Food science and technology practicum at the microbiology laboratory, quality assurance department, Mondelez Philippines, Inc., 8378 Dr. A. Santos Avenue, Sucat, Parañaque City

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Reifrey A. Lascano

Abstract

Food technology studies the food by using scientific disciplines of chemistry, microbiology, biology, mathematics, physics and engineering. It deals with the study of food outside the body and focuses on the determination of its physical and chemical constituents (Brown, 2011). The food science and technology program at the University of the Philippines Los Baños offers the students the chance to apply these concepts in a hands-on training. Each student is allowed to participate in a 150hour minimum training in different areas outside the university, this includes but not limited to research and development, quality control/assurance, production control in the industry. This paper focuses on the training that the author underwent from April 23 to July 31, 2014 at the Microbiology Laboratory, Quality Assurance Department of the Mondelēz Philippines, Inc., at Sucat Plant. The trainee was able to apply the knowledge she had in food science prior to the training. The training, however, did not focused only in the microbiological aspect of quality, but also, the trainee was allowed to observe and participate in various analyses in physicochemical and sensory aspects. The practicum offered the trainee a good venue to learn not just the technical aspects inside the laboratory and the production plant, but more so, it offered her chance to experience being in an environment where people aim for a common goal.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2015 F61 E88

Document Type

Thesis

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