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

STUDENT ACTIVITIES

Variety of teaching methodologies enhances students learning through the application of group dynamics and presentation, time pressure examination, case analysis relevant to the discipline of Food Science and Technology, peer teaching/Faculty tandem teaching, data gathering through surveys, video and simulation presentation. This enables the students to develop their competencies, skills, assertiveness, critical thinking and decision making.

Tandem Teaching : Food Technology Faculty

The Food Technology Faculty organized a tandem teaching for the FT14 Food Quality Assurance for the Statistical process control (SPC). It is a method of quality control which employs statistical methods to monitor and control a process. This helps to ensure that the process operates efficiently, producing more specification-conforming products with less waste.

Student Peer Teaching

Establishing other methods of learning by facilitating peer teaching, this enables the students to reinforce their own learning by instructing others. Students feel more comfortable and open when interacting with a peer. Peers and students share similar discourse, allowing for greater understanding. This also help them build self confidence, assertiveness, communication skills which are also core competencies that a food technologist should develop.

LABORATORY ACTIVITIES

STUDENT IMMERSION

The department organization PAFT-Chi initiated to facilitate and assist the MSME’s of Tarlac for developing their Food Safety Manuals as a document needed for the application of FDA - License to Operate.

Student Activity: Student Initiate Seminar

The Food Technology students together with the PAFT-Chi organization facilitate and organize a seminar on Environmental Impacts and Waste Management in Food Industry. The speaker was a practitioner from Food Industry and he was able to discuss updates on the waste management systems. Students from the Department of Environmental Science were also invited to join the said event.

Seminars and Trainings Attended by Food Technology Students

The Food Technology Department initiated to organize a seminar relative to Food Microbiology. Certain demo of the latest technologies in Microbiology were showcased during the lecture discussion series. The students were also proactive and were able to participate on the said event.

The conduct of seminar on cGMP Current Good Manufacturing Practices for graduating students. This enables the students for their readiness towards entering their field of practice. This seminar refers to the regulations enforced by FDA for systems that assure proper design, monitoring, and control of manufacturing processes and facilities.

Student Activity: Tribute Party for Graduating Students

Student Activity: Gift Giving on Elementary Schools in Tarlac

 

Student Activity: Food Technology Month Celebration

Seminar and Food Science and Technology Conventions Initiated by the Philippine Association of Food Technologists’ Inc.

STUDENTS ON THE JOB TRAINING ON VARIOUS INDUSTRIES

Official Facebook Page

https://www.facebook.com/groups/1614017475488203

Certificate of Student Chapter Membership given on July 27, 2016

Certificate of Accreditation to PAFT-Chi recognized as Active Organization in Tarlac State University

STUDENTS’ SOCIALIZATION AND OTHER ACTIVITIES

 

The College of Science aims to produce a fully functioning and excellence graduates who can perform the competencies under each of the Key Areas of Responsibility. To achieve the college goals and objectives, a Faculty Development Program is a critical factor towards building a strong foundation in the execution of the program to ensure quality education. The quality of education depends largely on the qualifications and competencies of the faculty, thus regular meeting, seminar-workshop, and evaluation is being conducted in the college and university level.

COLLEGE CHAIRPERSONS MEETING