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OUTCOMES-BASED EDUCATION (OBE) COURSE SYLLABUS IN

FT 302 - Food Analysis
Date revised/enhanced: October 20, 2023

I. School
SY 2029-2030/2nd Semester
Year/Semester
II. University Vision: A green university globally engaged in island research and innovations for societal advancement.
Mission: Foster excellence, holistic, outcomes-based education compliant with the requirements of diverse world
market and contribute to the development of productive and value-laden lives.
Goal: Uphold the tradition of excellence in instruction, research, extension and production functions in an eco-
friendly environment.
Core Values: Respect, Integrity, Social Responsibility, Excellence, Commitment
Institutional Outcomes:
1. A Professional who is morally upright, socially responsible and globally employable.
2. A Leader and Innovator who inspires others and is committed to social transformation and national
development.
3. An Environmental Advocate committed to research, extension and production initiatives.

III. College/Campus College of Agriculture and Fisheries/ CSU Main Campus

IV. Program/Degree Bachelor of Science in Food Technology
V. Program Outcomes At the end of the course, the students shall be able to:

A. Articulate and discuss the latest developments in the specific field of practice (PQF level 6 descriptor). I
B. Effectively communicate orally and in writing using both English and Filipino languages. I
C. Work effectively and independently in multi-disciplinary and multi-cultural teams (PQF level 6 descriptor). I
D. Act in recognition of professional, social and ethical responsibility. I
E. Preserve and promote “Filipino historical and cultural heritage” (based on RA 7722). I
F. Participate in the generation of new knowledge or in research and development projects. I
G. Support local, regional and national development plans, along education, environment, socio-economic, health, gender
I
and development, science and technology programs.
H. Generate and share knowledge relevant to agriculture. P
I. Formulate and implement plans and programs in food technology in support of agriculture. IP
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J. 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 nontechnical D
audience, making formal and informal presentations.
K. Explain the functionality of different food ingredients and chemical changes occurring during post-harvest handling,
P
preparation, processing, packaging and storage, including reactions involving carbohydrates, proteins and fats.
L. Understand international and local regulations required for the manufacture, distribution and sale of food products, either
P
fresh or processed.
M. Understand the role of microorganisms in postharvest handling, preparation, processing and preservation, packaging
I
and storage with respect to pathogenic spoilage, and fermentative microorganisms.
N. Understand and apply the principles of engineering as they relate to converting agricultural commodities to the finished
IP
products.
O. Understand and apply the principles and various facets of food technology, including sensory evaluation, in practical
D
situations, problem solving and environmental sustainability.
P. Understand and apply the basic elements of sanitation and quality assurance programs to assure food safety. IP
Q. Evaluate the microbiological, physical, chemical, sensory and functional properties of food. IP
R. Create new product ideas, concepts and procedures leading to innovative food technologies. D

I – Introduced P – Practiced D – Demonstrated

VI. Course Code/Title FT 324/FOOD ANALYSIS

VII. Course Description Principles, methods, and techniques necessary for quantitative physical and chemical analyses of food and food products.
VIII. Course Credit 5 units (3 units lecture, 2 units laboratory)
IX. Prerequisite Food Chemistry 2
X. Contact Hours 3 contact hours per week (54 hours a semester) in lecture and
6 contact hours per week (108 hours a semester) in laboratory;
With a total of 162 contact hours per semester in lecture and laboratory

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XI. Course Outcomes At the end of the course, the students shall be able to:

COs Description A B C D E F G H I J K L M N O P Q R
Overview of food analysis techniques
CO1 and their importance in the food 3 2 2 3 2 2 2 2 2
industry.
Describe the role played by food
CO2 analysis in solving problems in food 3 2 2 3 2 2 2 2
science and technology
Identify possible sources of error in
CO3 food analysis and prescribe means 3 3 3 3 2 3 2 3 2 3
of error control
Perform appropriate statistical
CO4 3 3 3 3 2 3 2 2 2 3
methods for data analysis
Determine the moisture, ash, protein,
CO5 3 3 3 3 2 3 3 3 2 3
fat, and carbohydrates in food.
Explain the principles,
instrumentation , applications, and
CO6 3 3 3 3 2 3 3 2 3 2 2 2 3
limitations of analytical methods for
food and food products
Evaluate sampling and analytical
CO7 methods and determine those 3 3 3 3 2 3 3 2 3 3
appropriate for various food forms

1- CO has minor contribution to PO 2- CO has moderate contribution to PO 3- CO has major contribution to PO

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XII. Course Outline/Learning Plan

