GS 500 – St. Thomas on Critical Thinking
It is a course on Aristotelian and Symbolic Logic that focuses on the fundamental laws of thought. It provides guiding principles in order to enhance critical and reflective skills that would facilitate correct and responsible judgment and reasoning. It gives an opportunity to be in control of one’s thinking activities.
GS 501 – Research Methodology
The course introduces the student to research concepts relevant to the Natural Sciences. Discussions center on the nature and process of scientific inquiry; the ethical and social responsibilities of the research scientist; and the skills required to do meaningful research in the Natural Sciences. The course also guides the student in the preparation of a scientific review paper or a research project.
FT 610 – Advanced Food Processing
Theoretical and practical considerations in the processing of selected foods. Biochemical characteristics, functions, regulation, and impact of components in raw and processed foods of plant origin. Fundamentals and commercial practice of heat treatment, drying, freezing, canning, irradiation, and microwaves.
FT 620 – Food Engineering
Application of engineering principles applied to food processing. Relationship of Newtonian and non-Newtonian fluid properties to heat and momentum transfer. Application of mass transfer in controlling kinetics and quality changes of foods.
FT 630 – Advanced Food Analysis
Physical and chemical methods in the analysis of foods. It covers the application of chemical analysis techniques to food. Food composition analysis (lipids, proteins, carbohydrates) and measurements of chemical reactions in foods (browning, lipid oxidation, starch hydrolysis, protein denaturation) are studied. It also focuses on the maintenance of food quality during processing and storage.
FT 640 – Advanced Food Microbiology
Discusses factors affecting microbial growth in foods. It covers methods of enumeration of food-borne pathogens and their control, microbial spoilage, foods and ingredients from fermentation, the microbiology of food and beverage fermentations, and sanitation and HACCP in processing. Significance of microbial spoilage of food products, detection methods, and preservation by canning drying, fermentation, freezing, additives, and radiation.
FT 650 – Advanced Food Chemistry
Covers chemical and physical behaviour of food constituents and application of physicochemical principles to processed food systems. It also covers the chemical properties of food constituents as influenced by processing and storage. Include topics on water, carbohydrates, lipids, proteins, vitamins, and minerals in foods; biochemical and functional properties, enzymes, food additives (emulsifiers, pigments, colors, flavors, preservatives, and sweeteners), and texture as related to properties in food systems and during processing.
FT 711 – Nutrition Impacts of Food Processing Methods
Covers the effect of processing on foods emphasizing nutritional and chemical aspects. Includes synthetic foods, food additives, current food processing methods, nutrition policy, consumer dietary patterns, and food production trends. Changes in proteins, nutrients, toxic constituents, and other compounds during storage, heating, freezing, dehydrating, and concentrating of food materials. It also covers the physiological mechanism involved in thirst and appetite, digestion, absorption, utilization of nutrients, respiration, and body temperature regulation.
FT 716 – Functional Foods and Nutraceuticals
Innovation and recent advances in functional, health foods, and neutraceuticals. It covers the health benefit of foods, prevention, and health-enhancing compounds contained in many foods. Understanding how diet affects disease, and aging. The potential market for functional foods and natural health products. Explore partnership and research opportunities, regulations, and development of functional foods and neutraceuticals.
FT 721 – Fruits and Vegetables Processing
Principles underlying newer techniques of processing tropical fruits and vegetables. Fruit and vegetable composition and quality indices. Harvest technology, postharvest physiology, and preparatory systems. Principles and application of thermal processing, freezing, transport, storage and specialized techniques.
FT 731 – Molecular Gastronomy and Food Tourism
Covers the application of scientific principles to the understanding and improvement of domestic and gastronomic food phenomena, the scientific study of deliciousness, choosing, preparing, and eating good food. It also includes an investigation of the social phenomena linked to culinary activity. Understanding of the food tourism experience, and discuss core issues that confront both the operation and development of food tourism businesses.
FT 736 – Sensory Evaluation of Foods
Principles and procedures for sensory evaluation of food, methods of test analyses, panel selection and training, taste sensation theory, consumer testing methods. Appropriate uses of specific tests are discussed, along with physiological, psychological, and environmental factors affecting sensory verdicts. Principles of measurement of color, texture, and flavour of foods by sensory and instrumental methods. Advanced statistical analysis of the relationship of processes food parameters to a perception of appearance, texture, and flavour.
FT 741 – Food Packaging and Shelf-Life Evaluation Study of food packaging and its multiple roles in protecting packaged food and beverage products and facilitating distribution and communication with retailers, consumers, and users. Study of the relationship between food packaging and health, safety, and economic well-being. Use of technology and its integration with products, distribution, and marketing. Advanced study of shelf life evaluation of foods.
FT 751 – Food Quality Assurance Management
Principles and applications of Hazard Analysis Critical Control Points. Statistical tools for the control and improvement of food quality and method validation. Definition of grades and standards of quality by chemical, physical, and sensory techniques. FT 756 – Meat and Seafood Processing Advanced study of meat and seafood processing technology.
Covers food handling and safety practices in the meat and seafood industry; freezing canning, packaging; mixing/blending process; extrusion; heat treatment; and retort process operation.
FT 771 – Current Topics in Food Science
Covers current topics of interest in food science.
Written Comprehensive Exams
Thesis Writing I
Thesis Writing II
Thesis Writing III
We are a Catholic institution of learning dedicated to advancing the frontiers of knowledge in the theoretical and applied fields through quality graduate education that is comprehensive and responsive to the needs of society.
We are committed to the formation of scholars and high-quality professionals who are ethical, competent, compassionate, and committed to the service of their respective professions, the Church, the nation, and the global community.
We envision a Graduate School that stands for excellence and innovation and that is globally recognized for its distinct degree programs and quality research outputs.
Food science is a discipline concerned with all technical aspects of food. It is a highly interdisciplinary applied science and incorporate concepts from many different fields including microbiology, chemical engineering, chemistry, biochemistry, and many others. Food science includes the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological, chemical testing and production of particular food product and its properties.
The graduate program leading to Master of Science major in Food Science is designed to produce leadership and research positions in the food sectors, food projects of the government, private institution and the food industry. This program will focus on recent trends in the food industry such as functional foods, neutraceuticals, molecular gastronomy, innovative culinary technology and food tourism.
The Graduate School commits itself to develop:
The graduate program in the Sciences is designed to nurture graduates committed to the advancement of scientific knowledge and research. Consistent with this philosophy, the Master of Science programs aim to: