By: Rossele Mae Ponce
Food Technology Department continued its celebration of the Food Technology on its 7th year, Feb. 27, with the theme "Future Food: Equipping FT Professionals with Safe, Nutritious and Sustainable Food Solutions."
BS Food Technology students, together with the faculty members, marched around the town plaza to kick off the celebration. Upon return to the campus, they attended the Thanksgiving Mass celebrated by Rev. Fr. Raffy V. Marquez.
A day before the occasion, students set up booths where they displayed and sold various food products. The booths were opened to faculty members, employees and employees after the cutting of ribbon.
During the program, Dr. Adelfo Z. Virtudazo, satellite college director, inspired the students with his words telling them the importance of the course they have chosen. He encouraged them to hone their skills by putting into practice what their instructors teach them.
Mrs. Regie G. Ragil, BS Food Technology and Entrepreneurship alumna, graced the occasion as resource speaker.
In her speech, she quoted what Jessica Coyotl said in her Food Technology essay, “Food labels are not providing enough information for consumers to make an informed choice about what to feed their bodies. Yet, shoppers don’t realize what is really in these food products because we are not being warned.”
Ragil challenged the students to innovate food that is safe for human consumption. “Begin it now, take your role, find solutions, enhance your potential and explore your skills. Make your own way. Let us develop our love for innovatory food that is safe and nutritious not only for today but for the future," she said.
In this affair, Prof. Nalyn L. Valzado was honored by her colleagues for her 15 years of service in the Food Technology Department. On behalf of the department, Dr. Lillibeth G. Leonor handed her a plaque of appreciation.
Zumba, dance contest and parlor games made the celebration cheerful and jovially celebratory.