The Bachelor of Science in Food Technology (BSFT) is a discipline based on the application of science and related fields of study in the conversion of raw materials into safe, stable, palatable and nutritious foods. It includes the post-harvest handling, preparation, processing, packaging, storage and distribution of food to ensure food and nutrition security, safety and the well-being of individuals, families and communities.
It also includes the social, cultural, economic, managerial and entrepreneurial, and environmental aspects of food systems as well as the art of food preparation.
The program 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.
Specific Professionsand Careers/Occupation for graduates
- Food manufacturing and engineering, quality control/assurance, product development and innovation, food analysis, food microbiology, marketing, distribution and sales.
- Research, extension, instruction and training in the food industry and government research institutions.
- Food Control and Regulatory Officers in Agencies and Bureaus of Government (e.g Food and Drug Administration, Department of Agriculture, Department of Science and Technology, Department of Trade and Industry, Department of Health), state and local health departments and other agencies.
- Food service
- Academe
- Entrepreneurship
Reference: CMO # 7 s. 2019