CENTRO ESCOLAR UNIVERSITY

School of Nutrition and Hospitality Management

COURSE SYLLABUS

PRNT 123 3 units (2 units) Lecture and 2 Hours Lecture

Fundamentals of Food Technology (1 unit ) Laboratory 3 Hours Laboratory
Course Title Course Number Unit(s) Hour(s)/Week

CEU VISION/MISSION CEU QUALITY OBJECTIVES

Philosophy: Ciencia y Virtud (Science and Virtue) In implementing the quality policy, CEU will:
1. Develop and maintain qualified and competent human resources;
Vision 2. Attain organizational unity and effectiveness;
To be the university of first choice. 3. Ensure functional and efficient systems;
CEU seeks to be the university of first choice - the leading higher education institution fostering excellence in 4. Disseminate information efficiently to the different functions;
the pursuit of knowledge while engendering personal integrity and social responsibility. 5. Identify the needs of the University community;
6. Provide adequate resources and facilities; and
Mission 7. Improve quality services continuously through a responsive feedback mechanism.
To build a brighter future - for our students, the Philippines, and the world.
CENTRO ESCOLAR EXPECTED GRADUATE ATTRIBUTES (CEEGA)
It is committed to:
 Provide a rich and stimulating academic environment in order to promote creative and scholarly academic Graduate Attributes Skills, Knowledge, Attitudes that Escolarian Graduates possess
pursuits among its faculty and equip students with the knowledge, skills, sound moral values, and an Lifelong Learner (LL) 1. Learns and works independently as well as collaboratively.
appreciation of arts and culture that will prepare them to become productive and innovative professionals with 2. Translates knowledge generated from research and other sources to improve quality of
a commitment to nation building in the context of one world; life.
 Enhance the development of higher education in the Philippines through its exemplar academic programs and 3. Creates new ideas to better understand society.
practices, leadership in professional organizations, and participation in academic consortia; and 4. Evaluates own thinking, behavior and spirituality for self-growth.
 Contribute to the promotion of human health and well-being through high-quality programs in health Reflective and Creative 1. Thinks critically and creatively.
professional education, research, and community service. Thinker (RCT) 2. Shows open-mindedness.
3. Solves problems systematically.
CEU CORE VALUES 4. Loves art and shows artistic sensibility.
V - Valuing others, caring for them and empowering them Caring and Trustworthy 1. Values people and acts in unity with others.
A - Accountability, integrity and trustworthiness Citizen (CTC) 2. Commits to social justice and principles of sustainability and respect for diversity.
L - Lifelong learning as individuals and as an organization 3. Practices good stewardship and accountability.
U - Unity, teamwork and loyalty 4. Manifest social responsibility by helping improve conditions of those who have less in life
E - Excellence in all endeavors or circumstance.
S - Social responsibility as citizens of the Filipino nation and of the world Proficient Communicator 1. Articulates ideas clearly for varied purposes and audiences of diverse culture.
(PC) 2. Listens attentively, engages in meaningful exchange and shares knowledge, values,
CEU QUALITY POLICY attitudes and intentions.
Centro Escolar University is committed to provide quality, relevant, timely and effective service and support to 3. Utilizes effectively appropriate media and information technologies.
the University community through an efficient organizational system imbued with values and professionalism. Competent and Productive 1. Initiates, innovates better ways of doing things and accountability
Professional (CPP) 2. Promotes quality and productivity.

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 VISION AND MISSION BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS (BSND)
OF THE SCHOOL OF NUTRITION PROGRAM OBJECTIVES
AND HOSPITALITY MANGEMENT
1. Equip students with an integrated and fundamental knowledge, skills and appropriate attitudes in foodservice and dietetic
A. VISION management.
2. Develop technical competence of students in planning, organizing, implementing, managing and evaluating nutrition
The School of Nutrition and Hospitality programs thereby enabling them to contribute to the improvement of the lives of people through good nutrition and
Management is committed to quality research.
education that ensures the total 3. Contribute to global development through the advocacy of good nutrition and healthy lifestyles in improving and
development of its graduates who are maintaining the quality of life of individuals, groups and community.
empowered to lead in their chosen 4. Develop students who conduct themselves in a manner consistent with ethical standards and take responsibility for
professions and competent members of the continuing personal and professional growth.
global workforce.
BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS (BSND)
B. MISSION STATEMENT PROGRAM OUTCOMES

