The document discusses the training, education, competencies, and duties of food technologists. It provides details on the undergraduate and graduate curriculum for food technology programs, which focus on food chemistry, processing, microbiology, and safety. Core courses cover post-harvest handling, food analysis, product development, and quality assurance. Emerging areas include culinology, molecular gastronomy, and gastrophysics. The document also outlines the competencies required for food technologists in areas like communication, compliance, research, and supervising food production operations.

1. Training, Education, &
Competencies of
Food Technologists

2. Food Technology
The application of science and related fields of study in post-harvest handling, preparation,
processing, packaging, storage, and distribution of food to ensure food security and the
well being of individuals, families and communities. It includes the social, cultural,
economic, managerial and environmental aspects of food systems.
CHED Memorandum No. 04 Series 1996

3. Duties of a Food Technologists
1. Prepare communications, technical reports and papers.
2. Practice professional work ethics
3. Comply with food laws and regulations in manufacturing
and distribution of foods in the local and international
markets.
4. Perform/ conduct food analysis
5. Develop new products and improve existing ones in
conformity with laws and regulation
CHED Memorandum Order (CMO) No. 45 Series 2006 – “The Policies and Standards for
Bachelor of Science in Food Technology”
CHED Memorandum No. 04 Series 1996

4. Duties of a Food Technologists
6. Implement and conduct research, development and
extension
7. Implement quality management systems (Food safety,
laboratory management, quality requirements, quality audit)
8. Assist in waste management or environmental safety
9. Recommend specification for equipment and instruments
10. Supervise food processing operations
11. Assist/ establish/ manage food business
CHED Memorandum Order (CMO) No. 45 Series 2006 – “The Policies and Standards for
Bachelor of Science in Food Technology”
CHED Memorandum No. 04 Series 1996

5. Training & Education of a Food Technologist
• To develop professionals in food technology
• This program:
• aims to produce professionals who have the capacity to apply the sciences and related
fields of study in post-harvest handling, preparation, processing, packaging , storage, and
distribution of food to ensure food security and the well being of individuals, families
and communities
• promote continued excellence in food science education
The Bachelor’s Degree Program
Objectives
CHED Memorandum No. 04 Series 1996

6. Training & Education of a Food Technologist
• Food technology is closely related to the fields of:
• Nutrition
• Agriculture
• Biochemistry
• Chemistry
• Fisheries
Allied programs
The Bachelor’s Degree Program
CHED Memorandum No. 04 Series 1996
• Chemical Engineering
• Veterinary Medicine
• Pharmacy,
• Other allied fields

7. Training & Education of a Food Technologist
Professional FT courses
37%
Tool Courses
18%
General Education Courses
30%
Thesis and Practicum
5%
Electives
3%
National Service Program
3% Physical Education
4%
The Bachelor’s Degree Program
(Courses as per CMO 45 Series 2006 as cited by Gatchalian, De Leon & Narvaez, 2016)

8. Training & Education of a Food Technologist
The Bachelor’s Degree Program
• General Courses
• Language and Humanities (English – Communication Skills I-II, Filipino I-II, Introduction
to Humanities, Philosophy and Ethics, Philippine Literature)
• Mathematics (College Algebra, Plane Trigonometry)
• Natural Sciences (Chemistry I, Physics I, Biology I)
• Social Sciences (can be Economics, History, Psychology and the like provided that the
following are taken up: Taxation and Agrarian Reform, Philippine Constitution and
Population Education)
• Mandated Courses (Life and Works of Rizal)
• Other required courses (NSTP, PE)
Courses (CHED Memorandum No. 04 Series 1996 (GEC-B; 51 units) –
recommended track for BS Food Tech program)

9. Training & Education of a Food Technologist
• Tool Courses
• Chemistry (Quantitative Chem, Qualitative Chem, Organic Chem, General Biochemistry,
Physical Chemistry)
• Mathematics (Differential Calculus, Integral Calculus, Statistics, )
• Physics
Courses (CHED Memorandum No. 04 Series 1996 (GEC-B; 51 units) –
recommended track for BS Food Tech program)
The Bachelor’s Degree Program

