The graduates have the ability to:

  • Articulate and discuss the latest developments in the specific field of practice;
  • Effectively communicate orally and in writing using English, Filipino;
  • Work effectively and independently in multi-disciplinary and multi-cultural teams (PQF level 6 descriptor);
  • Act in recognition of professional, social, and ethical responsibilities;
  • Preserve and promote “Filipino historical and cultural heritage” (based on RA No. 7722);
  • Generate and share knowledge relevant to agriculture;
  • Formulate and implement plans and programs in food technology in support of agriculture;
  • Demonstrate communication skills (i.e. oral and written) that lead to success in a food technology career including preparation of proposals, position papers, technical reports, communicating technical information to a non-technical audience, making formal and informal presentations;
  • Explain the functionality of different food ingredients and chemical changes occurring during post-harvest handling, preparation, processing, packaging, and storage, including reactions involving carbohydrates, proteins, and fats;
  • Understand the international and local regulations required for the manufacture, distribution, and sale of good products, either fresh or processed;
  • Understand the role of microorganisms in postharvest handling, preparation, processing and preservation packaging, and storage with respect to pathogenic, spoilage, and fermentation microorganisms;
  • Understand and apply the principles of engineering as they relate to converting agricultural commodities to finished products;
  • Understand and apply the principles and various facets of food technology, including sensory evaluation, in practical situations, problem-solving, and environmental sustainability;
  • Understand and apply the basic elements of sanitation and quality assurance programs to assure food safety;
  • Evaluate the microbiological, physical, chemical, sensory, and functional properties of food; and
  • Create new product ideas, concepts, and procedures leading to innovative food technologies.