Prof. Dr. Faqir Muhammad Anjum Convener National Institute ... › PDF › AICReport96.pdf · Prof....

National Agriculture Education Accreditation Council (NAEAC)

Confidential

AIC Team:

Prof. Dr. Faqir Muhammad Anjum Convener Director General National Institute of Food Science and Technology, Universty of Agriculture, Faisalabad. Dr. Umar Farooq Member Assistant Professor Institute of Food Science and Nutrition, University of Sargodha, Sargodha.

NAEAC Secretariat, Room# N-2, Old Comsats Building, HEC, Sector H-8/1, Islamabad.

Ph# 051-90802681, Fax#051- 90802682

Website: www.naeac.org, Email: [email protected]

mailto:[email protected]


LIST OF CONTENTS

S. No Contents Page #

1. Acknowledgements

2. Executive Summary

Section-I (Major Criteria)

3. Strength and Quality of Faculty

4. Curriculum Design and Development

Section-II (Minor Criteria)

5. Infrastructure and Learning Resources

6. Students support and progression

7. Research and Consultancy Activities

8. Governance and Leadership

9. Recent Innovations and Best Practices

SWOT ANALYSES

10. Major strengths

11. Major Weaknesses

12. Major Opportunities

13. Major Threats

14. Final Recommendation

15. Teaching Faculty


ACKNOWLEDGEMENTS

The Accreditation Inspection Committee acknowledges the support and cooperation of the Prof. Dr. Zakir Hussain (Vice Chancellor), Prof. Dr. Naureen Aziz Qureshi (Dean Faculty of Science & Technology), Prof. Dr. Nighat Bhatty (Director, Institute of Home and Food Sciences), Dr. Muhammad Umair Arshad (Incharge, Department of Food Science, Nutrition and Home Economics) and his team for preparation of this report. The Committee also appreciates the immense help, support and guidance provided by NAEAC Team particularly Mr. Naseer Alam Khan, Secretary NAEAC and Mr. Raja Mehtab Yasin (Admn. and Finance Officer) during the conduct of this accreditation.


MAJOR CRITERIA

1. Strength and Quality of Faculty

The major strength of the department is well determined through professional

capabilities of the faculty and availability of resources. The Department of Food Science,

Nutrition and Home Economics is equipped with highly qualified faculty comprising 16

members out of which 12 hold PhD degree from France, Netherlands and Pakistan

countries. All the faculty members are well committed to deliver purpose full education,

training and research activities.

Currently Department is running 7 projects with a total worth of 9.853 million and a

mega project of 18.01 million for up-gradation of laboratories has also been approved.

With the help of this mega project the department will be surely equipped with latest

international level laboratory facilities. Some of faculty members are on the panels of

reviewers of internationally renowned peer reviewed journals of high Impact Factors.

The department has sufficient infrastructure, precisely designed laboratories and a

learning environment with encouraging cooperation from higher authorities of the

University. The department has ability to cater the needs of a larger part of the population

by addressing issues of food safety, malnutrition and poverty alleviation as well as those

related to local food and allied industry.

2. Curriculum Design and Development

Since, there is an established system of curriculum revision after every four years for

each discipline including Food Science and Technology at graduate and post graduate

levels managed by Higher Education Commission of Pakistan. Therefore, the same is

followed by the Department with minor changes depending upon the degree program and

the needs of the society.

The existing curriculum is well designed which fulfills the modern/advanced needs of

the food industry, public demands and national vision. However, due to advances in

technology day by day, it is necessary that there must be a regular curriculum revision

policy to meet latest challenges. This issue could also be overpowered through internet

facility for class notes, assignments and reports etc. to keep the students at par with the

recent developments in Food Science and Technology around the world.

3. Infrastructure and Learning Resources

The Department of Food Science, Nutrition and Home Economics has precise

infrastructure and learning resources for teaching and research. There are adequate


lecture rooms as well as laboratories along with two processing halls to meet the

theoretical and practical needs of the students. However, the labs are lacking in some of

the basic and most of the advanced equipments required for carrying undergraduate

practical and to conduct research at post graduate level.

