Bachelor of Science in Food Technology

Bachelor of Science in Food Technology (4 years)

Offered by the College of Education – Department of Food Technology

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

Thomasian Graduate Attributes

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 oneself 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 excellence 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.

Program Intended Learning Outcomes

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
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
Understand the international and local regulations required for the manufacture, distribution, and sale of food products, either fresh or processed
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
Understand and apply the principles of engineering as they relate to converting agricultural commodities into the finished products
Understand and apply the principles and various facets of food technology, including sensory evaluation, to practical situations, problem solving, and environmental sustainability
Understand and apply the basic elements of sanitation and quality assurance programs to assure food safety
Evaluate the microbiological, physical, chemical, sensory, and functional properties of food
Create new product ideas, concepts, and procedures leading to innovative food technologies
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
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

Application Period: July to December of each year

Application Website

Release of Results: January 28 of the following year

Fees

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

Frequently Asked Questions (FAQs)

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)

Scholarships

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

Student Experience and Support

The University of Santo Tomas provides student services that cater to academic, spiritual, and wellness concerns of students. These support units are found in the different parts of the campus and can be accessed by Thomasians. When the University shifted to distance learning, the services also transitioned to online services to continue addressing the needs of Thomasians.

Program Curriculum (New)

Effectivity: A.Y. 2023-2024

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

Program Schedule

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

First Year - 2 Terms

First Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
EDUC 705	Organic Chemistry	3	0	3
EDUC 705L	Organic Chemistry (Laboratory)	0	2	2
FT 741	General Microbiology	3	0	3
FT 741L	General Microbiology (Laboratory)	0	2	2
FT 742	Introduction to Food Technology	2	0	2
FT 742L	Introduction to Food Technology (Laboratory)	0	1	1
NSTP 1	National Service Training Program 1	0	3	3
PATH-FIT 2	Physical Activities Towards Health and Fitness 2: Exercise-based Fitness Activities	2	0	2
THY 1	Christian Vision of the Human Person	3	0	3
UND_SELF	Understanding Self	3	0	3
TOTAL		16	8	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	General Biochemistry (Laboratory)	0	2	2	EDUC 705, EDUC 705L
FT 744	Postharvest Handling and Technology	2	0	2	EDUC 705, EDUC 705L, FT 741, FT 741L, FT 742, FT 742L
FT 744L	Postharvest Handling and Technology (Laboratory)	0	1	1	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	2	2	FT 741, FT 741L, FT 742, FT 742L
FT 7447	Fundamentals of Food Preparation	2	0	2	FT 742, FT 742L
FT 7447L	Fundamentals of Food Preparation (Laboratory)	0	1	1	FT 742, FT 742L
NSTP 2	National Service Training Program 2	0	3	3
PATH-FIT 1	Physical Activities Towards Health and Fitness 1: Movement Competency Training	2	0	2
PURPCOM	Purposive Communication	3	0	3
THY 2	Christian Vision of Marriage and Family	3	0	3	THY 1
TOTAL		18	9	27

Second Year - 2 Terms

First Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
FT 746	Calculus (Differential and Integral)	5	0	5
FT 747	Qualitative Chemistry	2	0	2
FT 747L	Qualitative Chemistry (Laboratory)	0	1	1
FT 748	Food Chemistry 1	3	0	3	FT 743, FT 743L, FT 7447, FT 7447L
FT 748L	Food Chemistry 1 (Laboratory)	0	2	2	FT 743, FT 743L, FT 7447, FT 7447L
GE ELEC I	Elective I	3	0	3
MATH_MW	Mathematics in the Modern World	3	0	3
PATH-FIT 4	Physical Activities Towards Health and Fitness in Sports, Martial Arts, Outdoors and Adventures Activities	2	0	2	PATH-FIT 1, PATH-FIT 2
THY 3	Christian Vision of the Church in Society	3	0	3	THY 1, THY 2
TOTAL		21	3	24


