FIRST YEAR
First Semester
SUBJECT DESCRIPTION UNITS PREREQUISITES
FST 11 Fundamentals of Food Science and Technology 3  
BIO 1 General Biology I 3  
CHEM 16.0 General Chemistry I 3  
CHEM16.1 General Chemistry I (Laboratory) 2  
ENG 1 (AH) College English  3  
G.E. (SSP) (Social Science and Philosophy)  3  
MATH 11 College Algebra 3  
P.E. 1 Foundations of Physical Fitness (2)  
     20  
Second Semester
 BIO2  General Biology II  3  BIO I
 CHEM 17.0  General Chemistry II  3  CHEM 16.0 and CHEM 16.1 and
 (MATH 11 or MATH 17)
 CHEM 17.1  General Chemistry II (Laboratory)   2
 ENG 2 (AH)  College Writing in English   3  
 CRSC 1  Fundamentals of Crop Science I   3  BIO I or BOT I
 PI 10 (SSP)  The Life and Works of Jose Rizal   3  
 MATH 14  Plane Trigonometry   3  MATH 11
 P.E. 2 or 3  Basic or Advanced Course   (2)  
      20  
 SECOND YEAR    
 First Semester      
ANSC 1  Introduction to Animal Science   3  BIO I or ZOO I
CHEM 40.0  Basic Organic Chemistry   3  CHEM 15.0 and CHEM 15.1 or
 CHEM 17.0 and CHEM 17.1
CHEM 40.1  Basic Organic Chemistry Laboratory   1
G.E. (MST)  (Math Science and Technology)   3  
G.E. (MST)  (Math Science and Technology)   3  
MATH 26  Analytic Geometry and Calculus I   3  MATH 14 or MATH 17
PHYS 3  General Physics I   3  MATH 14 or MATH 17
P.E. 2 or 3  Basic or Advanced Course   (2)  
NSTP 1  National Service Training Program   (3)  
     19  
Second Semester      
CHEM 32.0  Quantitative Inorganic Analysis   3  CHEM 17.0 and CHEM 17.1 and
 (MATH 14 or MATH 17)
CHEM 32.1  Quantitative Inorganic Analysis (Laboratory)   2
FST 101  Food Chemistry I   3  CHEM 40.0 and CHEM 40.1
MATH 27  Analytic Geometry and Calculus I   3  MATH 26
MCB 1  General Microbiology   3  
PHYS 13  General Physics II   3  PHYS 3
ECON II  General Economics   3  
P.E. 2 or 3  Basic or Advanced Course   (2)  
NSTP 2  National Service Training Program   (3)  
      20  
THIRD YEAR      
First Semester      
FST III  Food Chemistry II   3  FST 101 and MATH 27 and PHYS 3
CHEM 160  Introductory Biochemistry   3  CHEM 40.0 and CHEM 40.1
FST 130  Food Engineering I   3  MATH 27 and PHYS 3
MCB 180  Introductory Food Microbiology   3  MCB 1
STAT I  Elementary Statistics   3  MATH 11 or MATH 17
G.E. (SSP)  (Social Science and Philosophy)   3  
      18  
Second Semester      
SPCM 1 (AH)  Speech Communication I   3  
FST 102  Food Analysis   4  FST 101 and CHEM 32.0 and CHEM 32.1
FST 131  Food Engineering II   3  FST 130 and PHYS 13
FST 140  Food Processing I   3  FST 130 and MCB 180
FST 141  Food Processing II   3  FST 130 and MCB 180
FST 161  Sensory Evaluation of Food Product   3  STAT I
FST 200  Undergraduate Thesis/   2  
(FST 190Special Problem: Non-thesis students)   (3)  
      21(22)  
Summer      
FST 200  Undergraduate Thesis   2  
FST 198 Food Science and Technology Practicum   (3)  FST 140 and 141
        
FOURTH YEAR      
First Semester      
G.E. (AH)  (Arts and Humanities)   3  
MGT I  Intro to Enterprises and Entrepreneurship   3  ECON II and STAT I
AGRI 195  Research Methods in Agriculture and Food Science   3  STAT I
G.E. (SSP)  (Soil Science and Philosophy)   3  
Elective     3  
Elective     3  
FST 200  Undergraduate Thesis   2  
   (non-thesis students)   20(18)  
Second Semester      
AGRI 199  Colloquium in Agriculture   1  Senior Standing
STS 10 (MST)  Exploring Biotechnology   3  
G.E. (AH)  (Arts and Humanities)   3  
G.E. (SSP)  (Soil Science and Philosophy)   3  
FST 170  Food Processing Management   3  FST 140 or FST 141
FST 199  Undergraduate Seminar   1  
Elective     3  
      17  
TOTAL NUMBER OF UNITS  157  

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Friday, 24 November 2017
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