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 enhance the quality of life of Filipino families through teaching, research and public service.
To enhance the quality of life of Filipino families through teaching, research and public service.
VISION
VISION
A recognized leader in the food science and nutrition responsive to the needs of Filipino families.
GOALS
GOALS
1
TEACHING
Develop value-laden professionals and leaders in the fields of food science and nutrition through relevant academic programs.
2
RESEARCH
Generate knowledge through basic and applied research in food science and nutrition.
3
PUBLIC SERVICE
Provide community, public and volunteer services through technology and knowledge transfer to individuals, families and institutions.
4
INTERFACING
Promote interfacing in teaching, research and public service between food science and nutrition; between the department and home economics sub-disciplines and the other disciplines within the university and other universities and institutions.
RESEARCH THRUSTS
RESEARCH THRUSTS
The DFSN aims to provide leadership in home economics research in the field of food science and nutrition to enhance the day-to-day of Filipino families, with a special focus on the marginalized, the underserved, and the underprivileged.
Achieving food and nutrition security for families and communities
Food and nutrition concerns in all stages of the life cycle
Ecology of food and nutrition
Health, food safety, and quality concerns of the family
Food defense
Public education in food and nutrition
Preservation and transmission of cultural values in relation to food and nutrition
Curricular innovations in food science and nutrition
Environmental sustainability in food systems
Use of traditional knowledge to address contemporary food and nutrition issues
Food and nutrition concerns of institutions
Policy research on food and nutrition
Invention and innovation in food and nutrition science and technology and its IP protection
Ethics in food and Nutrition
Nutritional assessment of individuals and populations
Nutritional management of health and disease
Basic research on food and nutrition
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