Food science and technology practicum at the International Rice Research Institute, Los Baños, Laguna

Date

2013

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ara Fatima C. Algar

Abstract

The practicum was conducted at the International Rice Research Institute in Los Baños, Laguna from April to May 2012 for a period of 150 hours. IRRI is a nonprofit independent research and training organization. It was established in 1960 by the Rockefeller and Ford Foundation with the help of the government of the Republic of the Philippines. New different laboratory techniques were acquired by the student by conducting simple sensory evaluation tests on Swarna and Jasmine rice, texture profile analyses of the lines derived from the cross of rice varieties Apo and IR64 varieties, and gel consistency tests. During the same period, the student attended an IRRI-wide seminar tackling laboratory safety precautions. Skills and knowledge were developed through the different tests that were performed in the laboratory social skills were improved as well as proper work ethics by the student. It was recommended to have intensive training for IRRI employees to become trained panelists of sensory evaluation. In addition, a sensory laboratory equipped with the proper amenities and apparatus was also suggested.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2013 F61 S86

Notes

source: ilib only

Document Type

Thesis

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