MS Food Science

Written by Rene Estremera. Posted in About Us


As UP Mindanao is envisioned to grow into a comprehensive University, its academic programs shall put emphasis on science, technology, agriculture, agriculture and medicine so that it can assist the region in the process of nation building.

As new global issues emerge, the food industry is beset with concerns in waste reduction, food safety, food security, development of new products and the like.  The University believes that the MS Food Science program can assist in building up human resource who are equipped to find solutions to these problems. The Master’s Program is responsive to the needs of the food industry and the academe.


The MS Food Science is intended for food entrepreneurs, personnel of government agencies involved in food industries, policy makers, the academe and research institutions. It aims to:

  • Train manpower than can lead in value added industries, research & development and manufacturing in Mindanao;
  • Provide technical services to food processors & farmers actively involved in food production; and
  • Develop faculty of institutions in the area who are offering the undergraduate course in Food Technology.
    • Cover letter addressed to the Dean, signifying intent to apply and the degree sought
    • Original or Certified Copy of Official Transcript of Records
    • Two sealed letters of recommendation (GS-Form 2) from  former professors, supervisors or colleagues
    • For foreign applicants: Certification of medium of instruction (in previous degree) by the University Registrar or results of TOEFL (min score: 600) or IELTS (min score: 6.5)
    • Non-refundable application fee (Php 200.00 for Filipino applicants and US$25.00 for foreign applicants)

Admission Requirements

Applicants for admission must be holders of a bachelor’s degree in Food Science and Technology or related disciplines  with a general weighted average of 2.50 or better.

A duly accomplished Application form (GS Form -1) must be submitted with the following documents:

 Note: A student with inadequate background in food science will be required to take additional courses without credit.


*Core Courses (TOTAL = 19 units)

FST 202 Food Analysis (3 units)
FST 210 Food Biochemistry (3 units)
FST 221 Advanced Food Microbiology (3 units)
FST 235 Thermal Processing (3 units)
FST 299 Graduate Seminar (1 unit)
FST 300 Master’s Thesis (6 units)

**Other Major Courses (3 units)

FST 219 Postharvest Biochemistry of Fruits & Vegetables
FST 220 Microbial Aspects of Food Processing
FST 236 Dehydration and Freezing
FST 240 Tropical Food Processing
FST 241 Tropical Fruits & Vegetables Processing
FST 290 Special Problems
FST 291 Special Topics

***Minor subjects (9 units)

200-level or at most 100-level Courses from another college offering graduate programs

Graduate Faculty

Juma Novie A. Alviola
PhD in Food Science and Technology
MS Food Science
BS Biology (Cum laude)
Dominica DM. Dacera
PhD in Environmental Technology
M. Eng. Water and Wastewater Engineering
BS Chemical Engineering
Dann Marie N. Del Mundo
PhD in Food Technology
MS Environmental Science
BS Food Technology
Jennifer P. Fronteras
PhD in Biochemistry (ongoing)
MS Biochemistry
BS Agricultural Chemistry (Magna cum Laude)
Erwin Oliver V. Fundador
PhD in Chemistry
MS Biochemistry
BS Chemical Engineering
Noreen Grace V. Fundador
PhD in Polymer Science
MS Biochemistry
BS Food Technology
Jackie Lou J. Tagubase
PhD in Global Agricultural Sciences
Master in Management
BS Food Technology
Joel Hassan G. Tolentino
PhD in Chemistry
BS Chemical Engineering (Cum laude)
Kriza Faye A. Calumba
MS Nutrition and Food Sciences
BS Food Technology (Magna Cum Laude)
Rovi Gem E. Villame
MS Food Science
BS Food Technology

August 2021

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