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]
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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.
National Agriculture Education Accreditation Council (NAEAC)
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
National Agriculture Education Accreditation Council (NAEAC)
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.
National Agriculture Education Accreditation Council (NAEAC)
National Agriculture Education Accreditation Council (NAEAC)
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
National Agriculture Education Accreditation Council (NAEAC)
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
National Agriculture Education Accreditation Council (NAEAC)
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.
National Agriculture Education Accreditation Council (NAEAC)
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.
National Agriculture Education Accreditation Council (NAEAC)
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.
National Agriculture Education Accreditation Council (NAEAC)
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
National Agriculture Education Accreditation Council (NAEAC)
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.
Teaching Experience: 7 years
Dr. Rabia Shabir Ahmad Ph.D. (UAF)
Assistant Professor (TTS)
Specialization: Functional Foods, Human
Nutrition, HACCP & Food Analysis.
Teaching Experience: 2 years
Dr. Muhammad Tahir Nadeem Ph.D. (UAF)
Assistant Professor (TTS)
Specialization: Food Biotechnology, Nutrition,
Cereal Science, Fruits & Vegetables Processing
Teaching Experience: 8 years
Dr. Farhan Saeed Ph.D. (UAF)
Assistant Professor (TTS)
Specialization: Cereal Science: Wheat quality
and characterization, Starch chemistry,
Functional foods,
Food analysis
Teaching Experience: 1.5 years
Dr. Zarina Mushtaq Ph.D. (UAF)
Assistant Professor (TTS)
Specialization: Food Microbiology, Dietetic
Food,
Food borne Illness & its prevention.
Teaching Experience: 1.5 year
Dr. Muhammad Kamran Khan Ph.D.
(Farance)
Assistant Professor (TTS)
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)
Assistant Professor (IPFP)
Specialization: Thermal Food processing &
Extrusion technology
Teaching Experience: 1 year
Dr. Azmat Ullah Khan Ph.D. (Holland)
Assistant Professor (IPFP)
Specialization: Food Microbiology, Food
Safety
Teaching Experience: 5 months
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)
Lecturer (Permanent)
Specialization: Food Microbiology &
Biotechnology
Teaching Experience: 3.5 years
National Agriculture Education Accreditation Council (NAEAC)
diabetes
Teaching Experience: 5 months
Ms. Adeela Yasmin Ph.D. (UAF)
Lecturer (Permanent)
Specialization: Dairy Technology & Nutrition
Teaching Experience: 4 months
Mr. Muhammad Afzaal M.SC (HONS)
(UAF)
Lecturer (Permanent)
Specialization: Food Microbiology &
Biotechnology
Teaching Experience: 4 months
Ms. Hafiza Saima Tahir M.SC (HONS)
(UAF)
Lecturer (Permanent)
Specialization: Dairy Technology
Teaching Experience: 4 months
Dr. Farhana Nosheen M.Sc. Human Development and Family Studies