Department of Food Science and Technology -USTP CDO

Congratulations to our dear BS Food Technology students
🫶❣️🥼

📣 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

Happy Birthday to our amazing Department Chair! 🎉🎂

Your leadership, wisdom, and unwavering dedication continue to inspire all of us. Thank you for guiding our department with integrity, vision, and genuine care for both faculty and students.

We truly appreciate your hard work, patience, and the countless ways you support our growth — both professionally and personally.

May this year bring you good health, happiness, and continued success. You deserve all the best today and always!

Happy Birthday, Ma’am Erlyn 🎉🎈

NEW SCIENTIFIC PUBLICATION ALERT!

We proudly recognize a meaningful research milestone entitled “A Preliminary and Comparative Study on the Valorization of Marang ( Artocarpus odoratissimus Blanco) Fruit Waste through Enzyme-Assisted Pectin Extraction”, has been accepted for publication in the Scopus-indexed journal Food Bioengineering (📊 CiteScore: 2.7 | Journal Impact Factor: 2.3).

Date submitted: September 25, 2025
Date accepted: December 17, 2025

This research article is a thesis output of Mr. Kenneth Tumilap and Ms. Loren Mae D. Ranario under the guidance of Instr. Fabio, Jr. D. Guno, PFT.

Co-authors of this Research article:

aProf Phoebe L. Galeon, PFT
aProf Erlyn Grace P. Aguilar, PFT
aProf Vilma P. Zacal, PFT
aProf Jonathan H. Perez, PFT

✨ Study Highlights

This research explored the use of microbial enzymes (cellulase, xylanase, and α-amylase) to extract pectin from marang peel and core, transforming underutilized fruit waste into a high-value functional ingredient. Key outcomes include:

✔ Extraction of low-methoxyl (LM) pectin, suitable for calcium-induced gelation
✔ Highest pectin yield from cellulase-treated marang core
✔ Enhanced emulsifying properties from peel pectin extracted with xylanase
✔ Increased pectin purity via α-amylase, reducing starch impurities
✔ Excellent hydration, swelling, and emulsification properties with applications in food and industry

🔍 Why this matters
This study demonstrates the potential of sustainable waste valorization in the food sector and positions marang fruit by-products as a promising alternative source of functional pectin. It highlights how student-led research can contribute to food innovation and circular economy practices. 🌱♻️

You may access the full article here:
https://doi.org/10.1002/fbe2.70041

📣 ENROLLMENT ANNOUNCEMENT 📣

Enrollment for the upcoming term is now open! Please take note of the following schedule:

🗓 January 05–07, 2025
👉 Regular Students

🗓 January 07, 2025
👉 Irregular Students – Incoming 2nd Year

🗓 January 08, 2025
👉 Irregular Students – Incoming 3rd Year

🗓 January 09, 2025
👉 Irregular Students – Incoming 4th Year

⚠️ Important Reminder:
Please settle all laboratory obligations first before proceeding with enrollment.
• Irregular students are advised to enroll at the department office.
• Regular students are advised to enroll online.

📌 Kindly follow the schedule to ensure a smooth enrollment process. Thank you!

🎉 READY. SET. GO! — Product Development Culmination 🍽️✨

The Fourth-Year BS in Food Technology students of the Department of Food Science and Technology have successfully culminated their product development journey through Ready, Set, Go!, where nine (9) innovative food products were proudly presented and showcased. 🚀

This milestone event highlighted months of research, formulation, testing, and refinement—transforming ideas into viable food product innovations grounded in science, creativity, and hands-on learning. Each of the nine products reflected the students’ technical competence, teamwork, and entrepreneurial mindset.

📌 Disclaimer: Photos of the actual products are intentionally blurred as these innovations are subject to application under a Utility Model.

Congratulations to the students, to their faculty-in-charge (Ms Erlyn Grace P. Aguilar), and organizers for a successful product development presentation.

The future of food innovation truly begins here! 🌱✨

🎄✨This Christmas season, we extend our warmest greetings to our students, faculty, alumni, partners, and friends. May your holidays be filled with joy, good health, and delicious moments shared with family and loved ones ✨🎄

As we celebrate the spirit of Christmas, we also give thanks for a year of learning, innovation, collaboration, and growth in food science and technology. May the coming year bring renewed inspiration, meaningful discoveries, and continued service to the community.

