CURRICULAR PROGRAMS OF THE DFSN
FOOD TECHNOLOGY DEFINITION
The application of food science and related fields in post-harvest handling, preparation, processing, packaging, storage and distribution for the improvement of food security and well being of individuals, families and institutions. It includes the social, cultural, economic, managerial and environmental aspects of food systems.
(FST Section, FSN Department 2003)
COMMUNITY NUTRITION DEFINITION
The utilization of knowledge in nutrition and related fields of study for the promotion of nutritional well-being of individuals and groups within the framework of family and community life.
The Department of Food Science and Nutrition offers 6 degree programs at 3 academic levels: two baccalaureates (i.e. BS in Community Nutrition and BS in Food Technology), two masteral (i.e. MS in Nutrition and MS in Food Science), and two doctoral (i.e. PhD in Nutrition and PhD in Food Science). All these programs are anchored on the study of food.