Department of Food Science and Technology -USTP CDO

25/09/2026

📢 NEW SCIENTIFIC PUBLICATION ALERT! 🎉

We proudly recognize a meaningful research milestone with the publication of the research article entitled:

“Influence of processing delays on the physico-chemical properties, crystallization kinetics, and quality grading of coconut (Cocos nucifera L.) sugar production”

The research article was published in Food Research (Scopus-indexed), Volume 10, Issue 5, October 2026, pp. 96–105.

This research article was authored by:
Instr. Fabio Jr. D. Guno, PFT
aProf. Jonathan H. Perez, PFT
aProf. Phoebe L. Galeon, PFT
aProf. Vilma P. Zacal, PFT
Jeremoel T. Da-ao

✨ STUDY HIGHLIGHTS
This research investigated how processing delays affect coconut sap and coconut sugar, particularly their physicochemical properties, crystallization behavior, production yield, and color quality.

🔬 Key outcomes include:
✔️ Morning-collected coconut sap showed higher average volume and distinct physicochemical characteristics compared with afternoon-collected sap.
✔️ Processing delays influenced the crystallization kinetics of coconut sugar, as evaluated using the Avrami model.
✔️ A 1-hour processing delay yielded the highest coconut sugar yield (69.00 ± 0.12%) and the fastest crystallization rate among the tested sap-delay conditions.
✔️ Longer processing delays were associated with changes in pH, sugar concentration, and color, reflecting changes occurring in the raw material during processing delays.
✔️ Increasing processing delays resulted in greater browning, with the 2-week delay showing the highest browning index among the tested conditions.
✔️ The study established a color-based grading system from Grade A to Grade F, ranging from cream white to dark brown, using browning index as a basis for coconut sugar quality assessment.

🔍 WHY THIS MATTERS

Coconut sugar production in the Philippines remains largely artisanal, with variations in raw material collection and processing practices contributing to differences in product quality and production efficiency. This study provides scientific evidence on how processing timing, crystallization behavior, and physicochemical changes can influence coconut sugar production.

The developed color grading system may also provide a framework for quality assessment and product differentiation, supporting efforts toward improved standardization and commercialization of coconut sugar.

🌴 From coconut sap to a standardized, value-added product — this research contributes to food processing innovation, quality assessment, and the continued development of the Philippine coconut industry. 🇵🇭🥥

🙏 ACKNOWLEDGMENT

This research was supported by a grant from Winrock International and the U.S. Department of Agriculture (USDA).

The authors express their sincere gratitude for this support, as well as to the coconut sap tappers from Balingasag, Misamis Oriental, and the LAMPCO (Linabu Agrarian Multi-purpose Cooperative) for their active cooperation in this study.

Their cooperation was an important part of the research, particularly in the collection and study of coconut sap used for the investigation.

📚 READ THE FULL ARTICLE HERE:
https://doi.org/10.26656/fr.2017.10(5).070

18/08/2026

🎉 WELCOME TO OUR 4TH BATCH OF PROFESSIONAL FOOD TECHNOLOGISTS! 🎉

Another milestone. Another achievement. Another reason to be proud! 💚💛

This year, we proudly welcome 19 newly licensed Professional Food Technologists (PFTs) to our growing family! 🧑‍🔬🎓

With the addition of this year's batch, we now have a total of 35 PFT alumni across four batches, excluding the PFTs who obtained the license through the Licensure Without Examination scheme.

The Professional Regulation Commission (PRC) announced that 705 out of 1,063 examinees successfully passed the Professional Food Technologists Computer-Based Licensure Examination administered by the Board of Food Technology last August 12-13, 2026, equivalent to a 66.32% national passing rate.

But this year, our achievement is even more meaningful.
🏆 USTP Department of Food Science and Technology recorded a 67.86% passing rate—SURPASSING THE NATIONAL PASSING RATE! 🎉

And there is more to celebrate! ⭐
LAST YEAR — TOP 4 🏆
THIS YEAR — ANOTHER TOP 4! 🏆

For two consecutive years, our graduates have secured a place among the Top 4 Professional Food Technologists in the country. This back-to-back achievement is a testament to the dedication of our students and the unwavering support of their families and mentors.

Your journey as a professional Food Technologist has just begun. May you carry with you the knowledge, values, and passion that brought you to this milestone, and may you continue to make us proud wherever your profession takes you. 👏🎉
And the legacy continues. 💚💛

17/08/2026

USTP DFST SOARS TO NEW HEIGHTS IN THE AUGUST 2026 PFT EXAM!