10. Training & Education of a Food Technologist
• Professional Courses
• Food Processing I-II, Food Processing III (any of the following based on commodity: Fish and
Fish Product, Meat and Poultry, Cereal and root crops, Fruits and Vegetables)
• Food Chemistry I-II
• Food Analysis
• Food Microbiology (Gen. Microbiology, Food Microbiology)
• Food Packaging and Labeling
• Food Laws
• Food Engineering
• Food Quality Assurance
Courses (CHED Memorandum No. 04 Series 1996 (GEC-B; 51 units) –
recommended track for BS Food Tech program)
The Bachelor’s Degree Program

11. Training & Education of a Food Technologist
• Professional Courses (continued)
• Food Safety
• Sensory Evaluation
• Environmental Management for Food Industries
• Basic Business Management
• Methods of Research in Food Science and technology
• Post harvest Handling Technology
Courses (CHED Memorandum No. 04 Series 1996 (GEC-B; 51 units) –
recommended track for BS Food Tech program)
The Bachelor’s Degree Program

12. Training & Education of a Food Technologist
• Electives
• Post harvest Technology
• Nutrition
• Biotechnology
• Business Economics
• Chemical Engineering
• Marine Sciences
• Agriculture
• Marketing/Entrepreneurship/Economics
Courses (CHED Memorandum No. 04 Series 1996 (GEC-B; 51 units) –
recommended track for BS Food Tech program)
The Bachelor’s Degree Program

13. Training & Education of a Food Technologist
1. Post harvest handling technology
2. Food Processing Courses
3. Food Chemistry
4. Food Analysis
5. Food Microbiology
6. Food Packaging and Labeling
7. Food Laws
Core Professional Courses in the Undergraduate Food Technology Curriculum
prescribed in CMO No. 45, Series 2006
The Bachelor’s Degree Program
8. Food Engineering
9. Food Quality Assurance
10. Food Safety
11. Sensory evaluation
12. Environmental Management for
Food Industries
13. Basic Business Management
14. Methods of Research for Food
Science and Technology
(Gatchalian, De Leon & Narvaez, 2016)

14. Training & Education of a Food Technologist
• Food Technologist expected to be versatile and adaptable with respect to his functional
responsibilities as he delivers safe, stable, and wholesome foods from “farm to fork”.
• Food Technologists are tasked to apply sciences to ensure that raw goods are
transformed to high quality foods that can be enjoyed by the consuming public
Focus Areas of Food Science Education
The Bachelor’s Degree Program
(Gatchalian, De Leon & Narvaez, 2016)

15. Training & Education of a Food Technologist
Focus Areas of Food Science Education
The Bachelor’s Degree Program
Focus Area Description
Food Chemistry/
Biochemistry
Understanding the relationship between structure and functional properties
of food molecules and improving the nutrition, safety and sensory aspects of
food
Food Engineering / Processing Understanding the thermodynamics, reaction, kinetics, and transport
phenomena applied to food processes
Food Microbiology Understanding the factors influencing growth of microorganisms and the
means of controlling them
Sensory Evaluation Uses test methods that provide information on how products are perceived
through the human senses (sight, smell, taste, touch, hearing)
(Murano, 2003 as cited by Gatchalian, De Leon & Narvaez, 2016)

16. Training & Education of a Food Technologist
Focus Areas of Food Science Education
The Bachelor’s Degree Program
Focus Area Description
Nutrition Understanding the action, interaction, and balance of food nutrients in
relation to health and disease
Understanding of the processes by which the body, ingests, digests, absorbs,
transports, utilizes and excretes food substances
(Murano, 2003 as cited by Gatchalian, De Leon & Narvaez, 2016)

17. Training & Education of a Food Technologist
• Aimed at “preparing for teaching and research in food through further
training in chemical, physical and microbiological techniques as applied to
problems in food science and technology” – UP Masters Degree Program
The Masters and Ph.D. Degrees

18. Training & Education of a Food Technologist
Culinology
• Described as a blending of food science and culinary arts.
• “Culinology” – registered trademark of the Research Chefs Association (RCA) of the United
States.
• Culinologists (or those who finished the culinology program) – described as specialized food
scientists who can work in a variety of food processing and culinary settings.
• RCA accredited schools are located in USA and Malaysia
Emerging Sub-disciplines

