stews, chili, sausages, meat balls with
gravy, sliced dried beef, potted meat, smoked meat & other meat products,
restructured meat products. Visits to the meat/poultry processing industries.

Suggested Readings:
1. Toldra, F. 2012. Handbook of meat processing. Wiley-Blackwell Publishing,
London, UK.
2. Warriss, P. 2010. Meat science: an introductory text. 2nd . Woodhead
Publishing Ltd., Cambridge, England, UK.
3. Nollet, L.M.L. and Toldra, F. 2010. Advanced technologies for meat
processing. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA.
4. Barbut, S. 2002. Poultry products processing an industry guide. CRC Press,
Taylor & Francis Group, Boca Raton, Florida, USA.
5. Pearson, A.M. and Gillett, T.A. 1996. Processed meats, 3rd ed. Chapman and
Hall, New York, USA.

FST-Food Industrial Waste Management 3(2-1)

Theory:
Food industrial wastes: Origin and nature of wastes produced, types; sources and
characteristics of food processing wastes from different food industries. direct
and indirect wastes, Waste disposal and physical, chemical and biological
treatments. Chemical analysis of treated waste water ( BOD, COD,TSS, TDS etc)
chemical analysis of gaseous waste (NOx, Sox etc ), Pakistan Environmental
protection act, National environmental quality standard, Environmental management
standard ISO 14001, critical point Bio processing in food waste treatment.
(chemical, biological treatment of solid and liquid wastes. Treatments for gaseous
wastes risk to human being and aquatic life, Management of waste by products:
Wastes characteristics of sugar, fruits and vegetable, meat, fish, oil and fat,
dairy and cereals processing industries. Recovery of materials from effluents by
different primary and secondary treatments systems. International and national
waste management standards

Practical:
Analysis of waste water, Analysis of gaseous waste, list of wastes in different
food industries, impact analysis of waste on environment. Utilization of citrus
peel, sugar by-products.

Recommended Books:
1. Pichtel, J. 2014. Waste management practices: municipal, hazardous, and
industrial, Second . Taylor & Francis, USA.
2. Kosseva, M. and Webb, C. 2013. Food industry wastes: assessment and
recuperation of commodities. Elsevier Science, USA.
3. Chandrappa, R. and D.B. Das. 2012. Solid waste management: principles and
practice. Springer science, USA.
4. Arvanitoyannis, L.S. 2008. Waste management for the food industries. Elsevier
Academic Press, Oxford, UK.
5. Waldron, K. 2008. Handbook of waste management and co-product recovery in
food processing. CRC press, New York.
6. Lee, B.H. 1996. Fundamentals of food biotechnology. VCH Pub. Inc., New York.
7. Lawrence, K.W. and Wang, M.U.S. 1992. Hand Book of Industrial Waste
Treatment. Harcep Dekker, Inc., New York.

FST-Post Harvest Management 3 (3-0)

Theory:
Fruits and vegetables: Structure, composition, Physico-chemical basis of
Postharvest Handling, Physical properties of fresh produce for post harvest
technology development, physiology of fruits and vegetables, methods of harvesting,
losses during harvesting, handling, transportation, packaging and storage. Water
losses, respiration activity, mechanical injuries. Storage methods and types.
Grains and legumes: Harvesting, threshing and grading systems. Deterioration during
storage causes, loss assessment, control, mycotoxins. Commodity treatments and
packaging. Different storage methods like controlled atmosphere (CA) and modified
atmosphere (MA). Modified atmosphere packaging (MAP). Role of temperature and
humidity in storage, methods of packaging and types of packaging.