Second Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
FIL	Panimulang Pagsasalin	3	0	3
FT 7410	Food Processing 1	2	0	2	FT 744, FT 7447, FT 7447L, FT 744L, FT 745, FT 745L, FT 748, FT 748L
FT 7410L	Food Processing 1 (Laboratory)	0	1	1	FT 744, FT 7447, FT 7447L, FT 744L, FT 745, FT 745L, FT 748, FT 748L
FT 7411	Quantitative Chemistry	2	0	2	FT 747, FT 747L
FT 7411L	Quantitative Chemistry (Laboratory)	0	1	1	FT 747, FT 747L
FT 7412	Sensory Evaluation	2	0	2	FT 7447, FT 7447L
FT 7412L	Sensory Evaluation (Laboratory)	0	1	1	FT 7447, FT 7447L
FT 749	Food Chemistry 2	3	0	3	FT 748, FT 748L
FT 749L	Food Chemistry (Laboratory)	0	2	2	FT 748, FT 748L
PATH-FIT 3	Physical Activities Towards Health and Fitness in Dance and Recreational Activities	2	0	2	PATH-FIT 1, PATH-FIT 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	5	25

Third Year - 3 Terms

First Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
FT 7413	Food Analysis	3	0	3	FT 7411, FT 7411L, FT 749, FT 749L
FT 7413L	Food Analysis (Laboratory)	0	2	2	FT 7411, FT 7411L, FT 749, FT 749L
FT 7414	Food Processing 2	2	0	2	FT 7410, FT 7410L, FT 7412, FT 7412L, FT 749, FT 749L
FT 7414L	Food Processing 2 (Laboratory)	0	1	1	FT 7410, FT 7410L, FT 7412, FT 7412L, FT 749, FT 749L
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 746
FT 7416L	Physical Chemistry (Laboratory)	0	2	2	EDUC 705, EDUC 705L, FT 7411, FT 7411L, FT 746
FT 7417	Statistical Methods In Food Research	2	1	3	FT 7410, FT 7410L, FT 7412, FT 4112L, FT 749, FT 749L
FT 7418	Introduction to Human Nutrition	3	0	3	FT 743, FT 743L, FT 7447, FT 7447L
FT 7418L	Introduction to Human Nutrition (Laboratory)	0	2	2	FT 743, FT 743L, FT 7447, FT 7447L
TOTAL		16	8	24


Second Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
ELE 1	Professional Elective 1	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, FT 7414L, FT 7418, FT 7418L
FT 7420L	Food Packaging and Labeling (Laboratory)	0	1	1	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7418, FT 7418L
FT 7421	Methods of Research in Food Science and Technology	3	0	3	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7417
FT 7423	Food Laws	3	0	3	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7418, FT 7418L
FT 7424	Food Quality Assurance	2	0	2	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7417, FT 7418, FT 7418L
FT 7424L	Food Quality Assurance (Laboratory)	0	1	1	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7417, FT 7418, FT 7418L
FT 7425	Food Safety	3	0	3	FT 7413, FT 7413L, FT 7414, FT 7414L
GE ELEC II	Elective II	3	0	3
TOTAL		22	2	24


Special Term

Abbreviation

Description

Lec. Hrs.

Lab. Hrs.

Total

Pre-Requisites

Co-Requisites

FT 7428

Practicum Training in the Food Industry

FT 7420,
FT 7420L,
FT 7423,
FT 7424,
FT 7424L,
FT 7425

TOTAL

Fourth Year - 2 Terms

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 2	3	0	3
FT 7427	Food Engineering	3	0	3	FT 7414, FT 7414L, FT 7416, FT 7416L
FT 7427L	Food Engineering (Laboratory)	0	2	2	FT 7414, FT 7414L, FT 7416, FT 7416L
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	Food Product Development and Innovation (Laboratory)	0	1	1	FT 7414, FT 7414L, FT 7418, FT 7418L, FT 7420, FT 7420L, FT 7423, FT 7424, FT 7424L, FT 7425
FT 7429	Research and Thesis Writing 1	0	5	5	FT 7420, FT 7420L, FT 7421, FT 7423, FT 7424, FT 7424L, FT 7425
GE ELEC III	Elective III	3	0	3
TOTAL		14	8	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	2	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 7425
FT 7434	Food Entrepreneurship	3	0	3	FT 7419, FT 7428, FT 7428L
FT 7435	Course Audit	3	0	3
LIWORIZ	Life and Works of Rizal	3	0	3
READ_PH	Readings and Philippine History	3	0	3
TOTAL		23	2	25

