Bachelor of Science in Food Technology (4 years)

Bachelor of Science in Food Technology (4 years)

Description

Bachelor of Science in Food Technology (BSFT) is a four-year program that integrates the disciplines of the chemistry, biology, and engineering in the innovation and processing of safe, stable, palatable, and nutritious food in order to address growing global food security concerns. The program also provides opportunities to gain managerial and entrepreneurial skills essential for a successful food business. 

Identity​

Becoming Part of the Program

Identity​

The University of Santo Tomas, in pursuit of truth, guided by reason and illumined by faith, dedicates herself to the generation, advancement and transmission of knowledge to form competent and compassionate professionals committed to the service of the Church, the nation, and the global community.

I am a Thomasian. I carry the SEAL of Thomasian education. I am a Servant leader, an Effective communicator and collaborator, an Analytical and creative thinker, and a Lifelong learner. With Christ at the center of my formation as a Thomasian, I am expected to demonstrate the following Thomasian Graduate Attributes (ThoGAs):

SERVANT LEADER

— Show leadership abilities to promote advocacies for life, freedom, justice, and solidarity in the service of the family, the local and global communities, the Church and the environment.

— Implement relevant projects and activities that speak of Christian compassion to the poor and the marginalized in order to raise their quality of life

— Show respect for the human person, regardless of race, religion, age, and gender

EFFECTIVE COMMUNICATOR AND COLLABORATOR

— Express myself clearly, correctly, and confidently in various environments, contexts, and technologies of human interaction

— Work productively with individuals or groups from diverse cultures and demographics

— Show profound respect for individual differences and/or uniqueness as members of God’s creation

ANALYTICAL AND CREATIVE THINKER

— Show judiciousness and resourcefulness in making personal and professional decisions

— Engage in research undertakings that respond to societal issues

— Express personal and professional insights through an ethical and evidence-based approach

LIFELONG LEARNER

— Engage in reflective practice to ensure disciplinal relevance and professional development

— Exhibit preparedness and interest for continuous upgrading of competencies required by the profession or area of specialization

— Manifest fidelity to the teachings of Christ, mediated by the Catholic Church, in the continuous deepening of faith and spirituality in dealing with new life situations and challenges

  1. Demonstrate communication skills (i.e. oral and written) that lead to success in a food technology career including preparing proposals, position papers, and technical reports; communicating technical information to a nontechnical audience; and making formal and informal presentations
  2. Explain the functionality of different food ingredients and chemical changes occurring during postharvest handling, preparation, processing, packaging, and storage, including reactions involving carbohydrates, protein, 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 and apply the role of microorganisms in postharvest 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 into the finished products
  6. Understand and apply the principles and various facets of food technology, including sensory evaluation, to 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
  10. Demonstrate ethical leadership, in harmony with the teachings of the Church, in the practice of the food technology profession in order to appropriately address diverse community needs
  11. Display understanding and appreciation of arts (visual and performing) and humanities (philosophy, religion, history, culture, and literature) and recognize the opportunity to integrate these disciplines in the study of food science 

Becoming Part of the Program

Application Period: July to December of each year

Application Website

Release of Results: January 28 of the following year

Go to THIS PAGE and look for the “College of Education” tab for the tuition fees.

1. How many units must a student enrol for during the term? Is he allowed to be underload from the number of units prescribed to be taken?

Unless approved by the Dean, a student must maintain at least one-half (1/2) of the regular semestral load (Source: UST Student Handbook PPS No. 1003).

2. Is a student allowed to be overload or to take more units than what is prescribed for the term?

A student is not allowed to overload except in the last two semesters before graduation, or in highly meritorious cases as determined by the Dean (Source: UST Student Handbook PPS No. 1003).

3. Is a student allowed to cross-enroll in another University?

A student is not allowed to cross-enroll in another school, except in meritorious cases as determined by the Dean, such as if the general education is not anymore offered in the university (Source: UST Student Handbook PPS No. 1004).

