Department of Food Science and Nutrition

Vision

To become a hub of excellence in Food Science and Nutrition, advancing knowledge, innovation, and sustainable solutions that ensure safe, nutritious, and accessible food for healthier communities and a better future.

Mission

• Educate & Inspire – Provide high-quality teaching and training that develop competent, ethical, and innovative food and nutrition professionals.
• Advance Knowledge – Conduct impactful research in food science, nutrition, dietetics, food technology, and public health to address local and global challenges.
• Serve Communities – Promote awareness, outreach, and consultancy services to improve food safety, nutrition, and health in society.
• Foster Innovation – Encourage entrepreneurship, value-addition, and sustainable food practices for economic and social development.
• Build Partnerships – Collaborate with industry, government, and international organizations to strengthen food systems and nutrition security.

Career Opportunities

Clinical & Health Sector

• Clinical Dietitian / Nutritionist – Work in hospitals and clinics to plan diets for patients.
• Public Health Nutritionist – Design nutrition programs to improve community health.
• Sports Nutritionist – Provide dietary plans for athletes and fitness professionals.
• Nutritional Therapist / Consultant – Private practice for individual health and wellness.

Food Industry

• Food Scientist / Technologist – Develop, improve, and test new food products.
• Quality Assurance / Quality Control Officer – Ensure safety and compliance in food production.
• Food Safety Specialist – Work with HACCP, ISO, and food regulatory standards.
• Product Development Specialist – Design innovative, nutritious, and functional foods.
• Sensory Scientist – Analyze taste, texture, and consumer preferences.

Research and Academia

• University Lecturer / Professor – Teaching and research roles in food science and nutrition.
• Research Scientist – Conduct studies on nutrition, diet, food safety, and public health.

Program Information

• Session: The program is offered in Fall and Spring semesters.
• Duration & Semesters: 4 years BS (8 semesters) comprising 140 credit hours.
• Eligibility: Intermediate with Pre-medical or Pre-engineering with minimum 50% marks.

Faculty Members

Dr. Sumaira Miskeen

Assistant Professor / HoD

PhD in Food Science and Technology (South Korea)

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Ms. Jannat ul Mawa

Lecturer

MPhil in Food Science and Nutrition

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