Food Science and Technology practicum at Nestle Philippines Ice Cream and chilled dairy products, Pulilan,Bulacan

Date

2011

Degree

Bachelor of Science in Agriculture

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Cantre, Dennis V.

Abstract

The plant practice was conducted at Nestlé Philippines Ice Cream and Chilled Dairy Products in Baranggay Tibag, Pulilan Bulacan from April-May of 2010 for a period of 150 hours. The trainee was allowed to observe and learn at the Applications Group. A special project called Natural Colours was given to the trainee. Nestlé uses natural colours but due to the recent economic recession, there is a possible threat to the supply of carmine, a natural food colorant to obtain red, and may affect the cost of the said colorant. Several company suppliers have sent their proposed colour alternative for carmine and it was the trainee’s responsibility to evaluate the different colorants from different suppliers. The activities performed by the trainee during the training were (1) ice cream making: hydration/blending, homogenization, flavouring, freezing and filling of the mix (2) preparing the mix: weighing and computing recipes and (3) matching of colours. During plant practice the trainee was familiarized in the ice cream making process and innovations done both on ice cream and chilled products. Aside from the skills and new laboratory techniques learned, the trainee developed confidence, proper working attitudes, and good interpersonal relationship with the people during the plant practice.

Language

English

Location

UPLB Main Library Special Collections Section

Call Number

LG 993 2011 F61 A73

Document Type

Thesis

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