Bachelor of Science in Food Technology

BACHELOR OF SCIENCE IN FOOD TECHNOLOGY

Food Technology is a discipline based on the application of science and related fields of study in the conversion of raw materials into safe, stable palatable and nutritious foods. It includes the post-harvest handling, preparation, processing, packaging, storage and distribution of food to ensure food and nutrition security, safety and well-being of individuals, families and communities.

It also includes the social, economic, managerial and entrepreneurial, and environmental aspects of food systems as well as the art of food preparation.

PROGRAM OBJECTIVES

The program aims to achieve the following objectives:

  1. Produce professionals who have the capacity to apply the science and technology and related fields of study in post-harvest handling, preparation, processing, packaging, storage, distribution and marketing of food to ensure food and nutrition security, safety, quality and environmental sustainability.
  2. Prepare students to be more competent on other related fields in food science and technology.
  3. Equip the students with the ability to analyze and apply scientific principles in research undertaking to align with some of the sustainable development goals (SDG) of the country which is SDG1 – no poverty, SDG2- zero hunger, SDG6-Clean water and sanitation and SDG12- Responsible consumption and production.

Program outcomes

A graduate of the program should be able to:

  1. Demonstrate communication skills (i.e., oral and written) that lead to success in a food technology career including preparation of proposals, position papers, technical reports, feasibility studies, communicating technical information to a nontechnical audience, making formal and informal presentations.
  2. Explain the functionality of different food ingredients and chemical changes concurring during the post-harvest handling, preparation, processing, packaging and storage, including reactions involving carbohydrates, proteins, and fats.
  3. Understand the international and local regulations required for the manufacture, distribution and sale of food products, either fresh or processed.
  4. Understand the role of microorganisms in post-harvest handling, preparation, processing and preservation, packaging and storage with respect to pathogenic, spoilage, and fermentative microorganisms.
  5. Understand and apply the principles of engineering as they relate to converting agricultural commodities to the finished products.
  6. Understand and apply the principles and various facets of food technology, including sensory evaluation, in practical situations, problem solving and environmental sustainability.
  7. Understand and apply the basic elements of sanitation and quality assurance programs to assure food safety.
  8. Evaluate the microbiological, physical, chemical, sensory and functional properties of food.
  9. Create new product ideas, concepts and procedures leading to innovative food technologies.

Career opportunities IN THE GOVERNMENT

  • DEPARTMENT OF SCIENCE AND TECHNOLOGY (DOST) – Food Processing Division
  • DEPARTMENT OF SCIENCE AND TECHNOLOGY-FOOD AND NUTRITION RESEARCH INSTITUTE (DOST-FNRI
  • FooD AND DRUG ADMINISTRATION (fda)
  • NFA-FOOD DEVELOPMENT CENTER (nfa-fdc)
  • DEPARTMENT OF AGRICULTURE(da)
  • BUREAU OF FISHIRIES AND AQUATIC RESOURCES (bfar)
  • Department of trade and industry (DTI)
  • Department of health (DOH)
  • Local government unit – Food sanitation department

 Career opportunities IN THE ACADEME

  • Suc (Research and extension institution)
  • Government Research institutions
  • Science high-schools

 Career opportunities IN THE food INDUSTRY

  • Food manufacturing and engineering
  • Quality control/assurance
  • Product Development and Innovation
  • Food Analysis
  • Food Microbiology
  • Marketing
  • Distribution and Sales
  • Food Service and Management
  • Entrepreneurship

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