In line with the Centro Escolar The graduates of BSND should be able to:
University’s philosophy, mission, and 1. Emphasize the role of nutrition and dietetics in improving the overall health and well-being according to various needs, capacity,
vision to be the University of first choice, and potentials of individuals, groups and families.
the School of Nutrition and Hospitality 2. Implement a comprehensive, multidisciplinary, and multi-cultural nutritional care plan as designed individually or through
Management is committed: collaborative efforts to achieve total wellness of an individual and other diverse groups.
3. Integrate food and nutrition plans in the local and national development efforts to address nutritional concerns
1. to develop well-rounded individuals; 4. Manage food service in different settings and nutrition programs in a multi-level approach, according to regulations and policies
5. Incorporate economically viable activities using evidence-based studies in varying food, nutrition, and dietetics programs for
and
practical application
6. Uphold the ethical standards of nutrition and dietetics in recognition of professional and social responsibility
2. to produce competent professionals 7. Engage in lifelong learning activities keeping abreast in continuing education and development of scientific research related to
who are involved in community food and nutrition
service, research-oriented, and 8. Articulate the latest scientific breakthrough related to the practice of food and nutrition using appropriate language required
equipped with the new information 9. Preserve the Filipino historical and cultural heritage by strengthening the use of Philippine products and commodities in the
technology and emerging knowledge practice of nutrition and dietetics; communicating using local language as appropriate in the community setting
and skills that meet international
standards of excellence while
continually in quest for personal and
professional growth.

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Course Description : Principles of physical, chemical and biochemical changes in foods as they undergo various stages of food processing and storage are discussed in this
course. Emphasis is given to food preservation techniques at the home and community levels using indigenous foods in the laboratory for applying the
principles and methods of processing.
Laboratory activities include the application of the principles and methods of food preservation.

Pre-requisite : Basic Foods, Fundamentals of Microbiology and Parasitology

Course Objectives : At the end of the course, the students are expected to:
1. identify the causes of physical, chemical and bio-chemical changes in foods;
2. explain the principles and methods of food preservation;
3. evaluate the effects of food preservation methods on food quality;
4. describe the trends in food technology; and
5. apply the various food preservation techniques learned in home preservation

Suggested Teaching/ Time Assessment

Resources Assessment Tasks
Program Learning Allotment Tools
CEEGA Learning Outcomes Course Content
Outcomes Methodologies/
Strategies
At the end of the course the 1. Introduction to Food Lecture-Discussion and 6 hours Course plan Make an essay Essay rubrics
students should be able to: Technology interaction about the
 Explain the meaning of  Description of the course, importance of
relevant terms its objectives, scope food
content and requirements. preservation
 Appreciate the
importance of food
preservation
 Review the different
food preservation
techniques and their
principles
 RCT  7  Identify the various 2. Food Spoilage Slide presentation 6 hours FoodSHAP. Food Prepare a tabular Rubrics of
 CTC causes and recognize  Causes, types, signs of Lecture and interaction Safety and presentation of written
signs of food spoilage spoilage Hygiene the different work
 Relate the value of Academy of the bacteria that Quiz answer
food safety Video presentation on Philippines cause spoilage key
microorganism Manila, 2015
 Learns and works Recitation
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 Suggested Teaching/ Time Assessment
Resources Assessment Tasks
Program Learning Allotment Tools
CEEGA Learning Outcomes Course Content
Outcomes Methodologies/
Strategies
independently as well Rubrics
as collaboratively
 RCT  7  Discuss the various 3. Food Poisoning Lecture and interaction 6 hours FoodSHAP. Food Research on a Quiz answer
 CTC types of food poisoning  Types, Causes,
Safety and journal article key
and foods commonly Symptoms Hygiene about Food Recitation
affected. Journal presentation and Academy of the Poisoning
Case Analysis Rubrics
Philippines
Manila, 2015
 RCT  7  Distinguish the 4. General Principles and Lecture and interaction Gould, G.W. Ed. Make an outline of Rubrics on
underlying principles Methods of Food 6 hours 1995. New the different written
in food preservation Preservation Methods of methods of food works
Video Presentation Food preservation.
 Demonstrate different Quiz answer
methods of Preservation. Show the key
preservation Unilever comparison and
Mini debate Research Lab., analysis
 Recognize the value of Bedford: advantage and
foods by means of Blackie disadvantages
preservation and Academic and
principles involved Professional,
 Utilizes effectively Inc.
appropriate media and
information
technologies.
 RCT  7  Explain the effects of 5. Refrigeration and Freezing Group Discussion and Bharat, Singh. Create a diagram Presentation
lowering the storage  Requirements of Food
interaction 2005. Food to illustrate how rubrics
temperature of various Refrigeration Storage and food becomes Quiz answer
foodstuffs. 6 hours Preservation frozen and
 Methods of Freezing
key
 Demonstrate discuss the
 Types of Home Freezing changes that Recitation
preparation of foods Rubrics
for Equipment happens and
refrigeration/freezing present it to the
 Selection & Preparation
class
of Foods for
Refrigeration and Preparation of

