Food science and technology practicum at Dole Philippines, Inc., Polomolok, South Cotobato.

Date

4-2012

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Mabesa, Linda B.

Abstract

The science of food processing had been critically important in terms of keeping food products’ safety, quality and affordability. This requires practical training for students in the proper application of the best methods involved in food science and technology through hands-on experience in an industrial environment. This encompasses the main objective of the plant practice option in the curriculum of B.S. Food Technology. In line with this, the student had undergone on-the-job training at Dole Philippines, Inc., Polomolok, South Cotabato from April 14 to May 16, 2011 in order to develop acquired theoretical knowledge involving food science and technology through practical application of the principles and techniques learned in an actual food processing line. Within the period of 200 hours, the student was asked to work on special projects regarding some of the problems encountered in the company. These projects include the verification of the presence of coconut protein in nata de coco, the determination of the presence of coconut protein in rinsing water and the determination of the optimum pH of cherries to reduce its sourness. At the end of her observations and experimentations, the student was able to make several recommendations regarding the topics assigned. This paper provides an overview of the activities, experiences and analysis the student underwent during her plant practice.

Language

English

Location

UPLB Main Library Special Collections Section

Call Number

Thesis

Document Type

Thesis

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