Recommended Books:
1. Baldwin, E.A., Hagenmaier, R.D. and Bai, J. 2012. Edible coatings and films
to improve food quality. 2nd . CRC press, USA.
2. Brody, A.L., Zhuang, H. and Han, J.H. 2011. Modified atmosphere packaging for
fresh-cut fruits and vegetables. Wiley-Blackwell, USA.
3. Thompson, A.K. 2010. Controlled atmosphere storage of fruits and vegetables.
2nd .
4. Fan, X., Niemira, B.A., Doona, C.J., Feeherry, F.E. and Gravani, R.B. 2009.
Microbial safety of fresh produce.
5. Tang, J., Mitcham, E., Wang, S. and Lurie, S. 2007. Heat treatments for post
harvest pest control theory & practice.
6. Wim, J. 2002. Fruits and vegetable processing - improving quality. CRC Press,
Boca Raton, Florida, USA.
7. Yamashita, R. 1993. New technology in grain post-harvesting. Farm Machinery
Industrial Research Corp., Tokyo.
8. Verma, L.R. and Joshi, V. K. 2000. Post harvest Technology of Fruits and
Vegetables: General concepts and principles. Indus publishing company New Delhi.

FST-Food Packaging and labeling 3 (2-1)

Theory:
Food packaging: introduction, needs, functions, systems, development. Packaging
types: primary, secondary, tertiary. Packaging materials: rigid containers,
flexible packaging. Properties of food packaging: physical, chemical. Packaging
guidelines: retail containers, shipping containers. Factors influencing design and
selection of packaging materials: product, distribution, marketing, packaging
operation, cost. Printing processes: inks, adhesives. Filling and labeling. Safety
and legislation. Novel food packaging techniques. Aseptic packaging of foods.
Packaging of Microwavable Foods. Active and Intelligent Packaging. Modified
Atmosphere Packaging. Packaging of Flesh Foods. Food Packaging and Sustainability.
Food labeling: importance, types, methods. National and international requirements
for food packaging and labeling.

Practical:
Identification of packaging materials used for various food products. Requirements
of foods for specific packaging material. Canning in metal containers. Can testing.
Determination of shelf-life in various packaging materials. Vapor permeability
test. Determination of film thickness. Visit to packaging industries.
Recommended Books:
1. Robertson, G.L. 2013. Food Packaging: Principles and Practice, Third . CRC
Press Taylor & Francis; 3rd , London, UK.
2. Lee, D.S., Yam, K.M and Piergiovanni, L. 2008. Food packaging science and
technology. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA.
3. EIRI (Engineers India Research Institute). 2007. Handbook of packaging
technology. Engineers India Research Institute, New Delhi, India.
4. Robertson, G.L. 2006. Food packaging: principles and practices. CRC Press,
Taylor & Francis Group, Boca Raton, Florida, USA.
FST-Physical Properties of Food 3 (2-1)
Theory:
Basic rheological concepts; Rheological classification of foods; Physical
properties of foods: relation with other food properties: optical, thermal,
electrical, mechanical, chemical and biological; Mechanical properties of food
materials: strength, toughness, fracture; Role of major food constituents in food
texture during and after processing: water, protein, fat, carbohydrates and
minerals and their bonding behaviors; Liquid like and solid like properties of
foods; Phase inversion and controlling factors; Processes for food texture
perceptions; Oral processing of food � mastication; Methods and instruments for
measuring rheological properties of foods; Starch based foods with polymer science:
approach, storage and stability; Fat based foods: W/O and O/W emulsions; Fat free
foods; Flesh foods and their analogues; Measuring rheology of emulsions and
dispersions: behavior of colloids; Microstructure through different microscopes:
Optical, confocal scanning laser, scanning and transmission electron microscopes;
Crystallization in frozen foods; Physical properties of dried food products; Shear
mixing: low and high and its relation with viscosity and other physical parameters
Gel and precipitates

Practical:
Determination of viscosities: tube viscometer, rotational viscometer; Penetrometry
Instron; Gel firmness; Specific Deformation and fracture tests with tension
compression instruments; Quantitative descriptive tests; Texture analyzer:
firmness; elasticity; gravity of oils, organic solvents and solutions.
Determination of conductivities of different foods; Use of colorimeters and
spectrophotometers for determination of optical properties of foods;