Effectivity: A.Y. 2021-2022

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

Program Schedule

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

First Year - 2 Terms

First Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
EDUC 705	Organic Chemistry	3	0	3
EDUC 705L	Organic Chemistry (Laboratory)	0	2	2
FT 741	General Microbiology	3	0	3
FT 741L	General Microbiology (Laboratory)	0	2	2
FT 742	Introduction to Food Technology	2	0	2
FT 742L	Introduction to Food Technology (Laboratory)	0	1	1
NSTP 1	National Service Training Program 1	0	3	3
PATH-FIT	Physical Activities Towards Health and Fitness in Dance	2	0	2
THY 1	Christian Vision of the Human Person	3	0	3
UND_SELF	Understanding Self	3	0	3
TOTAL		16	8	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	General Biochemistry (Laboratory)	0	2	2	EDUC 705, EDUC 705L
FT 744	Postharvest Handling and Technology	2	0	2	EDUC 705, EDUC 705L, FT 741, FT 741L, FT 742, FT 742L
FT 744L	Postharvest Handling and Technology (Laboratory)	0	1	1	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	2	2	FT 741, FT 741L, FT 742, FT 742L
FT 7447	Fundamentals of Food Preparation	2	0	2	FT 742, FT 742L
FT 7447L	Fundamentals of Food Preparation (Laboratory)	0	1	1	FT 742, FT 742L
NSTP 2	National Service Training Program 2	0	3	3
PATH-FIT	Human Enhancement	2	0	2
PURPCOM	Purposive Communication	3	0	3
THY 2	Christian Vision of Marriage and Family	3	0	3	THY 1
TOTAL		18	9	27

Second Year - 2 Terms

First Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
FT 746	Calculus (Differential and Integral)	5	0	5
FT 747	Qualitative Chemistry	2	0	2
FT 747L	Qualitative Chemistry (Laboratory)	0	1	1
FT 748	Food Chemistry 1	3	0	3	FT 742, FT 742L, FT 743, FT 743L
FT 748L	Food Chemistry 1 (Laboratory)	0	2	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
PATH-FIT	Physical Activities Towards Health and Fitness in Sports	2	0	2
THY 3	Christian Vision of the Church in Society	3	0	3	THY 1, THY 2
TOTAL		21	3	24


Second Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
FIL	Panimulang Pagsasalin	3	0	3
FT 7410	Food Processing 1	2	0	2	FT 744, FT 744L, FT 745, FT 745L, FT 748, FT 748L
FT 7410L	Food Processing 1 (Laboratory)	0	1	1	FT 744, FT 744L, FT 745, FT 745L, FT 748, FT 748L
FT 7411	Quantitative Chemistry	2	0	2	FT 747, FT 747L
FT 7411L	Quantitative Chemistry (Laboratory)	0	1	1	FT 747, FT 747L
FT 7412	Sensory Evaluation	2	0	2	FT 742, FT 742L
FT 7412L	Sensory Evaluation (Laboratory)	0	1	1	FT 742, FT 742L
FT 749	Food Chemistry 2	3	0	3	FT 748, FT 748L
FT 749L	Food Chemistry (Laboratory)	0	2	2	FT 748, FT 748L
PATH-FIT	Fitness Exercises for Specific Sports	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	5	25

Third Year - 3 Terms

First Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
FT 7413	Food Analysis	3	0	3	FT 7411, FT 7411L, FT 749, FT 749L
FT 7413L	Food Analysis (Laboratory)	0	2	2	FT 7411, FT 7411L, FT 749, FT 749L
FT 7414	Food Processing 2	2	0	2	FT 7410, FT 7410L, FT 7412, FT 7412L, FT 749, FT 749L
FT 7414L	Food Processing 2 (Laboratory)	0	1	1	FT 7410, FT 7410L, FT 7412, FT 7412L, FT 749, FT 749L
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	Physical Chemistry (Laboratory)	0	2	2	EDUC 705, EDUC 705L, FT 7411, FT 7411L, FT 749
FT 7417	Statistical Methods In Food Research	2	1	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	Introduction to Human Nutrition (Laboratory)	0	2	2	FT 742, FT 742L, FT 743, FT 743L
TOTAL		16	8	24


Second Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
ELE 1	Professional Elective 1	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, FT 7414L, FT 7418, FT 7418L	FT 7420L
FT 7420L	Food Packaging and Labeling (Laboratory)	0	1	1	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7418, FT 7418L
FT 7421	Methods of Research in Food Science and Technology	3	0	3	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7417
FT 7423	Food Laws	3	0	3	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7418, FT 7418L
FT 7424	Food Quality Assurance	2	0	2	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7417, FT 7418, FT 7418L
FT 7424L	Food Quality Assurance (Laboratory)	0	1	1	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7417, FT 7418, FT 7418L
FT 7425	Food Safety	3	0	3	FT 7413, FT 7413L, FT 7414, FT 7414L
GE ELEC II	Elective II	3	0	3
TOTAL		22	2	24


Special Term

Abbreviation

Description

Lec. Hrs.

