Food science and technology practicum at San Pablo Manufacturing Corporation, #140 Schetelig Ave., San Pablo City, Laguna

Date

4-2011

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Santiago, Dennis Marvin O

Abstract

The practicum was conducted at San Pablo Manufacturing Corporation located at #140 W.P. Schetelig Avenue, San Pablo City, Laguna. The duration of the practicum was from April 12, 2011 to May 7, 2011 for a total of 150 hours. The trainee was assigned in the QC/R&D Laboratory. The company produces coconut oil, palm oil, palm olein, and other oil-based products such as margarine and hydrogeneted coconut oil. Various physical, chemical and biological analyses of oils and other fat products and raw material as well as evaluation of packaging materials were assigned to the trainee in order to her gain first-hand experience and apply the knowledge and skills learned from the University. Physical analyses included color, odor, appearance, slip point, cloud point, moisture content, spatter test and specific gravity. Chemical analyses included the determination on free fatty acid (FFA) value, peroxide value, iodine value, salt content, acid content, and presence of soap in the samples. Biological analyses included tests for Salmonella, staphylococcus aureus, escherichia coli, and yeast and molds. The analyses were done before unloading delivered raw materials including oils and before loading finished goods for delivery. Regular analyses of oils in refining and storage tanks were also done as part of the quality control process. Prior all the analyses, sampling for filling plant and preparation of solutions were also done by the trainee. Inspection and evaluation of packaging material included weighing and testing for cap fitting, fill height strength and durability. Another task assigned to the trainee was to log and file reports and documentations of the analyses and evaluation done in the laboratory. The student was exposed to new technologies such as the use of Nuclear Magnetic Resonance and Gas Chromatography. The student also had an experience on how to conduct taste tests outside the plant. The plant practice also gave the trainee an experience in working within a team and with a different working environment. all these experiences helped the trainee become confident and become better prepared for future responsibilities as a food technologist.

Language

English

Location

UPLB Main Library Special Collections Section

Call Number

LG 993 2011 F61 B75

Document Type

Thesis

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