20. Training & Education of a Food Technologist
Molecular Gastronomy
• Made debut in 1988
• Introduced by Nicholas Kurti and Herve This
• Aim: To investigate culinary transformations, specifically the chemistry and physics behind the
preparation of food
Emerging Sub-disciplines

21. Training & Education of a Food Technologist
Emerging Sub-disciplines
Culinology Molecular Gastronomy
Origin USA Europe
Aim Attempts to merge equal parts of
food science and the culinary
arts in its educational programs
Geared toward the application of
science to improve restaurant
cooking processes to expand
culinary innovations
Difference between Culinology and Molecular Gastronomy
(Yek and Struwe, 2008 as cited by Gatchalian, De Leon & Narvaez, 2016)

22. Training & Education of a Food Technologist
Gastrophysics
• Side-shoot of gastronomy
• Generic term to characterize an emerging scientific discipline primarily based on the physical
sciences governed by the three pillars of modern physics – theory, experiment, and
modeling/simulation
• Aims to further understand food and its raw materials the effects of processing on food and the
quantitative aspect of the physical basis for food quality, flavor and absorption into the body
Emerging Sub-disciplines
(Mouritsen & Risbo, 2013 as cited by Gatchalian, De Leon & Narvaez, 2016)

23. Training & Education of a Food Technologist
• Seminars, workshops, short term programs, lectures from visiting experts.
• Sponsored by academic institutions, professional organizations, government agencies
and private groups
• These programs purport to provide basic concepts to inexperienced or those new in the
field.
• These are expected to upgrade and/update those who have had formal training but have
been in the field for a considerable period of time.
• Ex. PAFT conventions, Seminars at Philippine Trade Training Center (ex. cGMP1, SSOP2,
HACCP3, Audit)
Extension and Training Program
(Mouritsen & Risbo, 2013 as cited by Gatchalian, De Leon & Narvaez, 2016)
_________________________________________________
1 cGMP – current Good Manufacturing Practices
2 SSOP – Sanitation Standard Operating Procedures
3 HACCP – Hazard Analysis and Critical Control Points

24. Competencies of a Food Technologist
Duty Competencies
1. Prepare communications,
technical and other reports
• Express ideas clearly
• Apply the different forms of communication (oral, written, verbal,
electronic)
• Prepare, analyze and evaluate reports, proposals and position papers
• Develop the ability to asses, retrieve and timely disseminate
information (networking with Government , Academe, Industry, and
NGO)
(Profile of Duties and Competencies of Food Technologists, CMO 45 Series 2006 – Attachment A)

25. Competencies of a Food Technologist
Duty Competencies
2. Practice professional work
ethics
• Practice the values of integrity, commitment, and respect for others
• Aims for excellent performance
• Be a team player
• Be proactive – strive for continuous professional and self improvement
3. Comply with food laws and
regulations in manufacturing
and distribution of foods in the
local and international markets
• Be aware of existing food laws, policies and regulations
• Understand the implications of non-compliance to food
laws/legislations
• Assist in the review of proposed regulations and preparation of
position papers
(Profile of Duties and Competencies of Food Technologists, CMO 45 Series 2006 – Attachment A)

26. Competencies of a Food Technologist
Duty Competencies
4. Perform/ conduct food
analysis
• Understand physico-chemical properties and reactions of food
components
• Discuss the principles behind the analytical method
• Use laboratory techniques common to basic & applied food chemistry
• Utilize laboratory techniques to identify microorganisms in food
• Demonstrate proficiency in a food analysis laboratory
(Profile of Duties and Competencies of Food Technologists, CMO 45 Series 2006 – Attachment A)

27. Competencies of a Food Technologist
Duty Competencies
5. Develop new products and
improve existing ones in
conformity with existing laws
and regulations
• Understand the chemical properties & reactions of various food
components
• Apply knowledge of food chemistry to control reactions in foods
• Select appropriate techniques when presented with practical
problems
• Identify pathogens and spoilage microorganisms in food
• Identify conditions for growth of pathogens and spoilage
microorganisms and their corresponding control
• Understand principles in food preservation
(Profile of Duties and Competencies of Food Technologists, CMO 45 Series 2006 – Attachment A)

