Department of Food Science and Nutrition
History
Faculty
Food Science and Nutrition
1. Acevedo, Teresita P. Professor 8
2. Azanza, Ma. Patricia V.
3. Ciron, Christian E. Instructor 2
4. Del Rosario, Minerva Jane G.
7. Gabriel, Alonzo A.
8. Lizada, Ma. Concepcion C. Professor 6
9. Luna, Myrna Benita Z.
10. Rumbaoa, Rowena Grace O.
11. Villarino, Blanca J.
Nutrition
1. Bongga, Demetria C. Professor 7
2. Bullecer, Ernani R.
3. Fernandez, Carleneth P.
4. Florencio, Cecilia P. University Professor
5. Luna, Ma. Veritas F.
6. Panlasigui, Leonora N. Professor 6
7. Querubin, Milagros P.
8. Tiangson - Bayaga, Cecile Leah P.
Academic Programs
Bachelor of Science in Food Technology (BSFT)
A five-year program instituted in 1956 that aims to prepare students for supervisory work in the food industry in order to maintain sanitary, safe and acceptable consumer products; for the development of profitable users of available food materials; and for performance testing of processed foods in a quality control laboratory. The curriculum aims to develop professionals and leaders with the necessary skills and knowledge to meet the demands of an ever-growing food industry; with the ability to engage in research and development activities in the pursuit of national development relevant to the times; with social consciousness, nationalism and commitment to contribute to the nation’s development; and with dedication to uplift the quality of life of Filipinos.
Bachelor of Science in Community Nutrition (BSCN)
A four-year program that was instituted in 1971 designed to prepare students to understand and help solve nutritional problems in communities. It provides them with adequate training in both hospital dietetics and public health nutrition. Its curriculum aims to develop value-laden, productive leaders with the necessary skills to meet the demands of the profession, and engage in research and development activities relevant to national goals.
Master of Science in Food Science (MSFS)
Instituted in 1964, MSFS is a program designed to prepare students for teaching and research in foods through further training in chemical, physical and microbiological techniques as applied to problems in food science and technology.
Master of Science in Nutrition (MSN)
Instituted in 1978, MSN is a program designed to prepare professionals for more advanced work in nutrition. It permits students with previous study in nutrition to obtain depth in knowledge and research skills. It serves as a good foundation for those who plan to continue towards a Ph.D. degree.
Doctor of Philosophy (Food Science) (PhD-FS)
Instituted in 1975, PhD (FS) 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. It allows for specialization in food processing, food chemistry or food microbiology.
Doctor of Philosophy (Nutrition) (PhD-N)
Instituted in 1979, PhD (Nutrition) provides a holistic view of nutrition, in-depth knowledge of nutrition 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.
