BS in Chemistry major in Food Science
The Bachelor of Science in Chemistry Major in Food Science program is designed to provide a student in chemistry with the opportunity to develop a specialization in the broad discipline of Food Science. The curriculum includes the core courses of the BS Chemistry program as well as the food science subjects needed to equip students with a scientific understanding of food systems and processes.
Although approved in 2014, the program was caught in the K12 transition before it can be opened to students. Now aimed to be offered in academic year 2019-2020, the Food Science program was revised according to the 2017 BS Chemistry policies, standards and guidelines from CHED (CMO 47s2017). Credit units from the old bachelor’s curriculum were replaced with courses that allow for a deeper, broader treatment of the core courses in chemistry and biochemistry and a stronger preparation for the professional chemist licensure examination.
In addition, the recent Republic Act 11052 (The Food Technology Act) creating the Professional Regulatory Board of Food Technology and professionalizing food technologists via licensure exams, provide additional career opportunities for graduates of the program.
The combination of the science areas enhances research and employment opportunities for graduates in various components of the food industry: food analysis, quality assurance, research and development, food safety, management, legislation etc. Those who wish to seek employment as food analysts or food research chemists or biochemists should have a competitive edge. As chemists, graduates may choose to find employment in other industries, create jobs through the vast market of consumer goods or touch lives as educators and researchers in academia.
Table 1. Summary of the BS Chemistry major in Food Science curriculum
| DLSU | CHED Minimum Requirements for BS Chem |
|
| General Education Courses | 50 units | 50 units |
| Lasallian Core Curriculum | 12 | |
| Foundation Courses | 14 | |
| Chemistry | 66 (Core) | 54 |
| Electives | 6 | 6 |
| Thesis + Practicum | 6 | 6 |
| Other Science Courses | 23 | 14 |
| Food Science Courses | 22 | |
| Total Number of Units | 190 + (9) units | 130 units |
| Duration | 12 terms |
Program Outcomes
Critical and creative thinker
- demonstrate a conceptual understanding and problem-solving skills in the fields of analytical, organic, inorganic, biochemistry, and physical chemistry
- show a depth of knowledge in Food Science reflecting an appropriate level of specialization and relate concepts to those of other disciplines
- able to dissect a problem into its key features; develop problem-solving skills relating to qualitative and quantitative information
- demonstrate skills in data collection, analysis, statistical evaluation and interpretation of results
- able to plan experiments, understand their limitations and develop suitable alternative procedures and methods
Effective communicator
- able to present scientific information in a clear and concise manner and to discuss them intelligently and confidently both orally and in writing
- able to collaborate with other researchers and work in a team
- able to comprehend, explore and evaluate ideas and express them clearly, logically and coherently
Reflective lifelong learner
- acquire study and self-development skills needed for continuing professional development and life-long learning
- able to reactively and pro-actively identify and address food industry issues and trends
- able to recognize dynamics between food and the food industry in different global, social, political and economic scenarios
Service – driven citizen
- exercise ethical principles and social responsibility in his / her professional and personal endeavors
- practice effective interpersonal skills in order to interact peacefully with others
- apply critical thinking skills to solve problems and generate designs, systems or products relating to chemistry and/or food science for the purpose of improving human life and meeting current needs of society
Table 2. Summary of Units
| Term 1 | Term 2 | Term 3 | |
| Year 1 | 17 (1) | 16 (3) | 16 (3) |
| Year 2 | 18 (1) | 18 | 19 |
| Year 3 | 16 (1) | 17 | 18 |
| Year 4 | 18 | 4 | 13 |
Lasallian Core Curriculum
| Course Code | Course Title | Units |
| LASARE1 | Lasallian Recollection 1 | 0 |
| LASARE2 | Lasallian Recollection 2 | 0 |
| LASARE3 | Lasallian Recollection 3 | 0 |
