National Institute of Food Science and Technology - Resources for Students

Books Published by NIFSAT Faculty

  • Awan JA. 2011. Food science and technology. Unitech Communications, Faisalabad.
  • Awan JA. 2011. Food processing and preservation. Unitech Communications, Faisalabad.
  • Awan JA. 2011. Elements of food and nutrition. Unitech Communications, Faisalabad.
  • Awan JA. 2009. Scientific presentations. Unitech Communications, Faisalabad.
  • Awan JA and Sohail F. 1999. Dates and date products. Unitech Communications, Faisalabad.
  • Awan JA and Rehman SU. 2010. Food plant layout and sanitation. Unitech Communications, Faisalabad.
  • Awan JA and Anjum FM. 2010. Food toxicology. Unitech Communications, Faisalabad.
  • Butt MS, Anjum FM and Asghar A. 2010. Food additives: a comprehensive treatise. University of Agriculture Press, Faisalabad, Pakistan.

Laboratory manuals

  • Awan JA and Rehman SU. 2004. Food analysis manual. Unitech Communications, Faisalabad.
  • Awan JA and Rehman SU. 2011. Food preservation manual. Unitech Communications, Faisalabad.
  • Awan JA and Rahman SU. 2011. Microbiology manual. Unitech Communications, Faisalabad.

Proceedings

  1. Anjum FM and Awan JA (editors). Proceedings of the Workshop on Pakistan food security and safety strategy development. September 27-29, 2001. Faisalabad. University of Agriculture, Department of Food Technology. Organized in collaboration with NIH, P&D and UNICEF Islamabad
  2. PSFST (Pakistan Society of Food Scientists & Technologists). 2007. Proceedings of the International Symposium on Emerging Trends in Food Science & Technology. November 5-8th, 2007. Faisalabad. University of Agriculture, National Institute of Food Science & Technology. Organized by National Institute of Food Science & Technology.

SCHOLARSHIPS AND OTHER DEPARTMENTAL SUPPORTING LINKS
Financial Assistant
Financial Assistance to needy and deserving Students is extended in following Forms:-

Scholarship Program
A form of financial assistance that do not require repayment. Award is based on merit, financial need, or a combination of both merit and need. Scholarships can come from different sources and have various awarding criteria. University is awarding 10% merit scholarships in addition to need based scholarships.

Internship Program
An internship is a work-related learning experience for students who wish to develop hands on work experience in a certain occupational field. Most internships are temporary assignments, can be shorter or longer depending upon the program requirements. These may be paid, unpaid or partially (in the form of a stipend). University is making its all-out efforts to arrange paid internships for the students in coordination with Government Departments/private organizations.

Work-Study Program
A form of financial assistance in which students perform work in exchange for money for their education. A number of students are working on various research projects sponsored by HEC/ Government Departments/ organizations.

Student Loan Scheme
Students of this University also apply to National Bank of Pakistan to get interest free loan in order to support their education. Students are facilitated in processing their applications to NBP, University Branch. Loan Scholarship Scheme is also underway for financially weak students.

Miscellaneous Facilities

  • Tuition Fee Concession (50%) to 10% students of the class by Dean Faculty.
  • Facility to deposit dues in installments for financially Constraint students.

University of Agriculture is making all out endeavors to extend Higher Education to needy and talented students. This is evident from financial assistance (Rs. 3, 71, 61,475/-) disbursed during 2009-10 among 2688 Students.

Sr.#

Scholarships

Amount (per Annum)     

1

HEC - US Need Based

Rs.42,000/-

2

HEC - Japanese Need Based

Rs.42,000/-

3

UAF Need Based Under Graduate

Rs.15,000/-

4

UAF Need Based Graduate

Rs.20,000/-

5

UAF Merit (Under Graduate)

Rs.7,800/-

6

UAF Merit (Graduate)

Rs.9,000/-

7

UAF Ph. D Fellowship

Rs.48,000/-

8

UAF Diploma

Rs.3600/-

9

Govt. Internal Merit (F.A/F. Sc.)

Rs.25000/-

10

Govt. Internal Merit (B.A/B.Sc.)