Recommended Books:
1. Norton, J.E., Fryer, P. and Norton, I.T. 2013. Formulation engineering of
foods. John and Wiley Sons Publishers, USA.
2. Norton, I.T., Spyropoulos, F. and Cox, P. 2010. Practical food rheology: An
interpretive approach. John and Wiley Sons Publishers, USA.
3. Figura, L.O. and Teixeira, A.A. 2007. Food physics: physical properties �
measurement and applications. Springer Publishers, USA.
4. Serpil, S. and Gulum, S.S. 2006. Physical properties of foods. Springer
publishers, USA.
5. Rosenthal, A.J. 1999. Food texture measurement and perception. Aspen
Publishers Inc., Gaithersburg, Maryland.
6. Walstra, P. 2003. Physical chemistry of foods. Marcel Dekkar Inc., New York,
USA.
7. Bourne, M.C. 2002. Food texture and viscosity - texture, viscosity and food.
2nd ).
FST-Recent Advances in Food Science and Technology
3 (3-0)
Theory:
Emerging technologies: Fats and oils, cereals, dairy, beverage, fruits and
vegetables and meat industry. Emerging food safety issues. Supercritical fluid
extraction, Biofortification, Nanotechnology: concept and applications, Novel ideas
in food packaging, Emerging coating techniques (Electrostatic coating of foods).
High pressure processing, Ohmic heating, Membrane processing, Application of
ultrasounds and microwaves in food processing. Extrusion technology. Genetically
modified foods: Nutritional aspects, safety issues and legislation. Modern quality
standards. Microscopic imaging for analysis of micro and nano-structures (colloidal
assemblies, polymer interactions etc.) of foods. Recent news in food science and
technology.

Recommended Books:
1. Food technology journals. Website.
2. Buttriss, J. and Saltmarsh, S. 2000. Functional foods. Royal Society of
Chemistry, Cambridge, UK.
3. Nielsen, S.S. 2003. Food Analysis. Kluwer Academic Pub., New York, USA.
4. Otles, S. 2009. Handbook of food analysis instruments. CRC Press, New York,
USA.
5. Sun, D.W. 2005. Emerging technologies for food processing. Elsevier Academic
Press, CA, USA.
6. Gibson, G. R. and Williams, C. R. 2000. Functional foods-concept to product.
CRC press, Boca Raton, Florida, USA.
7. Otles, S. 2009. Hand book of food analysis instruments. CRC press, Boca
Raton, Florida, USA.
FST-Milling of Cereals 3 (2-1)
Theory:
The evolution of modern flour milling, recent developments in flour milling. The
flour milling process. On-line process measurement, Automation and its role within
the milling industry. Wheat milling: Types of mills, handling, storage, blending,
cleaning, tempering and conditioning. Wheat impurities separation: Principles,
methods and equipment. Grinding process: Types of grinding machines, different
extraction rates of flour. Operations of roller mill. Grinding systems: Break,
reduction and tailings. Sieving process: Principles and types of sifters.
Purification process. Flour handling and storage. Mill�s wheat-cleaning system. Air
classification and fine grinding. Whole wheat products. Milling of soft and durum
wheats. Wet milling of corn: Production of starch, oil, gluten. Milling of rice and
oat. Recent developments in commercial milling.
Practical:
Test weight and kernel hardness measurement. Effect of tempering time and moisture
content on flour yield. Experimental milling. Flour mill stream analysis: color,
moisture, protein, ash, pH and particle size. Flour performance test; farinograph,
mixograph and amylograph. Gluten washing tests, alkaline water retention capacity,
pelshenke value and SDS sedimentation test.

