PHILIPPINE WOMEN’S COLLEGE OF DAVAO

University Ave., Juna Subd., Matina , Davao City

BACHELOR OF SCIENCE IN FOOD TECHNOLOGY

COURSE DESCRIPTIONS

I. General Education Courses (27 units)

Cours Descriptive
Units Course Description
e Code Title
This course deals with the nature of identity; factors
GECC Understanding and forces that affect the development and
3.0
001 the Self maintenance of personal identity.

GECC Purposive 3.0 This course deals with writing, speaking and presenting
002 Communication to different audiences and for various purposes.

This course deals with Philippine history as viewed

Readings in
GECC from the lens of selected primary sources in different
Philippine 3.0
003 periods, analysis and interpretation.
History
GECC Mathematics in 3.0 This course deals with the nature of mathematics,
004 the Modern appreciation of its practical, intellectual and aesthetic
World dimensions and application of mathematical tools in
daily life.

GECC Ethics 3.0 This course deals with ethical behavior in modern
005 society at the level of the person, society, and in
interaction with the environment and other shared
resources.

GECC Art Appreciation 3.0 This course deals with the nature, function and
006 appreciation of the arts in contemporary society.

This course deals with globalization and its impact on

The
GECC individuals, communities and nations, challenges and
Contemporary 3.0
007 responses.
World
This course deals with interactions between science
and technology and social, cultural, political and
Science,
GECC economic contexts which shape and are shaped by
Technology and 3.0
008 the; specific examples throughout human history of
Society
scientific and technological developments.

This course deals with the study of the life of Dr. Jose
Rizal, national hero and martyr, and of his important
GECC Life and Works
3.0 works, particularly “Noli Me Tangere" and "El
009 of Rizal
Filibusterismo" in their unexpurgated editions.
(as mandated by law)
 II. General Education Electives (9 units)

Course Descriptive
Units Course Description
Code Title

GEEL Gender and This course deals with gender as a social construction,
3.0
001 Society its role in and impact on different facets of societal life.

Philippine This course covers the indigenous groups in the

GEEL
Indigenous 3.0 Philippines, their way of life, role in and contribution to
002
Communities Filipino Society.

Entrepreneurial This course provides opportunities to students in

Mind defining the meaning and attributes of entrepreneurship
GEEL
3.0 (innovativeness, risk taking and self- reliance), the social
003
role and impact of entrepreneurship.

III. Food Technology Tool Courses (26 units)

Course Descriptive Units Course Description

Code Title
This course is an introduction to modern inorganic
chemistry. Topics include principles of structure,
FTTC Inorganic
3.0 bonding, and chemical reactivity with application to
001 Chemistry
compounds of the main group and transition elements,
including organometallic chemistry.
Advanced Algebra and Trigonometry reviews basic
concepts of algebra and teaches equations,
inequalities, problem solving; relations, functions and
transformations; linear, quadratic, and polynomial
FTTC Algebra and functions; exponential and logarithmic functions;
3.0
002 Trigonometry trigonometric or circular functions; trigonometric
identities; inverse functions and equations, triangles;
systems of equations and inequalities, conic sections;
polynomial and rational functions; sequences and
series.
The course presents a process for learning descriptive
chemistry and the chemistry of the more common
elements and their compounds in the format of a
FTTC Qualitative
3.0 scheme of analysis. Students are challenged to call
003 Chemistry
upon their manipulative and observational skills to
provide the basis for identifying a substance or a
mixture of substances.
This course covers the fundamental principles of
FTTC Quantitative
3.0 gravimetric and volumetric quantitative analysis,
004 Chemistry
including some instrumental analysis.
FTTC Organic 3.0 This course is an introduction to the chemistry of
005 Chemistry carbon-based compounds. Intended to introduce
students to functional groups; their structure properties,
bonding and reaction mechanisms of organic
importance in food. The compounds of the aliphatic and
aromatic series, stressing general principles. The basic
understandings in this area, an appreciation of the
Course Descriptive Units Course Description
Code Title
relation of organic chemistry to daily life.