Rs.3600-7200/-

11

Punjab Educational Endowment Fund

Rs.36000/-

12

Killa Gift Fund

Rs.2160/-

13

North American Alumni

Rs.24,000/-

14

Nestle Pakistan

Rs.96,000/-

15

Ghazi Brothers

Rs.18,000/-

16

Gurmani Foundation

Rs.24,000/-

17

Standard Manufacturing Company

Rs.12,000/-

18

Al-Ghazi Tractor Ltd

Rs.25,000/-

19

Ali Akbar Group     

Rs.20,000-25,000/-

20

Sir William Robert

RS.9,600/-

21

Prof (R) Musahib-ud-Din Khan

Rs.12,000/-

22

Wazir Begum

Rs.12,000/-

23

Prof. Abdul Ghani Memorial

Rs.36,000/-

24

Dr. Anwar ul Haq Memorial

Rs.24,000/_

25

Al-Noor

Rs.7200/-

26

Dr. Saeed Ahmad Memorial

Rs.12,000/-

27

Khalid Haseeb Hasni Memorial

Rs.12,000/-

28

Sharifan Memorial                                         

Rs.20,000/-

29

ICDD

Rs.99,200/-

NIFSAT LIBRARY
Books Available in Fresh Arrival
FRESH ARRIVAL
LIST OF BOOKS AVAIALABLE (1995-2006)

