Brief History

It was in 1959 when Food Technology was introduced as a major area of specialization. The Five year curriculum was geared to graduates of BS in Chemistry. With the intensive industrialization program in the country and with the steady growth of industry in the Philippines, the university realized a tremendous need for graduates in Food Technology who are well equipped with science and engineering background and training as what the university envisioned, enabling them to meet the requirements and the needs of the food industries. Thus, the Bachelor of Science in Food Technology was offered in 1961 in the Department of Nutrition under the College of Home Economics.

In order to meet the rapid scientific and technological innovation, The Philippine Women's University established the Philippine Institute of Nutrition, Food Science and Technology (PINFST) effective School Year 1967-1968 with Dr. Ignacio S. Pablo as Director. The new school which is open to men and women has evolved a multi-disciplinary curriculum not merely "home cooking" nor to attempt to produce "scientific chefs" but which provides the application of science and engineering to the production, preparation, processing, packaging, distribution and utilization of foods suited to Philippine needs and situation. There are three areas of specialization leading to BS degrees: BS in Foods and Nutrition, BS in Food Technology and BS in Institutional Food Administration.

For the Food Technology Program, the department has facilities for research and teaching which includes food processing laboratories for product development studies and research on vapor heat treatment and dehydration of fruits and vegetables; flavor evaluation laboratory; equipped physical, chemical, biochemical and microbiological laboratories; a green house for the propagation and cultivation of fruits and vegetables and constant temperature room for storage stability studies.

The School of Food Science and Technology makes provisions for multifarious research opportunities all geared towards the demands of the industry. Examples of typical researches conducted were as follows:

• Development and Storage Characteristics of Canned Smoke Tahong (Mytilus smaragdinus chemnitz) packed in Coconut, Corn and Cottonseed Oils.
• The Influence of Post Harvest Change on the Quality of Banana Chips Made from Saba.
• Osmotic Dehydration of Mango Chips (mangifera indica linn), Carabao Variety.
• Standardization of Canning Process for banana Heart.

Among the job opportunities for graduates in BS Food Technology are:

• Product research and development; design and develop ingredients tailored to the needs of individual processors.
• Food processing and packaging; conversion of raw food into quality products with a minimum expenditure of time, labor and materials.
• Quality Control; involves color, flavor, texture, nutritional and microbial evaluation of food products; minimization of microbial spoilage and extending the shelf life of food products.

in 1996, under the deanship  of Mrs. Romualda Guirriec, the BS Food Technology Program attained the Level II accredited status from the Philippine Association of Colleges and Universities Commission of Accreditation (PACUCOA) together with BS Nutrition and Dietetics and BS Hotel and Restaurant Management.

in 2005, Nutrition was separated from PINFST and placed under the Allied Health group. PINFST was renamed as School of Food Science and Technology, Tourism and Hotel and Restaurant Management. in 2006 Clustering of similar departments were effected by the university as a means to streamline and maximize the university's human and physical resources. Dr. Ignacio S. Pablo was designated as Dean Emeritus and the Cluster head; Dr. Milagros D. Magsanoc as the Dean of the School of Hospitality Management; Dr. Ligaya T. Braganza as the Dean of the School of Food Science and Technology and Mrs. Evelyn B. Pantig as the Dean of the newly created School of Tourism.


Program Objectives:

In Keeping with the university's mission of molding the students to become well-rounded, productive, responsible and transformative leaders, the following are the objectives:

• To educated and prepare students for responsible and gainful positions in the food manufacturing and bakery industries
• To develop and acquire competencies (knowledge, skills, attitudes and values) in bakery technology, food processing, food packaging, quality control, sanitation, production/factory management and handling and distribution of foods
• To reinforce research orientation among students to encourage continued exploration of new technologies for the development of new food products and food enterprises
• To develop among students desirable transformative leadership/management qualities and proper attitudes and convictions
• To develop their potential for entrepreneurship enabling them to contribute to the economic growth of the country
• To make students aware and sensitive to the continuing changes in the environment and prepare them for global participation

The Curricular Program:

Features innovative teaching methodologies and training delivery which is market-driven, industry-led and values-laden. The program is designed in such a way that training and skill proficiency and competency is attained at the end of each year level.

The university offers a food technology degree program providing facilities for optimum training of the students in both the theoretical and practical aspects of food and bakery industries through combination of in-campus and off-campus industry-based curricular program. The curricular program respond to the needs of the industry through:

• Ladderization
• Competency-based curriculum
• Together with the industry conduct occupational mapping, development of occupational skills standards, training regulations and training plans
• Use the dualized training system approach as the preferred mode of educational delivery

• Master of Science in Food Science
• Bachelor of Science in Food Technology major in Bakery Technology
  • Diploma in Food Safety Management
  • Diploma in Culinary Arts

Future Offerings:

• Culinology

• Production Supervisor
• Assistant Supervisor Quality Control Assurance
• R and D Technologist Researcher Bakery Outlet Supervisor
• Bakeshop Supervisor
• Laboratory Instructor
• Technical Sales and Account Executive
• Quality Controller-Commissary and Central Kitchen of Fast Food Chains
• Management Trainees
• Traveling Quality Control-Commissary and Central Kitchen of Fast Food Chains