Podcast
Questions and Answers
A BSFT curriculum emphasizes developing competencies in applying food technology principles. Which area is LEAST directly supported by this focus?
A BSFT curriculum emphasizes developing competencies in applying food technology principles. Which area is LEAST directly supported by this focus?
- Designing innovative food processes for enhanced efficiency.
- Assessing food quality and safety using scientific methodologies.
- Developing proficiency in culinary arts for food presentation. (correct)
- Adapting food technology practices within a global context.
A food science student aims to create a novel food product. Considering the curriculum's focus, what initial step should they prioritize?
A food science student aims to create a novel food product. Considering the curriculum's focus, what initial step should they prioritize?
- Mastering advanced culinary techniques for optimal flavor profiles.
- Understanding the fundamental scientific principles of food and its components. (correct)
- Securing funding and resources for product development and marketing.
- Conducting extensive market research to identify consumer preferences.
A food manufacturing company is facing challenges in maintaining consistent product quality. Applying the principles of the BSFT curriculum, what should their primary focus be?
A food manufacturing company is facing challenges in maintaining consistent product quality. Applying the principles of the BSFT curriculum, what should their primary focus be?
- Implementing stricter marketing and advertising strategies.
- Reducing production costs by sourcing cheaper raw materials.
- Applying food science principles to control and assure product quality. (correct)
- Improving employee satisfaction and workplace environment.
A student is deciding between elective courses within the BSFT program. Which factor aligns BEST with the program's emphasis on global application?
A student is deciding between elective courses within the BSFT program. Which factor aligns BEST with the program's emphasis on global application?
How many units of General Education Courses are required for the BSFT, Bachelor of Science in Food Technology?
How many units of General Education Courses are required for the BSFT, Bachelor of Science in Food Technology?
What is the primary legal basis for the Commission on Higher Education (CHED) to issue policies, standards, and guidelines for higher education programs in the Philippines?
What is the primary legal basis for the Commission on Higher Education (CHED) to issue policies, standards, and guidelines for higher education programs in the Philippines?
According to the CHED Memorandum Order, what is the main approach to quality assurance in higher education?
According to the CHED Memorandum Order, what is the main approach to quality assurance in higher education?
What is the significance of the 'core competencies' mentioned in the context of the BS Food Technology program?
What is the significance of the 'core competencies' mentioned in the context of the BS Food Technology program?
What is the expected action from Private Higher Education Institutions (PHEIs) that already offer a BS Food Technology program?
What is the expected action from Private Higher Education Institutions (PHEIs) that already offer a BS Food Technology program?
Besides PHEIs, which other types of educational institutions are expected to strictly adhere to the policies and standards outlined in the CHED memorandum regarding the BS Food Technology program?
Besides PHEIs, which other types of educational institutions are expected to strictly adhere to the policies and standards outlined in the CHED memorandum regarding the BS Food Technology program?
Which factor has the LEAST direct impact on the variability of raw food materials affecting food processing?
Which factor has the LEAST direct impact on the variability of raw food materials affecting food processing?
A food processing company is experiencing significant spoilage issues with their fresh produce. Which strategy would be MOST effective in addressing this problem at its source?
A food processing company is experiencing significant spoilage issues with their fresh produce. Which strategy would be MOST effective in addressing this problem at its source?
A food manufacturer wants to implement a Hazard Analysis and Critical Control Points (HACCP) system. What is the PRIMARY goal they should aim to achieve through this system?
A food manufacturer wants to implement a Hazard Analysis and Critical Control Points (HACCP) system. What is the PRIMARY goal they should aim to achieve through this system?
Which of the following scenarios BEST illustrates the application of mass balance principles in a food processing operation?
Which of the following scenarios BEST illustrates the application of mass balance principles in a food processing operation?
A food scientist is tasked with evaluating the reproducibility of a new analytical method for measuring vitamin C content in orange juice. Which statistical parameter is MOST relevant to assess the reproducibility?
A food scientist is tasked with evaluating the reproducibility of a new analytical method for measuring vitamin C content in orange juice. Which statistical parameter is MOST relevant to assess the reproducibility?
A food science student needs to schedule their third year courses. Considering both semesters, which course requires the most lab time?
A food science student needs to schedule their third year courses. Considering both semesters, which course requires the most lab time?
A student wants to minimize their lecture hours in the second semester of their third year. Which combination of courses would allow them to do this, while still taking at least 9 units?