This course is an introduction to the biochemistry of

carbohydrates, fats, proteins and nucleic acid. Cell
structure and function, exploring biomolecules,
enzymes: basic concepts and kinetics; catalytic and
FTTC General regulatory strategies; membrane structure and
3.0
006 Biochemistry dynamics. Introduction to signal transduction cascades,
metabolic energy; generation, storage and regulation
strategies, metabolism and regulation of carbohydrate,
fatty acid, amino acid and nucleic acid, and metabolic
disorders are also discussed.
This course includes motion, oscillations, waves and
propagation, electric charge and coulomb law, electric
FTTC Applied field, electric potential, capacitors and dielectric, current
3.0
007 Physics and resistance, AC and DC, magnetic fields, Ampere
law and Faraday law, Maxwell equations and traveling
waves.
This course covers quantitative and theoretical study of
the properties and structure of matter, and their relation
to the interaction of matter with energy. This course
serves as an introduction to chemical dynamics, giving
FTTC Physical
3.0 the students an understanding of basic principles, laws
008 Chemistry
and theories of physical chemistry that are necessary
for chemistry, biochemistry, pre-medical, general
science and engineering students.

This course is an introduction to statistics, the science

of collecting, organizing, and interpreting numerical
data. Emphasis will be placed on statistical reasoning
FTTC Applied
3.0 and data analysis. The main topics are study design,
009 Statistics
descriptive statistics, probability theory, and statistical
inference

Introduction to differential and integral calculus: the

Calculus
FTTC study of change. Understanding and differentiation of
(Integral and 5.0
010 concepts through graphical, algebraic, numerical, and
Differential)
verbal methods.

IV. Food Technology Professional Courses (74 units)

Course Descriptive Units Course Description

Code Title
Introduction To An overview of food science and technology, career
FTPC
Food Science 1.0 opportunities of food technologists and their
001
and Technology responsibilities to society.
This course deals with the fundamentals of principles
in microbiology, classification, characterization,
FTPC General
5.0 properties and identification of microorganisms,
002 Microbiology
cultural and staining techniques; parasites.

FTPC Food 5.0 This course deals with the microbial flora of food as
003 Microbiology affected by processing/ preservation techniques with
special attention to beneficial groups of
Course Descriptive Units Course Description
Code Title
microorganisms, pathogenic, and spoilage
microorganisms.
FTPC This course deals with the Basic elements of food
Basic Food
004 3.0 preparation.
Preparation
This course deals with the food processing and
Food Processing preservation techniques: heat processing, non-
FTPC 3.0 thermal processing, and chemical preservatives
1
005

FTPC This course deals with the chemistry of major food

006 Food Chemistry components: their structure, properties and changes
5.0
1 during postharvest handling, preparation, processing,
storage and utilization of food.
FTPC This course deals with food processing and
007 preservation techniques: fermentation refrigeration
Food Processing
3.0 and freezing, drying and dehydration, concentration,
2
hurdle technology.

FTPC This course deals with the chemistry of minor food

008 Food Chemistry components: their structure, properties and changes
5.0
2 during postharvest handling, preparation, processing,
storage and utilization of food.
FTPC Principles and methods of food packaging and
Food Packaging
009 3.0 labeling; evaluation of properties of packaging and
and Labeling
labeling materials.
FTPC This course deals with the elements of food safety,
010 food safety hazards and food safety system such as
Food Safety 3.0 ingredients, best practices, risk analysis, traceability,
regulatory developments and scientific and technical
advancements.
FTPC This course deals with the principles and techniques
011 Sensory in sensory evaluation; statistical analysis and
3.0
Evaluation interpretation of sensory evaluation data; and their
relations to physico-chemical tests.
FTPC This course deals with the fundamentals of nutrition
012 science as they relate to human life and growth. It
Basic Nutrition 3.0 includes the study of nutrients-their nature, functions,
interrelationships and utilization in the body, food
sources, requirements and deficiencies.
FTPC This course deals with the principles, methods and
013 Food Analysis 5.0 techniques necessary for quantitative physical and
chemical analysis of food products.
FTPC This course deals with the engineering concepts and
Food
014 5.0 principles as applied to food processing
Engineering
FTPC Post Harvest This course deals with the basic principles on
015 Handling 3.0 handling primary and secondary processing of
Technology agricultural food procedure.
FTPC This course deals with the development and
Food Product
016 optimization of food products with traditional and
Development 3.0
novel food ingredients and processes – theory and
and Innovation
practice.
Methods Of 3.0 Introduction to research proposal writing, research
Research in methodologies, and foundational research theories
Food Science and protocols.
 Course Descriptive Units Course Description
Code Title
FTPC and Technology
017

FTPC Food Quality This course deals with the Principles and methods of
018 Assurance 3.0 quality control and assurance in foods.

