Courses
| Course code | Course title | Course description | Unit load | Prerequisite | Semester offered |
|---|---|---|---|---|---|
| FST 11 | Fundamentals of Food Science and Technology | Introduction to food science and technology; basic principles of food science | 3 | N/A | 1,2 |
| FST 101 | Food Chemistry I | Chemical composition of foods and its effect on texture, flavor, color and nutritive value | 3 | CHEM 40 and CHEM 40.1 | 1,2 |
| FST 102 | Food Analysis | Application of chemical, physical, biological and sensory analysis of foods and food products, with reference to the laboratory operations of a food manufacturing plant | 3 | FST 101 and CHEM 32 and CHEM 32.1 | 1,2 |
| FST 111 | Food Chemistry II | Physico-chemical aspects of the processes and interactions that occur during the manufacture, handling, and storage of foods. 3 hrs (class). | 3 | FST 101, MATH 27, and, PHYS 51 | 1,2 |
| FST 115 | Food Biotechnology | 3 | MCB 11 and CHEM 160 | 1,2 | |
| FST 122 | Fundamentals of Food Fermentation | Types of Fermentation; pathways and processing of fermented food products | 3 | CHEM 160 and MCB 11 | 1,2 |
| FST 130 | Food Engineering I | Principles of mass and heat transfer applied to food processing; physical and properties of food materials | 3 | MATH 27 and PHYS 51 | 1,2 |
| FST 131 | Food Engineering II | Thermal processing, dehydration, chilling, freezing, evaporation, size reduction and packaging, and handling of food materials | 3 | FST 130 | 1,2 |
| FST 132 | Food Engineering III | Principles of steam generation, extraction, food extrusion, process control, food processing, plant, waste and by-products management | 3 | FST 130 | 2 |
| FST 138 | Food Packaging and Labelling | Food packaging: systems and Interactions, properties of packaging materials, labeling issues and trends | 3 | FST 141 or COI | 2 |
| FST 140 | Food Processing I | Principles of food processing; food fermentation, thermal processing, dehydration and low temperature preservation | 3 | MCB 180 and FST 130 | 1,2 |
| FST 141 | Food Processing II | Principles of food processing; water activity, concentration processes, use of additives, food packaging and food laws | 3 | MCB 180 and FST 130 | 1,2 |
| FST 145 | Fruits and Vegetables Processing | Principles of fruit and vegetable processing, canning, drying, dehydration, freezing, sugar concentration | 3 | FST 101 | 1 |
| FST 147 | Principles of Food Product and Process Development | Systematic way of product and process development from product idea generation to screening, to product formulation, and viability testing | 3 | FST 140 and FST 141 or COI | 2 |
| FST 151 | Sensory Evaluation of Food Products | Fundamental aspects of subjective and objectives evaluation of food quality; certain basic influences in food acceptance patterns | 3 | STAT 101 | 1,2 |
| FST 165 | Food Quality Assurance | Principles and methods of food quality assurance | 3 | FST 140 and FST 141 | 1,2 |
| FST 166 | Food Hygiene and Sanitation | Operation involving food production should be hygienic and sanitary. This course aims to discuss and elaborate the measures put in place in order to ensure hygienic and sanitary production of food and food products. The students are expected to learn the importance of hygiene and sanitation in the food industry. They are also expected to understand the basic considerations in hygienic design. Moreover, the students should be able to apply the ways on how to minimize hazards to public health and recognize the role of education and training on proper implementation of food hygiene and sanitation. At the end of the course, the students should propose improvements on existing food safety regulations | 3 | MCB 11 | 2 |
| FST 167 | Principles of Food Safety | Essentials of food safety from farm to fork continuum; issues and concerns of safety in the food supply chain; hazards and contaminants in food and food products and the food safety measures in different stages of a food product flow | 3 | MCB 11 | 1,2 |
| FST 170 | Food Processing Management | Organization, production management, resource allocation, process quality control and information System | 3 | FST 140 or FST 141 | 1,2 |
| FST 175 | Food Laws and Regulations | Philippine and International food laws and regulations related to food quality and safety | 3 | N/A | 1,2 |
| FST 190 | Special Problems | 1-3 May be taken twice provided that the total number of units to be credited to the student’s program will not exceed 4 units | COI | 1,2,M | |
| FST 191 | Special Topics | 1-3 To be given to students who have completed 12 units of major core courses and 3 units of specialization course | COI | 1,2,M | |
| FST 198 | Practicum | 3 To be given to students who have completed 12 units of major core courses and 3 units of specialization course | FST 140 or FST 141 | 1,2,M | |
| FST199 | Undergraduate Seminar | 1 | 1,2 | ||
| FST 200 | Undergraduate Thesis | 6 | COI | 1,2,M | |
| FST 202 | Food Analysis | Physical and chemical methods in the analysis of foods | 3 | CHEM 32.0 and CHEM 32.1 or COI | 2 |