The department is able to make full use of advanced learning resources. The multimedia

facilities are available at the department but there is dire need of a backup energy source

(electricity) so that the facility can be utilized without any break. There is also a dire

need for functional HEC digital Library so that the students and the faculty members can

make full use of the recent publications and other relevant materials for their MS and

Ph.D. research.

MINOR CRITERIA

4. Students Support and progression

The success and growth of any educational institute is measured by the quality of its

product (students). They must be trained and polished while keeping in view the national

and international standards and issues. Although the department has provided a relatively

better environment and opportunities for professional grooming of the students but there

is still a room for improvement. The students must be polished with practical and

technical knowledge. Students have access for internet and library but the facilities are

insufficient and there is need of more recent books relevant to the subject and up

gradation of the internet system that seems to be insufficient to meet the requirements of

large number of the student in the institution.

All the teachers have comfortable environment and there is a friendly learning

environment for the students. The faculty members always encourage the students to

discuss their problems related to education and research. The teachers have also been

seen fully committed to help the students for getting jobs and to search out financial

support. However, there is deficiency of scholarships and financial aid for the students

coming from middle and lower middle class families.

5. Research and Consultancy Activities

The Department of Food Science, Nutrition and Home Economics is a newly

established department at Government College University, Faisalabad and most of the

faculty members are not so much experienced. The average experience of the faculty

members ranges from 2-3 years. However, all the faculty members has contributed a lot

in research activities and has published about 100 research papers in national and

international well reputed journals. The faculty members have also got research


projects/grants from HEC and other organizations. Presently, 7 research projects have

been granted to the faculty members with a total worth of about 9.853 (Rs) and 9 research

projects have been submitted for funding. Such achievements within a short span of time

reflect the tremendous efforts of the faculty members towards research activities.

Although still there is lack of consultancy activities being rendered by the faculty

members yet the ratio of MoUs signed during this short period of time elaborates the

interest and involvement of the faculty members to deliver their consultancy services to

government as well as private sector. However, the Department has capacity to provide

consultancy services to various organizations and food industries as the faculty members

have versatile specializations. Moreover, there is a need of experienced person to lead

over the youth faculty.

6. Governance and Leadership

The management hierarchies of the University and department are well defined and

precise. The department is lead by the Incharge who is instrumental to all activities of the

department. The Incharge is directly reporting to the Director, Institute of Home and

Food Sciences which subsequently reports to the Dean, Faculty of Science and

Technology. The Dean in question subsequently reports such matters to the worthy Vice

Chancellor. The Incharge of the department is regarded as the most functional entity to

control and monitor all research, educational and administrative affairs of the department.

7. Recent Innovations and Best practices

We had not been able to find out any specific innovation by the newly born

department. However, the department has established its own processing unit and food

products will be soon sold at university campus which no doubt seems a good effort for

self generation of budget. The department has also launched a functional drink (For

arthritis patients) with brand name of Moringa leaves powder after research activities.

The teachers regularly take the classes and spend additional time to guide the students for

research activities.

SWOT ANALYSES:

Major strengths:

A well-defined infrastructure with sufficient number of highly qualified teachers to meet all

the requirements of any established and highly productive department is in place

Almost all the faculty members hold PhD degree with reasonable number of publications

The competent authority is fully supportive for growth of the department and to boost the

professional and research activities.


The department is lead by an active person who is engaged for uplifting of the department

day and night.

The coordination among the faculty members is also a strong aspect of the department

Major Weaknesses:

The department is deficient in experienced faculty members which is a dire need of the

department.

There are extremely insufficient numbers of laboratory equipments that are basic in nature to

perform practical at undergraduate level and to conduct research activities at graduate and

post-graduate levels.

There is deficiency of recent text books in the library.

The boarding facilities for the students coming from far off areas are insufficient; especially

the male students are not getting boarding facilities at all.

