MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02160nam a22002413a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
UPMIN-00004662031 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221005144325.0 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Modifying agency |
upmin |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 090 #0 - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
LG993.5 2010 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
F62 M66 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Molejon, Vincenzo A. |
| 245 #2 - TITLE STATEMENT |
|---|
| Title |
A practicum at SYSU Intenational, Inc. Novaliches, Quezon City, Metro Manila / |
| Statement of responsibility, etc. |
Vincenzo A. Molejon |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Date of publication, distribution, etc. |
2010 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
48 leaves. |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
The 288-hour plant practice was spent at SYSU International, Inc. Novaliches, Quezon City, Metro Manila. During the plant practice the author was assigned at the Quality Control and Quality Assurance department. The author was given the chance to conduct different chemical and physical analysis such as determining yhe %salt, %acidity, viscocity, refractive index, filling and cooling temperatures and pH. The author was also assigned to assist the sensory evaluation section-conducting organoleptic tests to determine the aesthetic stability of products. In addition, the author was able to assist in the microbiology laboratory doing media preparation, incubation of cultures and microscopy. On the non-lab aspect, the author was assigned to check the quality of the pouches for the products conducting physical evaluation such as smearing, vanishing effects, color contrast, doctor marks, pouch declaration and pouch codes. During the plant practice, the author was able to apply his knowledge in food technology both in the management and science disciplines. The author was able to understand how science and management are intertwined in the business and how they function mutually in order to produce wholesome, safe and good quality products. Further, the author was able to evaluate the processing section and the production side in general. Based on the authors' exposure in the plant, he was able to formulate recommendations for the benefit of the company |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Tomato sauce |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Canning |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Thermal processing |
| 658 ## - INDEX TERM--CURRICULUM OBJECTIVE |
|---|
| Main curriculum objective |
Undergraduate Thesis |
| Curriculum code |
FST200, |
| Source of term or code |
BSFT |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
|---|
| a |
Fi |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
|---|
| a |
UP |
