6th Merit List

Intermediate Matric
Sr# Form No Student Name Father Name Obtain Total Obtain Total Hafiz Quran Merit %Age
1 9682 ASIM ALI IRSHAD ALI 1053 1200 1045 1100 0 89.93
2 9726 MUZAMIL SARFRAZ IJAZ HUSSAIN 461 555 836 1100 0 80.94
3 9675 ANEELA ABBAS GHULAM ABBAS 412 555 982 1100 0 78.75
4 9706 MAHNOOR BILAL HUSSAIN 412 555 972 1200 0 76.26
5 9566 ASHTIAQ AHMAD GULL MUHAMMAD 851 1200 882 1100 0 73.70
6 9745 MUSFIRA ARSHAD ARSHAD SAEED 861 1100 631 1100 0 72.00
7 9684 HASEEB ULLAH SAEED ULLAH 733 1200 848 1100 0 65.89
8 9344 AYMAN MUKHTIYAR MUKHTAR HUSSAIN 344 555 881 1200 0 65.41
9 9562 MUHAMMAD AZHAR MUHAMMAD ASLAM 2046 3000 602 1100 0 64.16
10 9712 MUHAMMAD AMEER HAMZA MUHAMMAD JAVED IQBAL 711 1200 793 1100 0 63.10
11 9653 MUHAMMAD ADNAN WAHID BUKHSH 710 1200 862 1200 0 62.97
12 9746 TEHREEM FATIMA SAEED HASSAN 1821 2250 N/A N/A 0 56.65
13 9703 ASIF RAZA MUHAMMAD RAZA 458 570 N/A N/A 0 56.25
14 9669 NABILA ASLAM SIAL MUHAMMAD ASLAM SIAL 599 1200 566 1100 0 50.38

Important Instructions for Provisionally Selected Candidates

  • All candidates whose names appear in this merit list are provisionally selected for admission in the BS Food Science & Technology at University of Layyah.
  • Candidates are advised to visit the Main Campus of the University on or before 28-08-2026 for document verification and completion of admission formalities.
  • Please bring the following documents:
    • All original academic certificates/degrees
    • Two (02) sets of photocopies of all certificates/degrees
    • Five (05) recent passport-size photographs
    • Original CNIC/Form-B and a copy
    • Affidavit
    • Original Chalan
  • Admission will be subject to verification of documents and fulfillment of eligibility criteria.
  • Failure to appear by the due date may result in cancellation of your admission offer.
  • You can download the fee structure here: Download Fee Structure
  • For any queries, please contact the Admissions Office at University of Layyah.
Signature

Chairman Admission Committee

University of Layyah

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