| LCLSONE | Lasallian Studies 1 | (1) |
| LCLSTWO | Lasallian Studies 2 | (1) |
| LCLSTRI | Lasallian Studies 3 | (1) |
| LCASEAN | The Filipino and ASEAN | 3 |
| LCENWRD | Encountering the Word in the World | 3 |
| Total | 6 + (3) | |
General Education Courses
| NSTP-C1/R1 | NSTP Program-Civic Welfare Training Service Military Science 1 | (3) |
| NSTP-C2/R2 | NSTP Program-Civic Welfare Training Service Military Science 2 | (3) |
| GEFTWEL | Physical Fitness and Wellness | 2 |
| GEDANCE | Physical Fitness and Wellness in Dance | 2 |
| GESPORT | Physical Fitness and Wellness in Individual/Dual Sports | 2 |
| GETEAMS | Physical Fitness and Wellness in Team Sports | 3 |
| GEMATMW | Math in the Modern World | 3 |
| GEFILI1 | Introduksiyon sa Filipinolohiya | 3 |
| GEFILI2 | Mga Usaping Pang-wika sa iba’t-ibang Larangan | 3 |
| GEUSELF | Understanding the Self | 3 |
| GEARTAP | Art Appreciation | 3 |
| GEETHIC | Ethics | 3 |
| GERIZAL | Life and Works of Rizal | 3 |
| GESTSOC | Science, Technology and Society | 3 |
| GERPHIS | Readings in Philippine History | 3 |
| GEWORLD | The Contemporary World | 3 |
| GEPCOMM | Purposive Communication | 3 |
| GELITPH | Literatures of the Philippines | 3 |
| Total | 60+ (6) | |
Chemistry Courses
| Course Code | Course Title | Units |
| KEMPRN1 | Principles of Chemistry 1 | 3 |
| KEMPRN2 | Principles of Chemistry 2 | 3 |
| LBYKM10 | Principles of Chemistry laboratory | 2 |
| KEMINO1 | Inorganic Chemistry | 3 |
| KEMORG1 | Organic Chemistry 1 | 3 |
| LBYKM31 | Organic Chemistry 1 laboratory | 2 |
| KEMANA1 | Analytical Chemistry 1 | 3 |
| LBYKM21 | Analytical Chemistry 1 Laboratory | 2 |
| KEMORG2 | Organic Chemistry 2 | 3 |
| LBYKM32 | Organic Chemistry 2 Laboratory | 2 |
| KEMANA2 | Analytical Chemistry 2 | 3 |
| LBYKM22 | Analytical Chemistry 2 laboratory | 2 |
| KEMBIO1 | Biochemistry 1 | 3 |
| LBYKM41 | Biochemistry 1 laboratory | 1 |
| KEMINO2 | Inorganic Chemistry 2 | 1 |
| KEMORG3 | Organic Chemistry 3 | 3 |
| KEMANA3 | Analytical Chemistry 3 | 1 |
| LBYKM23 | Analytical Chemistry 3 laboratory | 3 |
| KEMBIO2 | Biochemistry 2 | 1 |
| KEMPYS1 | Physical Chemistry 1 | 3 |
| LBYKM51 | Physical Chemistry 1 Laboratory | 1 |
| LBYKM42 | Biochemistry 2 laboratory | 3 |
| KEMPYS2 | Physical Chemistry 2 | 1 |
| LBYKM52 | Physical Chemistry 2 laboratory | 2 |
| KEMPYS3 | Physical Chemistry 3 | 3 |
| KEMRESC | Chemistry Research | 3 |
| KEMSEMI | Chemistry Seminar | 3 |
| KEMESS1 | Essential Chemistry 1 | 1 |
| KEMESS2 | Essential Chemistry 2 | 1 |
| KEMESS3 | Essential Chemistry 3 | 1 |
| CHYELE2 | Chemistry Elective 2 | 3 |
| Total | 73 | |
Practicum + Thesis
| Course Code | Course Title | Units |
| PRCFSCI | Food Science Practicum | 3 |
| THSFSCA | Thesis 1 | 1 |
| THSFSCB | Thesis 2 | 1 |
| THSFSCC | Thesis 3 | 1 |
| Total | 6 | |
Food Science Courses
| Course Code | Course Title | Units |
| FOODSNT | Food Science and Technology | 3 |
| FOODCHM | Food Chemistry | 3 |
| FOODSNS | Sensory Evaluation | 3 |
| FOODMIC | Food Microbiology | 2 |
| LBYKM44 | Food Microbiology laboratory | 1 |
| FOODANA | Food Analysis | 3 |
| LBYKM24 | Food Analysis laboratory | 1 |
| FOODPRC | Food Processing and Preservation | 3 |
| FOODENG | Food Engineering | 3 |
| KEMFEL1 | Food Laws and Regulations | 3 |
| KEMFEL2 | Food Science Elective | 3 |
| Total | 28 | |
Foundation Courses
| Course Code | Course Title | Units |
| BASMATH | Mathematics Foundation Course | 5 |
| BASPHYS | Physics Foundation Course | 3 |
| BASSTAT | Statistics Foundation Course | 3 |
| BASBIOL | Biology Foundation Course | 3 |
| Total | 14 |
Other Science Courses
| Course Code | Course Title | Units |
| Physics 1 | 3 | |
| Physics 2 | 3 | |
| Physics 1 Laboratory | 1 | |
| Physics 2 Laboratory | 1 | |
| KEMSTAT | Chemometrics | 3 |
| KEMATH1 | Math Analysis 1 | 3 |
| KEMATH2 | Math Analysis 2 | 3 |
| KEMATH3 | Math Analysis 3 | 3 |
| DIFEQUA | Differential Equations | 3 |
| Total | 23 | |
Course Descriptions
Foundation Courses
| Basic Biology, 3 units | This is a lecture course on the general concepts and principles in Biology which includes an overview on basic biological chemistry, cell structures and functions, cell metabolism, reproduction, genetics, evolution and classification of living organisms. It emphasizes the study of the organ systems of vascular plants and vertebrate (mammalian) animals with reference to other groups as needed. |
