BIOGRAPHY

Ms. Essence Jeanne Logan is a professional teacher and food industry consultant. She holds a degree in MS Food Science from the University of Santo Tomas. She is currently working as a college instructor handling courses in Food Science and Technology such as Food Processing, Food Safety, Food Microbiology, Sensory Evaluation, Food Packaging and Food Chemistry. She also facilitates seminars about the said courses and conducts food safety audits in small to large-scale industries.

TEACHING

---

---

---

---

EXPERIENCE

---

---

---

---

PUBLICATIONS AND CREATIVE WORKS

PUBLICATIONS (since 2011)

---

BOOK CHAPTER (since 2011)

---

CREATIVE WORKS (since 2011)

AWARDS/RECOGNITIONS

(since 2011 including fellowships)

---

SPEAKERSHIP

(since 2011)

---

---

---

---

---

---

---

---

---

---

---

---

---

---

---

---

---

SUPERVISION

Undergraduate researches supervised (since 2011)

---

1. Aguilar, K.V., Bonifacio, J.A., Concepcion, E.P., Mañalac, M.L., Myers, J.C. Jr., Sawit, E.B., Tan, K.A. and Logan, E.P. (2017). Development and Quality Assessment of High-Fiber Rice (Oryza sativa) Chips. Bachelor of Science in Food Technology, University of Santo Tomas. (unpublished research)
2. Almaden, D.L., Carandang, J.M., Cua, R. E., Hao, P.L., Ortouste, R.B., Qunito, J.E. and Logan, E.P. (2017). Development of Non-Dairy Dark Chocolate Drink Using Bamboo Shoot (Gigantochloa levis). Bachelor of Science in Food Technology, University of Santo Tomas. (unpublished research)
3. Arguelles, A.J., Barro, E.V., Chanco, J.S., Chua, D.H., Daras, I.A., Gabriel, J.E. and Logan, E.P. (2017). Effect of Activated Charcoal Treatment on the Purine Content and Acceptability of Soy (Glycine Max (L.) Merill) Milk. Bachelor of Science in Food Technology, University of Santo Tomas. (unpublished research)
4. Bernardo, A.F., Collado, M.C., Emberga, J.S., Granados, T.L., Manalo, M.M., Tolentino, F.A., Villanueva, J.T. and Logan, E.P. (2017). Yield Optimization and Characterization of Bacterial Cellulose Produced from and Packed with Yacon (Smallanthus sonchifolius) Juice. Bachelor of Science in Food Technology, University of Santo Tomas. (unpublished research)
5. De Guzman, K.R., Gallano, K.A., Guinid, G.D., Perez, J.F., Perillo, J.D., Potestades, G. R. and Logan, E.P. (2017). Utilization of Adlay (Coix Lacryma-jobi L.) Milk in the Development of Fiber-Rich Non-Dairy Ice Cream. Bachelor of Science in Food Technology, University of Santo Tomas. (unpublished research)
6. Du, A.E., Hermoso, D.D., Lachica, E.C., Lanado, B.L., Marcos, Y.M., Tolop, J.M., and Logan, E.P. (2017). Survivability of Bifidobacterium animalis subsp. lactis BB-12 in Soy Yogurt with Carrot (Daucus carota Linn.) Juice and Acceptability as Applied to Smoothie. Bachelor of Science in Food Technology, University of Santo Tomas. (unpublished research)

---

1. Adad, J.S., Alvarez, M.L., Cua, K.G., Moreno, V.L., Sy, L.T. and Tamaray, M.M., King, E.B. and Logan, E.P. (2016). Incorporation of Dehydrated Squash (Cucurbita maxima) Pulp as Partial Fat replacer in Philippine Sausage. Bachelor of Science in Food Technology, University of Santo Tomas. (unpublished research)
2. Baluyot, K.A., Elias, E.P., Ferrer, G.V., Flores, I.C. Pablo, M.M., Quilao, A.T., King, E.B. and Logan, E.P. (2016). Utilization of Maize (Zea Mays) Core in the Development of High Fiber Peanut Butter. Bachelor of Science in Food Technology, University of Santo Tomas (unpublished research)
3. Cabatingan, E.D., Cerdeña, J.O., David, C.R., Gorospe, G.B., Hermoso, V.S., Lao, J.C. and Niñofranco, K.A., King, E.B. and Logan, E.P. (2016). Antimicrobial Activity of the Natural Extract of Cilantro (Coriandrum sativum) Against Gram-Negative and Gram-Positive Bacteria in the Development of Cilantro Treated Yellowfin Tuna (Thannus albacares) Fish Nuggets. Bachelor of Science in Food Technology, University of Santo Tomas. (unpublished research)
4. Castro, J.M., Libut, A.M., Magante, A.S., Oñate, S.D. Ruas, K.A., and Turalba, J.L., King, E.B. and Logan, E.P. (2016). Development of Alginate Pearls Containing Watermelon Juice and Rind with Lactobacillus acidophilus as Probiotic. Bachelor of Science in Food Technology, University of Santo Tomas. (unpublished research)
5. Chu, G.F., Cleofe, D.J., Go, E.S., Llavore, A.S., Reyes, K.F., Yu, C.T., King, E.B. and Logan, E.P. (2016). Development of Dark Chocolate Bar Using Rambutan (Nephelium lappaceum) Seed Fat as a Partial Substitute to Cocoa Butter. Bachelor of Science in Food Technology, University of Santo Tomas (unpublished research)
6. Cruz, T.R., Garcia, A T., Jacinto, J. E., Kishore, K. J., Manuel, P. M., Quintans, C.B., King, E B. and Logan, E.P. (2016). Utilization of Jackfruit (Artocarpus heterophyllus Lam) Seeds as a Coffee Substitute. Bachelor of Science in Food Technology, University of Santo Tomas (unpublished research)

---

1. Asuncion, P., Remigio, G., Villareal, R. and Logan, E.P. (2015). Tawag ng Manaoag. BS Business Administration Major in Tourism Management, Colegio de San Juan de Letran. (feasibility study)
2. Babauta, R., Belino, A. and Logan, E.P. (2015). Fortification of Marshmallows with Beta-Carotene Using Carrots (Daucus carota L.). Bachelor of Science in Nutrition and Dietetics, Colegio de San Juan de Letran. (unpublished research)
3. Lo, M., Soco, M. and Logan, E.P. (2015). Mung Bean as High-Protein Ingredient for Brownies. Bachelor of Science in Nutrition and Dietetics, Colegio de San Juan de Letran. (unpublished research)
4. Manaloto, P., Ramos, P., Velasquez, K. and Logan, E.P. (2015). Globus Flash Card. BS Business Administration Major in Tourism Management, Colegio de San Juan de Letran. (feasibility study)
5. Priela, M., Villanueva, C. and Logan, E.P. (2015). Protein-Enriched Chicken – Mung Bean Nuggets. Bachelor of Science in Nutrition and Dietetics, Colegio de San Juan de Letran. (unpublished research)
6. Sarmiento, J., Remojo, A. and Logan, E.P. (2015). Utilization of Pigeon Pea Flour in Making Iron and Protein-Rich Muffin. Bachelor of Science in Nutrition and Dietetics, Colegio de San Juan de Letran. (unpublished research)