BS Food Science & Technology
You’ll develop the cultural awareness and critical thinking skills you need to analyze and produce a broad range of discourse in a full spectrum of careers — and to make a difference in whatever you do.
- 4 Years / Onsite
- Intakes: Fall & Spring
Overview
Communication studies addresses the ways in which words, images, gestures, and symbols reflect and affect human behavior. At Estuidar University, we explore the many ways that communication can be used — and sometimes abused — to effect change in culture, law, politics, business, and every other realm in which people express themselves.
One day in class, your professor might show a social media post from a politician or celebrity. You and your classmates analyze, critique, and discuss that post from different angles, such as its medium, its message, its meanings both expressed and implied, the credibility of the messenger, and the cultural impact of the message. Then you write your own social-media post in response.
Career Opportunities
Our graduates work and intern in a range of jobs in a broad range of fields — public relations, marketing, advertising, social media, television, radio, magazines, human resources, event planning, education, nonprofits, and technology. We’ve also had graduates start their own businesses and others go on to graduate school in communication, law, public health, strategic communications, and education.
Program Learning Outcomes
Demonstrate an understanding of how communication shapes patterns of social interaction, the expression of cultural values and norms, political practices and relations of power, and our positions as local and global citizens.
Be able to use a variety of methodological tools to analyze interpersonal, intercultural, and rhetorical discourse that structures everyday interactions in both our public and private lives.
Demonstrate an understanding of the possibilities, problems, and history of discourse and deliberation in democracy and will be prepared to use their knowledge to work for a just and more humane world.
Semester 1
| Course Code | Course Title | Credit Hours |
|---|---|---|
| HBT-401 | Health Biotechnology | 3(3+0) |
| FBTL-401 | Food Biotechnology | 3(2+1) |
| FBT-401 | Fermentation Biotechnology | 2(2+0) |
| UR-460 | Family Life in 21st Century: Challenges and Prospects | 2(2+0) |
| RESP-401 | Research Project | 3(0+3) |
| ISHL-401 | Internship | 3(0+3) |
| Total | 16 |
Semester 2
| Course Code | Course Title | Credit Hours |
|---|---|---|
| CBIL-101 | Cell Biology | 3(2+1) |
| EWR-112 | Expository Writing | 3(3+0) |
| UR-324 | Introduction to Hadith and Seerah | 2(2+0) |
| QRS-112 | Quantitative Reasoning II | 3(3+0) |
| FOS-101 | Fundamentals of Sociology | 2(2+0) |
| FHN-201 | Fundamentals of Human Nutrition | 3(3+0) |
| Total | 16 |
Semester 3
| Course Code | Course Title | Credit Hours |
|---|---|---|
| UR-220 | Pakistan Studies | 2(2-0) |
| UR-110 | Islamic Studies | 2(2-0) |
| CSK-213 | Communication Skills | 3(3-0) |
| OFPL-201 | Unit Operations in Food Processing | 3(2-1) |
| FCH-201 | Food Chemistry | 3(3-0) |
| FPPL-201 | Food Processing and Preservation | 3(2-1) |
| Total | 16 |
Semester 4
| Course Code | Course Title | Credit Hours |
|---|---|---|
| BPTL-201 | Bakery Products Technology | 3(2-1) |
| DTEL-201 | Dairy Technology | 3(2-1) |
| PLD-201 | Plant Layout and Design | 3(3-0) |
| FVPL-201 | Fruits and Vegetables Processing | 3(2-1) |
| ENT-201 | Entrepreneurship | 3(2-1) |
| FQM-201 | Food Safety and Quality Management | 3(3-0) |
| Total | 18 |
Semester 5
| Course Code | Course Title | Credit Hours |
|---|---|---|
| CON-301 | Community Nutrition | 3(3-0) |
| CSTL-301 | Confectionary and Snacks Technology | 3(2-1) |
| FANL-301 | Food Analysis | 3(1-2) |
| BTEL-301 | Beverage Technology | 3(2-1) |
| FTO-301 | Food Toxicology | 3(3-0) |
| SEFL-301 | Sensory Evaluation of Foods | 3(2-1) |
| Total | 18 |
Semester 6
| Course Code | Course Title | Credit Hours |
|---|---|---|
| PHTL-301 | Postharvest Technology | 3(2-1) |
| FBTL-301 | Food Biotechnology | 3(2-1) |
| FFN-301 | Functional Foods and Nutraceuticals | 3(3-0) |
| TFOL-301 | Technology of Fats and Oils | 3(2-1) |
| CTL-301 | Cereal Technology | 3(2-1) |
| FMBL-301 | Food Microbiology | 3(2-1) |
| Total | 18 |
Semester 7
| Course Code | Course Title | Credit Hours |
|---|---|---|
| PHC-401 | Public Health and Community Engagement | 2(2-0) |
| UR-460 | Life and Living (Family Life in 21st Century) | 2(2-0) |
| STE-401 | Sugar Technology | 3(3-0) |
| REM-401 | Scientific Inquiry and Research Methodology | 3(3-0) |
| FPDL-401 | Food Product Development | 3(2-1) |
| FPCL-401 | Food Packaging | 3(2-1) |
| Total | 16 |
Semester 8
| Course Code | Course Title | Credit Hours |
|---|---|---|
| FTEL-401 | Meat Technology | 3(2-1) |
| RESP-401 | Research Project | 3(0-3) |
| FLR-401 | Food Laws, Regulations and Regulatory Affairs | 3(3-0) |
| UR-450 | Professional Ethics | 2(2-0) |
| ETEL-401 | Extrusion Technology | 3(2-1) |
| IRWP-401 | Internship and Report Writing | 3(0-3) |
| Total | 17 |
How to Apply?
- You Apply
Tell us a little about yourself and we’ll help with the rest. Our convenient online application tool only takes 10 minutes to complete.
- We Connect
After you submit your application, an admissions representative will contact you and will help you to complete the process.
- You Get Ready
Once you’ve completed your application and connected with an admissions representative, you’re ready to create your schedule.