THE DEPARTMENT OF FOOD SCIENCE AND NUTRITION
THE DEPARTMENT OF FOOD SCIENCE AND NUTRITION
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The Department of Food Science and Nutrition was created in 1961 when the College of Home Economics was established. Its objective is to develop value-laden professionals and leaders in the fields of Nutrition and Food Science and Technology. The department believes that the main purpose of science is to improve homes and families that are part of the community for national development.
MISSION
MISSION
To advance food science and nutrition through innovative education, impactful research and public service, and sustainable partnerships with stakeholders.
To advance food science and nutrition through innovative education, impactful research and public service, and sustainable partnerships with stakeholders.
VISION
VISION
A value-driven and transformative global leader in food science and nutrition education, research, and public service.
GOALS
GOALS
1
TEACHING
To develop value-driven professionals and global leaders equipped to address challenges in food science and nutrition, such as food security and safety, health, and sustainability.
2
RESEARCH
To generate knowledge through basic and applied research in food science and nutrition
3
PUBLIC SERVICE
To provide public service through
volunteerism, technology transfer, and knowledge dissemination.
4
INTERFACING
To foster collaboration in teaching, research, and public service between food science, nutrition, home economics, and other disciplines within and beyond the university.
RESEARCH THRUSTS
RESEARCH THRUSTS
1
Achieving food and nutrition security for families and communities.
2
Public education in food and nutrition.
3
Preservation and transmission of cultural values relevant to food and nutrition.
4
Policy research on food and nutrition.
5
Basic research on food and nutrition.
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