Food science and technology practicum at Dairy Products and Technology Development Division, Animal and Dairy Science Cluster, College of Agriculture. University of the Philippines Los Baños, Laguna.

Date

12-2011

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Algar, Ara Fatima C.

Abstract

The practicum was conducted at Dairy Products and Technology Development Division (formerly known as DTRI), Animal and Dairy Sciences Cluster, at UPLB, Los Banos, Laguna from May to July, 2010. The practicum was made through the guidance of the training project of AFNR in UPLB entitled “Harnessing UPLB’s Capacity for Technopreneurship and Technology Commercialization: Key to Better Placed AFNR Graduates”. The author manufactured cream cheese as its start-up product. It was made by heating the milk to desired temperature, cooling it to room temperature, addition of starter culture and rennet, incubation, re-heating the milk, draining off the whey, addition of salt, and finally, packaging. The product was sold to college students at UPLB. The student was involved in all aspects of business, from processing, packaging, and marketing of the products. DTRI served as the student’s training ground in making cream cheese. All the raw materials, equipment, and supervision were provided by the Institute. The practicum gave the author an overview of the nature of work of a food technologist and at the same time, a business woman.

Language

English

Location

UPLB Main Library Special Collections Section

Call Number

Thesis

Document Type

Thesis

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