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

Major Course

Major in Food Science

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 leading manufacturers and distributor of coconut products locally and globally. It offers a wide variety of coconut products such as desiccated coconut in various cuts and forms, creamed coconut, coconut concentrate, and coconut water concentrate. The by-products of the production such as the coconut shells and rejected coconut meat and testa are sold to generate more income and reduce wastage of material. The Franklin Baker Company of the Philippines is certified to several quality management systems to ensure the safety and the quality of its products. The author was assigned in the sensory evaluation division where she was tasked to design and conduct a study to determine the holding conditions to maximize the shelf-life of unprocessed coconut water. The variables in the study are the holding temperature, sterility of the container and the storage volume. The author was also tasked to conduct a proficiency test to determine the individuals fit for the sensory analysis of desiccated coconuts. The author was also taught to use some laboratory instruments that are not available in the university such as zeroing buret. Through the company, the author was able to gain knowledge on the role of food technologists in the food industry.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2014 F61 /M39

Document Type

Thesis

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