BACHELOR OF SCIENCE IN FOOD TECHNOLOGY

Program Description

BSFT is a four-year board program that integrates the disciplines of 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 provides students with knowledge in the foundation of food technology associated with raw food materials, production management, and food science.

PROGRAM learning outcomes

PLO1. Ability to demonstrate a broad and coherent knowledge and understanding in the core areas of chemistry; organic, physical, biological and analytical chemistry; and in addition the necessary background in mathematics and physics;

PLO2. Gather data using standard laboratory equipment, modern instrumentation and classical techniques;

PLO3. Engage in lifelong learning and understanding of the needs to keep abreast of the development in the specific field of practice.

PLO4. Qualify for further study and/or for entry-level professional employment in the general workplace;

PLO5. Work effectively and independently in multi-disciplinary and multi-cultural teams;

PLO6. Act in recognition of professional, social, and ethical responsibility;

PLO7. Effectively communicate orally and in writing using both Filipino and English language and able to write and concise technical report;

PLO8. Articulate and discuss the latest development in the specific field of practice;

PLO9. Preserve and promote “Filipino historical and cultural heritage.”

PROGRAM PERFORMANCE PROFILE

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AREAS UNDER SURVEY

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AREA I
VISION, MISSION, GOALS AND OBJECTIVES

AREA II FACULTY

AREA III
CURRICULUM AND INSTRUCTION

AREA IV SUPPORT TO STUDENTS

AREA V
RESEARCH

AREA VI
EXTENSION AND COMMUNITY INVOLVEMENT

AREA VII
LIBRARY

AREA VIII
PHYSICAL PLANT & FACILITIES

AREA IX
LABORATORIES

AREA X
ADMINISTRATION

Self Survey

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