ISLAMABAD, July 9: The National Curriculum Revision Committee (NCRC) of the Higher Education Commission (HEC) has finalized the new curriculum of food technology being taught at public and private-sector universities at graduate and postgraduate levels.

After discussing different aspects of the curriculum at length, the NCRC, in its recently held meeting, prepared a final draft of the curriculum of this discipline. The NCRC reviewed recommendations and suggestions received from all public-sector universities where the discipline of food technology was being taught.

The final draft of the curriculum prepared by the committee would be sent to all universities for implementation according to their set procedures. The NCRC further recommended that in addition to existing BSc/BSc (Hons) (Agriculture-Major Food Technology) a separate four-year degree programme in BSc (Hons) food science and technology should be introduced in all institutions/universities.

The departments of food science and technology of various universities must be strengthened by adding faculty members, laboratory and library facilities to meet R&D as well as WHO requirements.

The committee was of the view that job opportunities for food technologists might be provided in provincial and federal food departments such as Export Promotion Bureau, Pakistan Agricultural Services and Storage Corporation (PASSCO), Pakistan Standards and Quality Control Authority, Pakistan National Accreditation Council (PNAC) and the industries ministry.

The HEC should also arrange international and national teachers' training programmes in different themes of the discipline. The commission was requested to approach ministries of industries and food and agriculture and other relevant agencies with a request to direct public and private sector food industries and related research institutions to facilitate internship of students of food technology.

The NCRC was informed that the HEC was striving hard to enhance quality of education in public-sector universities and institutions of higher learning by making curriculum more compatible with international standards, job oriented and to match the needs of the society.

Prominent educationists, faculty members, experts of the discipline and representatives of several national organizations involved in the field of food technology attended the meeting.