BS Food Science & Human Nutrition

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BS Food Science & Human Nutrition

BS Food Science & Human Nutrition

The curriculum is designed to provide students with a solid foundation in food and nutritional sciences so as to equip them to face current challenges related to food, nutrition & health. The program focuses on building and developing skills amongst students by promoting participation in experiential learning projects and helping them prepare for active involvement in local and global issues related to food and nutrition. The program also addresses critical issues such as nutrition for limited resource audience which is very critical in the perspective of Pakistan. 

Kinnaird College for Women, Lahore was amongst the first educational institution to start a BSc.(Hons.) program in Food Science & Human Nutrition in Pakistan.  Our alumni are employed in reputed organizations and are seen working successfully in various spheres which include Community Educators, Consultant Nutritionists, Dietitians, Nutrition Subject Specialist, Campus Nutrition Counselor, Food Service Manager, Expert for development of Nutrition Curriculum at primary level.

The Department honor sustains and advances the land-grant heritage and mission of Kinnaird College.

The mission of our Department is to lead the integration of food and nutrition sciences using learner-centered educational environments and to develop a world of peaceful relationships with food, nutrition and health by:

  1. Promoting healthy lifestyles through wise, nutritionally-sound, food choices and regular physical activity throughout the lifecycle
  2. Enhancing the wellbeing of people through meaningful and enjoyable meal management experiences focusing on nutritional transitions
  3. Expanding economic opportunity through generating and sharing knowledge of human nutrition, dietetics, and food product development.
  4. Focusing on primordial prevention of diseases through functional food product development.
  5. Encouraging lifestyle modifications for early management of Non communicable diseases by community outreach programs
  6. Provision of services for both inpatient and outpatients of hospitals in terms of therapeutic diet provision based on evidence based practice.
  7. Delivery of state of the art hazard analysis and risk management skills through emerging food technology knowledge and research for the provision of safe food from farm to fork

The Department of Food Science and Human Nutrition envisions enhancing human health and quality of life of individuals, families and the nation through rigorous academic programs, state-of-the-art research, community-driven extension, and engagement opportunities.

Admission Requirments

  • F.Sc Pre Medical / BS Part-I from Home Economics with minimum 60% marks OR A-level in three main subjects (no subsidiary) with minimum Grade B (60%) with Equivalence Certificate OR Grade 12 with minimum Grade B (60%) with Equivalence Certificate.
  • Preference will be given to the students who have studied Food Science in O/A Level.

Degree Requirments

To receive  BS Food Sciences & Human Nutrition degree, a student must complete a total of 135 credit hours with a minimum CGPA of 2.50.

Road Map

Semester 1
Sr. No. Course Type Course Title Cr. Hrs.
1 Major Introduction to Food Science and Human Nutrition 3
2 Major Food Lab Practices 3
3 Core English – I 3
4 Core Islamic Studies / Core Ethics 2
5 Core Introduction to Computers 3
6 General General – I 3
Total 17
Semester 2
Sr. No. Course Type Course Title Cr. Hrs.
1 Major Fundamentals of Human Nutrition 3
2 Major Experimental Foods 4
3 Core English – II 3
4 Core Pakistan Studies 2
5 General General – II 3
6 General General – III 3
Total 18
Semester 3
Sr. No. Course Type Course Title Cr. Hrs.
1 Major Food Product Development 4
2 Major Nutrition through the life cycle 3
3 Core English – III 3
4 Core Mathematics 3
5 General General – IV 3
Total 16
Semester 4
Sr. No. Course Type Course Title Cr. Hrs.
1 Major Community Nutrition 3
2 Major Introduction to Nutrition Therapy 3
3 Major Food Microbiology 4
4 Major Human Physiology 3
5 General General – V 3
Total 16
Semester 5
Sr. No. Course Type Course Title Cr. Hrs.
1 Major Dietetics 3
2 Major Biochemistry 3
3 Major Fundamentals of Meal Management 4
4 Major Food Technology I 3
5 Major Food Processing and Preservation 4
Total 17
Semester 6
Sr. No. Course Type Course Title Cr. Hrs.
1 Major Applied Medical Nutrition Therapy 3
2 Major Advance Community Nutrition Education 3
3 Major Sensory Evaluation of Foods 3
4 Major Food Technology II 3
5 Major Research Methodology 3
6 General General – V 3
Total 18
Sr. No. Course Type Course Title Cr. Hrs.
1 Major Clinical Nutrition in Practice 3
Total 3
Semester 7
Sr. No. Course Type Course Title Cr. Hrs.
1 Major Women Nutrition and Reproductive Health 3
2 Major Food Safety & Quality Management 3
3 Major Applied Medical Nutrition Therapy I 3
4 Major Advanced Human Nutrition 3
5 Major Data Analysis and Research Report Writing 3
Total 15
Semester 8
Sr. No. Course Type Course Title Cr. Hrs.
1 Major Applied Medical Nutrition Therapy II 3
2 Major Public Health Nutrition 3
3 Major Nutrition Policy, Program and Services 3
4 Major Research Report 6
Total 15
Category Credit Hours
Core 19
Major 98
General 18
Total 135

Active Citizenship Program

Active Citizenship program offered by Kinnaird College in collaboration with British Council and HEC is a social leadership training program that promotes intercultural dialogue and community-led social development. It is a mandatory requirement for the completion of underGraduate degree and based on two semesters. All students will study the theoretical portion through different activities starting in their 3rd semester. They will plan their social action projects in 4th semester and implement it in the field.