This course deals with the introduction to food law

and regulations including areas of the law that would
impact food science professionals. And the
understanding of food technology as a profession
FTPC and the regulation governing, handling, processing
019 Food Laws 3.0 up to distribution of goods. It also hones the student’s
awareness and compliance to food laws and
regulations in manufacturing and distribution of foods
in the local and international markets.

FTPC Environmental This course deals with the sustainability and

020 Sustainability in environmental issues in the food industry.
3.0
the Food
Industries
This deals with the fundamentals of business
organizations and management. The theories and
principles of organization and management, as well
as their application in business and industry are
Basic Business
thoroughly discussed. The functions of management
Management
FTPC 3.0 and the different types of organizational structures
and
021 Entrepreneurship with their strengths and weaknesses from part of the
course coverage. The course covers the benefits
derived from entrepreneurship and importance of
social responsibility as another goal of business

College seminar courses  on a specialized subject

area in a given major or minor. Students are
FTPC Undergraduate
1.0 expected to participate regularly in college seminars,
Seminar
022 including giving presentations and participating in
discussions.

V. Thesis and On-The –Job Training (9 units)

This course covers formulation of a new product or
reformulation of an existing food product or process by
incorporating all knowledge acquired in Food Science
FTPC Thesis and Technology related courses. The resulting finished
023 3.0 products are analyzed through physico-chemical,
microbiological test, sensory evaluation test and HACCP
Plan. Students should be able to finish their thesis write-
up and orally presenting a defensible result of their
research work.
6.0 This is a 300-hour or equivalent to 6 (six) units on-the-job
training in food manufacturing industry accredited by the
college as a suitable for the course. It covers training on
FTPC Practicum
the various aspects of operations such as: production,
024
quality assurance, research and development, personnel
 management, sales and marketing.

VI. Food Technology Elective Courses (6 units)

Course Descriptive Units Course Description

Code Title
This course deals with the theoretical background
and a working knowledge of the instrumentation and
FTEL techniques employed in a biotechnology laboratory. It
Biotechnology 3.0
001 emphasizes the introduction of foreign DNA into
bacterial cells, as well as the analysis of nucleic acids
(DNA and RNA) and proteins.
FTEL This course deals with the financial aspects of
Business
002 Economics and 3.0 business, specifically: business accounting, finance,
Accounting money and banking.

This course deals with the principles of marketing

focused on the management of the marketing
activities and the relationship to overall
FTEL organizational functions. It includes learning on
Marketing 3.0 environmental analysis, industry and competitor
003
analysis, objective setting, marketing strategies,
market mix components, implementation and control
mechanisms.

This course deals with the foundation in culinary

science program and knowledge of food safety,
FTEL Culinary Science
3.0 understanding of product identification/ utilization,
and Technology
004 and hands-on abilities in culinary skills.

FTEL Fruit and This course deals with the preservation and
005 Vegetable 3.0 processing of fruit and vegetables.
Processing
This course deals with the basic science of the 5
leading cereal grains (rice, corn, wheat, sorghum,
FTEL and barley with emphasis on their physicochemical
006 Cereal Science
3.0 and biochemical properties and their relevance on
and Technology
the processing, application and utilization of the
cereal grains in foods.

This course deals with the aspects of meat science

including slaughterhouse procedures, meat
maturation, secondary processing and packaging
Meat Science through to evaluation of meat quality, safety and
FTEL 3.0
and Technology sensory properties, as well as the effects of animal
007
genetics, production and nutrition on meat quality
and the role of meat consumption in human health.

