2. • Dr. Saima Inayat (Chairperson/Associate
Prof.)
• Qualification: Ph.D (UVAS & UOG,
Canada), M.Sc. Hons. (SAU), DVM (SAU).
2
Job
status)
Experience Specialization Number
of
Projects
Number
of
Publicati
ons
BPS-20 > 17 years
of teaching
& research
experience
Cheese making, yoghurt
manufacturing and milk and
milk products analysis with a
special emphasis on soft
unripened cheese
preparation from Camel
Milk.
2
3. • Dr. Muhammad Nadeem (Associate
Professor)
• Qualification: PhD. Dairy Technology
(UVAS), MSc. (Hons.) Food Technology
(UAF), BSc. (Hons.) Food Technology (UAF).
3
Job
status)
Experience Specialization Number
of
Projects
Number
of
Publicati
ons
TTS-20 > 14 years
of teaching
& research
experience
His area of specialization is
Food Chemistry.
16
4. • Dr. Nabila Gulzar (Assistant Professor)
• Qualification: PhD. Food Technology (UAF),
MSc. (Hons.) Food Technology (UAF), BSc.
(Hons.) Food Technology (UAF).
4
Job
status)
Experience Specialization Number
of
Projects
Number
of
Publicati
ons
TTS-19 > 7 years of
teaching &
research
experience
Cheese making. 3
5. • Dr. Ishtiaque Ahmad (Assistant Professor)
• Qualification: PhD. Dairy Technology
(UVAS), MSc. (Hons.) Food Technology
(UAF), BSc. (Hons.) Food Technology (UAF).
5
Job
status)
Experience Specialization Number
of
Projects
Number
of
Publicati
ons
BPS-19 > 13 years
of teaching
& research
experience
Functional food products,
probiotic milk products, and
value added milk products
14
6. • Dr. Muhammad Junaid (Lecturer)
• Qualification: PhD. Dairy Technology
(UVAS), MPhil. Dairy Technology (UVAS),
DVM (UVAS).
6
Job
status)
Experience Specialization Number
of
Projects
Number
of
Publicati
ons
BPS-18 > 14 years
of teaching
& research
experience
Product development and
value added dairy products,
Dairy value chain
management, Pro-Poor
market development
7
7. • Engr. Saqib Manzoor (Lecturer)
• Qualification: MPhil. Dairy Technology
(UVAS), BSc. (Hons.) Chemical Engineering
(PU), PhD (Continue).
7
Job
status)
Experience Specialization Number
of
Projects
Number
of
Publicati
ons
BPS-18 > 14 years
of teaching
Food Engineering, Dairy
Processing Equipment’s,
Dairy Plant layout and
Managements
8. • Mr. Muhammad Asim Ikram (Lecturer)
• Qualification: MPhil. Dairy Technology
(UVAS), BSc. (Hons.) Dairy Technology
(UVAS).
8
Job
status)
Experience Specialization Number
of
Projects
Number
of
Publicati
ons
BPS-18 > 6 years of
teaching
experience
Dairy Microbiology
9. • Mr. Sheraz Anwar (Visiting Lecturer)
• Qualification: MPhil. Food Safety (UVAS),
BSc. (Hons.) Dairy Technology (UVAS).
9
Job
status)
Experience Specialization Number
of
Projects
Number
of
Publicati
ons
Visiting > 1 years of
teaching
experience
Dairy & Food Processing and
Safety Management
10. • Ms. Ayesha Ikram (Visiting Lecturer)
• Qualification: MPhil. Dairy Technology
(UVAS), BSc. (Hons.) Dairy Technology
(UVAS). PhD (Continue)
10
Job
status)
Experience Specialization Number
of
Projects
Number
of
Publicati
ons
Visiting > 1 years of
teaching
experience
Dairy Processing
11. RESEARCH PROJECTS
Capacity building of dairy farmers and industry
stakeholders on milk value chain
Development of camel milk value chain by
adopting modern supply chain mechanism for
enhancing farmers profitability in Punjab.
Controlling Adulteration in Milk Marketing System
of Punjab by Developing Testing Technologies for
Whey Powder and Vegetable Fat (3.35 Million).
Pakistan Agricultural Research Council (ALP)
Development of Conjugated Linoleic Acid
Supplement from Safflower and its Impact on
Fatty Acid Profile and Oxidative Stability of
Fortified Foods (1.38 Million) Higher Education
Commission. 11
12. Potential Of Hen Egg White Lysozyme (Ec
3.2.1.17; Muramidase) As A Natural
Antimicrobial And Antioxidant In Controlling
Microbial Growth And Oxidation In
Mozzarella Cheese.
Influence of milling pH on the chemical
composition and fatty profile of Mozzarella
cheese” Higher Education commission,
Pakistan (Approved; PKR 477000)
12
13. TEACHING LEARNING APPROACHES
Multimedia
Online classes
Modern Labs.
Assignments
Industrial Visits
Mini Processing plant
Large Milk Processing Plant
Dairy Farms
13
16. ACADEMIA-INDUSTRY LINKAGES
One MoU was signed with Cakes and Bakes.
Corresponding of linkage regarding MoUs
and educational visits is available at HOD
office
One study visit in each semester has
maneged by department in different dairy
and food industries.
