Food science and technology practicum at the Regional Standards and Testing Laboratory of Department of Science and Technology (DOST IV-A), Brgy. Timugan, Los Baños, Laguna, Philippines

Date

7-2016

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lotis E. Mopera

Abstract

The plant practice was conducted at the Regional Standards and Testing Laboratory of Department of Science and Technology (DOST IV-A), Baranggay Timugan, Los Baños, Laguna. It was held from June to July, 2015 for a total period of 240 hours. The practicumer was assigned at the Microbiological Laboratory, and during the free time, the trainee also observed at the Chemical Laboratory. Different techniques, methods and skills were learned during the training at the Microbiological Laboratory. Techniques and test methods in media preparation, analyses, observation and interpretation of results were learned. Microbiological analyses of water, wastewater and food samples were carefully performed in a sanitary condition to meet the international standards since the Regional Standards and Testing Laboratory (RSTL) is an ISO/IEC 17025:2005 Accredited Laboratory. The practices, techniques and principles were greatly understood by the trainee during the stay at the Microbiology Laboratory. At the Chemistry Laboratory, the techniques and principles behind the different analyses of food and water were learned. Analyses of food compositions such as crude protein and metal analysis were observed. The techniques and principles in Biochemical Oxygen Demand or BOD analysis of drinking water and wastewater were also discovered and understood. The whole training held at the DOST-IVA Regional Standards and Testing Laboratory helped the practicumer to improve skills and gain additional knowledge in an actual laboratory environment. The training also improved the social skills and experience of the trainee in working at a fast-paced environment. As a future food technologist or scientist, it is important for a student to familiarize and understand the principles, techniques and practice done in an actual laboratory or industry. The quality of each product, by means of its microbiological and physico-chemical properties, should be monitor by doing different test and analyses of each product. The wholesomeness of the food products should be ensured before it reach the market and bought by the consumers.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2016 F61 /L49

Document Type

Thesis

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