| Basic Mathematics, 5 units | This is a course on pre-calculus covering the following topics: Basics of algebra, equations and inequalities in one variable, functions and their graphs, exponential and logarithmic functions, trigonometric functions, trigonometric identities, inverse trigonometric functions, trigonometric equations, polar coordinate system, coordinates and lines, curve sketching, conic sections, systems of equations, sequences, mathematical induction, and the binomial theorem. |
| Basic Physics, 3 units | This is a study of the conceptual foundations of Newtonian mechanics, electricity and magnetism. In examining the concepts mentioned and its relevant consequences, vector methods, as well as the basic concepts of calculus will be used. |
| Basic Statistics, 3 units | This is a course covering basic rules of probability, discrete and continuous probability distributions, and introduction to inferential statistics. |
Core Chemistry Courses
Level 1
| Principles of Chemistry, 3 units | This course emphasizes fundamental chemical concepts and inorganic structures. Topics to be discussed include atomic and molecular structure, the periodic table and periodicity, chemical bonding, thermochemistry, kinetics and reaction rates, chemical equilibrium, acid-base and solubility equilibria and basic thermodynamics. |
| Principles of Chemistry laboratory, 2 units | This course develops basic chemistry laboratory skills. It includes experiments and exercises illustrating the concepts covered in Principles of Chemistry. A more detailed discussion of topics not covered extensively in the lecture is provided through additional experiments and exercises. |
| Inorganic Chemistry 1, 3 units | This course is devoted to the study of the principles and trends in the chemistry of the elements and the essentials of structure, bonding and reactivity of inorganic systems. Topics include electrochemistry, reduction-oxidation reactions, nuclear chemistry, descriptive chemistry of non-metals and metals. |
| Organic Chemistry 1, 3 units | This course is devoted to the study of the structure and stereochemistry, nomenclature, physical properties including infrared, nuclear magnetic and mass spectroscopic analysis, and synthesis and reactivity of organic molecules. Reaction mechanisms are discussed. The first course covers the alkanes, alkyl halides, alcohols, ethers, and epoxides. |
| Organic Chemistry 1 laboratory, 2 units | This laboratory course is designed to develop skills and techniques in handling organic compounds. The course includes the isolation and purification of organic compounds and classical organic analysis. It provides the basic concepts and techniques involved in the determination of physical properties of organic compounds, qualitative analysis of organic compounds, and the separation and purification of organic mixtures. |
| Analytical Chemistry 1, 3 units | This course is designed to give the student an understanding of the principles and practice of gravimetric and volumetric methods, potentiometry and spectrophotometry, analytical measurements and data analysis. |
| Analytical Chemistry 1, 2 units laboratory | This course applies sampling, calibration, errors and statistical analysis to chemical determinations. Specific volumetric and spectrophotometric analytical techniques covered include aqueous solution equilibria involving acids and bases, complex formation, redox reactions, and solubility equilibria. |
| Physical Chemistry 1, 3 units | This course provides the foundation in chemical thermodynamics, physical and chemical equilibria, and an introduction to statistical thermodynamics. |
| Physical Chemistry 1 laboratory, 1 unit | This course applies the principles of thermodynamics, kinetics and spectroscopy in some illustrative experiments. It provides an interconnection between experimental observations and underlying theoretical principles in physical chemistry through a variety of physico-chemical measurement techniques. |
Level 2
| Inorganic Chemistry 2, 3 units | This course is a continuation of Inorganic Chemistry 1. It is devoted to the study of the principles and trends in the chemistry of the elements and the essentials of structure, bonding and reactivity of inorganic systems. Topics include bonding theories, symmetry and group theory, crystalline solids, and structure, electronic spectroscopy, and reactions of coordination compounds. Selected topics in organometallic and bioinorganic chemistry and catalysis are introduced. |