A student wants to minimize their lecture hours in the second semester of their third year. Which combination of courses would allow them to do this, while still taking at least 9 units?
A student is designing a study plan for their third year. If they want to complete all required Food Chemistry and Food Processing courses, what is the minimum number of semesters they will need to complete these courses?
A student is designing a study plan for their third year. If they want to complete all required Food Chemistry and Food Processing courses, what is the minimum number of semesters they will need to complete these courses?
A third-year food technology student is deciding when to take Applied Statistics. What other course, offered in the third year, shares the most similar scheduling constraints?
A third-year food technology student is deciding when to take Applied Statistics. What other course, offered in the third year, shares the most similar scheduling constraints?
A student is planning their OJT-2. How many hours of practical experience in the field of food technology will they gain upon completion?
A student is planning their OJT-2. How many hours of practical experience in the field of food technology will they gain upon completion?
Flashcards
Food Process Design
Food Process Design
Designing inventive processes for food manufacturing.
Raw Food Material Variability
Raw Food Material Variability
Raw food materials vary by source (farm, sea) and factors like season, breed, and feed, affecting processing.
Food Spoilage & Deterioration
Food Spoilage & Deterioration
Spoilage involves microbial growth; deterioration includes chemical changes like oxidation. Control methods include heat, cold, drying, and packaging.
Food Safety Principles
Food Safety Principles
Principles for food safety: prevent contamination (microbial, chemical, physical) and inhibit pathogen growth (temperature, pH, water activity).
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Unit Operations in Food Processing
Unit Operations in Food Processing
Transport phenomena and unit operations are fundamental in food processing for moving and transforming materials.
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Food Safety Systems
Food Safety Systems
GMP (Good Manufacturing Practices), SSOP (Sanitation Standard Operating Procedures), and HACCP (Hazard Analysis and Critical Control Points) are key systems.
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Food Chemistry
Food Chemistry
A branch of chemistry focused on the composition, properties, and reactions of food.
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Food Microbiology
Food Microbiology
The study of microorganisms in food, including their effects on spoilage and safety.
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Food Engineering
Food Engineering
The application of scientific and engineering principles to the handling, processing, packaging and distribution of food.
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Sensory Evaluation
Sensory Evaluation
A systematic method to evoke, measure, analyze, and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch, and hearing.
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Post-harvest Handling
Post-harvest Handling
Methods and technologies to maintain the quality and safety of food after harvest, extending shelf life and reducing waste.
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- CHED Memorandum Order No. 07, Series of 2019 outlines the policies, standards, and guidelines for the Bachelor of Science in Food Technology program.
- The order is in accordance with Republic Act (RA) No. 7722, also known as the "Higher Education Act of 1994".
- Implements an outcomes-based quality assurance system as advocated under CMO 46 s. 2012.
- Commission en banc Resolution No. 087-2018, dated March 6, 2018, approved the policies.
Introduction
- The policies implement a shift to learning competency-based standards/outcomes-based education, based on Guidelines for the Implementation of CMO 46 s 2012.
- The core competencies' expected of BS Food Technology graduates are specified, regardless of the type of Higher Education Institution (HEI).
- The PSG provides sample HEIs the ability to innovate in the curriculum, assessing how best to achieve learning outcomes.
Authority to Operate
- Private Higher Education Institutions (PHEIs) intending to offer BS Food Technology must secure government recognition.
- PHEIs with existing BS Food Technology programs must shift to an outcomes-based education approach, securing approval for the shift.
- State Universities and Colleges (SUCs), and local colleges and universities should adhere to the provisions in the policies and standards.
General Provisions
- The articles that follow provide minimum standards, requirements, and prescriptions.
- The minimum standards are expressed as a minimum set of desired program outcomes.
- CHED designed a curriculum to attain such outcomes.
- The prescribed "minimum unit requirement" is determined under Section 13 of RA 7722.
- CHED employs a curriculum map.
- CHED determined curriculum delivery methods.
- The sample course syllabi are provided in Article V Section 13.
- CHED determined the physical and human resource requirements for operation of the program.
Program Specifications
- The degree program is named Bachelor of Science in Food Technology.
- Food Technology is a discipline using science and related fields to convert raw materials into safe, stable, palatable, and nutritious foods.
- The field includes post-harvest handling, preparation, processing, packaging, storage, ensuring food and nutrition security, safety, and well-being.
- Includes social, cultural, economic, managerial, entrepreneurial, and environmental aspects, and the art of food preparation.