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 Suggested Teaching/ Time Assessment
Resources Assessment Tasks
Program Learning Allotment Tools
CEEGA Learning Outcomes Course Content
Outcomes Methodologies/
Strategies
Freezing food for
 Changes During Freezing freezing

 Thawing Of Frozen Make a

Products comparison of
food item
before and after
freezing
 RCT  7  Explain the uses of 6. Salting, Curing and Lecture and interaction 6 hours Fellows, P.J. Make a Recitation
each ingredient Smoking 1994. Food comparison of Rubrics
 Discuss the steps  Principle/s in Salting, Processing the different Quiz answer
Journal presentation Technology: products using
involved in preparing Curing and Natural key
cured and smoke Smoking “ Implication of high Principles and salting, curing
products sodium intake” Practices for and smoking
 Functions of each Curing the Safe
 Identify the problems Ingredient Preparation of
Processing of processed meat
encountered  Methods of Curing Foods. using various
London: techniques
 Selection and Preparation Butterworth
of Foods for Salting, Heineman Ltd.
Curing and Smoking
 Problems Encountered in
Preparing Cured Products
 RCT  7  Explain the rudiments 7. Canning Class discussion 6 hours Fellows, P.J. Create an Written works
of canning.  Principles of Heat
1994. Food illustration of Rubrics
 Distinguish the basic Preservation – Processing the steps in Recitation
Video presentation of Technology: canning
steps in canning Pasteurization, Canning procedures Rubrics
various foodstuffs and Sterilization Principles and process.
in food Practices for Quiz answer
the objectives of each  History of Canning manufacturing Preparation of key
step. the Safe foods for
 Canning Equipment
company Processing of
 Analyze the problems canning
Foods.
in canning foods and  Containers for Canning Make a
London:
offer solutions and  Steps/Procedures in Butterworth comparison of
precautions so that they Canning Heineman Ltd. food quality
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 Suggested Teaching/ Time Assessment
Resources Assessment Tasks
Program Learning Allotment Tools
CEEGA Learning Outcomes Course Content
Outcomes Methodologies/
Strategies
can be avoided.  Problems in Canning before and after
the procedure
 RCT  7  Describe the 8. Food Packaging Lecture – demonstration 6 hours Dinicoli, Barbara. Research on the Presentation
characteristics of food  Types and Properties of Presentation of actual 2009. Food different types Rubrics
packaging Packaging Materials samples of food Technology. and methods of Quiz answer
 Identify the different packaging materials Hodder. Co. packaging. key
 Methods of Food UK. Present a video
packaging materials Packaging: MAP, MAC,
and their uses and journal
Vacuum Packaging Video on latest trends in readings related
 Evaluate the functions packaging to it.
of food packaging
methods/systems
 RCT  7  Explain the underlying 9. Drying of Foods Lecture discussion and 6 hours Compare the Recitation
principles in drying  Differences between Sun
interaction advantages and Quiz answer
 Differentiate the Drying and Dehydration disadvantages key
various methods of of using sun-
 Advantages of Sun Video presentation of drying and Written work
drying and application Drying and Dehydration different equipment rubrics
to various foods. dehydration.
 Selection and Preparation
used in drying Make a tabular
 Discuss the problems of Foods for Drying presentation
encountered in drying.
 Problems Preparation of
 Compare the foods to be
importance of food dried
preservation by means
of drying and other Compare the
methods of quality of food
preservation. before and after
drying
 RCT  7  Apply the principles in 10. Fermentation and Pickling Lecture 6 hours Sanchez, Priscilla Using a diagram, Written work
fermentation and  Types of fermentation: Group discussion Chinte.2008. compare and rubrics
pickling. Alcoholic, Acetous, lactic Philippine contrast the Answer key in