4. May a student drop a course after he/she has already taken the Preliminary Examinations?

Dropping of course / program may still be done before the preliminary examination. No request for drop of course / program will be entertained after the preliminary examinations (Source: UST Student Handbook PPS No. 1005).

5. May a student take an advance course even if he/she has not passed the prerequisite course yet?

Enrolment in any course without the necessary pre-requisite is not valid and shall not be credited regardless of the grade obtained (Source: UST Student Handbook PPS No. 1003).

6. How is dropping of a course done?

1. Fill up the UST Form 4B.
2. Secure the approval of the Dean.
3. Obtain endorsement from the Registrar’s Office.
4. Proceed to the Accounting Division for adjustment of fees.

(Source: UST Student Handbook PPS No. 1006)

7. What are the requirements for shifting to a different program in the University?

The following are the requirements for shifting to a different program in the university:

A. Letter of intent addressed to the Dean
B. Copy of transcript of records duly certified by the Office of the Registrar
C. An endorsement letter coming from the Guidance Counselor
D. Passed shifter’s exam

However, when shifting to another program with the same academic requirements within the same college / faculty, a student is not required to take the shifter’s qualifying examinations (Source: UST Student Handbook PPS No. 1006).

8. What document approved by the Office of the Secretary General is considered the final requirement before shifting in the same College / Faculty is allowed?

Upon meeting the requirements for shifting within the same Faculty / College / Institute, the applicant should accomplish the admission memo which requires the final approval of the Secretary General (Source: UST Student Handbook PPS No. 1006).

9. How is shifting to a different program done?

The following are the steps in shifting to a different program:

1. Submit requirements (letter of intent, TOR, document of clearance from the College and OSA).
2. Secure a Note of Approval from the Office of the Secretary General.
3. Take the Shifter’s Examination from the Office for Admissions (OFAD).
4. Await decision by the Dean and Program Chair on the acceptance of the shifter.

(Source: UST Student Handbook PPS No. 1006)

10. Is a student who has already been debarred in a Faculty / College / Institute still shift to a different program in another Faculty / College / Institute?

A student debarred from a faculty / college / institute may be admitted to another program of another faculty / college / institute provided that the cause of debarment is not due to nine (9.0) units of “unremoved failure” in the general courses. Aptly called “academic rechanneling,” this procedure gives “displaced students” a second chance. However, a student can avail of this only once. Academic re-channeling may be allowed in any program where the failed requirements do not apply, as long as the students meet all other requirements prescribed for the second program (Source: UST Student Handbook PPS No. 1007).

11. May a student who has finished Bachelor of Secondary Education or Bachelor of Elementary Education retake the degree, this time with a different area of specialization or major (e. g. a student who has finished BSEd English and intends to take BSEd Math for the second degree or a BEEd major in PSEd graduate who wishes to take SPEd)?

Yes. However, courses covered by credit transfer need not be repeated (e. g. the general education courses finished during the first degree). Should the student wish to repeat them for personal reasons, grades obtained and credits earned do not count for weighted average and academic honors (Source: UST Student Handbook PPS 1008b).

12. A student misses a quiz in his class for participating in a college activity. When he returned to class, he presented an excuse letter signed by the Dean. Will the student’s absence not be deducted from the allowable number of absences?

The student will be marked absent but may be given a special quiz. Furthermore, the university requires that every student attends no less than 80% of the class hours/day required for every course to earn the corresponding credits (Source: UST Student Handbook PPS No. 1010).

13. If a student enrolled late, are his absences prior to his enrolment counted?

Yes. Classes missed for reason of late enrolment or illness must be counted among the absences (Source: UST Student Handbook PPS 1010).

14. What grade will a student get if he stops attending the classes before the preliminary examinations without officially dropping?

A WF mark which is equivalent to a failing grade.

15. If a student failed to take the final examinations because he was admitted to the hospital for one week, is he allowed to take special examinations for completion purposes?