Recommended Books:
1. Khan, K. and Shewry, P.R. 2009. Wheat: chemistry and technology. American
Association of Cereal Chemists Inc., St. Paul., Minnesota, USA.
2. Atwell, W.A. 2001. Wheat flour. Eagan Press, USA.
3. Owens, G. 2001. Cereals processing technology. Woodhead Pub. Ltd. Cambridge,
UK.
4. Posner, E.S. and Hibbs, A.N. 1997. Wheat flour milling. American Association
of Cereal Chemists Inc., St. Paul., Minnesota, USA.
FST-Advanced Beverage Technology 3 (2-1)
Theory:
Development in beverage industry. Beverage types , Beverage components (Water;
Water standards, preservatives, sweeteners; bulk and intensive, acidulants,
stabilizers and emulsifiers, Coloring compounds,), Raw material handling and
storage. Fruit pulp processing and storage, Water treatment systems: conventional
and advance, Bottle washing plants: Operations and inspection, detergents used in
bottle washing. Syrup preparation systems; batch type and continuous,
pasteurization, sterilization., UV treatment, Processing aids in syrup preparation,
Filling systems, Cold filling, hot filling, aseptic filling, Packaging materials:
(glass bottles, pet bottles, metal cans, tetra-pack, plastic containers; container
closures (plastic, aluminum and metal closures). Plant sanitation: CIP systems for
beverage plants, cleaning and disinfection. Sanitizing chemicals, Premix, post mix,
Carbon dioxide and carbonation CO2 impurities and standards. Bottled water
processing and testing , types of bottled water (spring, mineral water, carbonated
water).WHO standard for drinking water, PSQCA standard for packaged water
Environmental issues, occupational health safety requirements, Treatment and
disposal of waste from beverage industry, Coffee: Chemical composition, processing,
Additives in coffee, Health benefits, Recent trends in value addition, Tea: Types
of tea and processing, Chemical composition and medical properties, value-added
products; Barley water, wines, Quality control, Future trends in beverages, Trouble
shooting in beverage industry: spoilage detection and control, physical, chemical
and microbiological spoilage. Shelf life of beverages: factors affecting shelf
life. GMP (Good manufacturing practices), GWP (Good ware house practices),GLP (Good
lab practices).
Practical:
Production and sensory evaluation of different instant and powdered mixes/drinks,
fermented, still, carbonated and non- carbonated beverages. Storage study of such
prepared products under different conditions through taking laboratory tests
(physical, chemical, sensory and microbiological examination) during whole storage
life. Physical analysis of PET and Glass bottle. Physio chemical analysis of
carbonated water, packaged water, juices, drinks
Recommended Books:
1. Rao, L.J.M. and Ramalakshmi, K. 2011. Recent trends in soft beverages.
Woodhead Publishing India Pvt Ltd. India.
2. Coles, R. and Kirwan, M.J. 2011. Food and beverage packaging technology.
Wiley-Blackwell, USA.
3. Ashurst, P.R. 2005. Chemistry and technology of soft drinks and fruit juices.
Blackwell Pub. Co., Oxford, USA.
4. Shachman, M. 2004. The soft drinks companion: a technical handbook for the
beverage industry. CRC Press, Boca Raton, Florida.
5. Steen, D.P. 2006. Carbonated soft drinks - formulation and manufacture.
Blackwell Publishers, Oxford, UK.
FST-Food Quality Assurance Management 3 (3-0)
Theory:
Philosophical approaches to quality: TQM, Deming�s, Juran�s Corsby�s etc.
Statistical quality control: Seven QC tools: Graph, Preto analysis, check sheets,
Histogram, Scattered diagram, Cause & Effect diagram, Control Charts. Quality
control plans, Codex standards, Quality & food safety management system
certification from 3rd party, Pre requisite program, GMP, GFSI recognized food
safety management system: FSSC-22000, BRC, IFS, Global GAP etc , Principle of
quality Management , Quality management system : ISO 9001, ISO 17025. Halal
standard & certification. Biosecurity programs. Supplier development programs ,
training manuals and programs, Internal and external audits.
Recommended Books:
1. Ali, I. 2014. Food quality assurance: principles and practices. 2nd . CRC
Press, USA.
2. Medina, D. A. and Laine, A. M. 2011. Food quality: control, analysis and
consumer concerns. Nova publishers, USA.
3. Clute, M. 2008. Food industry quality control systems. Culinary and
Hospitality Industry Publication Services, USA.
4. Evans, J.R. 2005. Total quality: management, organization and strategy.
Westport Pub. Co., New York.
5. Hoyle, D. 2001. ISO 9000: Quality system handbook, 4th ed. Butterworth-
Heineman, Oxford, UK.
6. Blanchfield, J.R. 1998. Good manufacturing practice. Institute of Food
Science and Technology, London, UK.
7. McDonald, D.J. and Engel, D. 1996. A guide to HACCP. Highfield Pub.
Sprotborough, UK.
FST-Functional Foods and Nutraceuticals 3 (2-1)
Theory:
Concept of functional foods and nutraceuticals. Phytonutrients and their
classification. Sources of biomolecules: cereals, herbs/spices, fruits/vegetables,
animal and dairy products. Functional role of active ingredients and their allied
health benefits. Technologies and processing operations in the extraction of
functional ingredients. Designer food formulations; antioxidants, dietary fiber,
prebiotics & probiotics, mineral & vitamins. Diet based therapies against metabolic
diseases. Efficacy of functional foods and nutraceutical products. Safety and
regulatory issues. Consumer acceptance regarding nutrified foods.
Microencapsulation and nanotechnology in nutraceuticals delivery system. Emerging
trends and technologies.
Practical:
Extraction of phytonutrients, phytochemical screening tests, antioxidant assays,
characterization of active ingredients, development of various designer foods.
Suggested Readings:
1. Pathak, Y.V. 2011. Handbook of nutraceuticals. volume ii: scale-up,
processing and automation. CRC Press Inc, USA.
2. Tiwari, B.K., Brunton, N.P. and Brennan, C.S. 2013. Handbook of plant food
phytochemicals: sources, stability and extraction. John Wiley & Sons, UK.
3. Ghosh, D., Das, S., Bagchi, D., Samarta, R.B. 2013. Innovation in healthy and
functional foods. CRC Press, Boca Raton, FL, USA.
4. Wildman, R.E.C. 2006. Handbook of nutraceuticals and functional foods. 2nd .
CRC Press, New York, USA.
5. Shi, J., Ho, C.T. and Shahidi, F. 2005. Asian functional foods. Marcel
Dekker/CRC Press, New York, USA.