Lab. Hrs.

Total

Pre-Requisites

Co-Requisites

FT 7428

Practicum Training in the Food Industry

FT 7420,
FT 7420L,
FT 7423,
FT 7424,
FT 7424L,
FT 7425

TOTAL

Fourth Year - 2 Terms

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 2	3	0	3
FT 7427	Food Engineering	3	0	3	FT 7414, FT 7414L, FT 7416, FT 7416L
FT 7427L	Food Engineering (Laboratory)	0	2	2	FT 7414, FT 7414L, FT 7416, FT 7416L
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	Food Product Development and Innovation (Laboratory)	0	1	1	FT 7414, FT 7414L, FT 7418, FT 7418L, FT 7420, FT 7420L, FT 7423, FT 7424, FT 7424L, FT 7425
FT 7429	Research and Thesis Writing 1	0	5	5	FT 7420, FT 7420L, FT 7421, FT 7423, FT 7424, FT 7424L, FT 7425
GE ELEC III	Elective III	3	0	3
TOTAL		14	8	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	2	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 7425
FT 7434	Food Entrepreneurship	3	0	3	FT 7419, FT 7428, FT 7428L
FT 7435	Course Audit	3	0	3
LIWORIZ	Life and Works of Rizal	3	0	3
READ_PH	Readings and Philippine History	3	0	3
TOTAL		23	2	25

Effectivity: A.Y. 2019-2020

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

Program Schedule

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

First Year - 2 Terms

First Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
EDUC 705	Organic Chemistry	3	0	3
EDUC 705L	Organic Chemistry (Laboratory)	0	2	2
FT 741	General Microbiology	3	0	3
FT 741L	General Microbiology (Laboratory)	0	2	2
FT 742	Introduction to Food Technology	2	0	2
FT 742L	Introduction to Food Technology (Laboratory)	0	1	1
NSTP 1	National Service Training Program 1	0	3	3
PATH-FIT	Physical Activities Towards Health and Fitness in Dance	2	0	2
THY 1	Christian Vision of the Human Person	3	0	3
UND_SELF	Understanding Self	3	0	3
TOTAL		16	8	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	General Biochemistry (Laboratory)	0	2	2	EDUC 705, EDUC 705L
FT 744	Postharvest Handling and Technology	2	0	2	EDUC 705, EDUC 705L, FT 741, FT 741L, FT 742, FT 742L
FT 744L	Postharvest Handling and Technology (Laboratory)	0	1	1	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	2	2	FT 741, FT 741L, FT 742, FT 742L
FT 7447	Fundamentals of Food Preparation	2	0	2	FT 742, FT 742L
FT 7447L	Fundamentals of Food Preparation (Laboratory)	0	1	1	FT 742, FT 742L
NSTP 2	National Service Training Program 2	0	3	3
PATH-FIT	Human Enhancement	2	0	2
PURPCOM	Purposive Communication	3	0	3
THY 2	Christian Vision of Marriage and Family	3	0	3	THY 1
TOTAL		18	9	27

Second Year - 2 Terms

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	Qualitative Chemistry (Laboratory)	0	1	1
FT 748	Food Chemistry 1	3	0	3	FT 742, FT 742L, FT 743, FT 743L
FT 748L	Food Chemistry 1 (Laboratory)	0	2	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
PATH-FIT	Physical Activities Towards Health and Fitness in Sports	2	0	2
THY 3	Christian Vision of the Church in Society	3	0	3	THY 1, THY 2
TOTAL		24	3	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	Food Processing 1 (Laboratory)	0	1	1	FT 744, FT 744L, FT 745, FT 745L, FT 748, FT 748L
FT 7411	Quantitative Chemistry	2	0	2	FT 747, FT 747L
FT 7411L	Quantitative Chemistry (Laboratory)	0	1	1	FT 747, FT 747L
FT 7412	Sensory Evaluation	2	0	2	FT 742, FT 742L
FT 7412L	Sensory Evaluation (Laboratory)	0	1	1	FT 742, FT 742L
FT 749	Food Chemistry 2	3	0	3	FT 748, FT 748L
FT 749L	Food Chemistry (Laboratory)	0	2	2	FT 748, FT 748L
PATH-FIT	Fitness Exercises for Specific Sports	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	5	25

