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Syllabus-Food Processing II
Food Processing Part II (Laguna State Polytechnic University)
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Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna
College of Food Nutrition and Dietetics
1. UNIVERSITY
VISION:
The Laguna State Polytechnic University is a center of sustainable development initiatives transforming lives and communities.
MISSION: LSPU provides quality education through responsive instruction, distinctive research, and sustainable extension and production services for improved
quality of life towards nation building.
QUALITY POLICY: LSPU delivers quality education through responsive instruction, distinctive research, sustainable extension and production services. Thus, we are
committed with continual improvement to meet applicable requirements to provide quality, efficient and effective services to the university stakeholders’ highest
level of satisfaction through an excellent management system imbued with utmost integrity, professionalism and innovation.
AN OUTCOMES-BASED LEARNING PROGRAM (Syllabus)
Academic Year: 2020-2021
Semester: First Summer: ______
No. of Units: __ 3__ No. of Hours: 2 Lec / 1 Lab
Program: Bachelor of Science in Food Technology
Course Title: Food Processing 2
Pre-Requisites: Food Microbiology
Part 1. Course Description
Food processing and preservation techniques: fermentation, refrigeration and freezing, drying and dehydration, concentration, hurdle technology
Part 2. Outcomes-based Macro Curriculum Framework
Intended Learning Outcomes (ILOs)
Program Intended
Learning Outcomes
Institutional (ILOs)
LSPU-ACAD-SF-015
Rev 1
17 April 2018
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Course Intended
Learning Outcomes
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Part 3. Curriculum Mapping
COURSE
Relationship to Program Outcomes
J
k
L
m
n
h
I
Food Processing 1
P
IP
IP
IP
P
I
IP
D
Food Processing 2
P
IP
IP
IP
P
I
IP
D
Food Chemistry 1
P
IP
P
I
D
Food Chemistry 2
P
IP
P
I
D
General Microbiology
P
IP
P
I
IP
D
Food Microbiology
P
IP
P
I
IP
D
Food Packaging and Labeling
P
IP
Food Laws
Food Engineering
IP
Food Quality Assurance
P
Food Safety
IP
IP
IP
P
I
IP
D
I
I
P
I
IP
D
I
IP
P
I
IP
IP
P
IP
IP
D
IP
I
IP
IP
D
Sensory Evaluation
P
IP
Food Analysis
P
IP
PD
IP
IP
IP
P
P
P
Food Product Development and Innovation
Undergraduate Seminar
P
Basic Food Preparation
P
Nutrition
IP
Environmental Sustainability in the Food Industry
IP
Basic Management & Entrepreneurship
PD
Methods of Research in Food Science Technology
PD
Post-harvest Technology
Thesis
LSPU-ACAD-SF-015
D
Rev 1
o
IP
IP
IP
D
P
I
D
P
IP
D
D
P
PD
P
P
P
P
IP
P
D
P
D
D
P
P
P
P
P
IP
IP
IP
IP
IP
IP
D
D
D
D
D
D
D
D
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P
D
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On-the-job Training
P
P
P
P
P
P
P
D
Legend:
I – Introduced
P – Practiced skills with supervision
D – Demonstrated skills without supervision
Part 4. Teaching and Learning Matrix
WEEK
Intended Learning Outcomes (ILOs)
1
Internalize the significance of the
course and their roles to achieve
the Vision, Mission, Goals and
Objectives of LSPU.
1
2
3-4
ILO 1, 2, 3, 4, 5, 6
Course Contents
Orientation of the course and review of
VMGO
I.
ILO 1,2,3,4,5,6
ILO 1,2,3,4,5,6
LSPU-ACAD-SF-015
Rev 1
Fermented Product and
Manufacturing
1. Overview
of
Fermentation
2. Historical Development
of Fermentation
3. Benefits
of
Fermentation
4. Lactic
Acid
Fermentation
 Vegetables
 Milk (Non-Fat
Dry Milk)
 Milk (Non-Fat
Dry Milk) and
Coconut Milk
Mixture

Fish and Shell
fish
5. Acetic
Acid
Fermentation
6. Yeast Fermentation
Teaching-Learning Activities
Open Discussion
Forum
Discussion of the curriculum