🎅🎁 Wishing everyone a Merry Christmas and a Prosperous New Year, from the Department of Food Science and Technology-USTP!🎁🎅

🌿📦 NEW SCIENTIFIC PUBLICATION ALERT!

Innovative Taro Starch–Aloe Vera–CuO Bionanocomposite Film for Active Food Packaging

We are thrilled to share the latest research of our faculty, published in Packaging Technology and Science (Impact Factor = 3.7; CiteScore = 6.3): “Preparation and Characterization of Copper Oxide (CuO) Nanoparticle-Reinforced Bionanocomposite Films from Taro Starch 🥔and Aloe Vera Gel 🍃 Blend.”

👨‍🏫 Lead Authors from DFST:

👨‍🔬Fabio, Jr. D. Guno- Instructor, DFST | Technical Researcher and Head, Physico-chemical Laboratory, NMFIC

👩‍🔬Phoebe L. Galeon – Asst. Professor, DFST | Manager, NMFIC

✨Study Highlights
This study transforms taro starch and aloe vera gel- readily available and underutilized resources- into an environmentally friendly biodegradable packaging material. 🔬By incorporating low concentrations of CuO NPs, the bionanocomposite film demonstrated 🧪🧪🧪:

✔ Enhanced mechanical properties at 1.5% CuO (best flexibility + improved thickness)
✔ Stronger antimicrobial activity, inhibiting E. coli and S. aureus at 2.0% CuO
✔ Improved thermal stability due to strong polymer–nanoparticle interactions
✔ Superior UV-blocking ability, protecting food from light-induced deterioration.

🔍 Why these matters?

This research presents a promising, eco-friendly, active packaging material that not only protects food but also extends shelf life through antimicrobial action. It positions taro-aloe vera gel-based films as a sustainable alternative to petroleum-based plastics.

https://onlinelibrary.wiley.com/doi/epdf/10.1002/pts.70042

We are delighted to share a promising collaboration between Universitas Al Azhar Indonesia and the Department of Food Science and Technology (DFST) at the University of Science and Technology of Southern Philippines (USTP).

In a recent meeting, Ms. Sarah Giovani, a Lecturer from the Department of Food Technology at Universitas Al Azhar Indonesia, expressed a strong interest in establishing educational and research partnerships with DFST–USTP.

The discussion highlighted exciting opportunities, including:
✨ Joint student seminars featuring faculty experts from both institutions
✨ Collaborative research projects based on the identified specializations of faculty members
✨ Future academic exchanges to strengthen learning and innovation

We look forward to developing these initiatives further and creating meaningful programs that benefit both universities and the broader food science community.

🎉 CONGRATULATIONS TO OUR NEW CHEMICAL TECHNICIANS! 🧪👩‍🔬👨‍🔬 🎉

The Department of Food Science and Technology proudly congratulates our BS Food Technology graduates who successfully passed the October 2025 Chemical Technician Licensure Examination conducted by the Professional Regulation Commission, Board of Chemistry 💚💛

Your success reflects your dedication, perseverance, and passion for science and innovation. This milestone not only brings honor to yourselves and your families but also to our department and the entire university community. 🌾⚗️

As Food Technology graduates, may you continue to pursue excellence and make meaningful contributions to the food and chemical industries! 🌟

Once again, congratulations, and we celebrate this remarkable achievement with you! 🎓💫

🍚🥦 Happy World Food Day! 🌍🍞
Today, we celebrate the power of food — to nourish, connect, and sustain life. 💚

Here in the Philippines, food is more than just a meal — it’s love, culture, and community. From adobo shared at family gatherings to pandesal mornings and halo-halo on hot afternoons, every dish tells a story of Filipino resilience and creativity. 🇵🇭

💡 Did you know?
World Food Day is celebrated every October 16, led by the Food and Agriculture Organization (FAO) of the United Nations, to promote global awareness of hunger, food security, and sustainable agriculture. 🌾

This year’s call reminds us to value every grain, every meal, and every farmer who works hard so that food reaches our tables. 🙌

Let’s do our part — fight food waste, support local farmers, and choose sustainable, healthy foods. 🥬🍠

🍴 Food is life ❤️