Food Technology at Dmmmsu Mluc - DAFTS

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Food Technology at Dmmmsu Mluc - DAFTS The BS Food Technology Program is a four year degree program which deals with the scientific preparation, processing and distribution of foods.

๐‚๐Ž๐๐†๐‘๐€๐“๐”๐‹๐€๐“๐ˆ๐Ž๐๐’ ๐“๐Ž ๐Ž๐”๐‘ ๐๐„๐–๐‹๐˜ ๐‹๐ˆ๐‚๐„๐๐’๐„๐ƒ ๐‚๐‡๐„๐Œ๐ˆ๐‚๐€๐‹ ๐“๐„๐‚๐‡๐๐ˆ๐‚๐ˆ๐€๐!The ๐—™๐—ผ๐—ผ๐—ฑ ๐—ง๐—ฒ๐—ฐ๐—ต๐—ป๐—ผ๐—น๐—ผ๐—ด๐˜† ๐——๐—ฒ๐—ฝ๐—ฎ๐—ฟ๐˜๐—บ๐—ฒ๐—ป๐˜ proudly congratulates ๐—ฅ๐˜‚๐˜€๐˜€๐—ฒ๐—น ๐——....
20/10/2026

๐‚๐Ž๐๐†๐‘๐€๐“๐”๐‹๐€๐“๐ˆ๐Ž๐๐’ ๐“๐Ž ๐Ž๐”๐‘ ๐๐„๐–๐‹๐˜ ๐‹๐ˆ๐‚๐„๐๐’๐„๐ƒ ๐‚๐‡๐„๐Œ๐ˆ๐‚๐€๐‹ ๐“๐„๐‚๐‡๐๐ˆ๐‚๐ˆ๐€๐!

The ๐—™๐—ผ๐—ผ๐—ฑ ๐—ง๐—ฒ๐—ฐ๐—ต๐—ป๐—ผ๐—น๐—ผ๐—ด๐˜† ๐——๐—ฒ๐—ฝ๐—ฎ๐—ฟ๐˜๐—บ๐—ฒ๐—ป๐˜ proudly congratulates ๐—ฅ๐˜‚๐˜€๐˜€๐—ฒ๐—น ๐——. ๐—ฅ๐—ถ๐˜ƒ๐—ฒ๐—ฟ๐—ฎ for successfully passing the ๐—ข๐—ฐ๐˜๐—ผ๐—ฏ๐—ฒ๐—ฟ ๐Ÿฎ๐Ÿฌ๐Ÿฎ๐Ÿฒ ๐—–๐—ต๐—ฒ๐—บ๐—ถ๐—ฐ๐—ฎ๐—น ๐—ง๐—ฒ๐—ฐ๐—ต๐—ป๐—ถ๐—ฐ๐—ถ๐—ฎ๐—ป ๐—Ÿ๐—ถ๐—ฐ๐—ฒ๐—ป๐˜€๐˜‚๐—ฟ๐—ฒ ๐—˜๐˜…๐—ฎ๐—บ๐—ถ๐—ป๐—ฎ๐˜๐—ถ๐—ผ๐—ป!

This accomplishment reflects your dedication, hard work, and commitment to excellence. May it open doors to new opportunities and pave the way for continued growth and success in your professional career.

The department takes pride in celebrating this significant accomplishment and wishes you continued success in your professional endeavors.

๐—–๐—ผ๐—ป๐—ด๐—ฟ๐—ฎ๐˜๐˜‚๐—น๐—ฎ๐˜๐—ถ๐—ผ๐—ป๐˜€ ๐—ผ๐—ป ๐˜๐—ต๐—ถ๐˜€ ๐˜„๐—ฒ๐—น๐—น-๐—ฑ๐—ฒ๐˜€๐—ฒ๐—ฟ๐˜ƒ๐—ฒ๐—ฑ ๐—ฎ๐—ฐ๐—ต๐—ถ๐—ฒ๐˜ƒ๐—ฒ๐—บ๐—ฒ๐—ป๐˜!

15/10/2026

๐๐ซ๐ž๐ฌ๐ž๐ง๐ญ๐ž๐ซ #๐Ÿ”

๐“๐ข๐ญ๐ฅ๐ž: ๐‚๐จ๐ฅ๐ฅ๐จ๐ข๐๐ฌ, ๐ƒ๐ข๐ฌ๐ฉ๐ž๐ซ๐ฌ๐ข๐จ๐ง, ๐š๐ง๐ ๐…๐จ๐จ๐ ๐๐ข๐จ๐ฉ๐จ๐ฅ๐ฒ๐ฆ๐ž๐ซ๐ฌ

Short Description: Learn about colloids, dispersion, and food biopolymers, and discover how they affect the texture, stability, and quality of the food we eat.