16
18. LAB STAFF AND OTHER SUPPORT STAFF
18
Name Designation Experience Job Description
1. Mr. Ali Shan Jonior Lab Asst > 7 years
2. Mr. Asif Ali Senior Clerk > 13 years
3. Mr. Muhammad
Khalid
Dairy Attendant > 13 years
4. Mr. Altaf Hussain Dairy Attendant > 11 years
5. Mr. Muhammad
Qasim
Naib Qasid > 8 years
21. PROGRAM AIM AND OBJECTIVES
To impart advance knowledge about milk
processing as a major discipline in the field
of Dairy Technology.
To equip the students with recent knowledge
and praccal skills for suitable planning, state
of art processing / preservaon and dairy
products manufacturing.
Development of appropriate technologies for
the value added dairy products meeng WTO
standards.
21
24. ADMISSION POLICY
Department of Dairy Technology is the first of
its kind in Pakistan which offers degree
programs at both undergraduate and
postgraduate levels.
24
25. APPROVED ELIGIBILITY CRITERIA FOR BS
Candidate must not be over 23 years of age on
the last date of submission of application.
Weightage; F.Sc. (70%) Matric (30%)
At least 45% marks (excluding Hafiz-e-Quran) in
F.Sc. (Pre-Medical / Pre-Eng.) or an equivalent
examination from recognized institution / Board.
20 marks for Hafiz-e-Quran will be awarded
subject to clearance of test. Candidates must
bring their original documents on day of test.
The final merit will be based on marks obtained
in Matric / O-Level or any other equivalent
examination and F.Sc. / A-Level or any other
equivalent examination.
25
26. MERIT LIST AND QUOTA SEATS
B.S. (Hons.) Dairy Technology (Ravi
Campus) Morning. 50.9411%
26
29. LECTURE SHORTAGE
RULES/REGULATIONS/IMPLEMENTATION
A candidate having less than 75% of the
attendance both in theory and practical
separately in each course shall not be
allowed to take the final examination of the
course in a semester provided that the period
of absence in case of participation in
extracurricular /sports activities, with the
permission of Senior Tutor /Director Sports
shall be condoned.
29
30. IN-DEPTH ASSESSMENT OF STUDENTS
Assessment report in detail is available in the
office.
30
31. EVIDENCE OF COMPLETION OF CONTACT HOURS
Student/teacher contact hour files comprising
of course contents, attendance, results, quiz,
assignments and mid as well as final
examination papers are available
31
36. LABS
There are four labs:
Dairy lab
Food Chemistry Lab
Dairy Microbiology Lab
Sensory Evaluation Lab
36
37. LAB EQUIPMENT
High Performance Liquid Chromatography
Gas Chromatography
Texture Analyzer
Viscometer
Rheaometer
Kjeldahl Apparatus
SDSPH
Spectrophotometer
Shaking Machine
Rencidometer
Flame Photo Meter
Fluorescence Microscope
Stereo Microscope
Cryoscope
Pharmaceutical Refrigerator
Autoclave
Laminar Flow
Model of a dairy cow to explain milk secretion circulatory
system etc.
Butter Churns
Milking machine unit portable
Lactometer
Butyro refractometer
Butter moisture balance
Gerbers centrifuge
37
Gerbers tubes
Vacuum pump
Melting point apparatus
Warring blunder
Homogenizer
pH meter
Cream separator
Vacuum Packing Machine
Blender (Commercialize & Small)
Cheese Vat
Coding Machine
Ice cream Machine
Microscope binocular
Flame photometer
Freeze drying unit
Rotary film evaporator
De-freeze drying unit
Cream separator
Butter churners
Butter Print
Steel utensils for ghee, curd, khoa
Richmends scale
Hand sealing machine for bottle cans plastic bags
Cheese making equipment (small)
38. FACULTY OFFICES
Department of Dairy Technology has Eight (05)
faculty offices with following facilities:
Lights
Fans
Internet facility (WiFi & landline)
Printer and desktop computer (HOD office & Clerical
office)
Telephone extension
Cupboards
Officer’s and visitor’s chairs
Drawers with locks
Water coolers connected with R.O. clean water
processor
38
39. CLASS ROOMS
03 number of classrooms with multimedia
and whiteboard facilities
Out of three classrooms, two are specifically
dedicated for Dairy Technology
Others are shared classrooms
02 laboratories also have 02 lecture areas
with white board facility for practical classes
and coaching.
39
40. PROCESSING HALL, PACK HOUSE,
Mini milk processing hall for different milk
products like cheese, butter, icecream,
pasteurized milk.
Large milk processing plant
40
41. HOSTEL ACCOMMODATION
Boarding facilities are an integral part of
University life.
At present there are six halls with
accommodation facility of 800 students at
Ravi Campus, out of these, three are
reserved for male students and other three
for female students.
All the hostels have WI-FI internet and
generator backup.
41
42. INDOOR AND OUTDOOR SPORTS
A variety of sports facilities including playing
fields for cricket, hockey, football and athletics, a
swimming pool for male students, Basketball
courts and indoor game facilities in the hostels
are available for the students (male and female)
at the Ravi Campus.
Provide optimum-coaching facilities for the
students (Male & Female) to encourage their
participation in sports at different levels.
To organize occasional celebrations and
recreational tournaments arranged for the
Students, staff and faculty like Independence
Day Sports Tournaments etc.
42
47. STUDENTS INTERNSHIP REPORTS
“Internship Program” means to provide pre-
service field training in the areas of Dairy
Industries, Food Industries and allied fields to
the dairy technology students.
The student shall spend a total of one semester
for internship.
After the completion of the term of internship,
the students shall be required to submit a
report, seminar presentation, and viva voce
examination.
the record of students internship reports are
maintained regularly.
47