  1. The Handbook of Natural Flavonoids, Vol-I. 1999. Harborne JB and Baxter H. John Wiley & Sons, Inc. New York.
  2. The Handbook of Natural Flavonoids, Vol-II. 1999. Harborne JB and Baxter H. John Wiley & Sons, Inc. New York.
  3. Pesticides in Fruits & Vegetables. 1998. Kegley S and Wise LJ. University Science Books, Sausalito, CA, USA.
  4. Handbook of Sugar Refining: A Manual for the Design and Operation of Sugar Refining Facilities. 2000. Chou CD (edt). John Wiley & Sons, Inc. New York.
  5. Chemical and Functional Properties of Food Components. 1997. Sikorski ZE. Technomic Publishing Co. Lancaster. P.A.
  6. Food Process Design and Evaluation. 1995. Singh RK. Technomic Publishing Co. Lancaster. P.A.
  7. Strategic Food Quality Management: Analysis of Issues and Policy Options. 2004. Deodhar SY. Oxford & IBH Publishing Co., Janpath, New Delhi.
  8. Bailey’s Industrial Oil and Fat Products: Industrial and Consumer Non-Edible Products from Oils & Fats, 5th ed (Vol-I). 1996. Hui YH (edt). Blackwell Pub Co, London. John Wiley & Sons, Inc. New York.
  9. Bailey’s Industrial Oil and Fat Products: Industrial and Consumer Non-Edible Products from Oils & Fats, 5th ed (Vol-II). 1996. Hui YH (edt). Blackwell Pub Co, London. John Wiley & Sons, Inc. New York.
  10. Bailey’s Industrial Oil and Fat Products: Industrial and Consumer Non-Edible Products from Oils & Fats, 5th ed (Vol-III). 1996. Hui YH (edt). Blackwell Pub Co, London. John Wiley & Sons, Inc. New York.
  11. Bailey’s Industrial Oil and Fat Products: Industrial and Consumer Non-Edible Products from Oils & Fats, 5th ed (Vol-IV). 1996. Hui YH (edt). Blackwell Pub Co, London. John Wiley & Sons, Inc. New York.
  12. Bailey’s Industrial Oil and Fat Products: Industrial and Consumer Non-Edible Products from Oils & Fats, 5th ed (Vol-V). 1996. Hui YH (edt). Blackwell Pub Co, London. John Wiley & Sons, Inc. New York.
  13. Modern Food Microbiology, 4th ed. 2003. Jay JM. CBS Publishers & Distributors, Darya Ganj, New Delhi.
  14. Food Contaminants: Origin, Propagation & Analysis. 2004. Mahindru SN. APH Publishing Corporation, Darya Ganj, New Delhi.
  15. Bakery Technology and Engineering, 3rd ed. 1996. Matz SA. CBS Publishers & Distributors, Darya Ganj, New Delhi.
  16. Principles of Modified Atmosphere and Sous Vide Product Packaging. 1995. Farber JM and Dodds KL (edt). Technomic Pub Co Inc. Lancester PA, USA.
  17. Food Science, 3rd ed. 2003. Srilakshmi B. New Age International (P) ltd., Darya Ganj, New Delhi.
  18. Edible Coatings and Films to Improve Food Quality. 1994. Krochta JM, Baldwin EA and Nisperson-Carriedo M. Technomic Publishing Co. Lancaster. P.A.
  19. Dictionary of Food Science & Technology.2005. IFIC (International Food Information Service). Blackwell Pub. Ltd., Oxford
  20. Food Processing: Principles and Applications. 2005. Ramewamy H and Marcotte M. Taylor & Francis, New York.
  21. Modern technology of Oils, Fats & Its Derivatives. 2005. Board N. Asia Pacific Business Press, Inc., Kamla Nagar, New Delhi.
  22. Bakery Science & Cereal Technology. 2005. Khetarpaul N, Grewal R and Jood S. Daya Pub House, Delhi.
  23. Principles and Applications of Modified Atmosphere Packaging of foods, 2nd ed. 1998. Blakistone BA (edt). Blackie Academic & Professional, London.
  24. Nutrition Labelling Handbook. 1995. Shapiro R (edt). Marcel Dekker, Inc., New York.
  25. Processed Meat, 3rd ed. 1996. Pearson AM and Gillett TA. Chapman and Hall, New York.
  26. Food Chemical Safety: Contaminants, Vol-I. 2001. Watson DH (edt). Woodhead Pub Ltd Abington, Cambridge, England.
  27. Food Chemical Safety: Additives, Vol-II. 2002. Watson DH (edt). Woodhead Pub Ltd Abington, Cambridge, England.
  28. Detecting Pathogens in Food. 2003. McMeekin TA (edt). Woodhead Pub Ltd Abington, Cambridge, England.
  29. Separation Process in the Food and Biotechnology Industries: Principles & Applications. 1996. Grandison AS and Lewis MJ. Woodhead Pub Ltd Abington, Cambridge, England.
