Department Orientation.pptx

Food Tech Ako!
Department
Orientation
College of Home Economics and Technology
Department of Home Economics

WELCOME REMARKS
Miss PAMELA BOSILO
PRESIDENT, AFTA

Introduction of Members
and Sharing of Expectations

Program Overview and
Curriculum Checklist
DR. JAO-JAO A. SOMYDEN
Dean, CHET
Chairperson, DHE
Adviser, AFTA

INTRODUCTION
OF FACULTY
MEMBERS

DR. JAO-JAO A. SOMYDEN
DEAN, CHET
CHAIRPERSON, DHE

JOHNABEL T. BASATAN, MA
FACULTY MEMBER
DEPARTMENT OF HOME
ECONOMICS

MELCHOR S. LUMIKED, MA
FACULTY MEMBER
DEPARTMENT OF HOME
ECONOMICS

DR. CYNTHIA D. GARAMBAS
FACULTY MEMBER
DEPARTMENT OF HOME
ECONOMICS

CRISTINA C. AGRABE, MA
FACULTY MEMBER
DEPARTMENT OF HOME
ECONOMICS

KATHLYN P. ARAGON, MA
FACULTY MEMBER
DEPARTMENT OF HOME
ECONOMICS

Program
Overview and
Curriculum
Checklist

Bachelor of
Science in Food
Technology
College of Home Economics and Technology
Department of Home Economics

CHED Memorandum Order
No. 07 s. 2019
First Offered:
August 2021
Legal Basis

Part I:
Program Specifications

A. Degree Name
Bachelor of Science
in Food Technology
(BSFT)

B. Nature of Field of Study
Application of science and
related field of study in the
conversion of raw
materials into safe, stable,
palatable, and nutritious
foods.

Post - harvest
handling, preparation,
processing,
packaging, storage,
and distribution of
food.

It includes social, cultural,
economic, managerial, and
entrepreneurial, and
environmental aspects of
food systems and art of
food preparation.

PROGRAM
EDUCATIONAL
OBJECTIVES/
PROGRAM
GOALS

Focuses on a mix of pure
and applied science,
engineering, business
and entrepreneurial
skills.

It aims to 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.

a. Articulate and discuss
the latest developments
in the specific field of
practice (PQF level 6
descriptor;
b. Effectively
communicate orally
and in writing using the
both English and
Filipino;

c. Work effectively and
independently in multi-
disciplinary and multi
cultural teams (PQF
level 6 descriptor);
d. Act in recognition of
professional, social and
ethical responsibilities;

e. Preserve and promote
“Filipino historical and
cultural heritage”
(based on RA 7722);
f. Generate and share
knowledge relevant to
agriculture; g. Formulate
and implement plans and
programs in food
technology

g. Demonstrate
communication skills, oral
and written, that lead to
success in a food technology
career including preparation
of proposals, position
papers, technical reports,
communicating technical
information to a nontechnical
audience, making formal
and informal presentations;

h. Explain the functionality of
different food ingredients and
chemical changes occurring
during post-harvest handling,
preparation, processing,
packaging and storage, including
reactions involving
carbohydrates, proteins and fats;
i. Understand the international and
local regulations required for the
manufacture, distribution and
sale of food products, either fresh
or process;

j. Understand the role of
microorganisms in
postharvest handling,
preparation, processing
and preservation,
packaging and storage
with respect to pathogenic,
spoilage and fermentative
microorganism;

k. Understand and apply the
principles of engineering as they
relate to converting agricultural
commodities to the finished products;
m. Understand and apply the
principles and various facets of food
technology, including sensory
evaluation. In practical situations,
problem solving and environmental
sustainability;
l. Understand and apply the basic
elements of sanitation and quality
assurance programs to assure food
safety;

m. Evaluate the
microbiological, physical,
chemical, sensory and
functional properties of food;
n. Create new product ideas,
concepts and procedures
leading to innovative food
technologies; and
o. For university: an ability to
participate in the generation
of new knowledge and
development projects.

a. Innovative and able to
cope with advancing
technology

b. Utilizes research-based
information in solving
problems

d. Displays a spiritual,
physical, economic,
cultural, intellectual,
emotional, and social
well-being

e. Shows
harmonious
relationship with
supervisors, co-
workers, and
subordinates

Components CMO BSU
CURRICULUM
a. General Education Coursesa 36 42
b. Tool Coursesb 26 30
c. Professional Courses 74 74
d. Electives 6 6
e. Thesisc 9 6
On-the-job Training (Midyear and Fourth
Year)
6
f. PATHFIT(PE) and National Service
Training Program (NSTP)
14 14
TOTAL NO. OF UNITS 165 178