Huge congratulations to Ms. AVA APELLADO BUENAVENTURA, PFT, for securing the TOP 4 spot in the August 2026 Professional Food Technologists Computer-Based Licensure Examination! 🏆🏅

We also celebrate the Department of Food Science and Technology (CSM) for reaching a major milestone! The University of Science and Technology of Southern Philippines (USTP) registered an overall passing rate of 67.86%, marked by an outstanding 68.18% passing rate for first-time takers—both comfortably surpassing the national passing rate of 66.32%! 📊📈

This achievement marks an impressive upward trajectory, setting the highest USTP passing rate in the Food Technologists Licensure Examination since the program was first offered! 🚀✨

10/08/2026

10/08/2026

𝐘𝐎𝐔 𝐆𝐎𝐓 𝐓𝐇𝐈𝐒! 🫶

To our dear BS Food Technology Alumni taking the FTLE 2026 this August 12–13, know that the DFST community believes in your knowledge, trusts your preparation, and stands proudly behind you.

Walk into the examination with confidence, a clear mind, and faith in what you have prepared for.

To everyone, let us come together in support and prayer for our examinees as they take this important step toward becoming Professional Food Technologists.

We believe in you. We are rooting for you.

01/08/2026

👩‍🏫👨‍🏫 Meet the Faculty and Staff of the Department of Food Science and Technology-USTP! 🌾🧪

Welcome to the Department of Food Science and Technology-USTP CDO Campus! As you begin your journey with us, we invite our incoming first-year students to get to know the faculty members and staff who will guide, mentor, and support you throughout your academic life.

From your classroom learning and laboratory experiences to research, internships, and student activities, our faculty and staff are here to help you every step of the way. 🤝📚🔬

✨ Get to know the people behind your future success and don't hesitate to approach us whenever you need guidance or assistance.

💚 Welcome to the DFST family!
🌟 Together, let's innovate, discover, and shape the future of food.
🔬Innovating tomorrow's food, today!

23/06/2026

🎓✨ Congratulations, Class of 2026! ✨🎓

The Department of Food Science and Technology proudly celebrates the graduation of 55 graduates from the Bachelor of Science in Food Technology program.

Today marks the culmination of years of hard work, dedication, perseverance, and growth. Your achievements reflect not only academic accomplishment but also the resilience and determination that have guided you throughout your journey.

As you move forward into the next chapter of your lives, may you continue to pursue excellence, embrace new opportunities, and make meaningful contributions to your communities and the field of food science and technology.

👏 To our 55 graduates, thank you for being part of the Department's legacy. We are proud of all that you have accomplished and excited to see what lies ahead for each of you.

🌻 We will continue cheering you on in your future endeavors. Congratulations, Class of 2026! 🌻

23/06/2026

We are proud to celebrate a historic achievement in the 23-year history of the Department at USTP. For the first time, the Department has produced two MAGNA CUM LAUDE graduates.🏆 🏆

👏 Congratulations to Ms. Kyla Tiffany Javier and Ms. Shanelle Aubrey Cordova for earning the distinction of Magna Cum Laude. As the first Magna Cum Laude recipients in the Department's history, they have achieved a significant milestone and set a high standard of academic excellence for future generations of students.

🌟 We also extend our congratulations to Ms. Irene Basa, the Department's 9th CUM LAUDE, in recognition of her academic achievement and dedication.

📚 Your hard work, perseverance, and commitment to excellence have brought pride to the Department and the University.

🎉 Congratulations on your well-deserved success! We wish you continued growth and achievement in your future endeavors.

Mabuhay kayo at Padayon! 🌻🌻

23/03/2026

Congratulations to our dear BS Food Technology students
🫶❣️🥼

20/02/2026

📣 CALLING ALL USTP FOOD TECHNOLOGY GRADUATES!

The Department of Food Science and Technology is proud to provide support to our graduates who are preparing for the Food Technologists Licensure Examination (FTLE) on August 12–13, 2026.

If you are planning to take the FTLE 2026, this is your opportunity to receive academic guidance, and review support from DFST faculty members.

✨ Become a PFT now!
Let us work together to produce more licensed professionals and develop competent Food Technologists who will make meaningful and impactful contributions to society.

📌 Register here:
https://forms.gle/5Zbnv6NRPn6cxvq3A
https://forms.gle/5Zbnv6NRPn6cxvq3A
https://forms.gle/5Zbnv6NRPn6cxvq3A

For inquiries:
📧 [email protected]

📱 09618386423