BACHELOR OF SCIENCE IN FOOD TECHNOLOGY
The Bachelor of Science in Food Technology program seeks to prepare students for managerial and entrepreneurial work in the food industry to produce safe and acceptable consumer products; to develop profitable uses of available food materials; and to perform quality testing of processed foods. The latest major curricular revision was made last 2018 due to the implementation of the K to 12 program which provides some of the competencies gained from the previous curriculum. The curriculum aims to develop professionals with the knowledge to meet demands of an ever-growing industry and ability to engage in research.
PROGRAM LEARNING OBJECTIVES
The BS Food technology program in UP Diliman aims to produce graduates who are critical thinkers, value-laden professionals, and leaders in food science and technology with social-consciousness, who have the commitment to contribute to national development and the dedication to uplift the quality of life of Filipino families.
Specifically, the program is designed to produce graduates who:
Have the ability to effectively apply knowledge in food chemistry in improving formulation, processing, and storage stability of foods.
Can demonstrate theoretical and practical proficiency in food analysis.
Have the capacity to apply the principles of food science and food engineering in post-harvest handling, preparation, processing, packaging, storage, and distribution of foods.
Have the ability to effectively apply knowledge in food microbiology in producing safe and quality product with prolonged shelf-life.
Are able to harness the beneficial effects of microorganisms for the development of food and food ingredients.
Understand the important concepts in food safety and is able to apply them on food safety management systems.
Have the ability to handle managerial and entrepreneurial work in the food industry to produce safe and nutritious consumer products with consistently high quality and in accordance with food laws and regulations.
Have the ability to engage in food research and development.
Can effectively communicate research outputs to stakeholders and the scientific community.
COMPETENCIES GAINED FROM THE PROGRAM
Food Chemistry and Analysis skills
Food Processing and Engineering skills
Food Microbiology and Biotechnology skills
Food Safety skills
Applied Food Science Knowledge skills
Success skills
CAREER OPPORTUNITIES
Graduates from the BS FT program occupy positions in the fields of operations, quality assurance, research and development, sales and marketing, scientific research, and regulatory.
BS FOOD TECHNOLOGY CURRICULUM
COURSES OFFERED
FS 101 - Introduction to Food Technology (1 unit)
An overview of food technology emphasizing important food resources and processes; career opportunities of food technologists and their responsibilities to society; local and international food laws and standards.
Must be taken during first year, first sem.
FS 106 - General Microbiology (5 units)
Fundamental principles and methods of studying microorganisms; parasites.
FS 110 - Environmental Sustainability in the Food Supply Chain (3 units)
Environmental impact of food supply chain operations and approaches towards sustainability.
Prerequisite: FS 101.
FS 116 - Food Microbiology (5 units)
Microbiological analysis of foods in relation to food manufacture/processing; study and control of food spoilage and foodborne diseases.
Prerequisite: FS 106 or its equivalent.
FS 117 - Postharvest Technologies: Principles and Practice (3 units)
Postharvest biology and handling technologies for products of primary production.
Corequisite: FS 124.
FS 122 - Food Physics (4 units)
Physical properties of food in the context of postharvest handling to product assessment.
Prerequisite: Math 21; Corequisite: FS 124.
FS 124 - Food Chemistry I (3 units)
Basic chemical composition, structure and properties of food and the chemistry of changes occurring during preparation, processing, storage and utilization.
Corequisite: Chem 40/Chem 40.1/equivalent.
FS 127 - Food Processing I (3 units)
Principles of food preservation; sterilization of food by heat treatment, irradiation, and use of food additives.
Prerequisite: FS 116, FS 117.
FS 128 - Food Processing II (3 units)
Post-harvest physiology and handling, fermentation, drying and dehydration, refrigeration and freezing, and other new and emerging food processing methods.
Prerequisite: FS 116, FS 117.
FS 131 - Sensory Evaluation of Foods (4 units)
Principles and methods of sensory evaluation and consumer testing of foods.
Prerequisite: FS 124.
Course stipulation: Passed all prescribed FS courses in the first three regular semesters of the BS Food Technology program.
FS 134 - Food Chemistry II (3 units)
Chemistry of minor food components from post harvest handling to utilization of food.
Prerequisite: FS 124.
FS 141 - Food Legislation (3 units)
International and local food laws, regulations, and standards.
Course stipulation: Students must complete the prescribed subjects of the first two years of his/her curriculum.
FS 144 - Physico-Chemical Analysis of Foods (5 units)
Principles, methods and techniques necessary for quantitative physical and chemical analyses of food and food products.
Prerequisite: FS 122, FS 134, Chem 28 and Chem 28.1.
FS 149 - Applied Statistics and Experimental Design in Food Research (3 units)
Concepts and methods in applied statistics, experimental design in food research and application of relevant statistical software.
FS 152 - Food Engineering I (3 units)
Engineering concepts and principles as applied to food processing.
Prerequisite: FS 122, FS 127.
FS 157 - Food Packaging and Labeling (3 units)
Principles and methods of food packaging and labeling; evaluation of properties of packaging materials; labeling requirements for local and international trade.
Prerequisite: FS 127, FS 128, FN 15.
FS 159 - Quality Assurance in Food Industry (3 units)
Principles and methods of quality control in the food industry in relation to food standards and regulations.
Prerequisite: FS 127, FS 128, FS 144, FS 149.
FS 178 - Practicum I (Pilot Scale) (3 units)
Integration and pilot-scale application of food science principles (food chemistry, microbiology, processing, sensory evaluation, packaging, and quality control).
Corequisite: FS 159, FS 157, FS 152.
Course stipulation: Passed all prescribed ES courses in the first five regular semesters of the BS Food Technology program.
FS 179 - Practicum II (Commercial Scale) (6 units)
Application of food science and technology principles in practical real-life situations and problems.
Prerequisite: FS 178.
FS 197 - Special Topics in Food Science and Technology (3 units)
Advances in Food Science and Technology and its interfaces with allied fields in Natural and Social Science.
Course stipulation: Students must complete the prescribed subjects of the first two years of his/her curriculum,
FS 199 - Research Methos in Foods (3 units)
Methods of research as applied to food.
Corequisite: FS 178, Senior Standing.
FS 200 - Undergraduate Thesis (3 units)
Prerequisite: FS 199.