Assessment Tasks
Question and Answer
Video Lecture Presentation
Presentations
Intensive
reading
and
research


Engaging Activity
Performance Task
Video Lecture Presentation
Presentations
Intensive
reading
and
research


Engaging Activity
Performance Task
Video Lecture Presentation
Presentations
Intensive
reading
and


Engaging Activity
Performance Task
17 April 2018
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Snack
Food
Production
 Alcoholic
Fermentation
7. Mold Fermentation
8. Mixed
Culture
Fermentation
research

5-6
7-8
ILO 1,2,3,4,5,6
ILO 1,2,3,4,5,6
II.
Refrigeration and Freezing
1. Methods
of
Refrigeration
2. Refrigeration of Fruits
and vegetables
3. Refrigeration of Meats,
Poultry, and Fish




Video Lecture Presentation
Presentations
Intensive
reading
and
research


Engaging Activity
Performance Task
Video Lecture Presentation
Presentations
Intensive
reading
and
research


Engaging Activity
Performance Task


Engaging Activity
Performance Task


Engaging Activity
Performance Task


Engaging Activity
Performance Task

Engaging Activity
9
10-12
ILO 1,2,3,4,5,6
13-14
ILO 1,2,3,4,5,6
15-16
ILO 1,2,3,4,5,6
IV.
18
ILO 1,2,3,4,5,6
V.
LSPU-ACAD-SF-015
III.
Rev 1
MIDTERM EXAMINATION
 Video Lecture Presentation
Moisture and Control
Presentations
1. Food Dehydration
 Intensive
reading
and
 Effects of Food
research
Properties on
Dehydration
 Drying
Methods and
Equipment
 Video Lecture Presentation
2. Salting
Presentations
 Salting
and
 Intensive
reading
and
Curing of Meat
research
and Fish
3. Osmotic Dehydration
 Video Lecture Presentation
Concentration
Presentations
1. Evaporation
 Intensive
reading
and
2. Freeze Concentration
research
3. Membrane Process for
Concentration
Hurdle Technology
 Video Lecture Presentation
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
18
Presentations
Intensive
reading
research
and


Performance Task
Presentation of Capsulated
Sensory Evaluation Research
Project
FINAL EXAMINATION
Part 5. References
Materials
Laptop
Powerpoint Presentation
Part 6. Learners’ Assessment (Grading System)
Quizzes
30%
Requirements
40%
Recitation/Participation
Project
Attendance
Assignment
Seatwork
Major Examination
30%
TOTAL
100%
Part 7. Course Policies
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Regular attendance is required for all students; three (3) unexcused absences will mean automatically dropped from the course.
Wearing of the University students’ ID and Uniform at all times is required for all the students except when having field activities.
Active participation individually or in group is expected.
Fifteen (15) minutes of tardiness is equivalent to one (1) period absence
Student shall abide the instructor/professor’s policy on the submission of learning outputs based on the metrics and deadlines given.
LSPU is committed to creating a safe and inclusive environment for all its students (male, female and LGBTQ+). Gender Based Sexual Harassment (Classroom and
online) which includes acts that use information and communications technology to frighten victims through the following:
Physical, psychological, and emotional threats
Unwanted sexual misogynistic, transphobic, homophobic, and sexist remarks and comments online whether on public posts or through private messages
Invasion of the victim’s privacy through cyber stalking and incessant messaging
Recording or sharing any of the victim’s photos, videos, or information without permission
LSPU-ACAD-SF-015
Rev 1
17 April 2018
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lOMoARcPSD|16399939
11. Impersonating victims’ identities
12. Posting lies about victims to harm their reputation, and filing false abuse reports to online platforms to silence victims will not be tolerated in my class and may
be held liable under “Safe Spaces Act” or RA 11313
Prepared by:
Reviewed :
PAUL EMMANUEL P. DELA ROSA
Faculty
LSPU-ACAD-SF-015
Approved:
LOURDES A. JOSON
Program Coordinator
Rev 1
17 April 2018
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EDITHA PEREY, Ph. D.
Dean / Associate Dean