FOOD SCIENCE AND NUTRITION (FSN)
The Department of Food Science and Nutrition (FSN) was established in 1961 together with the College. Its mission is to develop value-laden professionals and leaders in the fields of Nutrition, Food Science and Technology.
Bachelor of Science in Community Nutrition (BSCN)
Instituted in 1971, BSCN is a refinement of the BSHE major in Foods and Nutrition introduced in 1939. The program prepares students to understand and help solve nutritional problems in families and communities as it provides adequate training in both hospital dietetics and public health nutrition. The 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. Graduates of the BSCN program qualify to take the professional licensure exam in Nutrition and Dietetics.
Bachelor of Science in Food Technology (BSFT)
Instituted in 1956, the BSFT program seeks to prepare students for managerial and entrepreneurial work in the food industry to produce safe and acceptable consumer products; to develop profitable uses of available food materials; and to perform quality testing of processed foods. The curriculum aims to develop professionals with the knowledge to meet the demands of ever-growing industry and the ability to engage in research. It aims to produce graduates with a social consciousness, who have the commitment to contribute to national development and the dedication to uplift the quality of life of Filipino families.
Master of Science in Nutrition (MSN)
Instituted in 1960, MSN was designed to prepare professionals for more advanced work in nutrition. It permits students with a background in nutrition to depth in knowledge and research skills.
Master of Science in Food Science (MSFS)
Instituted in 1964, MSFS was designed for those preparing for teaching and research in foods through further training in chemical, physical and microbiological techniques as applied to problems in food science and technology.
Doctor of Philosophy (Nutrition) (PhDN)
Instituted in 1979, PhD N provides a holistic view of nutrition, in-depth knowledge of nutritional 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.
Doctor of Philosophy (Food Science) (PhDFS)
Instituted in 1975, PhDFS was designed to prepare men and women for positions of leadership in education and in the food research projects of the government and food industry. This program allows for specialization in food processing, food chemistry or food microbiology
PILOT FOOD PLANT (PFP)
This was established in 1962 primarily to serve as a training laboratory for food technology students. It also provides technical assistance services in the form of food processing, product development and quality control to private individuals, small and medium scale companies and government agencies.