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The Bachelor of Science in Food Science and Technology at GIMS is an intensive 4-year undergraduate professional degree program designed to provide students with comprehensive scientific knowledge and practical expertise in food chemistry, safety, processing, and technology. As the global food industry expands, this program bridges biological sciences, chemical engineering, and nutritional sciences to prepare highly skilled professionals who can address food security, quality control, and processing challenges.
Our curriculum covers key medical and biological foundations alongside specialized practical training in food plant layouts, biotechnology, food analysis, post-harvest technology, fats and oils, and dairy processing. Backed by supervised clinical and industrial rotations, a state-of-the-art laboratory environment, and a dedicated 10-credit hour Internship in the 8th semester, GIMS graduates are fully prepared to excel as food technologists, quality control managers, safety auditors, and product developers.
Train in our modern food processing and packaging laboratories.
Complete a full-semester internship at leading local or multinational food brands.
Analyze food safety and chemical compositions in specialized labs.
Prepare for international certifications like HACCP and ISO 22000.
Keep up with global standards in food processing, safety laws, and nutrition.
Learn from experienced food scientists and industry quality auditors.
Supervise standard operating procedures and product testing systems.
Formulate new food recipes, flavors, and preservation techniques.
Conduct regulatory compliance checks and verify production safety.
Manage pasteurization, cheese production, and dairy quality lines.
Supervise the canning, bottling, and processing lines of modern drinks.
Align corporate operations with national and global food safety standards.
Analyze food components, enzymes, and nutritional profiles in research laboratories.
Monitor local food outlets and industrial kitchens for hygiene compliance.
Original semester-by-semester plan — applicable to students admitted before 2026 intake.
| Course Title | Credit Hours |
|---|
A candidate holding an Intermediate Science Certificate, F.Sc. (Pre-Medical) or relevant degree, or an equivalent examination (certified by IBCC) from a recognized board/institution or a 3-year Diploma in Food Science and Technology / F.Sc. Pre-Agriculture, with at least 50% marks (excluding 20 marks for Hafiz-e-Quran) shall be eligible for admission to the BS Food Science and Technology program. Admission is strictly on an open merit basis based on marks obtained in the last degree.
Age Limit: A candidate must not be more than 23 years of age on the month of admission, provided that the Vice Chancellor may relax the age limit in very exceptional cases.
Maximum GPA: 4.00 | Degree Requirement: Min 2.50 CGPA
To remain on the university roll, a student must maintain the following minimum CGPA:
| Semester | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
|---|---|---|---|---|---|---|---|---|
| CGPA | 0.75 | 1.00 | 1.25 | 1.50 | 1.75 | 2.00 | 2.25 | 2.50 |