Food science and technology practicum at Zagu Foods Corporation, Kapitolyo, Pasig City

Date

12-2014

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Bryan Rey R. Oliveros

Abstract

The plant practice was conducted at Zagu Foods Corporation, a pearl shake powder manufacturing company, from April 23 to May 15, 2012. Pearl shake powders are supplied to company store outlets and authorized dealers all throughout the country. Quality Assurance (QA) and Quality Control (QC) work on the production in-line, receiving, and laboratory work were undertaken. Tasks on each division that were performed were implementation of Good Manufacturing Practices (GMP), monitoring of relative humidity, temperature, and chlorine content of water, and record keeping. Determination of total soluble solids (TSS), salt content, moisture content, and pH were conducted. Sensoryevaluation ofraw materials and blended powderswas also done. Skills, knowledge, and principles learned in the university were applied during the training and new information and proper work ethics were developed. The training was a big help in knowing the endeavours of a food technologist.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2014 F61 /C36

Document Type

Thesis

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