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UPLBCA Sec. Form No.

30A
Revised 03

UNIVERSITY OF THE PHILIPPINES LOS BAOS


COLLEGE OF AGRICULTURE
College, Laguna

FOOD SCIENCE AND TECHNOLOGY PRACTICUM OUTLINE


FST 198

Name of Student:

KRISTINE DEBIL ESPINELI

Degree Program:

BACHELOR OF SCIENCE IN FOOD TECHNOLOGY

Title of Practice:

FOOD

SCIENCE

AND

TECHNOLOGY

PRACTICUM

AT

SYSCORE INC., DEPARO, CALOOCAN CITY, PHILIPPINES

Approved:

PROF. DENNIS MARVIN O. SANTIAGO

_________, 2011

Adviser
Approved:

DR. ERLINDA I. DIZON


Director, Food Science Cluster

_________, 2011

Recorded:

PROF. LILIAN F. PATEA


College Secretary

_________, 2011

Probable Date of Graduation: April 2012

FOOD SCIENCE AND TECHNOLOGY PRACTICUM AT SYCORE INC., DEPARO,


CALOOCAN CITY, PHILIPPINES1

KRISTINE DEBIL ESPINELI


I.

INTRODUCTION
Food is indeed the most essential thing needed for the preservation and
maintenance of life. It provides energy, promotes growth, repairs body tissues and
regulates the biological processes in our system. However, due to the increasing
population of todays generation, food availability has become one of the major issues
that the public has given much attention. So in order to alleviate the growing demands of
the people for nutritious, delicious, and economical foods, most of the food firms and
institutes are now putting much effort on developing and processing foods that are fit for
human consumption.
Since food is available in great quantity throughout the world, knowledge on
processing and mechanizing these resources for the production of stable, high quality,
wholesome and cost-effective food products must be attained. These various concerns
towards food production will be resolved through the help of food science. According to
Fenemma (1996), food science is an interdisciplinary subject that deals with the physical,
chemical, and biological properties of foods as they relate to stability, cost, quality,
processing, safety, nutritive value, wholesomeness and convenience. Food science is also

1
A Food Science and Technology practicum outline submitted in partial fulfillment of the requirements for graduation
with the degree of Bachelor of Science in Food Technology Food Science Cluster, College of Agriculture, University of the
Philippines Los Baos, under the supervision of Prof. Dennis Marvin O. Santiago.

concerned with the nature of the food nutrients present on it; the principles underlying its
spoilage, preservation and modification; and the effects of processing on the chemical,
biological, nutritional and sensory properties of foods.

Thus, it is the responsible of the future food technologists to greatly understand


the different principles, theories and practices governing these various complexities in
foods in order to employ and apply this knowledge appropriately in the industry. And this
would be possible if the students will be equipped not only with theoretical knowledge
but with hands-on experiences in the industry as well through plant practice in a
particular food manufacturing company.

II.

OBJECTIVES
At the end of the plant practice, the student should be able to:
1. apply the knowledge learned from the university into actual plant operations;
2. observe, evaluate, and learn the different technical practices employed in the
industry;
3. encounter different hands-on experiences in food production, quality assurance
and other activities necessary for food processing; and
4. gain self-confidence and proper work attitudes.

III.

PLACE AND DURATION OF PRACTICUM


The practicum will be conducted at SYSCORE Inc., Deparo, Caloocan City plant
from April to May 2011 for a period of 150 hours.

IV.

EXPECTED OUTPUTS
At the end of the practicum, the trainee is expected to have gained additional
knowledge and acquired new technical skills, techniques and working experience. A
written comprehensive report regarding the practicum will also be prepared.

V.

REVIEW OF RELATED LITERATURE


Related studies regarding the activities conducted during the practicum will be
reviewed and cited in the report.

VI.

DESCRIPTION AND SCHEDULE OF ACTIVITIES


A brief description of the daily activities done during the conduct of the practicum
will be reported.

VII.

DESCRIPTION OF THE COMPANY


A. Biographical Profile of the Company
A historical background on how the company was established will be presented
along with its current status, achievements, recognitions received and recent
developments.

B. Description of the Structure/Plant


Departments, divisions or subdivisions and groupings in the company will be
mentioned along with their respective functions and organizational structure. A brief
description for the different equipment will also be cited. Maintenance and sanitary

practices of the plant will be indicated. Products manufactured and analyzed by the
company will be catalogued and briefly described.

VIII. TECHNICAL DESCRIPTION OF THE ENTERPRISE


The quality control and quality assurance employed by the company in food
processing and production will be noted. The companys monitoring, conduct and
verification of food analyses and other factors affecting the quality of their products will
also be observed.

IX.

PROBLEMS ENCOUNTERED
Problems in the analyses, manufacturing, production and quality control that may
be encountered during the plant practice and how they are resolved will be included in
the report.

X.

LESSONS LEARNED
Additional information and techniques acquired from hands-on experience and
exposure to the social and working environment of the student from the practicum will
also be accounted.

XI.

RECOMMENDATIONS
Some suggestions, insights and comments on the problems encountered will be
stated.

XII.

REFERENCES
Literature cited used in the written report will be given proper credit.

XIII. APPENDICES
Data pertinent to the practicum will be presented.