For a justifiable cause as determined by the teacher concerned, completion examinations are given. The explanation in writing must be accompanied by supporting papers, which must be submitted to the said teacher within one week after the scheduled examinations. (Source: UST Student Handbook PPS 10175).

16. Is the use of cellphone allowed during examinations, e. g. the use of cellphone as a calculator in computing examinations?

All electronic devices and gadgets (pagers, palm organizers, cellular phones, etc.) are not allowed to be used during examinations. Should a student be carrying one, he/she should surrender it to the proctor, prior to the administration of the examination. Except when allowed by the professor, calculators are likewise prohibited. Violations thereof subject the students to appropriate disciplinary action (Source: UST Student Handbook Guideline PPS No. 1017).

17. If a student failed a 3-unit course during the first term, and two 3-unit course during the second term, with a total of 9 units for the academic year, will he still be allowed to enroll the following academic year?

Old students, except those in the senior year, with failures corresponding to nine (9) or more units are not to be readmitted in the succeeding semesters. The same rule shall apply to students who did not take the regular full load and incurred failures equivalent to one-half of load carried in the preceding semester (Source: UST Student Handbook PPS No. 1018).

18. If a student failed the same (3-unit) course three times, will it be considered a total of 9 units?

In the application of rule #1, all failures incurred by a student during the entire course, which have not been cleared, will be taken into account (Source: UST Student Handbook PPS No. 1018).

19. If a debarred student skipped advising and subject encoding and went to the bank directly to pay his tuition fee, will he be considered officially enrolled?

No. To be counted in a course, a student requiring academic advising from the Department Chairperson must first see the said official and have courses encoded into the curriculum he will enrol for the term. In the case of a student who was already debarred, he must first see the Dean for decision, i. e. not to be readmitted or recommended for academic rechanneling.

20. How much refund may a student get for dropping a course?

1. A student who officially drops from a program before the official start of classes shall be charged two thousand pesos (Php 2000) only.

2. A student who officially drops a course/program within the 1st two weeks from the official start of classes shall be charged as follows:

(a) within 1st week – 10% of the of the total fees for the course/program
(b) within the 2nd week – 20% of the total fees for the course/program
(c) after the 2nd week of classes, concerned students shall be charges in full.

(Source: UST Student Handbook PPS No. 1018)

Scholarship Grants from both the University and external institutions are available.

  • Rebisco
  • Phil-Dev
  • PALSGAARD
  • Goldilocks
  • DOST

Career Opportunities

Production Manager/Supervisor

Product Development Specialist

Food Quality Assurance Officer

Manager / Supervisor in Food Service Establishments

Sensory Analyst

Food Sales Representative

Food Industry Consultant

Food and Safety Regulatory Officer

Researcher in Government, Private, and Academic Institutions

Food Entrepreneur

Program Curriculum (New)​

Effectivity: A.Y. 2018-2019

This curriculum may have some changes upon the availability of new guidelines.

Year
First Term 
(August – December)
Second Term
(January – May)
Special Term
(June – July)
1
/
/
none
2
/
/
none
3
/
/
/
4
/
/
none

First Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Total
Pre-Requisites
Co-Requisites
EDUC 705
Organic Chemistry
3
0
3
 
EDUC 705L
EDUC 705L
Organic Chemistry (Laboratory)
0
6
2
 
EDUC 705
FT 741
General Microbiology
3
0
3
 
FT 741L
FT 741L
General Microbiology (Laboratory)
0
6
2
 
FT 741
FT 742
Introduction to Food Technology
2
0
2
 
FT 742L
FT 742L
Introduction to Food Technology
0
3
1
 
FT 742
NSTP
National Service Training Program 1
0
0
3
  
PE 1
PATH-PE 1
2
0
2
  
THY 1
Christian Vision of the Human Person
3
0
3
  
UND_SELF
Understanding Self
3
0
3
  
TOTAL
 
16
15
24
  

Second Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
Co-Requisites
FT 743
General Biochemistry
3
0
3
EDUC 705,
EDUC 705L
FT 743L
FT 743L
General Biochemistry (Laboratory)
0
6
2
EDUC 705,
EDUC 705L
FT 743
FT 744
Post-Harvest Handling and Technology
2
0
2
EDUC 705,
EDUC 705L,
FT 741,
FT 741L,
FT 742,
FT 742L
 