Third Year - 3 Terms

First Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
FT 7413	Food Analysis	3	0	3	FT 7411, FT 7411L, FT 749, FT 749L
FT 7413L	Food Analysis (Laboratory)	0	2	2	FT 7411, FT 7411L, FT 749, FT 749L
FT 7414	Food Processing 2	2	0	2	FT 7410, FT 7410L, FT 7412, FT 7412L, FT 749, FT 749L
FT 7414L	Food Processing 2 (Laboratory)	0	1	1	FT 7410, FT 7410L, FT 7412, FT 7412L, FT 749, FT 749L
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	Physical Chemistry (Laboratory)	0	2	2	EDUC 705, EDUC 705L, FT 7411, FT 7411L, FT 749
FT 7417	Statistical Methods In Food Research	2	1	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	Introduction to Human Nutrition (Laboratory)	0	2	2	FT 742, FT 742L, FT 743, FT 743L
TOTAL		16	8	24


Second Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
ELE 1	Professional Elective 1	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, FT 7414L, FT 7418, FT 7418L	FT 7420L
FT 7420L	Food Packaging and Labeling (Laboratory)	0	1	1	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7418, FT 7418L
FT 7421	Methods of Research in Food Science and Technology	3	0	3	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7417
FT 7423	Food Laws	3	0	3	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7418, FT 7418L
FT 7424	Food Quality Assurance	2	0	2	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7417, FT 7418, FT 7418L
FT 7424L	Food Quality Assurance (Laboratory)	0	1	1	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7417, FT 7418, FT 7418L
FT 7425	Food Safety	3	0	3	FT 7413, FT 7413L, FT 7414, FT 7414L
GE ELEC II	Elective II	3	0	3
TOTAL		22	2	24


Special Term

Abbreviation

Description

Lec. Hrs.

Lab. Hrs.

Total

Pre-Requisites

Co-Requisites

FT 7428

Practicum Training in the Food Industry

FT 7420,
FT 7420L,
FT 7423,
FT 7424,
FT 7424L,
FT 7425

TOTAL

Fourth Year - 2 Terms

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 2	3	0	3
FT 7427	Food Engineering	3	0	3	FT 7414, FT 7414L, FT 7416, FT 7416L
FT 7427L	Food Engineering (Laboratory)	0	2	2	FT 7414, FT 7414L, FT 7416, FT 7416L
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	Food Product Development and Innovation (Laboratory)	0	1	1	FT 7414, FT 7414L, FT 7418, FT 7418L, FT 7420, FT 7420L, FT 7423, FT 7424, FT 7424L, FT 7425
FT 7429	Research and Thesis Writing 1	0	5	5	FT 7420, FT 7420L, FT 7421, FT 7423, FT 7424, FT 7424L, FT 7425
GE ELEC III	Elective III	3	0	3
TOTAL		14	8	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	2	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 7425
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		26	2	28

Effectivity: A.Y. 2018-2019

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

Program Schedule

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

First Year - 2 Terms

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	2	2		EDUC 705
FT 741	General Microbiology	3	0	3		FT 741L
FT 741L	General Microbiology (Laboratory)	0	2	2		FT 741
FT 742	Introduction to Food Technology	2	0	2		FT 742L
FT 742L	Introduction to Food Technology (Laboratory)	0	1	1		FT 742
NSTP 1	National Service Training Program 1	0	3	3
PATH-FIT	Physical Activities Towards Health and Fitness in Dance	2	0	2
THY 1	Christian Vision of the Human Person	3	0	3
UND_SELF	Understanding Self	3	0	3
TOTAL		16	8	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	2	2	EDUC 705, EDUC 705L	FT 743
FT 744	Postharvest Handling and Technology	2	0	2	EDUC 705, EDUC 705L, FT 741, FT 741L, FT 742, FT 742L
FT 744L	Postharvest Handling and Technology (Laboratory)	0	1	1	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	2	2	FT 741, FT 741L, FT 742, FT 742L
NSTP 2	National Service Training Program 2	0	3	3
PATH-FIT	Human Enhancement	2	0	2
PURPCOM	Purposive Communication	3	0	3
THY 2	Christian Vision of Marriage and Family	3	0	3	THY 1
TOTAL		16	8	24