- The program trains professionals to apply science and technology in post-harvest handling, preparation, processing, packaging and storage, etc.
Specific Professions
Graduates can pursue careers in:
- Food manufacturing and engineering.
- Quality control/assurance.
- Product development and innovation.
- Food analysis.
- Food microbiology.
- Marketing.
- Distribution and sales.
- Research, extension, instruction, and government research institutions.
- Food Control and Regulatory agencies (FDA, Dept. of Agriculture, and other health departments).
- Food service.
- Academe.
- Entrepreneurship.
Allied Fields
BS Food Technology is closely related to:
- Nutrition
- Agriculture
- Biochemistry
- Microbiology
- Fisheries
- Engineering (Food, Chemical, Industrial, Agricultural and Sanitary).
- Pharmacy
- Veterinary Medicine
- Chemistry
Program Outcomes
- Minimum standards for the BS Food Technology program are expressed in minimum set of program outcomes.
- Graduates should articulate latest specific field developments, communicate effectively, and collaborate in diverse teams.
- Graduates must act ethically, preserve Filipino heritage, generate agriculture knowledge, and formulate food technology plans.
Specific to sub-discipline
- Graduates will demonstrate communication skills, explain food ingredient functionality, and possess knowledge of food regulations.
- Graduates must also understand microorganisms, engineering principles, sanitation, and food properties.
- The program aims to foster the ability to create innovative food technologies and new products.
Curriculum Description
- The BSFT curriculum provides an understanding of sciences and related fields, enabling graduates to apply knowledge.
- The program uses an outcome-based curriculum.
- Emphasizes development to foster training in food science and competencies.
- This curriculum prepares well-rounded food technology professionals with competencies in the principles and practice of food science and technology.
Sample Curriculum
- Sample curriculums are provided for a Certificate of Food Technician (88 units) and a Bachelor of Science in Food Technology (165 units).
- The certificate includes General Education, Tool, Professional Courses, On-the-job Training, NSTP, and Physical Education.
- The baccalaureate includes General Education, Tool, Professional Courses, Electives, Thesis, On-the-job Training, and NSTP/PE.
Sample Program of Study
- Institutions may modify the sample program based on industry needs, ensuring all required courses/competencies are offered.
- The OJT-1 gives the student practice in food technology including research, analysis and processing.
Sample Curriculum Map
- Curriculum map is that relates all the courses listed in the program curriculum to declared outcomes.
Curriculum Delivery
- The BS Food Technology curriculum adheres to a learner-centered paradigm and student must acquire competencies.
- Teaching-learning strategies facilitate acquisition of competencies and teaching learning is collaborative.
Program Administration
- The department chair must have master's degree in food technology/science.
- At least 50% of faculty teaching professional courses must have a Bachelor's degree in Food Technology and a Master's degree in Food Technology/Food Science or in allied field.
- At least 3 years teaching experience (or related work).
Faculty Development
- Institutions should encourage faculty to pursue graduate studies, attend seminars, undertake research, and present papers.
- Institutions provide tuition subsidy, study leave with pay, deloading, travel grants, and awards.
Library
Libraries should maintain updated textbooks/references for core curriculum courses and complement curriculum delivery.
Laboratory
- Food technology department should operate physico-chemical, microbiology, sensory evaluation, product development, food processing, supply storage, and instrument labs.
- Specific equipment/instruments and glassware are listed in course specifications (Annex D).
Audio-Visual
Shall have at least 1 each of the following.
- Overhead projectors
- Audio-video player
- Sound system
- Television
- LCD multi-media player
Admission and Retention
Admission requires graduation from secondary level. Higher education institutions must specify admission, retention, and residency requirements.
Compliance of HEIs
HEIs use CHED Implementation Handbook for OBE and ISA and when applying for permit. HEI must submit
- complete program outcomes, including its proposed additional program outcomes.
- proposed curriculum and its justification.
- proposed performance indicators for each outcome.
- proposed outcomes-based syllabus for each course.
- proposed system of program assessment and evaluation.
- proposed system of program Continuous Quality Improvement (CQI).
Transitory Provision
- Private/state universities and colleges with existing authorization for BS Food Technology have 3 years to comply with CMO requirements.
- The minimum curricular requirements must be implemented starting Academic Year 2019-2020.
Effectivity Clause
- This CMO takes effect 15 days after publication.
- Implemented beginning Academic Year 2019-2020.
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