College of Agriculture


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.



  • 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.


  • 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.


  • 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.


  • 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


  •  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.



  • 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