Food science and technology practicum at Franklin Baker Company of the Philippines,San Pablo City,Laguna

Date

4-2014

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Katherine Ann T. Castillo-Israel

Abstract

Franklin Baker Company of the Philippines is one of the largest producers of desiccated, processed, and value added coconut products in the Philippines. It aims to provide its global customers with cost-effective and reliable supply of coconut ingredients which are used daily in a wide variety of applications ? from bakery, confections, dairy, beverages, savory, coatings, cereals, etc. The student was able to conduct her plant practice at FBCoP from April 15 to May 10, 2013. She was assigned to the Analytical Laboratory of the Quality Assurance Department. During the course of the practicum, the knowledge of the student about the determination of different parameters like moisture, pH, titratable acidity, total soluble solids was widened. The student was also exposed to other methods of analysis like residual sulfite, lipase, oil and free fatty acid. She was also introduced to waste water treatment analysis. Moreover, the student learned how to use the different devices, apparatuses, and equipment situated in the analytical laboratory. Aside from the technical learnings, the student was also able to improve her social skills through interaction with company employees and officers. Recommendations that might be helpful for the improvement of the company were also given in response to the problems encountered during the plant immersion.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2014 F61 A97

Document Type

Thesis

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