FST-Prebiotics and Probiotics 3 (3-0)

Theory:
Concepts of probiotic, prebiotic, and synbiotics. Microbiota of the human gut:
functions and influences. Beneficial microorganism: probiotics and health aspects.
Genomic characterization of starter cultures. Production and maintenance of
viability of probiotic microorganisms in food products especially probiotic
products. Prebiotics: inulin type fructans or fructo-oligosaccharides, soybean
oligosaccharides raffinose and stachyose, galacto-oligosaccharides (GOS), trans-
galacto-oligosaccharides, galactosylsucrose, isomalto-oligosaccharides, malto-
oligosaccharides, palatinose condensates, xylo-oligosaccharides, chitin-
oligosaccharides, resistant starch and starch derived oligosaccharides as
prebiotics. production of vitamins, exopolysaccharides and bacteriocins by
probiotic bacteria. Health claims associated with prebiotics and probiotics. Safety
assessment of prebiotics and probiotics. Future development of prebiotic and
probiotic novel food products.
Recommended Books:
1. Otles, S. 2013. Probiotics and prebiotics in food, nutrition and health. CRC
Press, USA.
2. Challa, S. 2012. Probiotics for dummies. Wiley & Sons, USA.
3. Spiller, G.A. 2001. Handbook of dietary fiber in human nutrition. 3rd .
Published by CRC Press LLC, Boca Raton, Florida, USA.
4. Tamime, A. 2005. Probiotic Dairy Products. Published by Blackwell Publishing
Ltd.
5. Lee, Y.K. and Salminen, S. 2009. Handbook of probiotics and prebiotics.
Published by John Wiley & Sons, Inc., Hoboken, New Jersey, USA.
6. Cho, S.S. and Finocchiaro T. 2009. Handbook of prebiotics and probiotics
ingredients: health benefits and food applications. Published by Taylor & Francis,
USA.
FST-Chemistry and Technology of Spices 3 (3-0)
Theory:
Types, production, pre-harvest and post-harvest problems in processing, properties,
drying, storage and packaging, health benefits; flavouring components; spice
powder: their processing, quality, storage; spice based food additives; volatiles,
essential oils and oleoresins: their characteristics, extraction procedure and
utilization. Pepper: Refining and processing of pepper. Pepper products:- White
pepper, dehydrated green pepper, Pepper oil, Oleoresin. Chillies:- Drying of
chillies, quality attributes of chillies and paprika. Cardamom:- Composition,
Drying of fruits, Bleaching, Grading, Cardamom products, Essential oil and
oleoresins. Ginger:-Curing, Bleaching, Grading Ginger Products, Ginger oils, Ginger
oleoresin, Dehydrated Ginger, Bleached Ginger. Turmeric:-Curing, Grading, Turmeric
powder, Essential oil, oleoresin. Cloves: composition, processing techniques, clove
fraction, oil, extract etc. Cinnamon: composition, oil extraction, processing
techniques, innovative products: Coriander: composition, drying techniques,
effective utilization, and coriander based innovative therapeutic products.
Fenugreek seed, fennel seed & Cumin Seed: Composition, effect on products,
technological aspect & processing. Cumin seed: Technology of different sauces,
dips and curry powders; Technology of innovative seasoning.
Practical:
Enterprenuership related practicals. determination of volatile content in spices;
determination of aromatic compounds in spices; estimation of capsicin content in
chillies and curcumin content in turmeric;
Recommended Books:
1. Raghavan, S. 2006. Handbook of spices, seasonings and flavorings. 2nd .
Technomic Publishing Company, United States.
2. Taninter, D.R. and Grenis, A.T. 2001. Spices and seasonings: a food
technology handbook. 2nd ed. Jhon Wiley and Sons. Inc. New York. USA.
