BS Food Technology

PROGRAM PROFILE

BS Food Technology is a 4-year program that seeks to train students to be the prime movers of the food industry. The program focuses on providing students with appropriate knowledge, skills, and technique of the foundation courses of food technology in the interest of developing new food products, processes, and innovative food systems. Ultimately, graduates will be equipped with holistic understanding of food science and other disciplines to: ensure food safety and security; be able to define problems related to food systems, identify potential causes and solutions, and making innovative decisions and recommendations; to demonstrate skills in the evaluation and advocacy of food-related policies; and to develop socially, culturally and environmentally related food systems that promote equity and sustainability. 

JOB OPPORTUNITIES 

Food Technology graduates can be hired in the following sectors:
  • FOOD INDUSTRY - as quality control officer, quality analyst officer, production managers, research and development staff, laboratory analyst, etc.
  • EDUCATIONAL INSTITUTIONS - as food technology teachers, trainors, etc.
  • RESEARCH INSTITUTIONS - as laboratory analyst and researchers to develop novel products.
  • BUSINESS - as entrepreneurs in individual or corporate enterprises.
  • FOOD RELATED ESTABLISHMENTS - as technical sales person or manager of food processing equipment, food analyses equipment, food additives, etc.
  • GOVERNMENT AGENCIES - involved in food safety monitoring, food standards, and policy/ regulations implementations

SUBJECTS

GENERAL CHEMISTRY AND BIOLOGY

College Chemistry I and II

Organic Chemistry

Biochemistry

Quantitative Inorganic Chemistry

Food Analysis

General Biology

Microbiology

 

MATHEMATICS AND PHYSICS

Algebra and Trigonometry

Analytic Geometry and Calculus I and II

Elementary Statistics

General Physics

Statistical Methods and Experimental Design

 

MANAGEMENT

Enterprise Development

 

FOOD SCIENCE AND TECHNOLOGY

Food Microbiology

Sensory Evaluation of Foods

Food Chemistry I and II

Food Engineering I and II

Food Processing I and II

Methods of Food Research

Product Development

Food Packaging and Shelf-life Evaluation

Food Laws and Regulation

Food Safety

Quality Assurance

Processing of Fruits and Vegetables

Principles and Practice in Food Processing Management

Principles and Practice in Food Processing Waste Management

Plant Practice

Undergraduate Thesis

 

LEGISLATED COURSE

PI 100, Life and works of Jose Rizal

 

GENERAL EDUCATION COURSES (30 credits)

Required:

Math, Culture and Society (MATH 10)

Critical Perspectives in the Arts (ARTS 1)

Mindanao Studies (MinStud 1)

Ethics and Moral Reasoning in Everyday Life(Ethics 1)

Science, Technology and Society (STS 1)

Kasaysayan ng Pilipinas (KAS 1)

 

FOR MORE INFORMATION, CONTACT


Prof. Juma Novie A. Alviola, Ph.D.
Chairperson, Dept. of Food Science and Chemistry
College of Science and Mathematics
University of the Philippines Mindanao
Tel No.: (082) 293-0303
Email: 

updated: 18 August 2021

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