 Evaluate the types of acid Fermented following: quiz
pickled products and Journal presentation on Foods: alcoholic,
 Selection and Preparation Principles and acetous and Recitation
their quality the effects of
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 Suggested Teaching/ Time Assessment
Resources Assessment Tasks
Program Learning Allotment Tools
CEEGA Learning Outcomes Course Content
Outcomes Methodologies/
Strategies
characteristics. of Foods for fermented products Technology lactic acid
 Analyze the causes of Fermentation and on health fermentation
failures and how they Pickling Preparation of
can be avoided.  Requirements for pickled and
Obtaining Successful fermented foods
Fermented and Pickled Compare the
Products: Brine quality of food
Concentration, Grain before and after
Strength of Vinegar, etc. the process
 Problems Encountered in
Fermentation and
Pickling
 RCT  7  Discuss the principles 11. High Sugar Preservation Group discussion and 6 hours Chadwick, Janet Make a tabular Written works
in sugar preservation  Principle
interaction 2009. The presentation of Rubrics
 Identify and Beginner’s the different Recitation
 Types of high Sugar Guide to products using
differentiate the Preservation Products Activities using of Rubrics
various sugar Preserving high sugar
 Selection and Preparation
metacards Food at Home presentation Quiz answer
preservation products. key
of Fruits/Some Preparation of
 Analyze good quality Vegetables for Jam, Jelly,
characteristics of the high sugar
Marmalade, Preserve, preserved foods
different products. Conserve, Butter, Fruit
Paste Candies and Fruit Evaluate the
Leather Making changes that
takes place
 Problems Encountered in
Preparing and Cooking
High Sugar Preservation
Products
 RCT  7  Discuss the principles 12. Radiation Preservation Group discussion and 6 hours Velez-Ruiz, Jorge Research a video Rubrics in
in food irradiation and  Theories in radiation
interaction F. and Sosa and journal class
its pros and cons preservation of foods Debate Morales, Maria related to presentatio
 Evaluate the uses of Elena. 2009. radiation and n
 Sources of Radiation Food present it to the
irradiation Quiz answer
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 Suggested Teaching/ Time Assessment
Resources Assessment Tasks
Program Learning Allotment Tools
CEEGA Learning Outcomes Course Content
Outcomes Methodologies/
Strategies
 Analyze safety uses of  Applications of Radiation Video presentation Processing and class key
food irradiation in Food Preservation Engineering
Topic
 Explain how irradiated  Advantages and
foods should be Disadvantages of
packaged Radiation
 Packaging of Irradiated
Foods

 RCT  7  Discuss the uses of 13. Food Additives in Food Lecture discussion 6 hours Create an outline Written works
food additives Preservation Debate of the different Rubrics
 Analyze the justified of  Justified and Unjustified additives that Recitation
Round Robin are used in food
food additives Uses of Food Additives Rubrics
manufacturing
 Explain the hazards of  Classifications of Food company Quiz answer
food additives Additives – the GRAS key
 Evaluate the necessary List
use of food additives to  Hazards of Food
eliminate food hazard Additives
 Regulations on the Use of
Food Additives – R.A.
3720
 RCT  7  Review the parts of a 14. Food Labeling Lecture discussion 3 hours Research on a Recitation
label  Elements of nutrition Article presentation journal on food rubrics
 Interpret the laws and label labeling and
regulation in food make an insight
 Requirements in labeling Written work
labels a product rubrics
 Criticize the law in  Laws and regulations
relation to food safety governing labeling
 RCT,  7  Compare the latest 15. New Trends in Food Journal Presentation 6 hours Khan, Firdos Research for a Written works
CPP trends in food science Technology Lecture Discussion Alam. 2012. video on Rubrics

