Ref. No.

: BSAB-FP

Status :0

Revision Status: Rev 02

Date Issued: February 2024

Prepared by: Reviewed: Approved:

Jackie Lou S. Badilla Lhengen C. Josol Jhun Victor R. Quebral, DM

Faculty Program Head OIC-College Administrator

Philosophy

Revolutionizing learning environment in making quality education accessible to all

Core Values

Beacon of Excellence

Commitment to Inclusivity

College Vision: Balingoan College is a leading Higher Education Institution delivering quality of life in Misamis Oriental

College Mission: Balingoan College as a higher education institution promotes accountability, responsibility, social, environmental, cultural, and ethical
values through lifelong learning.

Intended Learning/Program Outcomes: Graduates of the program will:

a. Higher levels of comprehension (textual, visual, etc.) in the context of Agribusiness.

b. Proficient and effective communication (writing, speaking, and use of new techniques) specific to Agribusiness.

c. Understanding of basic concepts across the domains of knowledge, with a focus on Agribusiness principles and practices.

d. Critical, analytical, and creative thinking applied to Agribusiness challenges and opportunities.

e. Application of different analytical modes (quantitative and qualitative, artistic and scientific, textual and visual, experimental, observation, etc.) in tackling
Agribusiness problems methodically.

f. Appreciation of the human condition within the context of Agribusiness, considering its impact on farmers, workers, and consumers.

g. Capacity to personally interpret the human experience in Agribusiness settings, understanding the motivations, needs, and challenges of stakeholders.

h. Ability to view the contemporary world from both Philippine and global perspectives, with a specific focus on Agribusiness trends, policies, and practices.

i. Self-assuredness in knowing and being Filipino, and its relevance to the Agribusiness sector in the Philippines.

j. Capacity to reflect critically on shared concerns in Agribusiness and think of innovative, creative solutions guided by ethical standards.

k. Ability to reflect on moral norms/imperatives as they affect individuals and society in the context of Agribusiness.

l. Ability to appreciate and contribute personally and meaningfully to the country's development through Agribusiness initiatives.

m. Understanding and respect for human rights, with a specific emphasis on labor rights and fair practices in the Agribusiness sector.

n. Ability to contribute personally and meaningfully to the country's development through sustainable Agribusiness practices.

o. Working effectively in a group within Agribusiness settings, collaborating with diverse stakeholders to achieve common goals.

p. Application of computing and information technology to assist and facilitate Agribusiness research, data analysis, and decision-making processes.

q. Ability to negotiate the world of technology responsibly in the Agribusiness context, considering data privacy, cybersecurity, and digital literacy.

r. Problem-solving skills, including the ability to address real-world Agribusiness problems, such as supply chain management, market fluctuations, and
sustainability challenges.
 s. Basic work-related skills and knowledge relevant to Agribusiness, including financial management, marketing strategies, risk assessment, and regulatory
compliance.

Course Details

Course Code/Title: EAB/ Food Processing

This course provides an in-depth understanding of various aspects of food processing, including
principles, techniques, and technologies involved in transforming raw ingredients into safe, nutritious,
Course description: and marketable food products. Students will explore the key stages of food processing, learn about the
factors influencing food quality and shelf life, and gain practical knowledge through hands-on laboratory
sessions and case studies.
3.0 units
Course credits:
Lecture: 2.0 hrs Laboratory: 1.0 hrs
3 hours
Lecture: 2 hrs Laboratory: 1.0 hrs

Contact hours per week:

None
Prerequisite:
 Relationship of Course Learning Outcomes to Program Outcomes

Course Intended Learning *Course Map: (1) L – learned in the course; P – practiced in the course; O – opportunity to learn or practice in the course, not
Outcomes yet learned or practiced (2) I – introduced; P – practiced; D – demonstrate skills without supervision;

PO PO PO PO PO PO PO PO PO PO PO PO PO PO PO PO PO PO PO
At the end of the course, students
D I P I D O I P D
should be able to:
L O I P

✔ ✔ ✔

1. Articulate the Balingoan College Vision

and Mission Statement
2. Introduce students to the fundamental ✔ ✔ ✔ ✔
concepts and principles of food
processing.
3. Provide an overview of different food ✔ ✔ ✔ ✔ ✔
processing techniques and their
applications.
4. Understand the factors affecting food ✔ ✔ ✔
quality, safety, and shelf life during
processing.
5. Familiarize students with the ✔ ✔ ✔ ✔ ✔
regulatory requirements and standards
for food processing.
6. Develop practical skills through hands- ✔ ✔ ✔ ✔
on laboratory exercises and industry
visits.
TEACHING-LEARNING PLAN