Presenters:
* Estilong, Elyza
* Lictaoa, Jenyvieve
*Saldivar, Lynner

Course/Year/Section: BSFT 3B

Subject: Food Chemistry

Hashtags:

15/10/2026

๐๐ซ๐ž๐ฌ๐ž๐ง๐ญ๐ž๐ซ #๐Ÿ“

๐“๐ข๐ญ๐ฅ๐ž: ๐‘๐ก๐ž๐จ๐ฅ๐จ๐ ๐ฒ ๐š๐ง๐ ๐“๐ž๐ฑ๐ญ๐ฎ๐ซ๐ž ๐จ๐Ÿ ๐…๐จ๐จ๐ ๐’๐ฒ๐ฌ๐ญ๐ž๐ฆ๐ฌ

๐Ÿฆ๐Ÿ”ฌ The Science Behind Every Bite! ๐Ÿฅฃโœจ

Have you ever wondered why ketchup flows slowly, yogurt feels smooth, and dough stretches? ๐Ÿค” Discover the fascinating world of Rheology and Texture of Food Systems! ๐Ÿงช๐Ÿž

Join us as we explore how viscosity, flow behavior, viscoelasticity, and texture affect food processing, product quality, and sensory experience. Letโ€™s learn the science behind the foods we enjoy every day! ๐Ÿฅ„๐Ÿ’ก

๐ŸŽฌ Watch, learn, and discover that thereโ€™s more to food than meets the eye!

Presenters:
CADACIO, DENVER JHERMIE C.
CORPUZ, FRANCINE JOY B.
RIMANDO, ALYSSA PAULEEN G.

Program/Year/Section: BSFT-3B

Course code: FTPC 109 | PHYSICAL CHEMISTRY

-MLUC

15/10/2026

๐๐ซ๐ž๐ฌ๐ž๐ง๐ญ๐ž๐ซ #๐Ÿ‘

๐“๐ข๐ญ๐ฅ๐ž ๐จ๐Ÿ ๐•๐ข๐๐ž๐จ: ๐‘๐ก๐ž๐จ๐ฅ๐จ๐ ๐ฒ ๐š๐ง๐ ๐“๐ž๐ฑ๐ญ๐ฎ๐ซ๐ž ๐จ๐Ÿ ๐…๐จ๐จ๐ ๐’๐ฒ๐ฌ๐ญ๐ž๐ฆ๐ฌ

Short Description: This informative video discusses the rheological properties and texture of food systems, including their importance in determining food quality, consistency, and consumer acceptability.

Names of Presenters:

- Baniqued, Dexter Michael
- Jacosalem, Marylane
- Montesa, Rouvic Lee

Course/Year/Section: BSFT 3A

Subject: Physical Chemistry

15/10/2026

๐๐ซ๐ž๐ฌ๐ž๐ง๐ญ๐ž๐ซ๐ฌ #๐Ÿ

๐“๐ข๐ญ๐ฅ๐ž ๐ฏ๐ข๐๐ž๐จ: ๐‚๐‘๐˜๐’๐“๐€๐‹๐‹๐ˆ๐™๐€๐“๐ˆ๐Ž๐, ๐†๐‹๐€๐’๐’ ๐“๐‘๐€๐๐’๐ˆ๐“๐ˆ๐Ž๐ ๐š๐ง๐ ๐Œ๐Ž๐‹๐„๐‚๐”๐‹๐€๐‘ ๐Œ๐Ž๐๐ˆ๐‹๐ˆ๐“๐˜

Short description: Discover how Crystallization, Glass Transition, and Molecular Mobility dictate the texture, shelf life, and quality of our everyday foods. Join us.

Names of presenters:
RIMAS, ALICIA EMIRA L
TISBE, DESTIN

Course/Year/Section: BSFT 3A

Subject: PHYSICAL CHEMISTRY

15/10/2026

๐๐ซ๐ž๐ฌ๐ž๐ง๐ญ๐ž๐ซ๐ฌ #๐Ÿ

๐“๐ข๐ญ๐ฅ๐ž ๐จ๐Ÿ ๐•๐ข๐๐ž๐จ: ๐‚๐Ž๐‹๐‹๐Ž๐ˆ๐ƒ๐’, ๐ƒ๐ˆ๐’๐๐„๐‘๐’๐ˆ๐Ž๐๐’, ๐€๐๐ƒ ๐…๐Ž๐Ž๐ƒ ๐๐ˆ๐Ž๐๐Ž๐‹๐˜๐Œ๐„๐‘๐’: ๐”๐๐ƒ๐„๐‘๐’๐“๐€๐๐ƒ๐ˆ๐๐† ๐“๐‡๐„ ๐’๐‚๐ˆ๐„๐๐‚๐„ ๐๐„๐‡๐ˆ๐๐ƒ ๐…๐Ž๐Ž๐ƒ ๐’๐“๐€๐๐ˆ๐‹๐ˆ๐“๐˜