Teaching & Instructio-
Assess-
Desired Learning Course Content/ Textbooks/ Learning nal Time
Pos Cos ment
Outcomes Subject Matter References Activities Resources Table
Tasks
(TLAs) / Materials
1. State overview CHAPTER 1: Introduction to Food  Quiz No.  Module 19.5
Analysis AND SAMPLE  Lecture
and history https:// 1  Video hrs.
PREPARATION and
perspective on food www.chromatographyo clips
1. Overview of food analysis discussio
analysis. nline.com/view/  Pictures/
techniques and their importance in n
2. Explain the advances-sample- Charts
the food industry.  Face-to-
importance of food preparation-food-  PowerP
2. Historical perspective on food face
analysis analysis oint
analysis. Consultat
3. Describe the 3. Importance of food analysis ion Present
https:// ation
regulatory standards 4. Food components and properties  Assigned
books.google.com.ph/
for food analysis Regulatory standards for food Readings
books/about/
4. Describe the analysis 
Food_Analysis.html?
principles and 5. Principles and techniques of  Homework/
id=en7fuwEACAAJ&so
techniques of sample collection and preparation. Assignm
urce=kp_author_descri  Lab.1
sample collection 6. Preservation and storage of food ent
ption&redir_esc=y on
and preparation samples.  Video preser
5. Apply presentat vation
preservation and ions and
storage of food storge
sample on food of food
analysis
1. Determine the CHAPTER 2: Proximate Analysis,  Quiz No.  Televi- 19
Spectroscopy, Chromatography https://www.mdpi.com/j
 Lecture and hrs.
moisture, ash, 2 sion
discussion
protein, fat, and and Chemical Analysis ournal/foods/special_is  Laptop
carbohydrates in 1. Determination of moisture, ash, sues/chromatography_  Face-to-face
 White
food. protein, fat, and carbohydrates in spectroscopy_food_an Consultation
 Lab.2 board
food. alysis  Assigned  White
Readings on
2. Use of gravimetric and titrimetric board
the
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2. Apply methods. https:// applic marker

3. Introduction to spectroscopic books.google.com.ph/
 Homework/
spectroscopic ation
Assignment
techniques (UV-Vis, techniques (UV-Vis, IR, NMR) and books/about/ of
IR, NMR) and chromatography (HPLC, GC). Food_Analysis.html?  Video differ
chromatography 4. Application of these techniques in id=en7fuwEACAAJ&so presentations ed
(HPLC, GC) in food food analysis urce=kp_author_descri techni
analysis. 5. Moisture determination ption&redir_esc=y ques
6. Lipid analysis for
7. Protein analysis food
analy
sis
Teaching & Instructio-
Assess-
Desired Learning Course Content/ Textbooks/ Learning nal Time
Pos Cos ment
Outcomes Subject Matter References Activities Resources Table
Tasks
(TLAs) / Materials
1. Explain the CHAPTER 3: Food Microbiology https://  Quiz No.  Televi- 19
Methods for detecting Analysis AND Food Safety www.sciencedirect.com/
 Lecture and hrs.
discussion 3 sion
and enumerating Analysis topics/earth-and-planetary-  Laptop
microorganisms in 1. Methods for detecting and sciences/microbiological-  Face-to-face
food. enumerating microorganisms in food. analysis#:~:text=The Consultation  White
2. Identify food borne 2. Foodborne pathogen identification %20microbiological  Assigned board
pathogen. and testing. %20analysis%20of Readings  White
3. Analyze food 3. Analysis of contaminants in food %20food,Analysis%20and  Homework/ board
contaminants in (pesticides, toxins, additives). %20Critical%20Control Assignment marker
(pesticides, toxins, 4. Regulatory guidelines for food %20Point.  Video
additives). safety. https:// presentations
3. Describe books.google.com.ph/
Regulatory guidelines books/about/
for food safety. Food_Analysis.html?
id=en7fuwEACAAJ&sourc
e=kp_author_description&r
edir_esc=y
1. Perform Statistical CHAPTER 4: Quality Control and https://asq.org/quality-
 Lecture  Quiz No.  Televi- 19

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resources/quality- and 4 sion hrs.

assurance-vs-control discussion  Lab. 3  Laptop
 Face-to- on how  White
face to label board
Consultat the food
https://  White
ion product
books.google.com.ph/ and its board
 Assigned
books/about/ specifica marker
Readings
Food_Analysis.html? tions
techniques for quality Assurance id=en7fuwEACAAJ&sourc
control in food 1. Statistical techniques for quality e=kp_author_description&r  Homework/
analysis. control in food analysis. edir_esc=y Assignm
2. Apply food labeling 2. Food labeling and product ent
and product specifications.  Video
specifications. presentat
ions

