UP Department of Food Science and Nutrition

DFSN proudly honors our faculty recipients of the One UP Professorial Chair and Faculty Grant Awards! This recognition celebrates their unwavering dedication to excellence in teaching, groundbreaking research, and impactful public service.

These awards highlight the brilliance and heart that our educators bring to the DFSN. From groundbreaking research to impactful community outreach and extension work, these individuals embody what it means to lead with excellence.

One UP Professorial Chair Awardees

Recognized for their outstanding contributions to academic leadership and research:

Prof. Leonora DL. Francisco

Assoc. Prof. Myrna Benita Z. Luna

Prof. Rowena Grace R. Sanchez

Prof. Cecile Leah T. Bayaga

Prof. Casiana Blanca J. Villarino

One UP Faculty Grant for Public Service

Recognized for their exemplary commitment to serving the community and the nation:

Asst. Prof. Maria Carmela C. Taob

Asst. Prof. Benjamin A. Gonzales

Asst. Prof. Justin Godfred B. Peralta

Ms. Airisse Rae P. Basinang

Ms. Gerieka R. Anapi

Congratulations to our awardees! Your DFSN family stands behind you as you continue to nourish the minds of the next generation and serve the Filipino people.

The UP Diliman Office of Scholarships and Grants hosted the Ceremonial Turnover Ceremony for the Adopt-A-Student Program and EATskolar Program, made possible through the generosity of the CDO Odyssey Foundation, Inc., on November 17, 2025, at Room 303 Vinzons Hall.

Five students from the Department of Food Science and Nutrition—three BSFT and two BSCN students—were recognized as grantees of the Adopt-A-Student Program, alongside EATskolar scholars from other colleges. This is the second time that the CDO foundation has sponsored the program with 10 BSFT and BSCN students as recipients earlier this year.
This event celebrates not only the generosity of the CDO Odyssey Foundation, Inc., but also the resilience of our scholars, who continue to embody the values of service, dedication, and perseverance.

💚❤️

The UP Department of Food Science and Nutrition extends its warmest congratulations and appreciation to Mr. Willie "Kuya Willie" D. Quiambao for being awarded the Gawad Paglilingkod for his 33 amazing years of service to the University.

Pagbati, Kuya Willie! Salamat sa iyong serbisyo para sa College of Home Economics at lalo na sa Department of Food Science and Nutrition! 🎉💚❤️

The Department of Food Science and Nutrition extends its warmest congratulations to Director Mary Grace R. Mandigma, PFT, an alumna of the BSFT program, on her appointment as the 2nd Member of the Professional Regulatory Board of Food Technology (PRBFT).

Your DFSN family wishes you all the best as you undertake this important responsibility!

🎉𝗔𝗻𝗼𝘁𝗵𝗲𝗿 𝗙𝗲𝗮𝘁𝗵𝗲𝗿 𝗶𝗻 𝘁𝗵𝗲 𝗖𝗮𝗽: 𝗗𝗶𝗿𝗲𝗰𝘁𝗼𝗿 𝗠𝗮𝗻𝗱𝗶𝗴𝗺𝗮 𝗔𝗽𝗽𝗼𝗶𝗻𝘁𝗲𝗱 𝘁𝗼 𝘁𝗵𝗲 𝗣𝗥𝗖 𝗕𝗼𝗮𝗿𝗱 𝗼𝗳 𝗙𝗼𝗼𝗱 𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 🎉

The Malacañang Palace, through the Office of the President, has officially inked the appointment of Director Mary Grace Rivere Mandigma as a member of the Professional Regulatory Board of Food Technology under the Professional Regulation Commission (PRC).

This prestigious appointment was signed by President Ferdinand R. Marcos Jr. on October 24, 2025. Ms. Mandigma will apply her expertise towards regulating the practice of Food Technology in the Philippines during her term until July 8, 2028.

This distinguished appointment reflects Ms. Mandigma's qualifications and expertise, entrusting her with the critical responsibility of maintaining and enhancing the standards of the Food Technology profession to safeguard public interests and advance the industry. The Professional Regulatory Board of Food Technology, under the PRC, oversees this practice by establishing licensure, ethical, and professional standards that promote food safety and protect consumer welfare.