3. Panda, H. 2010. Handbook on spices and condiments (Cultivation, Processing
and Extraction). Asia Pacific Business Press Inc., India.
FST-Food Supply Chain Management 3 (3-0)
Food consumer and the supply chain, Supplier management: Supplier pre-assessment
and review, supplier documentation, internal audits, external audits, study of
regulatory compliance, food quality management sanitation programs in the supply
chain, food safety assessment, employee training, environmental monitoring, foreign
material control, label control programs and consumer packaging, product and
ingredient tracing, product testing, control of non-conforming product, consumer
complaints, recalls and market withdrawals , crisis management. Supply chain:
catering and food retail industries, the scope and structure of the food supply
chain, supply chain management, inter-firm relationships in food and drinks supply
chain, relationship with state holders and responsibilities, Supply chain
perspectives, internationalization of the food chain. Management of the supply
chain: strategic supply and management of relationships, logistics and information
management, human resource management. The future of food supply chain management.
Recommended Books:
1. Eastham, J., Sharples, L. and Ball, S. 2001. Food supply chain management. By
Routledge, New York, USA.
2. Business Day. 2010. Mc Donald�s Corporation.
3. Michman, R.D. and Mazze, E.M. 1998. The food industry wars: marketing
triumphs and blunders. Greenwood Publishing Group,
4. Royle, T. and Towers, B. 2002. Labour relations in the global fast food
industry. Routledge, New York, USA.
FST-New Trends in Fruits and Vegetables Processing 3 (3-0)
Theory:
Fruit, vegetables and health: Health benefits of increased fruit and vegetable
consumption. Antioxidants in fruits, berries and vegetables. Improving the
nutritional quality of processed fruits and vegetables. Managing safety and quality
in the supply chain. HACCP systems for fruit and vegetable cultivation. Maintaining
the post-harvest quality of fresh fruits and vegetables. Measuring fresh fruit and
vegetable quality: Advanced optical method. Applying advanced instrumental methods:
Mealiness in fruit. Maximising the quality of thermally processed fruits and
vegetables. Safety of cooked chilled foods containing vegetables. New technologies
to maximise quality: Measuring and improving the natural resistance of fruit.
Improving the shelf-life of vegetables by genetic modification. Minimal processing
of fresh fruits and vegetables. New modified atmosphere packaging (MAP) techniques
for fresh prepared fruit and vegetables. Edible coatings for fruits. High pressure
processing of fruit and vegetables. Use of vacuum technology to improve processed
fruit and vegetables. Ultraviolet light for processing fruits and fruit product.
High-pressure processing. Ultrasound applications in fruit processing. Membrane
applications in fruit processing technologies. Applications of ozone in fruit
processing. Fruit and fruit juices as vehicle for probiotic microorganisms and
prebiotic oligosaccharides. Sensory evaluation in fruit and vegetable product
development.
Recommended Books:
1. Rodrigues, S. and Fernandes, F.A.N. 2012. Advances in fruit processing
technologies. Published by CRC Press, USA.
2. Martin-Belloso, O. and Fortuny, R.S. 2010. Advances in fresh-cut fruits and
vegetables processing. Published by CRC Press, USA.
3. Jongen, W. 2002. Fruit and vegetable processing - improving quality. Woodhead
Pub. Ltd., Abington, Cambridge, UK.