FT 744L
Post-Harvest Handling and Technology (Laboratory)
0
3
3
EDUC 705,
EDUC 705L,
FT 741,
FT 741L,
FT 742,
FT 742L
 
FT 745
Food Microbiology
3
0
3
FT 741,
FT 741L,
FT 742,
FT 742L
 
FT 745
Food Microbiology (Laboratory)
0
6
2
FT 741,
FT 741L,
FT 742,
FT 742L
 
NSTP 2
National Service Training Program 2
0
0
3
  
PE 2
PATH-PE 2
2
0
2
  
PURPCOM
Purposive Communication
3
0
3
  
THY 2
Christian Vision of Marriage and Family
3
0
3
THY 1
 
TOTAL
 
16
15
24
  

First Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Total
Pre-Requisites
Co-Requisites
FIL 1
Kontekstuwalisadong Komunikasyon sa Filipino
3
0
3
  
FT 746
Calculus (Differential and Integral)
5
0
5
  
FT 747
Qualitative Chemistry
2
0
2
 
FT 747L
FT 747L
Qualitative Chemistry (Laboratory)
0
3
1
 
FT 747
FT 748
Food Chemistry 1
3
0
3
FT 742,
FT 742L,
FT 743,
FT 743L
 
FT 748L
Food Chemistry 1 (Laboratory)
0
6
2
FT 742,
FT 742L,
FT 743,
FT 743L
 
GE ELEC I
Elective I
3
0
3
  
MATH_MW
Mathematics in the Modern World
3
0
3
  
PE 3
PATH-PE 3
2
0
2
  
THY 3
Christian Vision of the Church in Society
3
0
3
THY 1,
THY 2
 
TOTAL
 
21
9
27
  

Second Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Total
Pre-Requisites
Co-Requisites
FIL 2
Panimulang Pagsasalin
3
0
3
FIL 1
 
FT 7410
Food Processing 1
2
0
2
FT 744,
FT 744L,
FT 745,
FT 745L,
FT 748,
FT 748L
FT 7410L
FT 7410L
Food Processing 1 (Laboratory)
0
3
1
FT 744,
FT 744L,
FT 745,
FT 745L,
FT 748,
FT 748L
FT 7410
FT 7411
Quantitative Chemistry
2
0
2
FT 747, 
FT 747L
FT 7411 L
FT 7411L
Quantitative Chemistry (Laboratory) 
0
3
1
FT 747,
FT 747L
FT 7411
FT 7412
Sensory Evaluation
2
0
2
FT 742,
FT 742L
FT 7412L
FT 7412L
Sensory Evaluation (Laboratory)
0
3
1
FT 742,
FT 742L
FT 7412
FT 749
Food Chemistry 2
3
0
3
FT 748,
FT 748L
FT 749 L
FT 749L
Food Chemistry (Laboratory)
0
6
2
FT 748,
FT 748L
FT 749
PE 4
PATH-PE 4
2
0
2
  
STS
Science, Technology and Society
3
0
3
  
THY 4
Living the Christian Vision in the Contemporary World
3
0
3
THY 1,
THY 2,
THY 3
 
TOTAL
 
20
15
25
  

First Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Total
Pre-Requisites
Co-Requisites
FT 7413
Food Analysis
3
0
3
 
FT 7413L
FT 7413L
Food Analysis (Laboratory)
0
6
2
FT 7411,
FT 7411L,
FT 749,
FT 749L
FT 7413
FT 7414
Food Processing 2
2
0
0
FT 7410,
FT 7410L,
FT 7412,
FT 7412L,
FT 749,
FT 749L
FT 7414L
FT 7414L
Food Processing 2 (Laboratory)
0
3
1
FT 7410,
FT 7410L,
FT 7412,
FT 7412L,
FT 749,
FT 749L
FT 7414
FT 7415
Food Physics
3
0
3
FT 7410,
FT 7410L,
FT 746,
FT 749,
FT 749L
 