The Food Technology sector is dynamic and faces challenges related to global supply chains, nutritional security, and climate change. Ms. Mandigma's recognized leadership skills and deep understanding of regulatory frameworks will be crucial in ensuring that the profession adapts to meet these national priorities.

From the entire DA-BAFS Family, “𝑂𝑢𝑟 ℎ𝑒𝑎𝑟𝑡𝑓𝑒𝑙𝑡 𝑐𝑜𝑛𝑔𝑟𝑎𝑡𝑢𝑙𝑎𝑡𝑖𝑜𝑛𝑠 𝐷𝑖𝑟𝑒𝑐𝑡𝑜𝑟 𝐺𝑟𝑎𝑐𝑒! 𝑌𝑜𝑢𝑟 𝑑𝑒𝑑𝑖𝑐𝑎𝑡𝑖𝑜𝑛 𝑡𝑜 𝑢𝑝ℎ𝑜𝑙𝑑 𝑎𝑛𝑑 𝑖𝑚𝑝𝑟𝑜𝑣𝑒 𝑝𝑟𝑜𝑓𝑒𝑠𝑠𝑖𝑜𝑛𝑎𝑙 𝑠𝑡𝑎𝑛𝑑𝑎𝑟𝑑𝑠 𝑤𝑖𝑙𝑙 𝑖𝑛𝑑𝑒𝑒𝑑 𝑝𝑟𝑜𝑣𝑖𝑑𝑒 𝑎 𝑠𝑡𝑟𝑜𝑛𝑔 𝑎𝑠𝑠𝑢𝑟𝑎𝑛𝑐𝑒 𝑓𝑜𝑟 𝑡ℎ𝑒 𝑝𝑟𝑜𝑡𝑒𝑐𝑡𝑖𝑜𝑛 𝑎𝑛𝑑 𝑤𝑒𝑙𝑓𝑎𝑟𝑒 𝑜𝑓 𝑡ℎ𝑒 𝐹𝑖𝑙𝑖𝑝𝑖𝑛𝑜. 𝑊𝑒 𝑎𝑟𝑒 𝑝𝑟𝑜𝑢𝑑 𝑜𝑓 𝑦𝑜𝑢!" # # #

𝗙𝗼𝗼𝗱 𝘀𝗮𝗳𝗲𝘁𝘆 is especially crucial for children studying in early learning spaces. DFSN faculty member Gerieka R. Anapi and her team equip childcare facilities with a science-based manual that reduces risks and strengthens daily food handling practices.

Discover how their food safety program for childcare facilities does more than just enforce rules; it establishes a culture of good food safety habits.🍴

𝗥𝗲𝗮𝗱 𝘁𝗵𝗲 𝗳𝘂𝗹𝗹 𝗮𝗿𝘁𝗶𝗰𝗹𝗲 𝗮𝘁 𝗼𝘂𝗿 𝘄𝗲𝗯𝘀𝗶𝘁𝗲: https://ovcrd.upd.edu.ph/news/drm/31/nurturing-healthy-habits-food-safety-program-for-child-care-faci?fbclid=IwY2xjawOciDhleHRuA2FlbQIxMABicmlkETFJUzZjVkRUbXRYVGZMb1Vsc3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHlLIs_ykqUVXotQwPHoJyQet-UWZzBlSlkAwkMaTuws4cxuHuqP5eMfBfH4x_aem_w4tPanlflmytW3XH3aT1-Q

𝗙𝗼𝗼𝗱 𝘀𝗮𝗳𝗲𝘁𝘆 is especially crucial for children studying in early learning spaces. Gerieka R. Anapi and her team from the UP Diliman College of Home Economics equip childcare facilities with a science-based manual that reduces risks and strengthens daily food handling practices.

