UP Diliman (UPD) dominated the first-Food Technologists Licensure Examination, as the only institution with a 100-percent passing rate among the top-performing schools. UP passers also landed in all top 10 spots.
All 75 first-time examinees from the Department of Food Science and Nutrition of the UPD College of Home Economics (CHE) passed, making UPD the first top-performing school in the examination’s history.
Leading the examinees is Dominic Panaligan, who bagged first place with an 87.25 percent rating. He is joined by Jose Gabriel Luna at second place (86.75%), and Ingrid Puentespina at third place (86.5%).
Theresa Marie Rigor and Darwin Ray Tuazon tied at fourth place (86%), followed by Caleb Joshua Chingcuanco at fifth place (85.75%), as Jenica Javier, Elden Muncal, Riann Martin Sarza, Albei Keith Tolete, and Mary Michelle Velasquez shared sixth place (85.5%). Meanwhile, Patricia Victoria Abella and Jocelle Del Rosario tied at seventh place (85.25%).
Sharing eighth place are Joanne Kathrine Escoreal, Donnel Paulo Signey, and Vanessa Gayle Tangcueco (85%), while Joshua Palma and Ryan Nikkole Pineda shared ninth place (84.75%).
Completing the list of top passers are Jan Carlo Aningat, Judea Mae Estrada, Nikkie Francisco, Gyle Tampil, and Alyana Marie Tanlimco, who landed at 10th place (84.5%).
Nine of them, including Panaligan, are currently teaching at the CHE as faculty members.
All top three performing schools are from the UP System, led by UPD (100% passing rate), followed by UP Los Baños (92.86%), and UP Mindanao (83.33%).
To qualify as a top-performing school, an institution must have fielded at least five examinees and have at least an 80 percent passing rate.
According to the Professional Regulation Commission, 453 of the 1,133 passed the examinations held in the National Capital Region, Baguio, Cebu, Davao, Koronadal, Legazpi, Lucena, Rosales, and Zamboanga.
The Philippine Board of Food Technology was created in 2018 through Republic Act No. 11052 also known as the Philippine Food Technology Act. It recognizes the need to “develop and nurture competent, virtuous, productive, and well-rounded professional food technologists whose standards of practice and service shall be excellent, world-class, and globally competitive.”