Bachelor of Science in Food Technology

Legal Basis

The offering of the Bachelor of Science in Food Technology (BSFT) officially took place in 1985 through a Board of Trustees (BIT) Resolution No. 9 Series of 1985. After this the following were evidences of the curriculum revisions:

BOT Resolution No. 188, s. 1990  –Enriched/Revised Curriculum for BSFT 

BOT Resolution No.  73, s. 1993– Revised BSFT Curriculum

BOT Resolution No.  279 s. 1997 – Revised BSFT Curricular program

BOT Referendum No.1, s. 2004 – Revised Curricular Program for BSFT

CBSUA BOR Referendum No. 1 Series of 2008 - Revision of the BSFT curriculum based on CMO 45 Series of 2006.

Description of the Program

The Bachelor of Science in Food Technology is a four–year program characterized by well-balanced general education courses that provide a holistic development,comprehensive  foundational or tool courses and encompassing and practical professional courses. These include substantial preparation through the tool courses like natural sciences, microbiology and mathematics. The professional subjects cover the important fields like Food Microbiology, Food Chemistry,Food Processing, Sensory Evaluation and Food Quality Assurance subjects.

The curriculum was formulated satisfying the minimum standards prescribed by the Commission on Higher Education reflected in CMO 45 series 2006. The 2008 approved curriculum requires students to undergo an intensive training in the  food industries for 300 hours. In addition, students individually conduct scholarly research in line with the research agenda of the University. The core or professional subjects, plant practice and undergraduate research requirements provide technical competence and self-confidence to handle work assignments or establishing a food business after graduation.

As defined, Food Technology is a discipline based on the application of science and related fields of study covering the conversion of raw materials into safe,stable, palatable and nutritious foods. It includes the post-harvest handling,preparation, processing, packaging, storage and distribution of food to ensure food security and the well-being of individuals, families and communities. It includes the social, cultural, economic, managerial and environmental aspects of the food system. This is the basis on which the program was developed.

Objectives of the Program

  1. Produce professional food technologists who have the capacity to apply the principles of food science and related fields of study in post harvest handling, preparation,processing, packaging, storage and distribution of food;
  2. Train students in answering the technical needs of the food industry, government agencies and other related institutions involved in the manufacture of safe and quality food from farm to fork; 
  3. Provide a globally competitive learning environment that will promote a culture of excellence in research, extension, production and entrepreneurial activities in the field of food science and technology;
  4. Develop professionals to have  moral and social commitment in ensuring food security and well-being of individuals, families, communities,countries and the world;
  5. Develop success skills such as communication, critical thinking, professionalism, interaction and life-long learning in the field of food science and technology.

DESCRIPTION OF PROFESSIONAL COURSES

First Semester

COURSE
NUMBER
COURSE TITLE

COURSE DESCRIPTION

CREDIT
UNIT
FST 1Introduction to Food TechnologyOverview of the different aspects of food technology and related field, career opportunities and professional ethics.1
FST 101Food Microbiology IIMicrobial flora of food as affected by processing/ preservation techniques with special attention to beneficial groups of microorganism, pathogenic, and spoilage microorganisms.5
FST 106
Food Processing II
Fermentation,drying and dehydration, refrigeration and freezing and other new and emerging food processing methods.3
FST 110Food Chemistry IBasic chemical composition, structure and properties of food the chemistry of changes occurring during food preparation, processing, storage and utilization5
FST 115Sensory EvaluationPrinciples and techniques in sensory evaluation; statistical analysis and interpretation of sensory evaluation data and their relationship to physic-chemical tests.3
FST 120Post-Harvest Handling TechnologyTechniques applied to agricultural commodities after harvest for the purpose of preservation,conservation, quality control/enhancement, processing, packaging, storage and distribution, marketing and utilization to meet the food and nutritional requirements of consumers in relation to their needs.3
FST 125Food Quality AssuranceConcepts, principle and methods of quality assurance in relation to food standard and regulation.3
FST 127Food LawsAwareness of and compliance to food laws and regulations in manufacturing and distribution of food in the local and international markets.2
FST 140Environmental Management for Food IndustriesAn introduction of an integrated strategy for the prevention, treatment and disposal of food processing wastes.3
FST 150Food Packaging and LabelingPrinciples and methods of food packaging and labeling, evaluation of properties of packaging and labeling materials.3
FST 200Undergraduate ThesisConduct a scientific study in the field of specialization and presentation of research output. (Prerequisite: Senior standing)1

Second Semester

COURSE
NUMBER
COURSE TITLE

COURSE DESCRIPTION

CREDIT
UNIT
FST 100General Microbiology IFundamental principle in microbiology, characterization, properties and identification of microorganisms,cultural and staining techniques; parasites.5
FST 105Food Processing IPrinciples of food preservation, Sterilization of food by heat treatment and packaging of heat sterilized food, and other non-thermal methods of processing such as irradiation and use of food additives.3
FST 107Food Processing IIIPrinciples and methods of processing meat and dairy products, and by-products including basic quality control, packaging and marketing activities.3
FST 111Food Chemistry IISecondary components of food,their structure and properties, and the chemistry of changes occurring during preparation, processing, storage and utilization.5
FST 112Food AnalysisPrinciple, methods and techniques necessary for qualitative physical and chemical analysis of food and food products.5
FST 126Food SafetyEssentials of food safety3
FST 130Food EngineeringEngineering concepts and principles as applied to food processing3
FST 135Methods of Research in Food Science and TechnologyApplication of research principle and methodologies in the field of food science and technology.3
FST 200Undergraduate ThesisConduct a scientific study in the field of specialization and presentation of research output. (Prerequisite:Senior standing)             2
Elective Subjects
FST 145Baking TechnologyPrinciple and techniques of baking breads, cakes cookies, pastries, and the art of cake decorating.3
FST 146Crop ProcessingPrinciple and techniques in post harvest handling, processing, packaging and marketing of fruits. Vegetable, cereals and roots crops.3
FST 147Product DevelopmentResearch and development of new and improved food product lines3
FN1Food and NutritionFundamental principles of food selection, preparation and basic nutrition with emphasis on nutritional value of food, its physical and chemical change.3
AGEC1Fundamentals of Agricultural EntrepreneurshipIntroduction and orientation of related entrepreneurial concept and procedures, guidance inthe preparation and implementation of business plans and to provide monitoring and evaluation of business progress.3