Discover how their food safety program for childcare facilities does more than just enforce rules; it establishes a culture of good food safety habits.🍴

𝗥𝗲𝗮𝗱 𝘁𝗵𝗲 𝗳𝘂𝗹𝗹 𝗮𝗿𝘁𝗶𝗰𝗹𝗲 𝗮𝘁 𝗼𝘂𝗿 𝘄𝗲𝗯𝘀𝗶𝘁𝗲: https://ovcrd.upd.edu.ph/news/drm/31/nurturing-healthy-habits-food-safety-program-for-child-care-faci

UPD College of Home Economics Library
UP Department of Food Science and Nutrition

✨ Congratulations, Rex Menard Cervales! ✨

The Department of Food Science and Nutrition, College of Home Economics, proudly celebrates the achievement of our alumnus Rex Menard Cervales (BS Community Nutrition, 2023), who was recognized in this year’s Diamond Jubilee celebration of the Carlos Palanca Memorial Awards for Literature.

Rex won Second Prize in the Short Story – Hiligaynon category for his piece “Binakol.” The awarding ceremony was held on November 26 at the Manila Polo Club in Makati City.

His award-winning work was inspired by his grandmother’s cherished Binakol recipe, a traditional Western Visayan dish. Rex shared that the story began as an advocacy paper on heirloom culinary traditions—an assignment originally given by the late Ma’am Luchie Callanta in one of their Food and Nutrition courses.

We are immensely proud of Rex for bringing honor to the department and for showcasing how food, culture, and storytelling come together in meaningful and powerful ways.

The UP Department of Food Science and Nutrition proudly congratulates the UPD Served and Ate Team represented by our BS Food Technology Students, Ms. Janna Patricia Tungol, Karylle Anne Jallorina, and Juliana Mayuga, on bagging the first place in the CP Cup Philippines - National Round 2025.

The team conceptualized and executed the "Kwik Kanin Fastil", their take on the local 𝘱𝘢𝘴𝘵𝘪𝘭 made more convenient and easy to prepare. They were awarded with ₱40,000 cash, Five Star products, and the prestigious opportunity to represent the Philippines at the Global Round in Bangkok, Thailand. The team was supported by their adviser, Asst. Prof. Justin Godfred Peralta.

Again, congratulations to our UPD Served and Ate Team for championing the future of food technology in the Philippines. You definitely ate, served, and left no crumbs in this competition. 💚❤️

📢 𝐀 𝐉𝐎𝐈𝐍𝐓 𝐒𝐓𝐀𝐓𝐄𝐌𝐄𝐍𝐓 𝐎𝐅 𝐓𝐇𝐄 𝐅𝐎𝐎𝐃 𝐒𝐂𝐈𝐄𝐍𝐂𝐄 𝐀𝐍𝐃 𝐓𝐄𝐂𝐇𝐍𝐎𝐋𝐎𝐆𝐘 𝐅𝐀𝐂𝐔𝐋𝐓𝐘 𝐌𝐄𝐌𝐁𝐄𝐑𝐒 𝐎𝐅 𝐓𝐇𝐄 𝐔𝐍𝐈𝐕𝐄𝐑𝐒𝐈𝐓𝐘 𝐎𝐅 𝐓𝐇𝐄 𝐏𝐇𝐈𝐋𝐈𝐏𝐏𝐈𝐍𝐄𝐒 📢

𝐂𝐥𝐚𝐫𝐢𝐟𝐲𝐢𝐧𝐠 𝐌𝐢𝐬𝐜𝐨𝐧𝐜𝐞𝐩𝐭𝐢𝐨𝐧𝐬 𝐨𝐧 𝐔𝐥𝐭𝐫𝐚-𝐏𝐫𝐨𝐜𝐞𝐬𝐬𝐞𝐝 𝐅𝐨𝐨𝐝𝐬: 𝐀 𝐅𝐨𝐨𝐝 𝐒𝐜𝐢𝐞𝐧𝐜𝐞 𝐏𝐞𝐫𝐬𝐩𝐞𝐜𝐭𝐢𝐯𝐞
(Guided by the IUFoST’s Framework on Food Classification Systems)

There is growing pressure to regulate “Ultra-Processed Foods (UPF)” using the NOVA classification system. However, NOVA is a framework developed by the Pan American Health Organization (PAHO), and the Philippines is not under the American Health Organization. Our national food control system is anchored on the Food Safety Act of 2013 (Republic Act No. 10611), which is fully harmonized with Codex Alimentarius, the only globally recognized and World Trade Organization (WTO)-sanctioned food standards body.