Workload for the Assistant Professors is minimum 12 credit hours that will pose problem in

research activities therefore; it should be limited to 9 credit hours as per instructions of HEC.

Major Opportunities:

Faisalabad is one of the largest cities of the Pakistan and is well known for textile industry all

over the World. At the same time the food processing units of multinational and national

food companies also exist in the region.

The Punjab Food Authority is also going to launch its activities in Faisalabad till the end of

this year. This reflects that there is tremendous potential and lot of job opportunities for the

graduates in food industries and food regulatory authorities. Therefore, the Institute needs to

be further strengthened to cater the needs of skilled manpower for addressing food

processing and safety related issues.

Major Threats:

Limited availability of budget as the University is facing acute shortage of funds.

Department is lacking in getting the services of any experienced faculty member/s.

Enrolment of a large number of students in degree program which is definitely a threat for

quality education.

The limited growth of food industries due to energy crisis will also be major threat in terms

of graduation rate and employment opportunities.


ACTIONABLE RECOMMENDATIONS FOR IMPROVEMENT OF THE

DEGREE PROGRAMS OF FOOD SCIENCE.

After getting information derived through physical inspection of the Department of Food

Science, Nutrition and Home Economics, G.C. University Faisalabad, discussions with the

teaching faculty, staff and the students, we have come to the conclusion that there have been

several shortcomings of varied nature. AIC wishes to make following recommendations on the

basis of SWOT for the improvement of degree program in Food Science and Nutrition at

University of Sargodha

The appointment of senior and experienced faculty members is highly recommended for

growth of the department.

To enhance the education standard, the limited admissions (100) in BS degree is highly

advisable

There is dire need of basic and advanced laboratory equipment for practicals and research

activities.

There should be a well established conference room and seminar hall alongside the

multimedia & modern furniture installation in the class rooms.

The supporting staff in labs and offices must be appointed to facilitate the research and

education.

The installation of pilot scale food processing units is required for practical training of the

students in each technology section (Dairy, cereal and baking, fruits and vegetables

processing, fat and oil and sugar technology).

To enhance the students practical skills, the visits of food industries should be encouraged.

As Department is also offering specialization in nutrition and dietetics, it is necessary that

person from the subject must be appointed and facilities for clinical studies should be

provided.

Tremendous amount of exercise is required to establish laboratories such as Food Analysis

Lab, Sensory Analysis Lab and Food Chemistry Lab etc.

The budget needs to be enhanced to meet basic requirement of the staff and the students for

research, study tours, excursions etc.


Evaluation Criteria Weightage for Agriculture Degree Programs

Sr.

No.

Program Evaluation Criteria

Points

Assigned

Points Awarded

BS & MS

Major Criteria

1

Strength and Quality of Faculty

250 192

2

Curriculum Design and Development

150 117

3

Infrastructure and Learning Resources

200 122

4

Students Support and progression

100 74

Sub - Total (a)

700 505

Minor Criteria

5

Research and Consultancy Activities

150 93

6

Governance and Leadership

100 81

7

Recent Innovations and Best practices

50 42

Sub - Total (b)

300 216

Grand Total (a+b)

1000 721

Name and Designation Signature of Program Evaluator


Faculty Profile

Prof. Dr. Nighat Bhatti

Ph.D. Nutrition (UAF)

Director Institute of Home & Food Science

Specialization: Food and Nutrition

Teaching Experience: 32 years

Dr. Muhammad Umair Arshad Ph.D. (UAF) Incharge Food Science (Assistant

Professor Permanent)

Specialization: Food, Nutrition & Dietetics,

Functional Foods & Nutracuetical

& Utilization of Bioactive components of agro-

industrial waste.


Dr. Rabia Shabir Ahmad Ph.D. (UAF)

Assistant Professor (TTS)

Specialization: Functional Foods, Human

Nutrition, HACCP & Food Analysis.