MID- TERM EXAMINATION (4.5 hours)

Teaching & Instructio-

Assess-
Desired Learning Course Content/ Textbooks/ Learning nal Time
Pos Cos ment
Outcomes Subject Matter References Activities Resources/ Table
Tasks
(TLAs) Materials
1. Discuss and CHAPTER 6: Carbohydrate https://  Televi- 19
correctly interpret Analysis www.sciencedirect.com/
 Lecture and  Quiz hrs.
No. 5
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and the results of 1. Total carbohydrate analysis topics/medicine-and- discussion sion

carbohydrate, sugar, 2. Sugars and starch analysis dentistry/carbohydrate-  Laptop
starch and dietary 3. Dietary fiber analysis analysis
 Face-to-
face  White
analysis.
Consultatio board
n  White
https://
books.google.com.ph/  Assigned board
books/about/ Readings marker
Food_Analysis.html?  Homework/
id=en7fuwEACAAJ&sourc Assignment
e=kp_author_description&r  Video
edir_esc=y presentatio
ns
B 5 1. Describe and CHAPER 7: Sensory Analysis https://  18.5
 Lecture and  Quiz Televi-
D perform statistical 1. Sensory evaluation methods www.lifeasible.com/ No. 6 sion hrs.
discussion
methods for sensory 2. Discrimination testing custom-solutions/food-and-
 Face-to-  Lab.4  Laptop
analysis. 3. Descriptive analysis feed/food-testing/food-
face on how  White
sensory-analysis/
Consultatio to test board
n and
 White
 Assigned describ
https:// board
Readings e the
books.google.com.ph/ marker
result
books/about/  Homework/ on the
Food_Analysis.html? Assignment
sensor
id=en7fuwEACAAJ&sourc  Video y
e=kp_author_description&r presentatio analysi
edir_esc=y ns s

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Teaching & Instructio-

Assess-
Desired Learning Course Content/ Textbooks/ Learning nal Time
Pos Cos ment
Outcomes Subject Matter References Activities Resources/ Table
Tasks
(TLAs) Materials
1. Determine food CHAPTER 8: Nutritional Analysis https://www.eurofinsus.com/  Televi- 18.5
nutritional analysis. 1. Determination of vitamins food-testing/services/testing-
 Lecture and  Quiz hrs.
discussion No. 7 sion
2. Identify and 2. Mineral analysis services/nutrition-analysis/  Laptop
describe amino/fatty 3. Amino acid and fatty acid profiling  Face-to-
acid. face  White
https://books.google.com.ph/ Consultatio board
books/about/ n  White
Food_Analysis.html?  Assigned board
id=en7fuwEACAAJ&source=k Readings marker
p_author_description&redir_es  Homework/
c=y Assignment
 Video
presentatio
ns

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1. Describe food CHAPTER 9: Food Safety Analysis https://www.fsc.go.jp/sonota/ 18.5

safety analysis in 1. Microbiological analysis foodsafety_riskanalysis.pdf
 Lecture and hrs.
discussion
relation to 2. Mycotoxin and allergen analysis
microbiology, 3. Pesticide and chemical residue https://books.google.com.ph/  Face-to-
mycotoxin, pesticide analysis books/about/ face
and chemical Food_Analysis.html? Consultatio
residue. id=en7fuwEACAAJ&source=k n
p_author_description&redir_es  Assigned
c=y Readings
 Homework/
Assignment
 Video
presentatio
ns

FINAL EXAMINATION (4.5 hours)