𝗡𝗢𝗩𝗔 𝗶𝘀 𝗻𝗼𝘁 𝘀𝗰𝗶𝗲𝗻𝗰𝗲-𝗯𝗮𝘀𝗲𝗱, 𝗻𝗼𝘁 𝗿𝗶𝘀𝗸-𝗯𝗮𝘀𝗲𝗱, 𝗻𝗼𝘁 𝗮 𝗖𝗼𝗱𝗲𝘅 𝘀𝘁𝗮𝗻𝗱𝗮𝗿𝗱, 𝗮𝗻𝗱 𝗰𝗮𝗻𝗻𝗼𝘁 𝗯𝗲 𝘂𝘀𝗲𝗱 𝗳𝗼𝗿 𝗿𝗲𝗴𝘂𝗹𝗮𝘁𝗼𝗿𝘆 𝗽𝘂𝗿𝗽𝗼𝘀𝗲𝘀 𝗶𝗻 𝘁𝗵𝗲 𝗣𝗵𝗶𝗹𝗶𝗽𝗽𝗶𝗻𝗲𝘀. Under Codex, processing is not a hazard; rather, it is a control measure that protects consumers by reducing pathogens, stabilizing nutrients, enabling fortification, and ensuring food safety. Codex, supported by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), is uniquely positioned to guide discussion about UPF and to provide consistent terminology essential to the common understanding among regulators, industry, and consumers.

Recent discussions on UPFs have reduced a complex scientific issue into a simple good-versus-bad narrative, portraying food processing as inherently harmful and overlooking its crucial role in food safety, food security, nutrition, and sustainability. 𝗧𝗵𝗶𝘀 𝗻𝗮𝗿𝗿𝗼𝘄 𝗳𝗿𝗮𝗺𝗶𝗻𝗴 𝗵𝗮𝘀 𝗹𝗲𝗱 𝘁𝗼 𝘁𝗵𝗲 𝗺𝗶𝘀𝗰𝗹𝗮𝘀𝘀𝗶𝗳𝗶𝗰𝗮𝘁𝗶𝗼𝗻 𝗼𝗳 𝘀𝗮𝗳𝗲 𝗮𝗻𝗱 𝗻𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝘂𝘀 𝗳𝗼𝗼𝗱𝘀, 𝗱𝗶𝘀𝘁𝗿𝗮𝗰𝘁𝗶𝗻𝗴 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝗿𝗲𝗮𝗹 𝗶𝘀𝘀𝘂𝗲: 𝗶𝘁 𝗶𝘀 𝗳𝗼𝗿𝗺𝘂𝗹𝗮𝘁𝗶𝗼𝗻, 𝗻𝗼𝘁 𝗽𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴, 𝘁𝗵𝗮𝘁 𝗱𝗿𝗶𝘃𝗲𝘀 𝘁𝗵𝗲 𝗵𝗲𝗮𝗹𝘁𝗵 𝗿𝗶𝘀𝗸𝘀 𝗮𝘀𝘀𝗼𝗰𝗶𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗵𝗶𝗴𝗵 𝗳𝗮𝘁, 𝘀𝗮𝗹𝘁, 𝗮𝗻𝗱 𝘀𝘂𝗴𝗮𝗿. The final composition of foods should remain the focus of public health strategies.

