MASTER OF SCIENCE IN FOOD SCIENCE
MASTER OF SCIENCE IN FOOD SCIENCE
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CHE DFSN Institutional VideoThe 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
PROGRAM LEARNING OBJECTIVES
The MS Food Science program is designed to produce graduates who:
A. Demonstrate effective oral and written communication, research, and information management skills in addressing current and relevant food science and technology issues;
B. Demonstrate ethical behavior and Filipino values in the practice of food science in various settings (e.g., multidisciplinary and/ or multicultural settings);
C. Exhibit competence in chemical, physical and microbiological techniques as applied to problems in food science and technology;
D. Apply integrated food science and technology knowledge in addressing food-related problems affecting individuals, Filipino families & institutions; and
E. Promote food security and well-being of individuals, families, and communities.
COMPETENCIES GAINED FROM THE PROGRAM
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
CAREER OPPORTUNITIES
Graduates of the program are able to find employment and contribute professionally to the following sectors:
Academe
Government agencies
Professional, scientific, and technical studies
Research and development
Graduates of the program are also able to continue their studies and pursue a PhD program.
MS FOOD SCIENCE CURRICULUM
MS FOOD SCIENCE CURRICULUM
CORE COURSES (17 Units)
CORE COURSES (17 Units)
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: Consent of Instructor/COI)
FS 216 - Advanced Food Microbiology (3 units)
Important groups of food microorganisms, their isolation and characterization in relation to food processing.
(Prerequisite: Consent of Instructor/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 Advanced Food Microbiology and Consent of Instructor/COI)
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
Students have the flexibility to select a total of 9 units of graduate courses beyond the required courses. This allows them to enrich their knowledge and skills to better tackle complex, multidisciplinary food-related challenges. These 9 units can be chosen entirely from Food Science electives or can include up to 6 units of cognate courses.
ELECTIVES (3-6 Units)
ELECTIVES (3-6 Units)
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 236 - Industrial Food Fermentation (3 units)
The chemistry, microbiology, and technology of fermented foods; fermentation techniques in developing new foods.
(Prerequisite 1: FS 215 Advanced Food Analysis or Consent of Instructor/COI;
Prerequisite 2: FS 216 Advanced Food Microbiology or Consent of Instructor/COI)
FS 238 - Development of Protein-rich Products (2 units)
Nutritional and technological problems in processing protein-rich products.
FS 257 - Meat and Dairy Technology (3 units)
Microbiological, and physico-chemical principles applied to the processing of meat and dairy products.
(Prerequisite: FS 216 Advanced Food Microbiology;
No. of hours: 2h lec, 3h lab)
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: FS 215 Advanced Food Analysis and Consent of Instructor/COI;
Course Stipulation: Must have taken and passed Biochemistry)
FS 299 - Methods of Research in Foods (2 units)
Research principles, tools, and methodologies, and their application in the development of a proposal that addresses gaps and challenges in food and nutrition.
(Course Stipulation: Must have taken and passed 12 units of required courses)
Any graduate level Food Science elective course approved by the Department Graduate Committee and deemed necessary by the Program Adviser can be considered as a Food Science elective, as long as the prerequisite is satisfied.
COGNATES (None to a maximum of six units from any of the following related fields; 0-6 units)
COGNATES (None to a maximum of six units from any of the following related fields; 0-6 units)
Agriculture
Artificial Intelligence
Bioethics
Biology
Business Administration
Chemistry
Education
Engineering
Fisheries
Microbiology
Molecular Biology and Biotechnology
Nutrition
Pharmacy
Psychology
Public Health
Statistics
Technology Management
Veterinary Medicine
Any graduate level course approved by the Department Graduate Committee and deemed necessary by the Program Adviser can be considered as cognate, as long as the prerequisite is satisfied.
THESIS
THESIS
FS 300 - Master's Thesis (6 units)
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