department of food science and technology

Department of  Food Science & Technology at Karachi University

INTRODUCTION:

 Chairman: Prof. Dr. M. Abid Hasnain

The Department was established in 1994 and to cater to the need of the fast growing food industries in the country and also to meet the ever growing demand for food scientists & technologists in government, research and educational establishments. Prof. Dr. Rashda Ali was the founder of the Department and she was the first Chairperson of Food science and Technology from 1994 to 1998. The department over the years has developed research in collaboration with universities in Germany, Britain and USA. It constantly arranges workshops and seminars on Food Science. The department enjoys a very good rapport with both National and Multinational food industries in Pakistan.

Career Opportunities

The Degree holders may work as Food Technologist, Food Engineer, Food Chemist, Food Analyst, Production Manager, Quality Control Manager, Quality Assurance Officer, Product Application Officer, Food Inspector and Food Researcher in the areas of food Pharmaceutical and Cosmetic Industries, ministries of Health, Education, food & agriculture and Science & Technology, academic and research organizations etc.

FACULTY:

Professors

Dr. M. Abid Hasnain
Dr. Jehan Ara
Dr. Syed Asad Sayeed

Assistant Professors

Mr. Rehmanullah Siddiqui
Dr. Shaheena Naz
Dr. Mehmood Azam
Dr. Feroz Alam Jafri

Lecturers

Ms. Faiza Abdur Rab
Ms. Ayesha Siddiqui
Mr. M. Abdul Haq
Ms. Tahira Mohsin Ali

PROGRAMS:

Degree Programs Available

• Honors (Morning & Evening)
• M.S. leading to Ph.D.
• PGD - Food Safety and Controls

Eligibility & Allocated Seats

B.S. & Honors: Intermediate science (with Chemistry) or equivalent

• Pre-Medical                06 seats
• Pre-Engineering          26 seats

MS:    M.Sc. / B.S. 

PGD-Food Safety & Controls

KU Launches 2nd Batch Admissions in PGD-Food Safety & Controls

Department of Food Science & Technology, University of Karachi announces one-year post graduate diploma in Food Safety and Controls. The course is being announced under the European Union funded trade related technical assistance TRTA-II program and implemented by UNIDO. The program has been accredited by Royal Environmental Health Institute of Scotland, U.K.
According to the Chairman,  Prof.  Dr. Abid Hasnain, the admissions for the 2nd batch will commence from March 24, 2014. This program will be highly beneficial for those who are already serving Food Industries or are interested in food exports. In Pakistan the food safety control systems are very weak. At present, the only dedicated food safety training courses being offered in Pakistan are HACCP and ISO-22000. The PGD-Food Safety and controls being very comprehensive in its contents and curriculum will be more effective in producing technically sound and academically qualified export which will strengthen the trade capacity building process of the country, create employment by enhancing exports, protect consumers by improving the safety status of foods, facilitate Pakistan’s capacity to integrate into global trade and hence improve overall economy of the country.
The candidates having master/B.S four year degree in pure or applied sciences will be eligible for admission, however they will be required to appear in pre-entry test to be conducted by the Department.

FACILITIES:

The new building for the Department Food Science & Technology comprises on eight major laboratories, equipped with all basic facilities. The laboratories include Food Engineering lab, Food Chemistry Lab, Food Microbiology Lab, Food Quality Control Lab, Food Analysis Lab, Food Biochemistry Lab, Analytical Lab and Computer Lab.
Food Engineering lab: Some major food processing units are available in the lab. e.g. Spray drier, Drum drier, Fluidized bed drier, Freeze drier, Rotary drier sun drier tray drier, Canning machine, Bottling machines, Pasteurize, Trickle filter, Mixer, Pin mill, Ball mill, Tablet punching machine, Tablet coating machine and Sieve shaker etc.

Quality Control Lab: The lab. is well equipped for detection and estimation of major ingredients present in food products such as: Proteins, Fats, Carbohydrates, Dietary fibers, Ash, Moisture, Colors, Flavors, Preservatives, Vitamins, Anti Oxidants, Toxic Materials e.g. Aflatoxin etc.

Environmental Analysis lab: The laboratory provides facilities for: Enzymic assay, Biological Oxygen Demand (BOD), Chemical Oxygen Demand (COD), Dissolved Oxygen (DO), Self Controlled Minifermenter with all the accessories for product development. Assay for antibacterial and ant fungal activity. Drop diffusate technique for food preservation, enzyme inhibition activity etc.

Instrument analysis: Sophisticated instruments are available for food analysis in the lab. such as Gas Liquid Chromatograph (GLC), High Performance Liquid Chromatograph (HPLC), UV Monitored Fraction Collector, Cryoscope for detection of adulteration in dairy products, Protomate for dye binding protein analysis, gel permeation chromatograph technique, Kjeltec for Protein estimation, UV spectrophotometer, Flouro Toxicity Meter, Flash Chromatograph, Gel Electrophoresis, Paper Electrophoresis, Alcometer etc.

Packaging lab: Modified atmosphere packaging, shrink packaging, plastic sealing, wax coating etc.
Seminar Library: With About 1000 books and studying facilities and computerized catalog.

OBJECTIVE:

 The department has the following aims & objectives:

• To produce qualified food technologists for Food industries, teaching and research organization.
• To establish links between Teaching/ research institutions, government, commercial organizations and consumers.
• To preserve, process and manipulate the agricultural crops to avoid post-harvest losses.
• To protect our environmental condition from deterioration of food.
• To introduce novel, nutrition’s economic value added food products for local consumption and export.
• To incorporate the food industry waste for new products development.
• To provide consultancy and advisory services of food industries
• To provide diagnostic analysis of food products.
• To establish international collaboration with food science departments and food processing industries by exchanging of students & staff.
• To organize function for creating awareness about the importance of safe processed nutritious food.

RESEARCH:

Numerous research activities and problem related with public concerned and food industries conducted time to time. These researches publish in national and international repute journals.

CONTACT:

 For further information please contact: 

DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY
UNIVERSITY OF KARACHI,
KARACHI - 75270
Telephone: 99261300-06 Ext: 2613
Email: foodscience@uok.edu.pk