Because the term “UPF” is widely used but poorly defined and understood, it should be applied with careful consideration. 𝗜𝗻 𝘁𝗵𝗲 𝗮𝗯𝘀𝗲𝗻𝗰𝗲 𝗼𝗳 𝗰𝗹𝗲𝗮𝗿 𝗱𝗲𝗳𝗶𝗻𝗶𝘁𝗶𝗼𝗻𝘀 𝗮𝗻𝗱 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗯𝗼𝘂𝗻𝗱𝗮𝗿𝗶𝗲𝘀, 𝘁𝗵𝗲 𝗹𝗮𝗯𝗲𝗹 𝗶𝘀 𝗼𝗳𝘁𝗲𝗻 𝘂𝘀𝗲𝗱 𝗶𝗻𝗰𝗼𝗻𝘀𝗶𝘀𝘁𝗲𝗻𝘁𝗹𝘆 𝗮𝗰𝗿𝗼𝘀𝘀 𝗿𝗲𝘀𝗲𝗮𝗿𝗰𝗵, 𝗽𝗼𝗹𝗶𝗰𝘆 𝗱𝗶𝘀𝗰𝘂𝘀𝘀𝗶𝗼𝗻𝘀, 𝗮𝗻𝗱 𝗺𝗲𝗱𝗶𝗮 𝗰𝗼𝘃𝗲𝗿𝗮𝗴𝗲, 𝗰𝗿𝗲𝗮𝘁𝗶𝗻𝗴 𝘂𝗻𝗻𝗲𝗰𝗲𝘀𝘀𝗮𝗿𝘆 𝗮𝗹𝗮𝗿𝗺 𝗮𝗻𝗱 𝘀𝘁𝗶𝗴𝗺𝗮𝘁𝗶𝘇𝗶𝗻𝗴 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀 𝘁𝗵𝗮𝘁 𝗮𝗿𝗲 𝘀𝗮𝗳𝗲 𝗮𝗻𝗱 𝗯𝗲𝗻𝗲𝗳𝗶𝗰𝗶𝗮𝗹. The term should be used only when supported by clear, agreed-upon classification criteria and communicated in a way that avoids misleading the public or creating unintended consequences.

Scientific bodies such as the International Union of Food Science and Technology (IUFoST) have developed multi-attribute models such as the Formulation and Processing Classification (IF&PC), which more accurately reflect formulation, technological purpose, nutrient characteristics, and safety functions of processing—unlike NOVA, which oversimplifies foods based only on the degree of processing.

We support the IUFoST approach to food classification systems to address current gaps and minimize the confusion caused by the NOVA classification system. A summary of salient points raised by IUFoST is as follows:

𝟭. 𝗘𝘃𝗶𝗱𝗲𝗻𝗰𝗲-𝗕𝗮𝘀𝗲𝗱 𝗮𝗻𝗱 𝗜𝗻𝗰𝗹𝘂𝘀𝗶𝘃𝗲 𝗖𝗹𝗮𝘀𝘀𝗶𝗳𝗶𝗰𝗮𝘁𝗶𝗼𝗻
‣ Develop and validate the Formulation and Processing Classification (IF&PC) model.
‣ Integrate attributes such as nutrient composition, safety, sustainability, affordability, and palatability.
‣ Promote scientific consensus through expert consultations and regional workshops.

𝟮. 𝗚𝗹𝗼𝗯𝗮𝗹 𝗔𝗱𝘃𝗼𝗰𝗮𝗰𝘆 𝗮𝗻𝗱 𝗣𝗼𝗹𝗶𝗰𝘆 𝗘𝗻𝗴𝗮𝗴𝗲𝗺𝗲𝗻𝘁
‣ Position classification discussions under Codex Alimentarius for neutrality and scientific rigor.
‣ Engage FAO, WHO, and Codex committees to align with nutrient profiling and labeling frameworks
‣ Mobilize global scientific networks to provide robust evidence for policy deliberations.

𝟯. 𝗦𝘁𝗿𝗮𝘁𝗲𝗴𝗶𝗰 𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗣𝘂𝗯𝗹𝗶𝗰 𝗘𝗻𝗴𝗮𝗴𝗲𝗺𝗲𝗻𝘁
‣ Reframe food processing as a science-driven ally for health and sustainability.
‣ Disseminate clear communication materials (e.g., infographics, videos) showcasing benefits:
▫︎Safety: Pasteurization, additives preventing spoilage.
▫︎Nutrition: Fortified foods addressing deficiencies.
▫︎Sustainability: Reducing food loss and waste.
‣ Highlight collaborations with the United Nations Industrial Development Organization (UNIDO) and the International Union of Nutritional Sciences (IUNS) to strengthen industrial and scientific impact.

𝗧𝗵𝗲 𝗼𝘃𝗲𝗿𝘀𝗶𝗺𝗽𝗹𝗶𝗳𝗶𝗰𝗮𝘁𝗶𝗼𝗻 𝗼𝗳 𝘁𝗵𝗲 𝘁𝗲𝗿𝗺 “𝗨𝗣𝗙” 𝗯𝗿𝗲𝗲𝗱𝘀 𝗺𝗶𝘀𝗶𝗻𝗳𝗼𝗿𝗺𝗮𝘁𝗶𝗼𝗻. Without a science-based definition, proposed regulations risk misclassifying foods, imposing economic burdens on MSMEs, and contradicting globally recognized standards under Codex Alimentarius and the Food Safety Act of 2013, both of which emphasize transparency and evidence-based decision-making.

