A practicum report at Heinz UFC Philippines, Incorporated Dumoy, Toril, Davao City / Christine Dianne M. Mamburam
Material type:
TextLanguage: English Publication details: 2003Description: 50 leavesSubject(s): Dissertation note: Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2003 Abstract: The practicum was conducted in Heinz UFC Philippines, Incorporated at Dumoy, Toril, Davao City from April 15, 2002 to May 29, 2002. The main purpose of the practicum was to provide experience and exposure in the food industry to the student. It aimed to provide a training ground where the knowledge in food processing gained in the academe would be applied and put into practice. During the practicum, the student was assigned in the Quality Control Department and in the Production Area, specially in the in-line process control during production. Through the exposure in QC Department, the student learned different chemical and physical analyses performed for receiving raw materials, evaluation of in-process issues and post process issues. It also enabled the student to comprehend the importance of quality control: from the raw materials, to the processing, down to the finished goods. The training indeed exposed the student to the food industry ? what a food technologists's roles and responsibilities are, and how to interact with people working in a company.
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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Thesis
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University Library Theses | Room-Use Only | LG993.5 2003 F62 M35 (Browse shelf(Opens below)) | Available | 3UPML00010414 | |
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Thesis
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University Library Archives and Records | Non-Circulating | LG993.5 2003 F62 M35 (Browse shelf(Opens below)) | Preservation Copy | 3UPML00020885 |
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2003
The practicum was conducted in Heinz UFC Philippines, Incorporated at Dumoy, Toril, Davao City from April 15, 2002 to May 29, 2002. The main purpose of the practicum was to provide experience and exposure in the food industry to the student. It aimed to provide a training ground where the knowledge in food processing gained in the academe would be applied and put into practice. During the practicum, the student was assigned in the Quality Control Department and in the Production Area, specially in the in-line process control during production. Through the exposure in QC Department, the student learned different chemical and physical analyses performed for receiving raw materials, evaluation of in-process issues and post process issues. It also enabled the student to comprehend the importance of quality control: from the raw materials, to the processing, down to the finished goods. The training indeed exposed the student to the food industry ? what a food technologists's roles and responsibilities are, and how to interact with people working in a company.
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