Bachelor of Science in Food Technology


First Semester

FST 1 Introduction to Food Technology Overview of the different aspects of food technology and related field, career opportunities and professional ethics. 1
FST 101 Food Microbiology II Microbial 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 110 Food Chemistry I Basic chemical composition, structure and properties of food the chemistry of changes occurring during food preparation, processing, storage and utilization 5
FST 115 Sensory Evaluation Principles and techniques in sensory evaluation; statistical analysis and interpretation of sensory evaluation data and their relationship to physic-chemical tests. 3
FST 120 Post-Harvest Handling Technology Techniques 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 125 Food Quality Assurance Concepts, principle and methods of quality assurance in relation to food standard and regulation. 3
FST 127 Food Laws Awareness of and compliance to food laws and regulations in manufacturing and distribution of food in the local and international markets. 2
FST 140 Environmental Management for Food Industries An introduction of an integrated strategy for the prevention, treatment and disposal of food processing wastes. 3
FST 150 Food Packaging and Labeling Principles and methods of food packaging and labeling, evaluation of properties of packaging and labeling materials. 3
FST 200 Undergraduate Thesis Conduct a scientific study in the field of specialization and presentation of research output. (Prerequisite: Senior standing) 1

Second Semester

FST 100 General Microbiology I Fundamental principle in microbiology, characterization, properties and identification of microorganisms,cultural and staining techniques; parasites. 5
FST 105 Food Processing I Principles 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 107 Food Processing III Principles and methods of processing meat and dairy products, and by-products including basic quality control, packaging and marketing activities. 3
FST 111 Food Chemistry II Secondary components of food,their structure and properties, and the chemistry of changes occurring during preparation, processing, storage and utilization. 5
FST 112 Food Analysis Principle, methods and techniques necessary for qualitative physical and chemical analysis of food and food products. 5
FST 126 Food Safety Essentials of food safety 3
FST 130 Food Engineering Engineering concepts and principles as applied to food processing 3
FST 135 Methods of Research in Food Science and Technology Application of research principle and methodologies in the field of food science and technology. 3
FST 200 Undergraduate Thesis Conduct a scientific study in the field of specialization and presentation of research output. (Prerequisite:Senior standing) 2
Elective Subjects
FST 145 Baking Technology Principle and techniques of baking breads, cakes cookies, pastries, and the art of cake decorating. 3
FST 146 Crop Processing Principle and techniques in post harvest handling, processing, packaging and marketing of fruits. Vegetable, cereals and roots crops. 3
FST 147 Product Development Research and development of new and improved food product lines 3
FN1 Food and Nutrition Fundamental principles of food selection, preparation and basic nutrition with emphasis on nutritional value of food, its physical and chemical change. 3
AGEC1 Fundamentals of Agricultural Entrepreneurship Introduction 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