Food science and technology practicum at Cabuyao Meat Processing Corporation in Brgy. Pulo, Cabuyao, Laguna

Date

12-2012

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Linda B. Mabesa

Abstract

The Food Science and Technology practicum was conducted at Cabuyao Meat Processing Corporation, Bo. Pulo, Cabuyao, Laguna for a period of 150 hours from April 3, 2012 to May 5, 2012. The said company is dedicated to produce only high-quality meat processed products for its local and international consumers. The trainee was assigned at the three divisions of Quality Assurance Department of the company namely: Chemistry Laboratory, Sensory Laboratory and Raw Materials Receiving Section. The trainee was first acquainted with the Good Manufacturing Practices employed by the company prior to the start of actual training. She performed different physicochemical analyses for raw materials, in-process and finished goods. She also conducted sensory evaluation of the finished goods. The stepwise process of receiving raw materials, physical inspection and proper sampling procedures were also acquired by the trainee. She was familiarized with different equipment used in the food industry. The plant practice gave her way to enhance and apply theoretical learning and skills acquired from the University to actual food operations. It also helped her develop management, technical and social skills. The whole practicum experience equipped the trainee with necessary skills, knowledge and more competence for her future work as a food technologist.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2012 F62 C532

Document Type

Thesis

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