The Master in Food Safety Management seeks to develop food safety professionals/graduates by providing them with knowledge and skills necessary to handle issues in food safety, food security and risk management through work in the government, industry and academia.
The program provides access to continued education to build a future human resource with competent knowledge and skills that will benefit not only the food industry and allied sectors but also the market and consumers.
Graduates of this Master’s program shall be equipped with the technical expertise, deeper and wider knowledge in today’s food trends related to global food safety concerns and challenges in order to assist and guide the different organizations within the food chain.
The Bachelor of Science in Food Technology program aims to promote continued excellence in food science to produce professionals who have the capacity to apply the sciences and related fields of study in the conversion of raw materials into safe, palatable and nutritious foods.
The BSFT Course, which is PACUCOA Level 2 accredited, prepares students to be the country’s top and sought after Food Technologists. Students learn competencies in post harvest handling, food preparation and processing, food pacakaging, food safety and sanitation, food product development, storage and distribution of foods to ensure food security and the well being of indivisuals, families and communities.
PWU’s Food Processing and Food Research Laboratories provide the enironment where students practice the skills learned from formal lectures deivered by top caliber faculty, all with comprehensive professional experience in the food Industry. BSFT students undergo 1,000 hours of intensive On-the-Job Training in well known food manufaturing companies.
The Master of Science in Food Science (MSFS) program provides a relevant and brood core knowledge and skills for professionals particularly in the fields of food science and technology. It is designed to provide an in-depth understanding of the sciences and related fields of study to enable graduates to apply such knowledge and skills in their respective careers. This innovative program has the scientific underpinnings tailored to provide a degree program for graduate students in the academe and continuing education for industry practitioners, professionals and entrepreneurs. The MSFS curriculum integrates and applies the knowledge within the disciplines of chemistry, biology, business management and environmental management. In order to make the program more relevant the curriculum incorporates the concepts of TQM, food safety, the application of science to the art of cooking and consumer education in food science and technology to provide learners with tools not only to carry into the world of food but also in their respective careers.
Career Opportunities for Food Technology graduates are in food manufacturing, academe, industrial sectors, research institutions/agencies and food service establishments in areas such as Production, Packaging and Processing, Research and Development, Quality Control, Assurance, Technical Sales, Food Safety and Food Business consultancy.
It was in 1959 when Food Technology was introduced as a major area of specialization. The five-year curriculum was gearedto graduates of BS in Chemistry. With the intensive industrialization program in the country and with the steady growth of industry in thePhilippines, 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. Pabloas 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.
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.
SFST as the leader today and tomorrow in education and training in the field of Food Science with rekindled spirituality.
To prepare students for their future in the workplace by equipping them with theoretical knowledge and skills anchored on values necessary for living and working and molding them to become well-rounded, productive and responsible citizens, thus, produce graduates who are globally competitive, relevant and responsive to the needs of the food industry and related sectors
Provides students with optimum training through:
Dr. Ligaya Braganza
The School of Food Science and Technology’s pioneering efforts in the field of Food Science and Technology was brought about by the intensive industrialization program coupled with the steady growth of the food manufacturing industry in the country. PWU realized the tremendous need for graduates in food technology who are well equipped with science and engineering background and training to make them relevant and responsive the needs and demands of the food industries.
Over the years, the school’s curricular programs have been continuously enhanced to keep pace with the scientific and technological trends in the food industry, producing highly qualified human resource for the food manufacturing industry and providing greater opportunities to enable them to face the challeges of the profession, thus, contributing to nation building. At present the School of Food Science and Technology offers courses which prepare students for career in both the high and medium-growth industries in the agriculture, fishery and food processing sectors.
Earn your degree in Food Science and Technology at PWU and be part of the globalized food industry environs!
MARIA LIGAYA T. BRAGANZA, Ed.D.-IEM is the Dean of the School of Food Science and Technology at PWU. She has conducted several applied researches on food/product development and livelihood development projects, in-house and externally funded by government agencies, food companies and private organizations. She is a Quality Assessment Team member in the area of Technology Education for the Commission on Higher Education-National Capital Region, an expert panelist on food processing/processed food sector for the Technical Education & Skills Development Authority (TESDA) and an accreditor for the Philippine Association of Colleges & Universities Commission on Accreditation (PACUCOA). Dr. Braganza obtained her Bachelor of Science in Food Technology degree from PWU and completed her Master of Applied Science in Food Technology degree at the University of South Wales, Australia as a Colombo Plan scholar under the auspices of the Australian International Development Assistance Bureau (AIDAB). She finished her Doctor of Education Major in Industrial Education Management at the Technological University of the Philippines, Manila.
MA. DIVINA D. ALCASABAS is an expert on food quality improvement of micro and small food enterprises. She serves as a consultant and technical industry expert on food processing and teaches professional courses, such as, total quality management, food packaging and graphic design, food processing, food biotechnology and food analysis, food laws, sensory evaluation of foods and methods of research. She has presented over 60 technical papers in local and international fora and served as Philippine Association of Food Technologists ambassador representing the country in international events such as the Federation of Institutions of Food Science and Technology in ASEAN countries. She is a Bachelor of Science Food Technology graduate of PWU and holds a Master of Applied Science in Food Technology degree from the University of New South Wales, Australia as a Colombo Plan scholar under the auspices of AIDAB.
ENGR. NORBERTO G. AMBAGAN is a Supervising Science Research Specialist currently working at the Food Processing Division, Industrial Technology Development Institute of the Department of Science and Technology. He has also been invited as a resource person/lecturer in several national and international scientific fora in food science and technology and has a number of research outputs on agroprocessing which have been published in scientific journals. He was a DOST scholar at the Pamantasan ng Lungsod ng Maynila where he obtained his Bachelor of Science in Chemical Engineering degree. He obtained his Master of Applied Science in Food Engineering degree from the University of New South Wales, Australia as a Colombo Plan scholar under the auspices of the Australian International Development Assistance Bureau (AIDAB). At present, he is writing his dissertation paper to complete his Ph.D. in Agricultural Engineering at the University of the Philippines, Los Baños, Laguna.
MS. LEVINA DIVINA GRACIA T. RAMIREZ worked in research and development in the ingredients and flavorings industry and is an active member of the Food Safety team-NCR and the Philippine Association of Food Technologists, Inc. She has undergone extensive training in areas related to food science and technology. She teaches professional subjects like Food Chemistry, Food Processing and Food Analysis at PWU, where she obtained her undergraduate degree in Food Technology. She did her Master in Technology at the Technological University of the Philippines, Manila.