DESCRIPTION OF PROFESSIONAL COURSES
First Semester
| COURSE NUMBER |
COURSE TITLE | COURSE DESCRIPTION | CREDIT UNIT |
|---|---|---|---|
| FST 1 | Introduction to Food Technology | Overview of the different aspects of food technology and related field, career opportunities and professional ethics. | 1 |
| FST 101 | Food Microbiology II | Microbial flora of food as affected by processing/ preservation techniques with special attention to beneficial groups of microorganism, pathogenic, and spoilage microorganisms. | 5 |
| FST 106 |
Food Processing II |
Fermentation,drying and dehydration, refrigeration and freezing and other new and emerging food processing methods. | 3 |
| FST 110 | Food Chemistry I | Basic chemical composition, structure and properties of food the chemistry of changes occurring during food preparation, processing, storage and utilization | 5 |
| FST 115 | Sensory Evaluation | Principles and techniques in sensory evaluation; statistical analysis and interpretation of sensory evaluation data and their relationship to physic-chemical tests. | 3 |
| FST 120 | Post-Harvest Handling Technology | Techniques applied to agricultural commodities after harvest for the purpose of preservation,conservation, quality control/enhancement, processing, packaging, storage and distribution, marketing and utilization to meet the food and nutritional requirements of consumers in relation to their needs. | 3 |
| FST 125 | Food Quality Assurance | Concepts, principle and methods of quality assurance in relation to food standard and regulation. | 3 |
| FST 127 | Food Laws | Awareness of and compliance to food laws and regulations in manufacturing and distribution of food in the local and international markets. | 2 |
| FST 140 | Environmental Management for Food Industries | An introduction of an integrated strategy for the prevention, treatment and disposal of food processing wastes. | 3 |
| FST 150 | Food Packaging and Labeling | Principles and methods of food packaging and labeling, evaluation of properties of packaging and labeling materials. | 3 |
| FST 200 | Undergraduate Thesis | Conduct a scientific study in the field of specialization and presentation of research output. (Prerequisite: Senior standing) | 1 |
Second Semester
| COURSE NUMBER |
COURSE TITLE | COURSE DESCRIPTION | CREDIT UNIT |
|---|---|---|---|
| FST 100 | General Microbiology I | Fundamental principle in microbiology, characterization, properties and identification of microorganisms,cultural and staining techniques; parasites. | 5 |
| FST 105 | Food Processing I | Principles of food preservation, Sterilization of food by heat treatment and packaging of heat sterilized food, and other non-thermal methods of processing such as irradiation and use of food additives. | 3 |
| FST 107 | Food Processing III | Principles and methods of processing meat and dairy products, and by-products including basic quality control, packaging and marketing activities. | 3 |
| FST 111 | Food Chemistry II | Secondary components of food,their structure and properties, and the chemistry of changes occurring during preparation, processing, storage and utilization. | 5 |
| FST 112 | Food Analysis | Principle, methods and techniques necessary for qualitative physical and chemical analysis of food and food products. | 5 |
| FST 126 | Food Safety | Essentials of food safety | 3 |
| FST 130 | Food Engineering | Engineering concepts and principles as applied to food processing | 3 |
| FST 135 | Methods of Research in Food Science and Technology | Application of research principle and methodologies in the field of food science and technology. | 3 |
| FST 200 | Undergraduate Thesis | Conduct a scientific study in the field of specialization and presentation of research output. (Prerequisite:Senior standing) | 2 |
| Elective Subjects | |||
| FST 145 | Baking Technology | Principle and techniques of baking breads, cakes cookies, pastries, and the art of cake decorating. | 3 |
| FST 146 | Crop Processing | Principle and techniques in post harvest handling, processing, packaging and marketing of fruits. Vegetable, cereals and roots crops. | 3 |
| FST 147 | Product Development | Research and development of new and improved food product lines | 3 |
| FN1 | Food and Nutrition | Fundamental principles of food selection, preparation and basic nutrition with emphasis on nutritional value of food, its physical and chemical change. | 3 |
| AGEC1 | Fundamentals of Agricultural Entrepreneurship | Introduction and orientation of related entrepreneurial concept and procedures, guidance inthe preparation and implementation of business plans and to provide monitoring and evaluation of business progress. | 3 |