We recommend the following selected materials, which provide a science-based perspective regarding this topic:

Ahrné, L., Chen, H., Henry, C.J. et al. Defining the role of processing in food classification systems—the IUFoST formulation & processing approach. npj Sci Food 9, 56 (2025). https://doi.org/10.1038/s41538-025-00395-x

Grosso, G. (2024). Ultra-processed foods: the good, the bad and the ugly of food processing. International Journal of Food Sciences and Nutrition, 75(8), 749–752. https://doi.org/10.1080/09637486.2024.2429996

International Union of Food Science and Technology. (2025). Your Engagement Requested – IUFoST Framework on Food Classification Systems. IUFoST. https://iufost.org/your-engagement-requested-iufost-framework-food-classification-systems

Trumbo, P. R., Campbell, J. K., Decker, E., Drewnowski, A., Erdman, J. W., Ferruzzi, M. G., Forde, C. G., Gibney, M. J., Hess, J. M., Klurfeld, D. M., Latulippe, M. E., E., L., Reimers, K. J., Rolls, B. J., Schulz, J., Weaver, C., & Yu, L. (2024). Toward a science-based classification of processed foods to support meaningful research and effective health policies. Frontiers in Nutrition, 11, 1389601. https://doi.org/10.3389/fnut.2024.1389601

𝐖𝐞 𝐬𝐭𝐫𝐨𝐧𝐠𝐥𝐲 𝐬𝐮𝐩𝐩𝐨𝐫𝐭 𝐜𝐨𝐧𝐭𝐢𝐧𝐮𝐞𝐝 𝐝𝐢𝐚𝐥𝐨𝐠𝐮𝐞 𝐚𝐧𝐝 𝐞𝐧𝐜𝐨𝐮𝐫𝐚𝐠𝐞 𝐢𝐧𝐜𝐥𝐮𝐬𝐢𝐯𝐞 𝐜𝐨𝐧𝐬𝐮𝐥𝐭𝐚𝐭𝐢𝐨𝐧 𝐢𝐧𝐯𝐨𝐥𝐯𝐢𝐧𝐠 𝐞𝐱𝐩𝐞𝐫𝐭𝐬 𝐢𝐧 𝐟𝐨𝐨𝐝 𝐬𝐜𝐢𝐞𝐧𝐜𝐞 𝐚𝐧𝐝 𝐭𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 𝐚𝐬 𝐩𝐨𝐥𝐢𝐜𝐲 𝐝𝐢𝐬𝐜𝐮𝐬𝐬𝐢𝐨𝐧𝐬 𝐩𝐫𝐨𝐠𝐫𝐞𝐬𝐬.

𝑻𝑳𝑫𝑹: 𝑭𝒐𝒓𝒎𝒖𝒍𝒂𝒕𝒊𝒐𝒏, 𝒏𝒐𝒕 𝒋𝒖𝒔𝒕 𝒑𝒓𝒐𝒄𝒆𝒔𝒔𝒊𝒏𝒈, 𝒅𝒊𝒄𝒕𝒂𝒕𝒆𝒔 𝒕𝒉𝒆 𝒏𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏𝒂𝒍 𝒒𝒖𝒂𝒍𝒊𝒕𝒚 𝒐𝒇 𝒇𝒐𝒐𝒅𝒔.

The SULONG Team, headed by UP Diliman College of Home Economics Dean Prof. Shirley Guevarra, together with the Nutri-Nurture Team of the UPLB DUNONG Program led by Prof. Liezl Atienza and Asst. Prof. Von Ryan Ebron, continues its mission to support healthier learners and empowered families across Laguna.

Through capacity-building sessions for parents on food safety and meal preparation, strategically scheduled during school pick-up hours, the partnership reinforces the vital link between good nutrition and better learning outcomes.

Following successful runs in Bay, Los Baños, and Sta. Cruz, the final leg of the program rolls out on November 24 in Nagcarlan and Sta. Cruz.

