COLLEGE GOALS
As a National University/College of Agriculture in Region IX under National Agriculture and Fisheries Education System (NAFES) of Republic act (RA) No. 8435 of AFMA, the WMSU- CA has the following goals:
a. Excellent and relevant agricultural instruction in both undergraduate and graduate degree programs;
b. Relevant and quality researches geared towards agricultural productivity and conservation of the natural resources;
c. Appropriate and comprehensive community-based extension services to improve the quality of life;
d. Efficient and responsive human resources for entrepreneurial undertaking; and
e. Sustainable product development and innovation.
PROGRAM OUTCOMES
BACHELOR OF SCIENCE IN AGRICULTURE (BSA)
- To produce professionals with emerging knowledge and skills in Science and Technology in animal and crop production relevant to community and industry needs;
- To develop faculty and students’ potential on research activity to become managers and scientists for increase agricultural productivity;
- To equip faculty, students and staff with community organizing and technology transfer skills for community developments;
- To develop and enhance interest of the students to become skilled producers of sustainable agricultural products; and
- To serve and cater students who have the learning and love to care for animals and plants, its production and improvements.
BACHELOR OF SCIENCE IN FOOD TECHNOLOGY (BSFT)
- Demonstrate communication skills (i.e. oral and written) that lead to success in a food technology career including preparation of proposals, position papers, technical reports, feasibility studies, communicating technical information to a nontechnical audience, making formal and informal presentations.
- Explain the functionality of different food ingredients and chemical changes occurring during post-harvest handling, preparation, processing, packaging and storage, including reactions involving carbohydrates, proteins, and fats.
- Understand the international and local regulations required for the manufacture, distribution and sale of food products, either fresh or processed.
- Understand the role of microorganisms in postharvest handling preparation, processing and preservation, packaging and storage with respect to pathogenic, spoilage, and fermentative microorganisms.
- Understand and apply the principles of engineering as they relate to converting agricultural commodities to the finished products.
- Understand and apply the principles and various facets of food technology, including sensory evaluation, in practical situations, problem solving and environmental sustainability.
- Understand and apply basic elements of sanitation and quality assurance programs to assure food safety.
- Evaluate the microbiological, physical, chemical, sensory and functional properties of food.
- Create new product ideas, concepts and procedures leading to innovative food technologies.
BACHELOR OF SCIENCE IN AGRIBUSINESS (BSAB)
- To produce competitive agribusiness entrepreneurs with knowledge and skills in business management;
- To equip students with appropriate business research tools applicable to current business situation;
- To develop students with business acumen that can assist the various stakeholders in realizing their business potentials;
- To train students in actual business venture as well as in application of management principles and modern technologies in agriculture such as training inculcates appreciation and values towards ethical action.
BACHELOR OF AGRICULTURAL TECHNOLOGY (BAT)
- To equip students to become technicians and professionals with abilities needed to make practical application of theoretical knowledge and develop entry level occupational proficiency in cluster of jobs in agriculture;
- To develop and produce graduates who will become successful agribusiness operators, entrepreneurs, and manager;
- To equip students with appropriate knowledge and skills for community development work;
- To develop, establish and sustain agricultural technology-based enterprises;
- To utilized appropriate agricultural technologies for dissemination and commercialization
MASTER OF SCIENCE IN AGRONOMY (MSA)
- To produce professionals with advance knowledge and skills in agronomy and crop production practices and techniques relevant to community and industry needs;
- To develop faculty and student researchers capable of formulating research protocol/methodologies, formulating journal articles, publication and implementing research activities geared toward increase agricultural productivity;
- To equip faculty, students and staff with advance skills and approaches in community organizing and technology transfer of various R&D outputs for community development; and
- To develop students with advance knowledge and skills as producers of sustainable agricultural systems and products, and environmental conservation.
MASTERS IN FOOD PROCESSING AND MANAGEMENT
PROGRAM OUTCOMES
- Evaluate human resource requirement
- Discuss the properties and functions of various packaging systems
- Manage implementation of GMP, SSOP and HACCP
- Formulates SWOT analysis and implement business plans
- Updated with emerging market trends
- Supervise personnel effectively
- Distinguish rules and regulations to maintain a wholesome environment
- Cognizant of the environmental impacts and hazards of the operations
- Recommend appropriate postharvest handling techniques in relation to quality of processed foods
- Relate statistical principles to QMS
- Plan and manage food analysis laboratory
- Utilize laboratory techniques for identification of microorganisms
- Utilize laboratory techniques common to basic and applied food chemistry
- Be a collaborator, practice the values of integrity commitment and respect
- Be initiative-taking, striving for continuous professional and self -improvement