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.