LEARNING PERFORMANCE TOPICS TEACHING- RESOURCES ASSESSMENT TIME GRADING

OUTCOMES INDICATORS LEARNING ALLOTME CRITERIA
ACTIVITIES NT
CILO 1 Articulate the Student’s Oral - Rubrics for Oral
Balingoan College Discussion Manual Recitation Recitation
College Vision, -Score
Vision and Mission Think-Pair- 3 Hrs
Mission, Institution Percentage
Statement Share Equivalent for
Quiz
Prelim

CILO 2 Introduce students I. Introduction to • Pre- •Book • Quiz 18 Hrs • Score

to the fundamental Food Processing reading percentage
concepts and •Internet • Oral equivalent for quiz
predictions • Rubrics
principles of food A. Overview of Recitation
food processing for recitation
processing. •
and its • Rubrics
• for reflective
CILO 3 Provide an overview significance
Assignment statement
of different food
B. Historical with choice Group
processing
techniques and their evolution of food Discussion
applications. processing •
techniques
Roundtable
C. Current trends
and challenges in discussion
the food
processing •
industry
Question
II. Unit Operations Starters
in Food
Processing

A. Principles of
unit operations:
cleaning, sorting,
 size reduction,
mixing, etc.

Techniques for
thermal
processing,
evaporation,
dehydration, and
MIDTERM

CILO 4 Understand the III. Food  Pr •Book • Quiz 21 Hrs • Score

factors affecting food Preservation e- percentage
quality, safety, and Methods re •Internet • Oral equivalent for
shelf life during Recitation quiz
Principles and adi
processing. • Rubrics
applications of ng • for recitation
canning, freezing, pr • Rubrics
and refrigeration edi for reflective
Group
cti statement
High-pressure Discussion
processing and its on
benefits s

Introduction to •Assignment
emerging with choice
 C Familiarize students technologies like
with the regulatory pulsed electric •
requirements and field and
standards for food irradiation Roundtable
processing. discussion
IV. Food Quality
and Safety
 •

Factors affecting Question

food quality during Starters
processing

Microbial risks and

control measures
in food processing

Food safety
regulations and
standards (e.g.,
HACCP, FDA
guidelines)

V. Food Product
Development

Conceptualization
and formulation of
food products

Ingredient
selection and
sensory
evaluation

Scale-up and
commercialization
considerations

VI. Dairy
Processing

Processing of milk
and milk-based
products

Cheese making,
yogurt production,
and butter
manufacturing

Quality control in
dairy processing

VII. Meat and

Poultry
Processing

Principles of meat
processing and
preservation

Curing, smoking,
and fermentation
techniques

Safety
considerations in
meat and poultry
processing

VIII. Fruit and

Vegetable
Processing

Techniques for
juice extraction,
canning, and
drying

Frozen fruit and

vegetable
processing

Nutritional
preservation in
fruit and vegetable
products
 IX. Grain
Processing

Milling and flour

production

Bread making and

pasta
manufacturing

Processing of rice,
cereals, and
snacks

X. Beverage
Processing

A. Processing of
alcoholic and non-
alcoholic
beverages

B. Brewing
techniques for
beer and wine

C. Carbonation
and pasteurization
in beverage
production

FINAL

 C Develop practical XI. Specialty Food • Pre- •Book • Quiz 18 Hrs  S

skills through hands- Processing reading co
on laboratory predictions •Internet • Oral re
exercises and A. Chocolate and Recitation
confectionery p
industry visits. •
production er
ce
 •Group nt
Discussion a
g
e
e
q
ui
va
le
nt
fo
B. Nutraceuticals Assignment r
and functional with choice q
foods
ui
•
C. Sustainable z
food processing
practices Roundtable • Rubrics
discussion for recitation
XII. Food • Rubrics
Processing • for reflective
Industry Visit and statement
Case Studies Question
Starters
A. Field trip to a

Suggested Readings, References:

 Food Processing: Principles and Applications by Stephanie Clark and Stephanie Jung. Wiley-Blackwell, 2018.

