Food science and technology practicum at Dairy Zest Corporation, 8100 C. Raymundo Avenue, Bo. Caniogan, Pasig City, Metro Manila.

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

Dizon, Erlinda I.

Abstract

A 150-hour on-the-job training or practicum was conducted at Dairy Zest Corporation (DZC), Pasig Plant. The training provided an understanding on the processing of food condiments such as cane vinegar, spaghetti sauce, tomato sauce, and ketchup. DZC has six production lines which consist of one line for vinegar processing and another line for ketchup bottling operation while the remaining lines are allotted for tomato products produced in stand-up pouches (SUPs). The practicum aided in the exposure of the student to the duties and responsibilities of a quality assurance (QA) analyst such as raw and packaging materials acceptance monitoring, in-process and final product inspection, calibration operations, 24-hour analysis of final goods, physicochemical and microbiological analysis, sanitation and wastewater analysis as well as reporting and documentation of data obtained from different analyses conducted in the laboratory. Being assigned in the trial run of a new plant, the training exposed the student in the strict monitoring of the GMP standards applied in the company. At the end of the practicum, the student was able to apply the theoretical knowledge and skills learned from the university into an actual food processing plant. The training also enabled the student to observe, analyze and experience hands-on activities involved in food production industry as well as to acquire working skills, attitude and proper decorum in food processing.

Language

English

Location

UPLB Main Library Special Collections Section

Call Number

Thesis

Document Type

Thesis

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