The Department of Food Science and Nutrition
BS Community Nutrition
The BS Community Nutrition was instituted in 1971 to replace the Bachelor of Science in Home Economics major in Nutrition and Dietetics which was a refinement of the BSHE major in Foods and Nutrition introduced as early as 1939 (Guzman MP, Home Economics Programs a Historical Perspective, p. 18, 1982). It prepares students to understand and help solve nutritional problems in families and communities. It provides adequate training in both hospital dietetics and public health nutrition. The curriculum aims to develop value-laden productive leaders with the necessary skills to meet the demands of the profession, and engage in research and develop activities relevant to national goals. Graduates of the BSCN program qualify to take the professional licensure exam in Nutrition and Dietetics.
BS Food Technology The BS Food Technology was instituted in 1956. It seeks to prepare students for managerial and entrepreneurial work in the food industry to produce safe and acceptable consumer products; to develop profitable uses of available food materials; and to perform quality testing of processed foods. The curriculum aims to develop professionals with the knowledge to meet the demands of an ever-growing industry and the ability to engage in research. It aims to produce graduates with a social consciousness and have the commitment to contribute to national development and the dedication to uplift the quality of life of Filipino Families. Graduates of BS FT program becomes Food Manufacturers (Research and Development, Quality Assurance, Sales and Marketing, Management, and Technical Services), Food Service (Management, Quality Assurance, Auditing), in Academe (research and teaching), and in the Government (Regulations, Monitoring, Policy Making, and Technical Services).
MS Nutrition The Master of Science in Nutrition program (instituted as MSFN in 1960) is designed to prepare professionals for more advanced work in nutrition. It permits students with a background in nutrition to obtain depth in knowledge and research skills. The MSN degree serves as a good foundation for those who plan to continue towards a PhD degree.
MS Food Science The Master of Science in Food Science program (instituted in 1964) is designed for those preparing for teaching and research in foods through further training in chemical, physical and microbiological techniques as applied to problems in food science and technology.
PhD Nutrition The PhD in Nutrition program (instituted in 1979) provides a holistic view of nutrition, in-depth knowledge of nutritional science , research competence and adequate understanding of the disciplines related to nutrition, such as biochemistry, food education, health and the behavioral sciences. Its highlight is the conduct of an original research which makes a significant contribution to knowledge and reflects independent and creative work.
PhD Food Science The PhD in Food Science program (instituted in 1975) is designed to prepare men and women for positions of leadership in education and in the food research projects of the government and food industry. This program allows for specialization in food processing, food chemistry or food microbiology.