 Food Processing Technology: Principles and Practice by P.J. Fellows. CRC Press, 2016.

 Introduction to Food Engineering by R. Paul Singh and Dennis R. Heldman. Academic Press, 2017.

 Food Processing Handbook by James G. Brennan. Wiley-VCH, 2006.

 Food Processing Technology: Principles and Practice by Richard Jowitt. Woodhead Publishing, 2009.
  Food Processing: From Concept to Marketplace by Y.H. Hui, et al. Wiley-Blackwell, 2008.

 Handbook of Food Processing Equipment by George D. Saravacos and Athanasios E. Kostaropoulos. Springer, 2015.

 Food Preservation Process Design by Dennis R. Heldman and Richard L. Lund. Academic Press, 2011.

 Food Safety Management: A Practical Guide for the Food Industry by Yasmine Motarjemi and Huub Lelieveld. Academic Press, 2013.

 Food Packaging: Principles and Practice by Gordon L. Robertson. CRC Press, 2012.

Course Requirements

• Attendance and participation in class discussions and activities

• Group Reports

• Completion of assignments and quizzes

• Prelim, Midterm and Final Exams

Level of Assessment:
The students will be graded according to the following grading system:

1.Course Evaluation: Passing grade is 75%; absences more than 20% of the total number of meetings are considered a failure

Criteria Criteria
Criteria Criteria
Prelim/Midterm/ (Non- Final Term (Non-
(Major) (Major)
Major) Major)
Class Activities Class Activities
20% 20% 15% 15%
Participation Participation
Practical Practical
40% 35% 25% 25%
Test/Quiz/Assignment Test/Quiz/Assignment
Major Examination 35% 40% Major Examination 25% 20%
Behavior 5% 5% Final Output 30% 35%
Behavior 5% 5%
TOTAL 100% 100% Total 100% 100%
2.Computation of the Percentage Computation for the Final Grade:

Term Prelim Midterm Final

Percentage 25% 30% 45%
(MajorCourses)
Percentage 25% 25% 50%
(MajorCourses)

3.Grading Scale:

Failure
due to Dr Authori
≤ Inco
≥9 94- 92- 88- 85- 82- 79- 76- 7 65- Excessiv op zed
6 mple
7 96 93 90 87 84 81 78 5 74 e pe Withdra
4 te
Absence d wal
s
1.2 1.7 2.2 2.7 3. 5.
1.0 1.5 2.0 2.5 4.0 AF INC DR AW
5 5 5 5 0 0
*Passing rate: Major Courses – 2.25 and GEC – 3.0

4.Last day of dropping is ___________. A student may officially drop the course on or before the deadline for dropping. Only after a dropping slip is
accomplished in the Registrar’s Office and the instructor’s copy is submitted can be considered to have the course officially dropped.

Class Policies:

A.Should the students fail to submit the requirements:

1.They will be given a score of zero (0) with a corresponding grade of zero percent (0%) in a requirement which is not submitted under the following
conditions:

i.They are given a chance to make-up for the said requirement;

ii.They are given enough time to work on the make-up requirement.

2.They will be given a score of zero (0) with a corresponding grade of zero percent (0) in a quiz which is given during their absence, under the following
conditions:
i.The absence is unexcused;

ii.They are offered a make-up quiz and still fail to shop-up during the given time;

iii.They are given enough time to prepare for the make-up quiz.

3.In case the students submitted a requirement given by the instructor/instructress to make-up for their lost grade, a certain percent will be deducted on their
actual grade. The deduction will be determined by the subject teacher.

B.Students who arrive beyond the allowable time for tardiness will be allowed to enter the class but are marked absent. Attendance policies found in the
Balingoan College Student Handbook applies.

C.Students not wearing the prescribed uniform/proper dress decorum will be considered absent.

D.Eating and drinking are not allowed inside the classroom.

E.Students under the influence of any liquor will not be permitted to enter the classroom and shall be advised to leave the campus premises immediately to
void unnecessary incidents

F.Cheating, tardiness, absences, and other violations will be dealt in accordance to the provisions stipulated in the Balingoan College Student Handbook.

G.Gadgets are not allowed during class hours unless needed in class discussion with ample permission from the teacher.

*All policies (attendance, tardiness, decorum, grievances, etc) will be subject to the provisions of the latest version of the Balingoan College Student
Handbook)