Dr. Muhammad Tahir Nadeem Ph.D. (UAF)


Specialization: Food Biotechnology, Nutrition,

Cereal Science, Fruits & Vegetables Processing


Dr. Farhan Saeed Ph.D. (UAF)


Specialization: Cereal Science: Wheat quality

and characterization, Starch chemistry,

Functional foods,

Food analysis

Teaching Experience: 1.5 years

Dr. Zarina Mushtaq Ph.D. (UAF)


Specialization: Food Microbiology, Dietetic

Food,

Food borne Illness & its prevention.

Teaching Experience: 1.5 year

Dr. Muhammad Kamran Khan Ph.D.

(Farance)


Post-doctorate (France)

Specialization: Food Chemistry and Analysis,

Application of ultrasound in food processing,

Effect of industrial processes on potential

bioactive components

Teaching Experience: 1.5 year

Dr. Nazir Ahmad Ph.D. (France)

Assistant Professor (IPFP)

Specialization: Physiology, Biotechnology,

Nutrition & Food Metabolism.

Teaching Experience: 7 months

Dr. Muhammad Imran Ph.D. (UAF)


Specialization: Thermal Food processing &

Extrusion technology

Teaching Experience: 1 year

Dr. Azmat Ullah Khan Ph.D. (Holland)


Specialization: Food Microbiology, Food

Safety


Dr. Ali Imran Ph.D. (UAF)

Lecturer (Permanent)

Specialization: Functional Foods &

Nutraceuticals, dietary cure of metabolic

disorders with special reference to cancer and

Ms. Bushra Niaz M.SC (HONS) (UAF)


Specialization: Food Microbiology &

Biotechnology

Teaching Experience: 3.5 years


diabetes


Ms. Adeela Yasmin Ph.D. (UAF)


Specialization: Dairy Technology & Nutrition


Mr. Muhammad Afzaal M.SC (HONS)

(UAF)


Specialization: Food Microbiology &

Biotechnology


Ms. Hafiza Saima Tahir M.SC (HONS)

(UAF)


Specialization: Dairy Technology


Dr. Farhana Nosheen M.Sc. Human Development and Family Studies

Ph.D. Agri. Extension (UAF)


Specialization: Human Development


Ms. Uzma Khalid

M.Sc. Food and Nutrition (UAF)


Specialization: Food and Nutrition


Ms. Sumaira Rehman M.Sc. Management Studies (Peshawar)


Specialization: Management Studies


Ms. Umaira Bilal

M.Sc. Textiles and Clothing (PU)


Specialization: Textiles and Clothing


Ms. Sabeen Rehman M.Sc. Art and Design (Islamabad)


Specialization: Art and Design


Ms. Ayesha Hussain

MS. Art and Design (PU)


Specialization: Art and Design


Mr. Haroon Munir

Teaching Assistant M.SC (Hons) (UAF)

Fruits and vegetable processing

Experience: 1 year


Non-Teaching Faculty

Sabahat Aslam

M.ED (CONTINUE)

Assistant

Noor Ul Saba

B.SC.

Joiner Clerk

Imran Khan

Lab Attendent

Matric

Tahir Abbas

F.A

Lab Attandant

Syed Waqar Hussain Shah

Under Matric

Naib Qasid

Tariq Ali

Under Matric

Naib Qasid


Labs inventory

Sr# Equipment Working conditions

1 Spectrophotometer Running

2 Flame photometer Running

3 Muffle furnace Running

4 Drying oven Running

5 Kjeltech Apparatus Running

6 Hand refrectrometer Running

7 Soxhlet apparatus Running

8 Biolab Running

9 Vortex mixture Running

10 Desiccator Running

11 Gel electrophoresis Running

12 Microscopes Running

13 Electrolyte analyzer Running

14 Chemistry analyzer Running

15 Urine analyzer Running

16 Luminar air flow Running

17 Weighing balance Running

18 Baking oven Running

19 Dough mixer Running

20 Slicer Running

21 Dicer Running

22 Dehydrator Running

23 Fruit Press Running

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