| Organic Chemistry 2, 3 units | This course is a continuation of Organic Chemistry 1. It is devoted to the study of the structure and stereochemistry, nomenclature, physical properties including infrared, nuclear magnetic and mass spectroscopic analysis, and synthesis and reactivity of organic molecules. Reaction mechanisms are discussed. The functional classes of alkenes, alkynes, aromatic compounds, carbonyl compounds, carboxylic acids and derivatives, and amines are covered. |
| Organic Chemistry 2 laboratory, 2 units | This course illustrates various types of organic reactions and their application in organic synthesis. It is designed to develop skills and techniques in the synthesis and characterization of organic compounds, including selected spectroscopic methods. |
| Biochemistry 1, 3 units |
This course covers the fundamental aspects of biochemistry: the structure and function of carbohydrates, lipids, proteins and nucleic acids and selected methods of analysis, as well as some processes involved in the flow of biological information. |
| Biochemistry 1 laboratory, 1 unit | This laboratory course includes experiments on isolation and qualitative and quantitative tests of carbohydrates, lipids, proteins and nucleic acid; preparation of buffer solutions, enzyme assay, and enzyme kinetics. |
| Analytical Chemistry 2, 3 units | This course is designed to develop knowledge and skills for analytical separations and instrumental methods of analysis. Emphasis shall be placed on the principles of instrumentation, instrument components, the limitations of measurements, and the selection of appropriate techniques for specific analytical problems. |
| Analytical Chemistry 2 laboratory, 2 units |
This course introduces chromatographic and spectroscopic techniques in chemical analysis. Methods include UV-visible spectroscopy, IR spectrometry, atomic absorption and emission spectrometry and fluorescence- and phosphorescence-based methods; and liquid and gas chromatography. |
| Physical Chemistry 2, 3 units | This course is a continuation of Physical Chemistry 1. It covers the application of chemical thermodynamics to physical and chemical equilibrium systems, electrochemistry, transport properties, chemical kinetics and surface chemistry. |
| Physical Chemistry 2 laboratory, 1 unit | A laboratory course covering experiments in electrochemistry, transference and conductance in electrolytic solutions, kinetics, absorption, polymer properties, radiochemistry and crystal structure. |
Level 3
| Analytical Chemistry 3, 3 units | This course is designed to deepen the knowledge and skills in analytical chemistry particularly in the evaluation and assurance of quality in analytical data. It includes the application of statistics for the results of the evaluation of the results of chemical analysis, as well as principles and methods of quality assurance applied to the analytical chemistry laboratory. It also presents the principles of sampling, sample preparation and calibration. |
| Analytical Chemistry 3 laboratory, 1 unit | This course encompasses a comprehensive approach in technical analysis, design and validation of experiments. The course is designed to hone the skills of chemistry students in laboratory techniques through the performance of industrial laboratory analyses and exposure to current good laboratory practices. |
| Biochemistry 2, 3 units | This course covers bioenergetics, design and regulation of metabolic pathways; and specific molecular processes involved in the synthesis and degradation of major cellular components such as carbohydrates, lipids, proteins, and nucleic acid. |
| Biochemistry 2 laboratory, 1 unit | This laboratory course introduces students to contemporary tools used in biochemistry and molecular biology including SDS-PAGE, DNA/RNA extraction, PCR and agarose electrophoresis. |
| Physical Chemistry 3, 3 units | This course is an introduction to the basic principles of quantum mechanics and its applications. It focuses on a conceptual understanding of quantum theory and the application of these and related concepts to solve chemical problems. The course traces the development of the atomic theory to quantum theory. The concepts and postulates of quantum mechanics are introduced and illustrated using simple systems including the particle in a box, the hydrogen atom, the helium atom, the hydrogen molecule ion, and the hydrogen molecule. |
Ancillary Courses
