The study assessed the factors that may influence college students food choices, focusing on nutritional adequacy, price, palatability, familiarity, accessibility, and safety. It intended to
provide a basis for improring the services and menu oferings of cafeterias within the university. It likewise proved to be beneficial to potential food operators in such that it provides them ideas that influence their target market in as far as the target markets food preferences are. Descriptive-correlational research design and a stratified sampling method were utilized. A chi-square test was done to determine the correlation between the socio-demographic profile of respondents and the factors affecting their food choices. A total of 360 respondents were selected from eight (8) different courses in a university. The study revealed that the important factors that may influence the college students' food choices are nutritious food, foods that contain lots of vitamins and minerals, and have no artificial ingredients. They likewise appreciate foods priced reasonably and foods that smell nice, have a pleasant texture, and look presentable. Foods that are familiar to them and are available at the school cafeteria were also the students' primary considerations. The study also identified that food safety is one of the most important factors that may influence college students' food choices. The results on the factors vary according to gender, age, course, and year level. It was proven through this study that females are more meticulous when it comes to the safety of the food; different ages have different perceptions of the familiarity of the food, but all are concerned with the price and safety of the food. Determinants of the food choices vary according to courses and year level. It has also been verified from this study that senior students prefer more familiar food as compared to lower year levels.