The thesis project provides students detailed exposure to a practical problem in food safety and quality management. Students can join an ongoing project or work on an independent problem in close cooperation with a faculty member (Research Supervisor).In
- Teacher: Samina Mehnaz
Transportation, handling, processing, record keeping, results, interpretation of results: Food sampling (SOPs); Basic laboratory analysis & instrumentation techniques including UV-VIS, atomic emission, atomic absorption, fluorescence, IR, chromatography (
- Teacher: Adnan Arshad
Food science as a discipline; Salient features of food industry; constituents of foods: past & present: Properties and significance; Nutritive aspects of Food constituents; Food deterioration and its control; Quality factors in food; unit operations in fo
- Teacher: Salman Bilal
Food microbiology including microbial analysis, growth, physiology and survival; Interpret the Codex & ICMSF microbiological criteria regulations for foodstuff; Role and ability of antimicrobial agents and their role in cleaning science; Comprehend result
- Teacher: Bilal Sadiq
Food safety: global and local scenario; Surveillance, monitoring & regulation Food safety for Food additives; Food irradiation; Pesticides; Incidental contaminants; Radionuclides; Assessing the safety of GM food crops; Hazards associated with nutrient for