First Year

Course

Code

Lectures

Practical

Total credit hrs

ILOs covered

(By No.)

No of hrs

Credit hrs

No of hrs

Credit hrs

General Anatomy

200

2×30

4

3×30

2

6

a2, b1 c3, d1,2

Histology

400

2×30

4

3×30

2

6

A1, b1 c3, d1,3, 6

Biochemistry

600

2×30

4

3×30

2

6

A3, b7 c5, d1,2,5

Behavior & Animal Care

800

2×30

4

2×30

2

6

A4, b3 c3, d3,4

Comparative Anatomy

1000

1×30

2

2×30

2

4

a2, b1 c3, d1,2

Physiology

1200

1×30

2

3×30

2

4

a2, b1 c3, d1,6

Total

­­-----

10×30

20

16×30

     12

32

==========

SECOND YEAR

Course

Code

Lectures

Practical

Total credit hrs

ILOs covered

(By No.)

No of hrs

Credit hrs

No of hrs

Credit hrs

Animal Feeding

1400

2×30

4

3×30

2

6

A7, b3 c3, d3,4

Bacteriology

100

2×30

4

3×30

2

6

A9, b3 d3,4

Virology

1800

2×30

4

3×30

2

6

A4, b3 c3, d3,4

Food chemistry

2000

2×30

4

3×30

2

6

A5,6, b4,5,6 c4,5,6, d3,4

Food microbiology

2200

2×30

4

3×30

2

6

A5,6, b4,5,6 c4,5,6, d3,4

Total

­­-------

10×30

20

15×30

     10

30

===

THIRD YEAR

Course

Code

Lectures

Practical

Total credit hrs

ILOs covered

(By No.)

No of hrs

Credit hrs

No of hrs

Credit hrs

Parasitology

2000

2×30

4

3×30

2

6

A9, b3 d3,4

Pharmacology

2100

2×30

4

3×30

2

6

A8, b7d3,4

Food control (Milk)

2200

2×30

4

3×30

2

6

A5,6, b4,5,6 c4,5,6, d3,4

Food industry

2400

2×30

4

3×30

2

6

A5,6, b4,5,6 c4,5,6, d3,4

Food control (Milk, egg, oils, fats and its products)

2600

2×30

4

3×30

2

6

A5,6, b4,5,6 c4,5,6, d3,4

General pathology

2800

1×30

2

1×30

1

3

A1, b1 c3, d1,3, 6

Fish

3000

1×30

2

2×30

2

4

A5,6, b4,5 c4,5,, d3,4

Total

­­-------

12×30

24

18×30

    13

37

====

FOURTH YEAR

Course

Code

Lectures

Practical

Total credit hrs

ILOs covered

(By No.)

No of hrs

Credit hrs

No of hrs

Credit hrs

Food control (Meat)

3200

2×30

4

2×30

2

6

A5,6, b4,5,6 c4,5,6, d3,4

Food technology

3400

2×30

4

2×30

2

6

A5,6, b4,5,6 c4,5,6, d3,4

Foodborne Diseases and Food Poisoning

---

3×30

6

3×30

2

8

Poultry

3600

2×30

4

2×30

2

6

Food control (Meat, poultry, fish and its product.

3800

2×30

4

2×30

2

6

A5,6, b4,5,6 c4,5,6, d3,4

Touristic  Establishment

4000

1×30

2

1×30

1

3

Toxicology

2×30

4

2×30

2

6

A5,6, b4,5,6 c4,5,6, d3,4

Total

­­-------

14×30

28

14×30

    13

41

====

FIFTH YEAR

1ST  SEMESTER

Course

Code

Lectures

Practical

Total credit hrs

ILOs covered

(By No.)

No of hrs

Credit hrs

No of hrs

Credit hrs

Food safety and HACCP

4200

2×15

2

3×15

1

3

A5,6, b4,5,6 c4,5,6, d3,4

General medicine

4400

1×15

1

2×15

1

2

A10, b8 c4,5, d3,4

General surgery

4600

1×15

1

2×15

1

2

A10, b8 c4,5, d3,4

Food analysis

4800

2×15

2

3×15

1

3

A5,6, b4,5,6 c4,5,6, d3,4

Food Legislation

5000

2×15

2

------

------

2

Total Quality management in food

5200

2×15

2

2×15

1

3

Environmental Hygiene

5400

1×15

1

2×15

1

2

Hygiene of Food Handlers

5600

2×15

2

1×15

------

2

Total

­­-------

13×15

13

15×15

    6

19

====

FIFTH YEAR

                                                                                2ND SEMESTER                    

Course

Code

Lectures

Practical

Total credit hrs

ILOs covered

(By No.)

No of hrs

Credit hrs

No of hrs

Credit hrs

Applied theories in the specialization field (Graduation Project).

5200

15×15

15

15×15

7

22

B- Elective Courses

               

Courses

Teaching hours

Total Credit hours

Lectures

Practical

Anatomy ( Complementary)

2×15

3×15

3

Physiology ( Complementary)

2×15

2×15

3

Physiology ( Special)

2×15

2×15

3

Histology ( Complementary)

2×15

2×15

3

Biochemistry ( Complementary)

2×15

2×15

3

Immunity

1×15

1×15

1

Parasitology

1×15

1×15

1

Pathology ( Complementary)

2×15

2×15

3

Pathology (P.M.)

2×15

2×15

3

Animal and poultry health

2×15

2×15

3

Medicine ( Complementary)

2×15

2×15

3

Surgery ( Complementary)

2×15

2×15

3

Forensic medicine and toxicology

2×15

2×15

3

Zonotic diseases

2×15

2×15

3

Infectious diseases

2×15

2×15

3

Clinical pathology

2×15

2×15

3

Gynecology

2×15

2×15

3

Genetic and G. Engineering

2×15

2×15

3

Human Nutrition

2×15

2×15

3