| Math Analysis 1, 3 units | A first course in Analysis covering plane analytic geometry, limits and continuity, derivatives of algebraic functions, and their applications. |
| Math Analysis 2, 3 units | A continuation of Analysis 1. It covers differentials, indefinite and definite integrals and their applications, derivatives and integrals of logarithmic and exponential functions, trigonometric and inverse trigonometric functions, and techniques of integration. |
| Physics 1 – Optics, 3 units | A study of the fundamental concepts of oscillations, waves and optics. It deals with simple harmonic motion, mechanical waves, vibrating bodies, acoustics, electromagnetic waves, and geometrical and physical optics. Some topics on relativity are also included. |
| Physics 1 lab | This course supplements the topics discussed in the lecture class. Specifically, experiments in waves and optics are performed to provide the student concrete applications of concepts learned in the lecture class. |
| Physics 2 – Electronics, 3 units | |
| Physics 2 – lab |
Elective Courses
| Food Science Elective 1, 3 units |
Food Laws and Regulations. Reviews the history of food law, enactment of laws and regulations, legal research, and regulatory agencies. Examines the impact of mandatory and optional food laws and regulations exercised by state, federal and international agencies on food quality, safety, wholesomeness, and nutrition. |
| Food Science Elective 2, 3 units |
Research and Professional Engagement
| Thesis 1, 1 unit |
These courses allow the student to develop the research topic proposed in Chemistry Research, through experimentation. A defended oral presentation and the submission of the written scientific report is expected in the final course. |
| Thesis 2, 1 unit | |
| Thesis 3, 1 unit | |
| Practicum, 3 units | This course provides students the opportunity to gain work experience and practical skills and develop desirable attitudes in the workplace under the supervision of a Chemistry Practicum Coordinator |
Food Science Courses
| Fundamentals of Food Science and Technology | A general introductory course in food science that includes aspects of food preservation and processing, food safety, food additives, food legislation and regulation. |
| Food Chemistry | The chemical composition of foods is examined especially as related to food properties and function. Reaction mechanisms of chemical processes affecting food quality are discussed. Emphasis is placed on the impact of processing on the quality of foods. Chemistry major and minor components of food materials. Effects of changes in the chemical properties of food components on their functional, nutritional and physical properties. Inter-and intramolecular associations and their functions. Complex enzymatic and chemical relations involving food components and the effect of these reactions on the properties of food systems. |
| Sensory Evaluation | Trains students to measure sensory characteristics of food and use the results to evaluate the impact of factors such as ingredients, processing technology, and storage methods on food quality. Sensory attributes of foods; appearance, odor, flavor and feel of different products and the mechanisms by which those attributes are perceived. Visual, olfactory, gustatory and tactile/kinesthetic senses. Psychophysical senses; scaling, measurement, analysis and interpretation according to product characteristics. Principles of taste and odor testing, physical methods of color and texture measurements. Training sensory panels, difference testing, threshold and dilution tests, ranking tests. Descriptive and rating methods, hedonic tests. |
| Food Microbiology | The role and significance of microorganisms in foods with particular reference to food productions, spoilage, preservation, sanitation and poisoning. Emphasis on the use of microorganisms in bioprocessing and also their public health significance. Study of safety aspects related to food production and consumption. Relationship of microorganisms to foods. Characteristics of predominant microorganisms in foods. Sources and significance of microorganisms in foods. Food born pathogens. Indices of food sanitary quality and microbiological standards. Presence of viruses in foods. Sporulation and sporulating organisms in foods. |