Guess what, students and soon-to-be grads? Your dream job era starts now. 💼✨

Whether you have a career mood board or you’re still figuring things out, the Modern Media Group Inc. (MMGI) Career Fair 2025 has all the tips, tricks, and advice you need to thrive after college.

After two iconic seasons as the NYLON Manila Career Fair, we’re remixing it and coming back even louder and prouder as the MMGI Career Fair. Expect more of your favorite brands, creators, and industry insiders in the mix, and get ready for a day of exciting masterclasses, fun activities, awesome freebies, and more.

• UP Diliman: November 19

It’s time to tackle adulting like a pro. Stay tuned for more information on what you can expect during the MMGI Career Fair! ✍️

🔗 Register here: https://forms.gle/oRmzSyC93BcSZJSd7

Guess what, students and soon-to-be grads? Your dream job era starts now. 💼✨

Whether you have a career mood board or you’re still figuring things out, the Modern Media Group Inc. (MMGI) Career Fair 2025 has all the tips, tricks, and advice you need to thrive after college.

After two iconic seasons as the NYLON Manila Career Fair, we’re remixing it and coming back even louder and prouder as the MMGI Career Fair. Expect more of your favorite brands, creators, and industry insiders in the mix, and get ready for a day of exciting masterclasses, fun activities, awesome freebies, and more.

• UP Diliman: November 19

It’s time to tackle adulting like a pro. Stay tuned for more information on what you can expect during the MMGI Career Fair! ✍️

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🔗 Register here: https://forms.gle/oRmzSyC93BcSZJSd7

📢 𝐂𝐀𝐋𝐋 𝐅𝐎𝐑 𝐒𝐔𝐑𝐕𝐄𝐘 𝐑𝐄𝐒𝐏𝐎𝐍𝐃𝐄𝐍𝐓𝐒 📢

The Food Application and Sensory Laboratory of UP Diliman College of Home Economics is conducting a study on PROP taster status, food preferences, neophobia, and Filipino consumers’ attitudes and perceptions toward alternative foods under the UP OVCRD Outright Research Grant Project.

We’re 𝗹𝗼𝗼𝗸𝗶𝗻𝗴 𝗳𝗼𝗿 𝗿𝗲𝘀𝗽𝗼𝗻𝗱𝗲𝗻𝘁𝘀 for our survey on PROP taster status and attitudes toward alternative foods. If you are:

✔️ 18–59 years old
✔️ No health complications
✔️ Lives in Metro Manila

🗓 November 19, 2025
📍 UP Diliman CHE – Pilot Food Plant Sensorium

Register via the QR code or the link below:
https://forms.gle/3pK9Ewj6kXzVSnwd8

Incentives await participants! ✨ We hope to see you there! 👀🫵🏼

The Department of Food Science and Nutrition held a Testimonial Program on November 8, 2025, in line with the successful and remarkable performance of our alumni in the 2025 Food Technology Licensure Examination (FTLE).

The DFSN achieved a 100% passing rate, with several alumni placing among the top examinees. The testimonial recognized the outstanding accomplishments of our newly licensed Professional Food Technologists and joined by the Dean of the College of Home Economics, Dr. Shirley V. Guevarra, the DFSN Chair, Dr. Rowena Grace R. Sanchez, faculty members, staff, and BSFT undergraduate students.

The program highlighted the meaningful participation of our new PFTs, who generously shared their experiences and reflections on their licensure examination journey. Select topnotchers, Mr. Edward Peter De Guzman (Top 3) and Mr. Guiller Dartin Canapi (Top 5), also shared their insights and offered words of encouragement to future licensure examinees. Their presence and engagement exemplified their commitment to the field and their support for the department’s continuing efforts to guide future takers.

The activity was organized by the faculty and staff of the Department of Food Science and Nutrition, with the support of the College of Home Economics through the Office of the Dean.

Fostering a supportive community, we remain committed to producing graduates who not only excel in licensure examinations but also embody the ideals of an Iskolar ng Bayan—Honor, Excellence, and Service.

Lagi't lagi, Iskolar ng bayan, PFT para sa bayan ✊🏻💚❤️