MASTER OF SCIENCE IN FOOD SCIENCE

CHE DFSN Institutional Video

The Master of Science in Food Science (MS FS) program is designed for those preparing for teaching and research in foods through further training in chemical, physical and microbiological techniques as applied to problems in food science and technology. 

The MSFS program was initially instituted in the academic year 1964-1965 as Master of Science in Food Technology program to address the human resource needs of both academe and industry through further training in chemical, physical and microbiological techniques as applied to problems in Food Science and Technology. To emphasize its difference from the undergraduate program, it was renamed MS in Food Science in 1968. The course work for the MS program is more concerned with the physical, chemical and microbiological aspects of food, its preservation and storage. The MSFS program is composed of 17 units of required core courses, 3-9 units of electives, and 0-6 units of cognate courses. A 6-unit Master’s Thesis completes the 32-unit program of study. 

PROGRAM LEARNING OBJECTIVES

The MS Food Science program is designed to produce graduates who:

a. Demonstrate information management skills (i.e. gather, interpret, validate and use information; understand and use quantitative and qualitative information; and discard useless information) 

b. Demonstrate communication skills (i.e., oral and written in Filipino and English) that lead to success in teaching and research career in food science including preparation of proposals, position papers, technical reports, research output, communicating technical information to a nontechnical audience, and making formal and informal presentations

c. Demonstrate ability to work effectively and cooperatively in multidisciplinary and/or multicultural teams

d. Demonstrate professionalism, ethical behavior, and social responsibility

e. Promote “Filipino historical and cultural heritage” (based on RA 7722)

f. Application of physical (e.g. sterilization, drying, freezing, irradiation, etc.) and chemical techniques (e.g. acids, antimicrobials, etc.) and beneficial microorganisms (fermentation) for the development of safe and quality (e.g. nutritious, palatable and culturally-sensitive) food

g. Application of physical, chemical and microbiological techniques in the evaluation of food quality and safety

h. Apply research and development knowledge and skills

i. Generate knowledge in food science and technology for dissemination

j. Implement formulated research and development plans and programs in food science and technology

k. Discuss the latest developments in food science and technology

l. Apply information and communication technologies (ICT) in solving food science and technology problems

m. Demonstrate consideration for food security (i.e., food availability, accessibility, sustainability, safety, and quality) of Filipino families

n. Demonstrate a holistic understanding of food science and technology to ensure food security and well-being of individuals, families, and communities in the practice of the profession with emphasis on research and public service

COMPETENCIES GAINED FROM THE PROGRAM

CAREER OPPORTUNITIES

Graduates of the program are able to find employment and contribute professionally to the following sectors:

Graduates of the program are also able to continue their studies and pursue a PhD program.

MS FOOD SCIENCE CURRICULUM

CORE COURSES

FS 215 - Advanced Food Analysis (3 units)

Theory and application of physical and chemical methods in the analysis of foods with emphasis on current instrumental techniques.

(Prerequisite: Physical Chemistry, Analytical Chemistry)

FS 216 - Advanced Food Microbiology (3 units)

Important groups of food microorganisms, their isolation and characterization in relation to food processing.

(Prerequisite: FS 106/COI)

FS 217 - Sterilization Processes (3 units)

Emphasis on the sterilization of foods by heat treatment; other sterilization methods such as irradiation, use of chemical and physical destruction techniques.

(Prerequisite: FS 216, Math 54)

FS 218 - Dehydration and Freezing (3 units)

Effects of new processing techniques on cellular structure, biochemical composition and quality of food.

(Prerequisite: COI)

FS 286 - Special Problems (2 units)

(Prerequisite: 12 units of graduate credit)

FS 290 - Seminar in Food Science (1 unit)

(Prerequisite: 12 units of graduate credit)

HE 290 - Graduate Seminar*

(Prerequisite: completion of 6 units of core courses)


*To be taken twice

ELECTIVES

FS 231 - Sensory Evaluation Methods (2 units)

Organoleptic tests, flavor studies, their statistical interpretation, and relation to physico-chemical studies.

(Prerequisite: COI)

FS 234 - Tropical Fruit and Vegetable Processing (3 units)

Theoretical and experimental considerations in the processing of selected tropical fruits and vegetables.

(Prerequisite: COI)

FS 299 - Methods of Research in Foods (2 units)

(Prerequisite: Elem Stat/FS 118)

FS 238 - Development of Protein-rich Products (2 units)

Nutritional and technological problems in processing protein-rich products.

FS 236 - Industrial Food Fermentation (3 units)

The chemistry, microbiology, and technology of fermented foods; fermentation techniques in developing new foods.

(Prerequisite: FS 106, FS 215)

FS 257 - Meat and Dairy Technology (3 units)

Microbiological, and physico-chemical principles applied to the processing of meat and dairy products.

(Prerequisite: FS 106/COI)

FS 267 - Confectionery and Bakery Technology (2 units)

Unit operations in the production of bread, bread products, and confectioneries useful in the baking industry.

(Prerequisite: COI)

FS 291 - Advanced Food Biochemistry (3 units)

The biochemical reactions in food their mechanisms, and regulations.

(Prerequisite: Basic Biochemistry, Physical Chemistry/COI)

COGNATES

Botany

Business Administration

Chemistry

Engineering

Microbiology

Nutrition 

Pharmacy

Statistics

Veterinary Medicine

Zoology

THESIS

FS 300 - Master's Thesis (6 units)