  30. Functional Foods: Concept to Product. 2000. Gibson GR and Williams CH. Woodhead Pub Ltd Abington, Cambridge, England.
  31. Microbiological Risk Assessment in Food Processing. 2002. Brown M and Stringer M. Woodhead Pub Ltd Abington, Cambridge, England.
  32. Cereal Biotechnology. 2000. Morris PC and Bryce JH. Woodhead Pub Ltd Abington, Cambridge, England.
  33. Making The Most of The HACCP: Learning from Other’s Experience. 2001. Mayes T and Mortimore S (edt). Woodhead Pub Ltd Abington, Cambridge, England.
  34. Food Product Development. 2001. Earle M, Earle R and Anderson A. Woodhead Pub Ltd Abington, Cambridge, England.
  35. Principles and Practices for the Safe Processing Of Foods. 1998. Shapton DA and Shapton NF (edt). Woodhead Pub Ltd Abington, Cambridge, England.
  36. Novel food Packaging Technologies. 2003. Ahvenainen R (edt). Woodhead Pub Ltd Abington, Cambridge, England.
  37. Fruit and Vegetable Processing Improving Quality. 2002. Jongen W (edt). Woodhead Publishing Ltd. Abington Cambridge, England.
  38. Lawrie’s Meat Science, 6th ed.  1998. Lawrie RA. Woodhead Pub. Ltd.  Cambridge.
  39. Analytical Methods of Food Authentication. 1998. Ashurst PR and Dennis MJ (edt). Blackie Academic & Professional, London.
  40. Food Purchasing and Preparation. 2000. Briggs R. Cassell Wellington House, London.
  41. Wheat Chemistry and Utilization. 1998. Cornell HJ and Hoveling AW. Technomic Publishing Co. Lancaster. P.A.
  42. Foods-Nutrition & Health. 2003. Khader V. Kalyani Publishers, New Delhi.
  43. Sensory evaluation of food: principles and practices. 1998. Lawless HT and Heymann H. Chapman and Hall, New York.
  44. Engineering Properties of Foods, 2nd ed. 1995. Rao MA and Rizvi SSH. Marcel Dekker, Inc., New York.
  45. Food Microbiology. 2000. Adams MR and Moss MO. Royal Society of Chemistry, London.
  46. Community Nutrition In Action: An Entrepreneurial Approach, 3rd ed. 2003. Boyle MA. Thomson Learning Wadsworth, New York.
  47. Chemistry and Technology of Soft Drinks and Fruit Juices. 2005. Ashurst PR. Blackwell Pub. Co., Oxford
  48. Wheat Flour. 2001. Atwell WA. Eagan Press, USA.
  49. Food Chemistry, 3rd ed. 2004. Belitz H, Grosch W and Schieberle P. Springer Verlag, Heidelberg, Germany.
  50. Food Additives, 2nd ed. 2001. Branen AL, Davidson RM, Salminen S and Thorngate JH. Marcel Dekker, Inc., New York.
  51. Functional Foods II, Claims and Evidence. 2000. Saltmarsh M and Buttriss J. Royal Society of Chemistry; Cambridge.
  52. Guidelines for Sensory Analysis in Food Product Development and Quality Control. 2000. Carpenter RP, Hasdell TA and Lyon DH (Eds). Kluwer Academic Pub., New York.
  53. Bread Making - Improving Quality. 2003. Cauvain SP. Woodhead Pub. Ltd., Cambridge, England.
  54. Handbook of Sugar Refining: A Manual for the Design and Refining Facilities. 2000. Chen CC. John Wiley and Sons, London.
  55. Total Quality: Management, Organization and Strategy. 2004. Dean JWJ and Evans RR. Westport Pub. Co., New York.
  56. Principles of Human Nutrition. 2003. Eastwood M. Blackwell Pub, Malden, MA.
  57. Applied Dairy Microbiology, 2nd ed. 2001. Elmer HM and Steele JL (edt). Marcel Dekker Inc. London
  58. Advanced Dairy Chemistry, Vol. 1, 3rd ed., Part A & B. 2003. Fox PF and McSweeney PLH. Elsevier Applied Science, London.
  59. Unit Operations in Food Engineering. 2002. Gustavo A and Barbosa-Canovas V. CRC Press, Boca Raton, Florida
  60. Extrusion Cooking Technology and Applications. 2001. Guy R. Woodhead Pub Ltd., Cambridge, UK.
  61. Fish Processing Technology, 2nd ed. 2001. Hall GM Blackwell Pub Co, Cambridge, England.
  62. Edible Oil Processing. 2000. Hamm W and Hamilton RJ. CRC Press, Boca Raton, Florida.
  63. Bakery Product Science and Technology. 2006. Hui YH, Corke H, Leyn ID and Cross N. Blackwell Pub Co, London.
  64. Handbook of Cereal Science and Technology, 2nd ed. 2000.  Karel K and Joseph GP. Marcel Dekker, New York.
  65. Meat Processing - Improving Quality. 2002. Kerry J, Kerry J and Ledward D. Woodhead Pub. Ltd. Cambridge.