FT 7416
Physical Chemistry
3
0
3
EDUC 705,
EDUC 705L,
FT 7411,
FT 7411L,
FT 749
FT 7416L
FT 7416L
Physical Chemistry (Laboratory)
0
6
2
EDUC 705,
EDUC 705L,
FT 7411,
FT 7411L,
FT 749
FT 7416
FT 7417
Statistical Software Applications in Food Research
2
3
3
FT 7410,
FT 7410L,
FT 7412,
FT 4112L,
FT 749,
FT 749L
 
FT 7418
Introduction to Human Nutrition
3
0
3
FT 742,
FT 742L,
FT 743, 
FT 743L
FT 7418L
FT 7418L
Introduction to Human Nutrition (Laboratory)
0
6
2
FT 742,
FT 742L,
FT 743, 
FT 743L
FT 7418
TOTAL
 
16
24
24
  

Second Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Total
Pre-Requisites
Co-Requisites
ELE 1
Professional Elective
3
0
3
  
FT 7419
Business Management
3
0
3
  
FT 7420
Food Packaging and Labeling
2
0
2
FT 7413,
FT 7413L,
FT 7414,
FT7414L,
FT 7418,
FT7418L
FT 7420L
FT 7420L
Food Packaging and Labeling (Laboratory)
0
3
1
FT 7413,
FT 7413L,
FT 7414,
FT7414L,
FT 7418,
FT7418L
FT 7420
FT 7421
Methods of Research in Food Science and Technology
3
0
3
FT 7413,
FT 7413L,
FT 7414,
FT7414L,
FT 7417
 
FT 7423
Food Laws
3
0
3
FT 7413,
FT 7413L,
FT 7414,
FT7414L,
FT 7418,
FT7418L
 
FT 7424
Food Quality Assurance
2
0
2
FT 7413,
FT 7413L,
FT 7414,
FT7414L,
FT 7417,
FT 7418,
FT7418L
FT 7424L
FT 7424L
Food Quality Assurance (Laboratory)
0
3
1
FT 7413,
FT 7413L,
FT 7414,
FT7414L,
FT 7417,
FT 7418,
FT7418L
FT 7424
FT 7425
Food Safety
3
0
3
FT 7413,
FT7413L,
FT 7414,
FT 7414L
 
GE ELEC  II
Elective II
3
0
3
  
TOTAL
 
21
9
24
  

Special Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Total
Pre-Requisites
Co-Requisites
FT 7428
Practicum Training in the Food Industry
0
0
6
FT 7420,
FT 7420L,
FT 7423,
FT 7424,
FT 7424L,
FT 7425
 
TOTAL 
 
0
0
6
  

First Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Total
Pre-Requisites
Co-Requisites
CONTEM_W
The Contemporary World
3
0
3
  
ELE 2
Professional Elective
3
0
3
  
GE ELECIII
Elective III
3
0
3
  
FT 7427
Food Engineering
3
0
3
FT 7414,
FT 7414L,
FT 7416,
FT 7416L
FT 7427L
FT 7427L
Food Engineering (Laboratory)
0
6
2
FT 7414,
FT 7414L,
FT 7416,
FT 7416L
FT 7427
FT 7428
Food Product Development and Innovation
2
0
2
FT 7414,
FT 7414L,
FT 7418,
FT 7418L,
FT 7420,
FT 7420L,
FT 7423,
FT 7424,
FT 7424L,
FT 7425
FT 7428L
FT 7428L
Food Product Development and Innovation (Laboratory)
0
3
1
FT 7414,
FT 7414L,
FT 7418,
FT 7418L,
FT 7420,
FT 7420L,
FT 7423,
FT 7424,
FT 7424L,
FT 7425
FT 7428
FT 7429
Research and Thesis Writing 1
0
15
5
FT 7420,
FT 7420L,
FT 7421,
FT 7423,
FT 7424,
FT 7424L, 
FT 7425
 
