Food science and technology practicum at Monde Nissin Corporation, Sta. Rosa, Laguna

Date

5-2016

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Sheba Mae M. Duque

Abstract

The plant practice was from July 1 to 18, 2015 at the Monde Nissin Corporation, Sta. Rosa, Laguna. The primary objective of the OJT program was to acquaint the student with the actual business operations of the chosen company, in this case, the Monde Nissin Corporation. The student was assigned at the Quality Assurance Division of the Flourmill Department. Hands-on training on conventional flour analysis and quality control enabled her to identify and understand the various stages of production. She was able to familiarize herself with the production processes used in the company and ensured quality control over full goods. The practicum experience enabled the student to draw connections between theories learned from the university and practices in the field operations. The practicum has put the academic learning in context and has provided the student with valuable insights.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2016 F61 /C37

Document Type

Thesis

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