Bachelor of Science in Food Technology
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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