Second Year - 2 Terms

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	1	1	FT 742, FT 742L	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	2	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
PATH-FIT	Physical Activities Towards Health and Fitness in Sports	2	0	2
THY 3	Christian Vision of the Church in Society	3	0	3	THY 1, THY 2
TOTAL		24	3	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	1	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 7411L
FT 7411L	Quantitative Chemistry (Laboratory)	0	1	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	1	1	FT 742, FT 742L	FT 7412
FT 749	Food Chemistry 2	3	0	3	FT 748, FT 748L	FT 749L
FT 749L	Food Chemistry (Laboratory)	0	2	2	FT 748, FT 748L	FT 749
PATH-FIT	Fitness Exercises for Specific Sports	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	5	25

Third Year - 3 Terms

First Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
FT 7413	Food Analysis	3	0	3	FT 7411, FT 7411L, FT 749, FT 749L	FT 7413L
FT 7413L	Food Analysis (Laboratory)	0	2	2	FT 7411, FT 7411L, FT 749, FT 749L	FT 7413
FT 7414	Food Processing 2	2	0	2	FT 7410, FT 7410L, FT 7412, FT 7412L, FT 749, FT 749L	FT 7414L
FT 7414L	Food Processing 2 (Laboratory)	0	1	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	2	2	EDUC 705, EDUC 705L, FT 7411, FT 7411L, FT 749	FT 7416
FT 7417	Statistical Methods In Food Research	2	1	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	2	2	FT 742, FT 742L, FT 743, FT 743L	FT 7418
TOTAL		16	8	24


Second Term

Abbreviation	Description	Lec. Hrs.	Lab. Hrs.	Total	Pre-Requisites	Co-Requisites
ELE 1	Professional Elective 1	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, FT 7414L, FT 7418, FT 7418L	FT 7420L
FT 7420L	Food Packaging and Labeling (Laboratory)	0	1	1	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7418, FT 7418L	FT 7420
FT 7421	Methods of Research in Food Science and Technology	3	0	3	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7417
FT 7423	Food Laws	3	0	3	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7418, FT 7418L
FT 7424	Food Quality Assurance	2	0	2	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7417, FT 7418, FT 7418L	FT 7424L
FT 7424L	Food Quality Assurance (Laboratory)	0	1	1	FT 7413, FT 7413L, FT 7414, FT 7414L, FT 7417, FT 7418, FT 7418L	FT 7424
FT 7425	Food Safety	3	0	3	FT 7413, FT 7413L, FT 7414, FT 7414L
GE ELEC II	Elective II	3	0	3
TOTAL		22	2	24


Special Term

Abbreviation

Description

Lec. Hrs.

Lab. Hrs.

Total

Pre-Requisites

Co-Requisites

FT 7428

Practicum Training in the Food Industry

FT 7420,
FT 7420L,
FT 7423,
FT 7424,
FT 7424L,
FT 7425

TOTAL

Fourth Year - 2 Terms

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 2	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	2	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	1	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	5	5	FT 7420, FT 7420L, FT 7421, FT 7423, FT 7424, FT 7424L, FT 7425
GE ELEC III	Elective III	3	0	3
TOTAL		14	8	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	2	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 7425
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		26	2	28

Program Curriculum (Old)

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

First Year - 2 Terms

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

Second Year - 2 Terms

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

Third Year - 3 Terms

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)

FT 114A, 
FT 114B, 
FT 114C, 
FT 115, 
FT 116

TOTAL

Fourth Year - 2 Terms

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

Institut Pertanian Bogor (IPB) University, Indonesia

Mae Fah Luang University, Thailand

Program Recognitions

Licensure Exam Performance

Program Recognitions

PACUCOA Level IV Reaccredited Status (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.

Licensure Exam Performance

2023-August

70 passers (49.30% passing rate)

#10: Natalie Mae K. Caumban, PFT (84.50%)

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