Overall SDG Alignment Evaluation:
The Bachelor of Science in Culinary Science and Technology is strategically designed to produce innovators and leaders in the global food industry, with a core philosophy centered on the integration of science, technology, and culinary arts for sustainable development. This international program has a profound and direct alignment with several SDGs. Its fundamental focus on food chemistry, food safety, nutrition, and processing technology makes it a significant contributor to achieving SDG 2 (Zero Hunger) and SDG 3 (Good Health and Well-being) by ensuring a safe, nutritious, and stable food supply. The curriculum strongly champions SDG 12 (Responsible Consumption and Production) through dedicated courses on waste utilization and sustainable food processing. By fostering creativity, entrepreneurship, and technical proficiency, the program drives innovation and supports economic growth within the food and hospitality industries (SDG 8 and SDG 9). As a higher education program with a global perspective, it inherently delivers SDG 4 (Quality Education) and prepares graduates to build the international collaborations necessary to advance all goals (SDG 17).
SDG 2: Zero HungerAlignment Summary: This program directly confronts the challenge of ending hunger by focusing on the scientific and technological aspects of food preservation, processing, and nutrition. Courses are designed to reduce food loss, enhance the nutritional value of food, and ensure a safe and stable food supply, which are all critical for achieving food security.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT032201 | Food Processing I | Contributes to sustainable food production by teaching fundamental preservation techniques that reduce post-harvest losses and ensure year-round food availability (Target 2.1). |
| FT033202 | Food Processing II | Supports the goal of ending malnutrition (Target 2.2) by covering advanced processing techniques that can improve the nutritional profile and safety of food products. |
| FT034401 | Food Product Development | Aligns with achieving food security and improved nutrition by training students to create new, value-added food products that can meet diverse dietary needs and market demands (Target 2.1 & 2.2). |
SDG 3: Good Health and Well-beingAlignment Summary: The curriculum places a very strong emphasis on good health and well-being by ensuring food safety and promoting nutrition. Core courses in food microbiology, chemistry, and safety management are dedicated to preventing foodborne illnesses and reducing health risks from chemical contamination in the food supply.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT033101 | Food Microbiology | Directly supports good health by teaching the identification and control of pathogenic microorganisms in food, which is crucial for preventing foodborne diseases (Target 3.9). |
| FT034601 | Food Safety and Quality Management | Aligns with Target 3.9 by teaching systematic approaches to managing food safety hazards, thereby reducing illnesses and deaths from hazardous chemicals and contamination. |
| FT033501 | Nutrition for Culinary Scientists | Promotes health and well-being by providing a deep understanding of nutrition, enabling the development of food products that contribute to a healthy diet and prevent non-communicable diseases (Target 3.4). |
SDG 4: Quality EducationAlignment Summary: This international program provides a high-quality, specialized education that combines science, technology, and culinary arts. It equips students with the advanced technical and vocational skills needed for successful careers and entrepreneurship in the global food industry.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT034901 | Seminar | Supports quality education by developing students' skills in research, critical analysis, and professional communication, preparing them for high-level employment (Target 4.4). |
| FT034902 | Special Problems in Culinary Science and Technology | Enhances education for sustainable development by allowing students to conduct research on specific industry problems, fostering innovation and problem-solving skills (Target 4.7). |
| FT034904 | Cooperative Education in Culinary Science and Technology | Increases the number of youths and adults with relevant skills for employment by providing extensive, hands-on work experience within the food industry (Target 4.4). |
SDG 8: Decent Work and Economic GrowthAlignment Summary: The program is designed to drive economic growth in the food and tourism sectors. By focusing on innovation, product development, and entrepreneurship, it prepares graduates to create high-value products and services, fostering job creation and contributing to a productive economy.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT034401 | Food Product Development | Promotes higher levels of economic productivity through diversification, technological upgrading, and innovation, with a focus on high-value-added sectors (Target 8.2). |
| FT034701 | Entrepreneurship in Food Business | Directly encourages entrepreneurship and the creation of micro-, small-, and medium-sized enterprises in the food sector, which is a key driver of job creation and economic growth (Target 8.3). |
SDG 9: Industry, Innovation and InfrastructureAlignment Summary: Innovation is at the heart of this program. The curriculum is built around applying scientific research and modern technology to develop new food products, improve processing techniques, and upgrade the technological capabilities of the food industry for greater sustainability and efficiency.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT033301 | Food Process Engineering I | Supports sustainable industrialization by teaching the engineering principles required to design and operate efficient and modern food processing infrastructure (Target 9.4). |
| FT034401 | Food Product Development | Enhances scientific research and upgrades the technological capabilities of the food industry by providing a systematic, science-based approach to innovation (Target 9.5). |
| FT034502 | Food Packaging | Fosters innovation by exploring advanced and sustainable packaging solutions, which are a critical part of the modern food industry's infrastructure and supply chain (Target 9.4). |
SDG 12: Responsible Consumption and ProductionAlignment Summary: The program is fundamentally aligned with responsible production by teaching the principles of resource efficiency and waste reduction in the food industry. Courses specifically address the utilization of by-products and the management of waste from food processing, contributing to a more circular economy.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT033201 | Food Processing I | Promotes the sustainable management and efficient use of natural resources by teaching techniques to minimize waste during the transformation of raw materials into food products (Target 12.2). |
| FT034602 | Food Plant Sanitation | Directly addresses the environmentally sound management of wastes by teaching proper waste handling, treatment, and disposal methods within food manufacturing facilities (Target 12.4). |
| FT034403 | Food By-product Utilization | Explicitly aligns with Target 12.5 by focusing on strategies and technologies to substantially reduce waste generation through the prevention, reduction, recycling, and reuse of food industry by-products. |
SDG 17: Partnerships for the GoalsAlignment Summary: As an international program with a strong emphasis on industry collaboration, this curriculum actively builds partnerships for sustainable development. The cooperative education program creates direct links between academia and the private sector, facilitating the sharing of knowledge, technology, and best practices to achieve the SDGs.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT034904 | Cooperative Education in Culinary Science and Technology | Directly encourages and promotes effective public-private partnerships by immersing students in the food industry, fostering collaborative experience for sustainable innovation (Target 17.17). |
| FT034901 | Seminar | Enhances the global partnership for sustainable development (Target 17.6) by requiring students to engage with and share international scientific knowledge and best practices in food and culinary technology. |