GENERAL EDUCATION COURSES
Course code Course Description UNITS
Lec Lab Total
SS 21 Understanding Self 3 0 3
SS 22 Readings in Philippine
History
3 0 3
SS 23 The Contemporary World 3 0 3
SS 24 Ethics 3 0 3
MST 21 Environmental Science 3 0 3
MST 24 Living in the IT Era 3 0 3
MATH 21 Mathematics in the
Modern World
3 0 3
ART 21 Art Appreciation 3 0 3
ENG 21 Purposive Communication 3 0 3
ENG 14 Technical Writing 3 0 3
FORLANG 11 Foreign Language 3 0 3
STS 21 Science, Technology
and Society
3 0 3
SSP 22/
CORDI 101
Philippine Indigenous
Communities or Cordillera
Heritage
3 0 3
Subtotal 42

MANDATED COURSE
Course
code
Course Description UNITS
Lec Lab Total
PI 21 Life and Works of
Rizal
3 0 3
Subtotal 3

TOOL COURSES
Lec Lab Total
CHEM 50 Principles of Chemistry 3 0 3
CHEM 53 Quantitative Chemistry 2 1 3
CHEM 52 Qualitative Chemistry 2 1 3
CHEM 51 Organic Chemistry 2 1 3
CHEM 54 General Biochemistry 2 1 3
CHEM 57 Physical Chemistry 2 1 3
MATH 30 Calculus I (Integral) 3 0 3
MATH 31 Calculus II (Differential) 3 0 3
APP STAT 21 Applied Statistics 3 0 3
Physics 23 Applied Physics 3 0 3
Subtotal 30

PROFESSIONAL COURSES
Lec Lab Total
FT 121 Introduction to Food
Science and
Technology
1 0 1
FT 123 Food Processing 1 2 1 3
FT 124 Food Processing 2 2 1 3
CHEM 55 Food Chem 1 3 2 5
CHEM 56 Food Chem 2 3 2 5
FT 128 Food Analysis 3 2 5
Bio 57 Fundamentals of
Microbiology
3 2 5
Bio 117 Food Microbiology 3 2 5
FT 125 Food Packaging and
Labeling
3 0 3

PROFESSIONAL COURSES
Lec Lab Total
FT 130 Food Engineering 3 2 5
FT 134 Food Quality Assurance 2 1 3
FT 129 Food Safety 2 1 3
FT 127 Sensory Evaluation 2 1 3
FT 131 Post-Harvest handling
Technology
2 1 3
FT 132 Food Product Development
and Innovation
2 1 3
FT 122 Basic Food Preparation 2 1 3
ND 132A Basic Nutrition 3 0 3
FT 136 Environmental Sustainability in
the Food Industry
3 0 3
FT 126 Business Management and
Entrepreneurship
3 0 3
FT199 Undergraduate Seminar 1 0 1
FT 133 Methods of Research in Food
Science and Technology
3 0 3
Subtotal 74

ELECTIVE COURSES
Course
code
Course Description UNITS
Lec Lab Total
FT 137 Fruits and Vegetable
Processing
2 1 3
FT 138 Meat Science and
Technology
2 1 3
Subtotal 6

THESIS AND
ON – THE
JOB
TRAINING

THESIS AND ON-THE-JOB TRAINING
Lec Lab Total
FT 200A Thesis 1 3 0 3
FT 200B Thesis 2 2 1 3
FT 139 On-the-job Training
(Midyear)
0 6 6
Subtotal 12

OTHER REQUIRED COURSES
Lec Lab Total
NSTP 21 National Service Training
Program (NSTP) I
3 0 3
NSTP 22 National Service Training
Program (NSTP) ll
3 0 3
PATHFIT 1 Movement Competency
Training
2 0 2
PATHFIT 2 Exercise – Based Fitness 2 0 2
PATHFIT 3 Physical Activities Towards
Fitness 3
2 0 2
PATHFIT 4 Physical Activities Towards
Fitness 4
2 0 2
Subtotal 14

QUALITY ASSURANCEOFFICER
QUALITYCONTROLOFFICERLABORATORYANALYST
RESEARCHASSISTANT
LABORATORYTECHNICIAN

FOODSERVICEMANAGER
FOODCULINOLOGIST
PRODUCT DEVELOPMENTSPECIALIST
SENSORYANALYST

Introduction and Presentation of
AFTA Officers

Closing Remarks
Cristina C. Agrabe, MA
Faculty Member, DHE
Advanced Studies Coordinator

Joshua Latogan
Class Representative,
Sophomore

Department Orientation.pptx

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