  66. Lehninger Principles of Biochemistry. 2004. Cox M and Nelson DL. Palgrave Macmillan, UK.
  67. Hygiene in Food Processing. 2003. Lelieveld HLM, Mostert MA, Holah J and White J. Academic Press, London.
  68. Technology of Biscuits, Crackers and Cookies, 3rd ed. 2000. Manley D. Woodhead Pub. Ltd., Abington, Cambridge, England.
  69. Poultry Meat Processing and Quality. 2004. Mead GC. Woodhead Pub. Ltd., Cambridge, England
  70. Mass Spectrometry and Natural Substances in Food. 2000. Mellon F, Self R and Startin JR. Royal Society of Chemistry, Cambridge.
  71. Fats and Oils: Formulating and Processing for Applications, 2nd ed. 2003. O’Brein RD. Technomic Pub. Co., Lancaster.
  72. International Standards for Food Safety. 2000. Rees N and Watson D. Kluwer Sci Pub, New York
  73. Dairy Microbiology Handbook: Microbiology of Milk and Milk Products. 3rd ed.  2002. Robinson RK. John Wiley & Sons. New York.
  74. Lactic Acid Bacteria: Microbiology and functional Aspects, 3rd ed. 2004. Salminen S, von Wright A and Ouwehand A (Eds). Marcel Dekker Inc, London.
  75. The Soft Drinks Companion: A Technical Handbook for the Beverage Industry. 2004. Shachman M. CRC Press, Boca Raton, Florida.
  76. Food Biotechnology, 2nd ed. 2005. Shetty K (eds). Marcel Dekker, Inc., New York.
  77. Introduction to Food Engineering, 3rd ed. 2001.Singh RP and Heldman DR. Academic Press, New York.
  78. Dairy processing: improving quality. 2000. Smith G (edt). CRC Press, Boca Ratona, USA.
  79. Methods in Biotechnology Food Microbiology Protocols. 2001. Spencer JFT and De Spancer ALR. Human Press, New Jersey.
  80. Edible Oil and Fat Products: Application Technology, Vol. 4.  2005. Fereidoon S (edt).  John Wiley and Sons, London.
  81. Mechanisation and Automation in Dairy Technology. 2001. Tamime AY and Barry AL. CRC Press, Boca Raton, Florida.
  82. Biotechnology and Safety Assessment. 2002. Thomas and Fuchs RL. Taylor & Francis, Philadelphia, PA.
  83. Food Chemical Composition: Dietary Significance in Food Manufacturing. 2002. Tim H. Campden and Chorley Wood Research Association. Campden, UK.
  84. Physical Chemistry of Foods.  2003. Walstra P. Marcel Dekkar Inc., New York.
  85. The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists. 2003. Weaver MC and Daniel JR  Blackwell Pub. Co., Oxford
  86. Fruit and Vegetable Processing - Improving Quality. 2002. Wim J. (edt). Woodhead Pub. Ltd., Abington, Cambridge, UK.
  87. Food Microbiology - A Laboratory Manual. 2003. Yousef AE and Carolyn C. John Wiley & Sons. New York.
  88. Capillary Electrophoresis for Food Analysis. 2000. Frazier RA. Royal Society of Chemistry, Cambridge.
  89. Extruders in Food Applications. 2003. Riaz MN (edt). Technomic Pub. Co. Inc. Lancaster PA, USA.
  90. ISO 9000 Quality System Handbook, 5th Ed. Hoyle D. 2005. Butterworth-Heineman, Oxford.
  91. Food Microbiology: Fundamentals and Frontiers. 2001. Doyle MP, Beuchat LR and Montvile T. Centre for Food Safety, University of Georgia, Georgia.
  92. Dairy Science & Technology, 2nd ed. 2006.  Walstra P, Wouters JTM and Guerts TJ. CRC Press Taglo & Francis Group, Boca Raton, Florida.
  93. Elements of Food and Nutrition. 2003. Dowd M and Dent A. Biotech Books, New Delhi.
  94. Fats and Oils Formulating and Processing for Application, 2nd ed. 2000. O’Brien RD. CRC Press, Boca Raton, Florida.
  95. Handbook of Milk Microbiology. 2002. Srivastava ML. Daya Publishing House, New Delhi.
  96. Fruit and Vegetable Preservation - Principles and Practices, 3rd ed. Srivastava RP and Sanjeev KI. 2003. International Book Distributing Co, Luknow, U.P. India.

Theses
List of theses is available in NIFSAT Library.

University Library Resources
Please visit: http://121.52.152.10:8010/default.aspx  

Informative Links

  1. Food and Agriculture Organization (FAO)
  2. United States Department of Agriculture (USDA)
  3. Institute of Food Technologists (IFT)
  4. International Food Information Council (IFIC)
  5. Higher Education Commission (HEC)