Advances in Food Safety

Theory:
Trends in food Safety, Principles of Prevention, Risk and Hazard Analysis of Foods,
Foodborne Infectious and Microbial Agents, Foodborne Toxic and Physical Agents:
physical and chemical contaminants in food and their health impact, Engineering
Controls and Technology, Safety Management of the Food Supply, Laboratory Methods
for Food Safety foodborne viruses: an emerging risk to health, Biosafety,
bioterrorism, Biosolid recycling, mad cow disease. Food safety issues in
developing world, Economic impact of food safety,
Recommended Books:
1. Knechtges, P.L. 2012. Food safety: theory & practice. Jones & Bartlett
Learning, Burlington, M.A. USA.
2. McElhatton, A. and Marshall, R.J. 2007. Food safety: a practical and case
study Approach. Springer Science+Business Media, New York, USA.
Special Problem 1 (1-0)
Seminar 1 (1-0)

RECOMMENDATIONS
1. An Accreditation Council of Food Science and Technology be established to
ensure uniformity in the discipline at all levels.

2. Government should establish food technology research institutes in all

provinces and major cities of Pakistan. These must be under the control persons
having relevant experience and qualifications in Food Science & Technology.

3. Reference Food Testing laboratories be established in all Food Science &

Technology Departments/Institutes.

4. Adequate financial support be provided to teaching departments of Food

Science and Technology to strengthen/develop infrastructure and human resources.

5. Federal and Provincial Governments must ensure the employment of qualified

food technologist in food industries, public analyst labs and other organizations
where food is handled, processed and stored through legislation.

6. |The graduates of Food Science and Technology should be given preference

(other than nutrition graduates) for nutrition related jobs in public health
institutions and local government.

7. Establish Technology Transfer and Training Centres in potential Food

production areas.

8. The subject of food science and technology be introduced at Matric or FSc

level.

9. At national provincial levels, food authorities should be established like

Punjab Food Authority.