TOTAL
 
14
24
22
  

Second Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Total
Pre-Requisites
Co-Requisites
ART_APP
Art Appreciation
3
0
3
  
ETHICS
Ethics
3
0
3
  
FT 7431
Research and Thesis Writing 2
0
6
2
FT 7429
 
FT 7432
Undergraduate Seminar
2
0
2
FT 7429
 
FT 7433
Environmental Sustainability for the Food Industry
3
0
3
FT 7414,
FT 7414L,
FT 7423,
FT 7424,
FT 7424L,
FT 7429
 
FT 7434
Food Entrepreneurship
3
0
3
FT 7419,
FT 7428,
FT 7428L
 
FT 7435
Course Audit
3
0
3
  
LIT 1
The Great Works
3
0
3
  
LIWORIZ
Life and Works of Rizal
3
0
3
  
READ_PH
Readings and Philippine History
3
0
3
  
TOTAL
 
25
6
28
  

Program Curriculum (Old)

Effectivity: 2005-2006 until Freshmen Cohort of A.Y. 2017-2018

First Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
Category
CHEM 100
General Inorganic Chemistry
3
6
5
  
ENG 1
Introduction to College English
3
0
3
  
FIL 1
Komunikasyon sa Akademikong Filipino
3
0
3
  
MATH 101
College Algebra
3
0
3
  
NS 201
Biological Science
3
0
3
  
PHIST
Philippine History
3
0
3
  
PSY 1
General Psychology
3
0
3
  
THY 1
Contextualized Salvation History
3
0
3
  
PE 1
Physical Education
2
0
2
  
ROTC
Reserve Officers’ Training Corps
3
0
3
  
TOTAL
 
31
0
31
  

Second Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
Category
CHEM 201
Organic Chemistry 1
3
0
3
CHEM 100
 
ENG 2
Reading and Thinking Skills for Academic Study
3
0
3
ENG 1
 
FIL 2
Pagbasa at Pagsulat tungo sa Pananaliksik
3
0
3
FIL 1
 
FT 100
Introduction to Food Technology
3
0
3
CHEM 100
 
MATH 102
Trigonometry
3
0
3
MATH 101
 
MATH 103
Probability and Statistics
3
0
3
MATH 101
 
MCR-PRS
Microbiology and Parasitology
3
6
5
NS 201
 
THY 2
Church and Sacraments
3
0
3
THY 1
 
PE 2
Physical Education
2
0
2
  
ROTC
Reserve Officers’ Training Corps
3
0
3
  
TOTAL
 
33
0
33
  

First Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
Category
CHEM 303
Qualitative Chemistry
3
6
5
CHEM 100
 
CHEM 600
Biochemistry
3
6
5
CHEM 200
 
ENG 4
Oral Communication in Context
3
0
3
ENG 1, 
ENG 2
 
FT 102
Food Microbiology
3
6
5
CHEM 200, 
FT 100, 
MCR-PRS
 
FT 113
Post Harvest Handling and Technology
3
0
3
FT 100
 
MATH 104
Analytic Geometry
4
0
4
MATH 101, 
MATH 102
 
PHL 5
Christian Ethics
3
0
3
THY 1, 
THY 2
 
PE 3
Physical Education
2
0
2
  
NSTP
National Service Training Program
3
0
3
  
TOTAL
 
33
0
33
  

Second Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
Category
CHEM 304
Quantitative Chemistry
3
6
5
CHEM 303
 