| FST 210 | Food Biochemistry | Biochemical and physicochemical changes in foods such as meat, fish, fruits, vegetables, cereals, and root crops | 3 | CHEM 160 or COI | 1 |
| FST 219 | Postharvest Biochemistry of Fruits and Vegetables | Biosynthetic and degradative changes occurring in fruits and vegetables after harvest | 3 | COI | 2 |
| FST 220 | Microbiological Aspects of Processing | Introduction to the microbiological problems in food preservation | 3 | COI | 1 |
| FST 221 | Advanced Food Microbiology | Important groups of food microorganisms, and their isolation and characterization in relation to food processing | 3 | MCB 180 or COI | 1 |
| FST 235 | Thermal Processing | Determination of thermal death times of spoilage microorganisms; heat penetration studies; computation of processing periods | 3 | COI | 1 |
| FST 236 | Dehydration and Freezing | Effects of newer processing techniques on cellular structure, biochemical composition and quality of food | 3 | COI | 1 |
| FST 240 | Tropical Food Processing | Theoretical and experimental consideration in the processing of selected tropical foods. | 3 | FST 210 and FST 220 or COI | 2 |
| FST 241 | Tropical Fruits and Vegetable Processing | Principles underlying newer techniques of processing tropical fruits and vegetable | 3 | FST 210 and FST 220 or COI | 1 |
| FST 290 | Special Problems | 1-3 May be taken twice provided that the total number of units to be credited to the student’s program will not exceed 4 units | 12 units of graduate credit | 1,2 | |
| FST 291 | Special Topics | 1-3 May be taken twice provided that the total number of units to be credited to the student’s program will not exceed 4 units | 1,2 | ||
| FST 299 | Graduate Seminar in Food Science and Technology | 1 May be taken twice | 12 units of graduate credit | 1,2 | |
| FST 300 | Master’s Thesis | 6 | 1,2,M | ||
| FST 400 | Doctoral Dissertation | 12 | 1,2,M | ||
| ABT 115 | Food Biotechnology | Principles and applications of food biotechnology | 3 | MCB 11 and CHEM 160 | 1 |
| ABT 190 | Special Problems | 1-3 May be taken twice provided that the total number of units to be credited to the student’s program will not exceed 4 units | COI | 1,2 | |
| ABT 191 | Special Topics | 1-3 May be taken twice provided that the total number of units to be credited to the student’s program will not exceed 4 units | COI | 1,2 | |
| ABT 198 | Practicum | 3 To be given to students who have completed 12 units of major core courses and 3 units of specialization course | COI | M | |
| ABT 200 | Undergraduate Thesis | 6 | COI | 1,2,M | |
| ABT 200a | Major Practice | 6 | COI | 1,2,M | |
| FdE 210 | Food Preservation Technologies | Food Preservation methods and their applications in major food commodities in the industry setting | 3 | M | |
| FdE 230 | Food Engineering and its Industrial Applications | Unit operations, manufacturing flow sheets, equipment and balances as applied to food processing industries | 3 | M | |
| FdE 240 | Emerging and Traditional Food Packaging | Food Packaging and shelflife of food; legislations and regulatory standards on food packaging | 3 | 1 | |
| FdE 260 | Food Process Design and Evaluation | Food Processing, safety, quality, process economics and transport phenomena as applied to food processing; and their applications to process modeling, design and evaluation | 3 | 1 | |
| FdE 261 | Hygienic Design for Food Processing Equipment and Facilities | Hygienic design for equipment; hygienic layout for food processing facilities | 3 | 1 | |
| FdE 280 | Sustainable Waste Management in the Food Industries | Sustainable waste management technologies for the food industries; food waste treatment technologies; environmental legislations and regulatory standards related to food industries | 3 | 2 | |
| FdE 297 | Directed Studies in Food Engineering | In-depth study of specialized topic in food engineering by research | 3 | COI | 2 |
| FdE 299 | Graduate Seminar | 1 | COI | 2 | |
| FdE 220 | Engineering Properties of Food Materials for Processing | Biological, thermal, physical, dielectric properties of food; effect of processing on food material properties | 3 | 1,2 | |
| FdE 231 | Emerging Food Processing Technologies | Applications of emerging technologies on preservation of nutritional composition, value addition and food safety | 3 | 1,2 | |
| FdE 250 | Food Product Development and Engineering | Approaches on food product development covering conceptualization, development, acceptability, and improvement using engineering principles | 3 | 1,2 | |
| MGT 201 | Organization and Management | Organization and management theories, concepts and processes, organization changes and managerial systems | 3 | COI | 1,2 |
| MGT 251 | Marketing Management | The nature and dynamics of demand, the major marketing problems confronting the management in adapting to demand conditions; the development of pricing strategies for new and existing products. The types of distribution patterns and promotional programs employed to obtain sales profit under a variety of operating conditions; the management of existing product lines, the development, testing, and introduction of new products; and the dynamics of export markets | 3 | COI | 1,2 |