โ€œEver wondered why chocolate milk settles, mayonnaise stays creamy, and ice cream keeps its smooth texture? ๐Ÿฅ›๐Ÿฆ Discover the science behind your favorite foods as we explore the fascinating world of colloids, dispersions, and food biopolymers! Letโ€™s uncover how chemistry makes our food stable, smooth, and delicious!โ€

Name of Presenters: Bag-oyen, John
Castronuevo, Angel

Course/Year/Section:BS Food Technology โ€“ 3A

Subject: FTTC 109- PHYSICAL CHEMISTRY

๐—›๐—ฎ๐—ฝ๐—ฝ๐˜† ๐—ง๐—ฒ๐—ฎ๐—ฐ๐—ต๐—ฒ๐—ฟ'๐˜€ ๐——๐—ฎ๐˜†!Today, we celebrate the incredible teachers who inspire us to learn, grow, and become better version...
05/10/2026

๐—›๐—ฎ๐—ฝ๐—ฝ๐˜† ๐—ง๐—ฒ๐—ฎ๐—ฐ๐—ต๐—ฒ๐—ฟ'๐˜€ ๐——๐—ฎ๐˜†!

Today, we celebrate the incredible teachers who inspire us to learn, grow, and become better versions of ourselves. Your patience, dedication, and passion for teaching make a lasting impact on every student you guide.

Thank you for sharing not only your knowledge but also your time, wisdom, and encouragement. We are truly grateful for everything you do.

From your students, Happy Teacher's Day! ๐Ÿ‘ฉโ€๐Ÿซ๐Ÿ‘จโ€๐Ÿซ๐Ÿ’

To teach is to touch lives and inspire futures. โค๏ธ

04/10/2026

๐€๐๐๐Ž๐”๐๐‚๐„๐Œ๐„๐๐“ | ๐Œ๐Ž๐ƒ๐ˆ๐…๐ˆ๐„๐ƒ ๐”๐๐ˆ๐…๐Ž๐‘๐Œ ๐’๐‚๐‡๐„๐ƒ๐”๐‹๐„

In consideration of the current extreme heat, DMMMSU adopts a modified uniform schedule to promote the comfort and well-being of its personnel and students.

Personnel Uniform Schedule:
โ€ข Mondayโ€“Tuesday: Any white polo shirt with DMMMSU logo
โ€ข Wednesday: Association Uniform
โ€ข Thursday: Green DMMMSU polo shirt
โ€ข Friday: Office wear compliant with CSC rules

For students, the wearing of gala uniforms is suspended. Campus Chancellors and the OUS Executive Director will issue alternative uniform schedules in accordance with the Student Handbook.

Please be guided accordingly.

01/10/2026

๐ƒ๐Œ๐Œ๐Œ๐’๐” - ๐Œ๐‹๐”๐‚ ๐ญ๐จ๐ฉ๐ง๐จ๐ญ๐œ๐ก๐ž๐ซ๐ฌ ๐ฌ๐ก๐š๐ซ๐ž ๐ฅ๐ข๐œ๐ž๐ง๐ฌ๐ฎ๐ซ๐ž ๐š๐œ๐ก๐ข๐ž๐ฏ๐ž๐ฆ๐ž๐ง๐ญ ๐ฐ๐ข๐ญ๐ก ๐ƒ๐Œ๐Œ๐Œ๐’๐” ๐๐ซ๐ž๐ฌ๐ข๐๐ž๐ง๐ญ

Four DMMMSU-Mid La Union Campus (MLUC) licensure topnotchers paid a courtesy visit to DMMMSU President Dr. Jaime I. Manuel, Jr. at the DMMMSU Central Administration in Raois, Bacnotan, La Union, on September 30, 2026.

Eunice F. Aragon ranked ninth in the August 2026 Food Technologist Licensure Examination with an 87.75% rating.

Meanwhile, Cherry Gem A. Florendo, Yvan Jefferson C. Borja, and Leah Mariz Bucsit each earned a 92.40% rating and ranked Top 10 in the September 2026 Psychometrician Licensure Examination (PMLE).

Read Full Text:
https://www.dmmmsu.edu.ph/2026/10/01/dmmmsu-mluc-topnotchers-share-licensure-achievement-with-dmmmsu-president/


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