XIII. Suggested Readings 1. Grivetti LE. 2004. Ethical and ethnical requirements in the production of food. 2004. Journal of Food Science, 69 (1):
and References
CRH20-CRH26.
2. Hall RL. 1989. Pioneers in Food Science and Technology: "Giants in the Earth". Food Technology, 43 (9):186-195.
3. Hospido A, Vazquez ME, Cuevas A, Feijoo G and Moreira MT. 2006. Environmental assessment of canned tuna
manufacture with a life cycle perspective. Resources, Conservation and Recycling, 47: 56 - 72.
4. Jackson MA. 2000. Getting religion - for your products, that is. Food Technology, 54 (7): 60-66.
5. Kirshenblatt-Gimblett Band Fernandez DG. 2003. Culture ingested: on the indigenization of Philippine food.
Gastronomica: The Journal of Food and Culture, 3(1): 58-71.
6. Nah S and Chau C. 2010. Issues and challenges in defeating world hunger. Trends in Food Science & Technology, 21:
544-557
7. Regenstein JM, Chaudry MM and Regenstein CE. 2003. The Kosher and Halal food laws. Comprehensive
Reviews in Food Science and Food Safety, 2: 111-127.
8. Ziegler GR. 2008. In defense of food science. Food Technology, 5:164.
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9. Arroyo-Staub PT. 1982. The science of Philippine foods. Quezon City: Abaniko Enterprises.
10. Barbosa-Canovas GV, Mortimer A, Lineback D, Spiess W, Buckle Kand Colonna P. (Eds.). 2009. Global issues
in food science and technology. USA: Academic Press, Elsevier.
11. Campbell-Platt G (Ed.). 2009. Food science and technology. UK: John Wiley & Sons Ltd.
12. Fernandez D G. 1994. Tikim: essays on Philippine food and culture. Pasiq, Metro Manila: Anvil Publishing, Inc.
13. Fernandez DG and Alegre EN. 1988. Sarap: essays on Philippine food. Manila: Mr. & Ms. Publishing Co., Inc.
14. Galvez FCF. 1995. Food technology undergraduate research at UPCHE: Addressing the needs of Filipino
families. In C.A. Florencio & F.C.F. Galvez (Eds.). Studies on Filipino families (pp. 115-138). Quezon City,
Philippines: Family Studies Program, UP College of Home Economics.
15. Gatchalian MM and de Leon SY. 1992. Introduction to food technology. Manila, Philippines: Merriam and Webster
Bookstore, Inc.
16. Khatkar BS (Ed.). 2007. Food science and technology. New Delhi: Daya Publication, Distribution, Etc.
17. Lima-Chavez LL, De Leon SY and Serrano-Claudio VS. 2006. Basic foods for Filipinos, 4th ed. Jamorabo-
Ruiz, A.(ed.). Manila: Merriam & Webster Bookstore, Inc.
18. Minoza-Gatchalian M and Divino-Brannan G. 2009. Sensory quality measurement. Philippines: Quality Partners
Company, Ltd.
19. Potter NN and Hotchkiss JH. 1995. Food science, 5th Ed. New York, USA: Chapman and Hall.
20. Shewfelt R. 2009. Introducing food science. Boca, Raton: CRC Press.
21. Vaclavik VA and Christian EW. 2008. Essentials of Food Science. 3rd ed. New York, USA: Springer Science+Business
Media, LLC.
22. Republic Act No. 10611. Food safety act of 2013. Approved by the President of the Philippines in August 2013.
23. Senate Bill No. 906. An act providing for the registration, licensure and practice of food technology in the
Philippines, providing funds, therefor, and for other purposes.
24. www.ift.org
25. www.iufost.org
26. http://www.fao.org/fao-who-codexalimentarius/en/
27. htt ://nco.u lb.edu. h/
1. Course Requirements 1. Attendance
2. Quizzes
3. Mid-term Exam & Final Exam
4. Projects
5. Performance

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6. Homeworks
2. Course Policies A. Face-to-face classes will be the teaching-learning modality for Academic Year 2024–2025.
B. Students shall strictly observe the schedule of major examination per approved Academic Calendar AY 2024-2025.
C. Students with reasonable absences from the class will be given consideration for the missed quizzes/examinations upon
presentation of duly signed excuse letter.
D. Students who incurred more than 20% of the required number of hours shall be dropped from the rolls.
E. Submission of projects shall be on or before the due date agreed upon by the students and the faculty. Late submissions will
earn a grade of 2.0.
F. Students are required to comply all the requirements for the Midterm period before they can proceed to the requirements for
the Final period.
G. Students shall only report to school on their scheduled face-to-face classes.
H. Students must comply with the minimum health and safety protocol once inside the laboratory/lecture room.
I. Cheating and plagiarism are strictly prohibited. Students caught doing these acts shall be dealt with in accordance with the
provisions in the Student Handbook.

3. Grading System Midterm/ Final Grade

(Per Board Resolution Quizzes/Homework/Seatwork/Problem Sets – 30% Distribution of Weight for the Overall/ Final Grade
No. 3, 4 & 5, S. 2016) Performance (Skill-Based; Psychomotor) – 40% Mid- Term 50%
Midterm Exam/ Final Exam - 30% Tentative 50%
100% 100%
4. Consultation 8:00-12:00; 1:00-5:00 Wednesday
Time/Venue

Prepared by:

MA. MONETTE DR. TUGAY

Faculty
Date: ________________

Reviewed by: Approved:

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________________________________ ROBERTO BARBA, Ph. D.

Department Chairperson Dean, College of Agriculture and Fisheries
Date:__________________ Date:____________________

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