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A major plant practice at the Rookie Fruit Preserves, Km 12 Catalunan Pequeño, Davao City / Larie Lyn C. Gonzaga

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Gonzaga, Larie Lyn Caligan [author]

Material type: Text

TextLanguage: English Publication details: 2007Description: 50 leavesSubject(s):

Dissertation note: Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2007 Abstract: As a part of the curriculum for the Bachelor of Science in Food Technology, a plant practice was conducted at Rookies Fruit Reserves for 288 hours to apply the principles learned by the student in the academe to the actual food processing plant. During the plant practice the student was directly involved in the processing operations of the company, from receiving of raw materials to dispatching of finished products. After the practicum, the student was able to gather information about the company's profile, Good Manufacturing Practices (GMPs) standards, and develop interpersonal relation skills with other plant personnel. Moreover, problems related to processing were identified and recommendations were presented for plant improvement. The plant practice gave the student an outlook on the significance and roles of food technologists in the food industry.

List(s) this item appears in: BS Food Technology

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Thesis	University Library Theses	Room-Use Only	LG993.5 2007 F62 G65 (Browse shelf(Opens below))	Available		3UPML00012076
Thesis	University Library Archives and Records	Non-Circulating	LG993.5 2007 F62 G65 (Browse shelf(Opens below))	Preservation Copy		3UPML00035005

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Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2007

As a part of the curriculum for the Bachelor of Science in Food Technology, a plant practice was conducted at Rookies Fruit Reserves for 288 hours to apply the principles learned by the student in the academe to the actual food processing plant. During the plant practice the student was directly involved in the processing operations of the company, from receiving of raw materials to dispatching of finished products. After the practicum, the student was able to gather information about the company's profile, Good Manufacturing Practices (GMPs) standards, and develop interpersonal relation skills with other plant personnel. Moreover, problems related to processing were identified and recommendations were presented for plant improvement. The plant practice gave the student an outlook on the significance and roles of food technologists in the food industry.

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