28. Competencies of a Food Technologist
Duty Competencies
5. Develop new products and
improve existing ones in
conformity with existing laws
and regulations
• Apply food preservation and techniques to make a quality and safe
food products
• Identify the source and variability of raw food material and their
impact on food processing operations
• Know the mechanisms of spoilage and/or deterioration’s of foods and
their control
• Understand the properties and uses of various packaging materials
• Apply the principles of food science in real world situations and
problems
• Apply statistical principles to food product development
• Apply the basic principles of sensory evaluation
• Estimate production cost
(Profile of Duties and Competencies of Food Technologists, CMO 45 Series 2006 – Attachment A)

29. Competencies of a Food Technologist
Duty Competencies
6. Implement and conduct
research, development and
extension
• Identify the problem and the appropriate analytical technique
• Design an experimental methodology or research and development
• Data collection and evaluation
• Apply statistical principles to food science applications
• Analysis and interpretation
• Reporting and dissemination to end user
(Profile of Duties and Competencies of Food Technologists, CMO 45 Series 2006 – Attachment A)

30. Competencies of a Food Technologist
Duty Competencies
7. Implement quality
management systems (Food
Safety, Laboratory
management, quality
requirements, quality audit)
• Explain the chemistry underlying the properties and reactions of
various food component
• Explain and demonstrate behind analytical techniques (microbiological
and physicochemical) associated with food
• Design and conduct sensory evaluation
• Apply the principles of food science to assure safety and quality of
food products (GMP1, SSOP2, GLP3, HACCP4,ISO5)
• Apply statistical principles to QMS
• Design the manage food analysis laboratory
• Recommend appropriate post harvest handling techniques in relation
to quality processed foods
(Profile of Duties and Competencies of Food Technologists, CMO 45 Series 2006 – Attachment A)
_________________________________
1 GMP – Good Manufacturing Practices
2 SSOP – Sanitation Standard Operating Procedure
3 GLP – Good Laboratory Practices
3 ISO– international standards agreed by experts

31. Competencies of a Food Technologist
Duty Competencies
8. Assist in waste management
for environmental safety
• Explain the principle involved in waste minimization (clean
production), recycling, treatment and disposal
• Recognize rules and regulations to maintain a wholesome environment
• Be aware of the environmental impact and hazards of the operations
9. Recommend specification for
equipment and instruments
• Understand the basic engineering principles in food processing (mass
and energy balance, thermodynamics, fluid flow, heat and mass
transfer)
• Explain the principles of food processing and technologies
• Discuss the properties and uses of various packaging systems
(Profile of Duties and Competencies of Food Technologists, CMO 45 Series 2006 – Attachment A)

32. Competencies of a Food Technologist
Duty Competencies
10. Supervise food processing
operations
• Apply principles of food processing
• Know process flow
• Supervise the implementation GMP1, HACCP2, SSOP3
• Asses human resource requirement
• Prepare and implement production and preventive maintenance plan
• Calculate material balance to have inventory control
• Understand basic operating principles of production equipment
(Profile of Duties and Competencies of Food Technologists, CMO 45 Series 2006 – Attachment A)
_________________________________
1 GMP – Good Manufacturing Practices
2 HACCP – Hazard Analysis and Critical Control Points
3 SSOP – Sanitation Standard Operating Procedure

33. Competencies of a Food Technologist
Duty Competencies
11. Assist/establish/manage food
business
• Comprehend basic food processing principles
• Prepares SWOT1 analysis and implement business plans
• Understand feasibility study report
• Supervise personnel effectivity
• Keep abreast with emerging market trends
(Profile of Duties and Competencies of Food Technologists, CMO 45 Series 2006 – Attachment A)
______________________________________________________
1SWOT – Strengths, Weaknesses, Opportunities, & Threats

34. Sources:
• Gatchalian, M., De Leon, S. & Narvaez, M. (2016). Chapter 1 - the food
technologist: His role. In Gatchalian, M. et al. In Introduction to food
technology (Vol. 1: 2nd Ed.). Philippines: Merriam Webster Bookstore.
• CHED Memorandum Order (CMO) No. 45 Series 2006 – “The Policies and
Standards for Bachelor of Science in Food Technology”. Retrieved from:
CMO-No.45-s2006.pdf (ched.gov.ph)
• Gatchalian, M. & De Leon, S. (1992). Introduction to food technology.
Philippines: Merriam Webster Bookstore.