FT 104A
Food Chemistry 1
3
6
5
CHEM 600, 
FT 100
 
FT 114A
Food Processing 1
2
3
3
CHEM 600, 
FT 102
 
MATH 108
Differential Calculus
5
0
5
MATH 104
 
PHYS 101
Mechanics, Sounds, and Thermodynamics
2
3
3
MATH 102
 
SCL 3
The Social Teachings of the Church
3
0
3
THY 1, 
THY 2, 
PHL 5
 
SEN EVA
Sensory Evaluation
2
3
3
FT 100, 
MATH 103
 
PE 4
Physical Education
2
0
2
  
NSTP
National Service Training Program
3
0
3
  
TOTAL
 
25
21
32
  

First Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
Category
COMP 1A
Basic Computer 1
2
3
3
  
FT 104B
Food Chemistry 2
3
6
5
FT 104A
 
FT 105
Food Analysis
3
6
5
CHEM 304, 
FT 104A
 
FT 114B
Food Processing 2
2
3
3
FT 114A, 
SEN EVA
 
HE 7A
Basic Nutrition
3
0
3
CHEM 600
 
MATH 109
Integral Calculus
5
0
5
MATH 108
 
PHYS 205
Electricity, Magnetism, and Optics
2
3
3
PHYS 101
 
TOTAL
 
20
21
27
  

Second Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
Category
CHEM 401
Physical Chemistry
3
6
5
CHEM 304, 
MATH 109, 
PHYS 205
 
FT 114C
Food Processing 3
2
3
3
FT 114A, 
FT 114B
 
FT 115
Food Quality Assurance
2
3
3
FT 105, 
FT 114A, 
FT 114B
 
FT 116
Food Safety
3
0
3
FT 105, 
FT 114A, 
FT 114B
 
PGC
Philippine Government and Constitution
3
0
3
  
PHL 2
Logic
3
0
3
  
RES-FST
Methods of Research in Food Science and Technology
3
0
3
FT 104A, 
FT 104B, 
FT 105, 
FT 114A, 
FT 114B
 
TOTAL
 
20
15
25
  

Special Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
Category
PRACT-FT
Practicum Training in Food Industry (Off Campus)
0
0
6
FT 114A, 
FT 114B, 
FT 114C, 
FT 115, 
FT 116
 
TOTAL
   
4
  

First Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
Category
BA 1
Management Principles
3
0
3
  
FT 108
Food Engineering
2
3
3
CHEM 401, 
FT 104A, 
FT 104B, 
FT 114A, 
FT 114B
 
FT 111
Food Packaging and Labeling
2
3
3
FT 104A, 
FT 104B, 
FT 115, 
FT 116
 
FT 117
Food Laws
2
0
2
FT 114A, 
FT 114B, 
FT 114C, 
FT 115, 
FT 116
 
HECO/TLR
Health Economics with Taxation and Land Reform
3
0
3
  
HUM 1
Art, Man, and Society
3
0
3
  
RT
Introduction to Research and Thesis
1
9
4
FT 114A, 
FT 114B, 
FT 114C, 
FT 115, 
FT 116
 
SCL 9
Marriage and Family
3
0
3
THY 1, 
THY 2, 
PHL 5, 
SCL 3
 
TOTAL
 
19
15
24
  

Second Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
Category
BA 5
Marketing Principles
3
0
3
BA 1
 
EDUC 206
Principles of Teaching
3
0
3
  
FT 118
Environmental Management for Food Industries
3
0
3
FT 117
 
LIT 102A
Philippine Literatures
3
0
3
  
PD
Professional Deontology
3
0
3
  
RC
Rizal Course
3
0
3
  
RTW
Research and Thesis Writing
0
0
3
FT 117, 
RT
 
SEM FD
Seminar on Foods
2
0
2
FT 117, 
RT
 
TOTAL
 
14
12
18
  

Student Life

Farm and Plant Tours

Karilagan Stevia Farm and Pavilion – Bocaue, Bulacan

Duran Farm – San Ildefonso, Bulacan

Salikneta Farm – San Jose del Monte, Bulacan

Student Organization

Student Exchange Programs

Program Recognitions

PACUCOA Level IV Accreditation (The Highest)
These are the programs that are highly respected in the Philippines and with prestige and authority comparable with excellence foreign universities. They are granted full autonomy for the program.

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