This course deals with the study of milk processing

Dairy Science and its products. Handling, processing and
FTEL 3.0 preservation of milk and its products.
and Technology
008
 Course Descriptive Units Course Description
Code Title
FTEL  This course deals with the study of fish
009 Fish Science and handling, processing and preservation.
3.0
Technology

VII. Mandated Requirements (14 units)

Course Descriptive
Units Course Description
Code Title
The course includes learning theories, principles and
values that will enable a student to grow in awareness
of his/her responsibility and capacity to be a humane
National
and morally upright individual, with integrity, Godly
Service
NSTP 001 3.0 compassion, a sense of family, and social solidarity,
Training
has care and concern of the physical environment,
Program 1
manifest respect for the culture and arts of all people,
grow in self-reliance, and develop a strong love for
country, and oneness with the global community.
This course provides students a clear picture of the
National
different societal conditions, practical strategies in
Service
NSTP 002 3.0 community organizing and project development. Thus,
Training
hoping, that students may be convinced to apply their
Program 2
learning in the community where they belong.
This course uses application-based activities by which
students will develop the skills to recognize movement
patterns, perform assessments and correct inefficient
movement. Human movement is complex and learning
Movement
GEPE 001 2.0 to move is an essential component of a lifetime of
Enhancement
healthy activity. After successful completion students
will be able to provide appropriate instruction leading to
better movement mechanics, reduced risk of injury and
higher levels of athletic performance.
This course covers the essentials of living a wellness
lifestyle that enhances health, fitness and optimal well-
being. The basics of physical fitness are introduced
and students participate in assessment activities to
Fitness
GEPE 002 2.0 produce a personal fitness profile. Personal diet and
Exercises
stress assessments contribute to the design of a
personal exercise program. At the conclusion of the
course students will have gained the knowledge, skills
and abilities to live life well.
This course provides opportunities to explore various
Dance for dance styles: ballet, jazz, modern and tap. The
GEPE 003 2.0
Theater emphasis is on performing each dance style in an
informal in-studio setting.
This course introduces the integration between
exercise and nutrition-related topics by exploring the
Sports intimate link among nutrition, energy metabolism and
GEPE 004 Nutrition 2.0 human exercise response. The course sorts fact from
fiction and helps students and practitioners obtain the
knowledge needed to advise athletes and active
individuals.
 VIII. Institutional Requirements (12 units)

Course Descriptive
Units Course Description
Code Title
This course will allow students to journey with the
essentials of the integration of peace concepts in
Peace
spirituality based on the postmodern context. This will
PWC 001 Education and 3.0
help students to search for similarities among the
Spirituality
diversified religions for the attainment of unity and
peace.
This course is designed to focus on the basic skills
Personality necessary for development in communication, problem
Development solving and decision-making, planning skills and to
PWC 002 3.0
and Individual effectively use these skills in the areas of personal
Responsibility growth and development.

This course explores the characteristics, values,

culture and identity of being a true Philwomenian
student. This primarily aims to develop and enhance
Philwomenian the students’ sense of self, proper behavior and
PWC 003 3.0
Identity positive values in and out of the campus. Students
engage with theories and methods to gain insight and
understand deeply the essence of a true Philwomenian
in words and in actions in daily life activities.
This course deals with the integrated culture based
Institutional Management Enterprise (IME) is a full
circle ideation and business incubation program
geared towards realizing the “Creative
Entrepreneurship” direction of PWC of Davao in
promoting, developing and preserving our culture,
heritage and identity. The IME program engages the
whole PWC academic and non-academic community
Institutional
and its alumni in developing an outcomes-based
PWC 004 Management 3.0
educational framework that will develop inclusive
Enterprise
entrepreneurs and sustainable business models
inspired by indigenous knowledge, skills, technology
and practices. The working concepts are integrated in
the curriculum and instruction, research and
community and extension from basic through tertiary
education. IME is currently supported by the
Commission on Higher Education Institutional
Development and Innovation Grants (CHED IDIG).

Prepared by:

MA. CHRISTINA B. RAMOS, MSFS

Program Chair, BSFT

Noted by:
FLORIFES A. BERTULFO
Registrar

Recommending Approval by:

JESSIE B. MANUTA, PhD

Dean of College

Approved by:

PROF. VICENTE ANTONIO V. PIJANO III

Vice President for Academics and Institutional Development