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 Suggested Teaching/ Time Assessment
Resources Assessment Tasks
Program Learning Allotment Tools
CEEGA Learning Outcomes Course Content
Outcomes Methodologies/
Strategies
and technology.  Biotechnology Biotechnology Biotechnology Recitation
 Evaluate the merits of Fundamentals and Rubrics
 Nutraceuticals Nutraceuticals.
the new trends and Quiz answer
determine applicability  New ingredients Present it in the
class key
to indigenous food  New techniques in
stuffs. processing/ preserving
 Compare new trends food.
and development in
Food Technology with
old methods
Capstone Activities (if applicable)

COURSE REQUIREMENTS AND GRADING SYSTEM

Weight
1. Periodical Exams (PE) 2
2. Class Participation (CP) 1

Computation of CP Grade
a. Lecture: Assignment/Seatwork - 15% a. Laboratory: Attendance - 5%
Long Test - 30% Quiz - 20%
Pre/Post Test - 20% Long Test - 20%
Quiz - 20% Requirements - 5%
Recitation - 5% Laboratory Performance - 50%
Technical Papers - 10% 100%
100%
Requirements: (in addition to Aside from the quizzes, periodical exam, recitation and classroom activities)
A. Individual B. Group
1. Reaction Paper on a Journal Article (3) 1. Preparation of preserved food per topic
2. Evaluation of a print/audio-visual 2. Documentation and compilation of recipes prepared
information material (analysis & write up) 3. Written reports presented to the class
3. Critique of a Nutrition Education Program
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REFERENCES:
1. Books
Bharat, Singh. 2005. Food Storage and Preservation
Chadwick, Janet 2009. The Beginner’s Guide to Preserving Food at Home
Sanchez, Priscilla Chinte.2008. Philippine Fermented Foods: Principles and Technology
Dinicoli, Barbara. 2009.Food Technology. Hodder. Co. UK.
Dris, Ramdane, et.al. 2003. Food Technology. Enfield, NH: Science Publishers.
Fellows, P.J. 1994. Food Processing Technology: Principles and Practices for the Safe Processing of Foods. London: Butterworth Heineman Ltd.
FoodSHAP, Food Safety and Hygiene Academy of the Philippines, 2015
Gould, G.W. Ed. 1995. New Methods of Food Preservation. Unilever Research Lab., Bedford: Blackie Academic and Professional, Inc.
Khan, Firdos Alam. 2012. Biotechnology Fundamentals.
Morano, Peter S. 2003. Understanding Food Science and Technology. Wadsworth, U.S.A.
Singh, Branat, 2005. Food Storage and Preservation. Anmol Publication, PVT.LTD. Indian.
Trivedi, Sandya. 2006. Encyclopedia of Food Technology. New Delhi: Anmol Publications.
Velez-Ruiz, Jorge F. and Sosa Morales, Maria Elena. 2009. Food Processing and Engineering Topic

2. Journals and Magazines

Food Technology Journal
Food (The Magazine of Good Cooking)
Journal of Food Science
Journal of the American Dietetic Association

3. Electronic References
www.ifst.org
www.ift.org
http://www.cfsan.fda.gov
www.ajol.info/viewarticle.php
www.blackwellpublishing.com/journal.asp
www.chipsbooks.com/sltp.htm

Prepared by: Date: Approved by: Date:

MA. LINDSAY J. ALVAREZ, RND,PTRP, MAED,

MSND

VERONICA F. BALINTONA, RND, MAT DR. CECILIA C. UNCAD

Dean
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