The Food Technology and Food Safety Lecture was held on November 27, 2025, organized for students from the College of Hospitality and Tourism Management (CHTM). The activity aimed to deepen students’ understanding of food technology and strengthen their knowledge of essential food safety practices within the hospitality and tourism industry. Led by Mr. Virgilio Roi Adaptar, a Professional Food Scientist, the session focused on proper food handling, hygiene standards, contamination prevention, sanitation procedures, and industry-required safety protocols.

Mr. Adaptar provided comprehensive explanations of food processing methods, quality control systems, and the scientific foundations that guide safe food production. He also emphasized critical practices such as temperature regulation, personal hygiene, cross-contamination prevention, and proper storage techniques. His discussion was supported by real-world examples from professional food service and production environments, giving students practical insights into how food safety standards are implemented across the industry.

Toward the conclusion of the session, Mr. Adaptar extended his support to students who may wish to conduct research related to food safety or similar fields, offering expert guidance for future academic projects. This gesture encouraged deeper engagement in research and further enriched the learning experience.

The activity contributed to SDG 4: Quality Education by enhancing students’ technical knowledge through expert-led instruction, and to SDG 3: Good Health and Well-Being by promoting safe food practices essential to protecting public health. Overall, the lecture provided students with relevant, up-to-date knowledge aligned with professional food safety expectations and strengthened the integration of industry expertise into UC’s academic programs.