| Food Processing and Preservation | Chemical preservation methods: use of antimicrobials, antioxidants, curing agents. Preservation by using polymers: design and use of encapsulation systems and edible coatings and films. Preservation through food packaging. Types of packaging materials used, engineering principles of packaging, food-package interactions, recent advances in packaging, applications of nanotechnology in food packaging. |
| Food Analysis | Application of physical and chemical analytical methods to the quantitative determination of various food constituents and additives. Emphasis on the evaluation of methods and interpretation of results. |
| Food Engineering | Raw materials, handling, processing, packaging, storage and distribution of food products; cereal technology, fruit and vegetable processing, meat technology, poultry and egg technology, seafood technology, milk and dairy technology, baking and pasta technology, fat and oil technology, sugar and candy technology, cocoa and chocolate technology, coffee and tea technology, alcoholic and nonalcoholic beverage technology. |
Additional Courses (non-CMO/PSG)
| Principles of Chemistry 2, 3 units | This course is intended to take the Chemistry major into a deeper discussion of chemical bonding (valence bond and molecular orbital theories), solids, and solutions. Electrochemistry and nuclear chemistry is also covered. Applications of general chemistry concepts and principles to social issues and the environment, particularly the atmosphere, are added as enrichment topics. |
| Chemometrics, 3 units | The course is an introduction to applied chemometrics and very relevant to data analysis within chemoinformatics, bioinformatics and process chemistry. Chemometric methods, Principal Component Analysis (PCA) and Partial Least Squares (PLS) regression, including common data pre-processing are covered. Some mathematical and statistical expressions will be used in the course and a variety of data (e.g. chemical, sensory and spectroscopic data) will be used as examples. |
| Math Analysis 3, 3 units | A continuation of Analysis 2. It covers polar coordinates, indeterminate forms and improper integrals, infinite sequences and series, 3-dimensional space, quadratic surfaces, functions of several variables and evaluation of multiple integrals in Cartesian coordinates. |
| Differential Equations, 3 units | This is a course in the solution of first order differential equations, and higher order differential equations, Laplace transforms, power series method and boundary value problems. |
| Organic Chemistry 3, 3 units | This course covers advanced topics in organic chemistry including molecular orbitals, pericyclic reactions, and enolates. Molecular structure elucidation from NMR spectra, utilizing one- and two-dimensional techniques, along with mass spectral information is emphasized. |
| Chemistry Research, 2 units | This course is designed to prepare students to undertake research in chemistry. It is devoted to the conceptualization, organization and planning of an original project in chemistry. It seeks to familiarize the student with the chemical literature as well as with legal and social issues confronting researches, ethics, and conduct of research, intellectual property rights, scientific writing. The course requirements include the submission of a research proposal. |
| Chemistry Seminar, 1 unit | This course is designed to help the student to develop an awareness of recent developments in the field by attending and actively participating in chemistry seminars. The course seeks to train the students to present result, conclusion and views in public. The student is required to present a seminar on a chosen topic, attend department seminars and prepare reaction papers. |
Table 3. Comparison with other Chemistry programs
| Coursesa | BS CHY-FSC | BS BCH | BS CHY | BS CHYB | CHED Minimum Requirements for BS Chemistry |
| General Education | 44 + (6)* units | 44 + (6)* units | 44 + (6)* units | 44 + (6)* units | 44 + (6)* units |
| Lasallian Core Curriculum | 9 + (3)* | 9 + (3)* | 9 + (3)* | 9 + (3)* | |
| Foundation | 14 | 14 | 11 | 11 | |
| Chemistry | 66 | 63 | 69 | 69 | 54 |
| Electives | 6 | 6 | 9 | 9 | |
| Thesis + Practicum | 6 | 6 | 6 | 6 | 6 |
| Other Sciences | 23 | 23 | 23 | 23 | 14 |
| Program specific | 22 (Food Science) |
13 (Biology) 8 (Biochemistry) |
12 (Business) |
6 | |
| Total Number of Units | 190 + (9) units | 186 + (9) | 171 + (9) | 183 + (9) | 130 units |
| 199 | 195 | 180 | 192 | ||
| Duration | 12 terms | 12 terms | 12 terms | 12 terms | 8 semesters |
* non academic units