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A practicum at Nenita Quality Foods Corporation in Marapangi, Toril, Davao City / Joanna P. Lambaco

By:

Lambaco, Joanna P [author]

Material type: Text

TextLanguage: English Publication details: 2003Description: 105 leavesSubject(s):

Undergraduate Thesis FST200

Dissertation note: Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2003 Abstract: The practicum was conducted from April 16 to May 28, 2002 at the four major plant divisions of Nenita Quality Foods Corporation. These include the Production, Fresh Meat, Quality Assurance and Research and Development Departments. The student was allowed to observe in the different operations done inside the plant. The student was also given different assignments to accomplish during her stay in each department. Labeling, packaging, and monitoring and inspection of in-process products was done in the production area. The stay at the QAD laboratory was spent for chemical and microbiological analyses of in-process and finished products. Slaughter operations were observed in the Fresh Meat Department. Lectures regarding the concern and after subjects of significance to the company were given. Problems encountered during the duration of the practicum were determined and suggested solutions to these problems were presented.

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 2003 F62 L35 (Browse shelf(Opens below))	Available		3UPML00010413
Thesis	University Library Archives and Records	Non-Circulating	LG993.5 2003 F62 L35 (Browse shelf(Opens below))	Preservation Copy		3UPML00020925

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Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2003

The practicum was conducted from April 16 to May 28, 2002 at the four major plant divisions of Nenita Quality Foods Corporation. These include the Production, Fresh Meat, Quality Assurance and Research and Development Departments. The student was allowed to observe in the different operations done inside the plant. The student was also given different assignments to accomplish during her stay in each department. Labeling, packaging, and monitoring and inspection of in-process products was done in the production area. The stay at the QAD laboratory was spent for chemical and microbiological analyses of in-process and finished products. Slaughter operations were observed in the Fresh Meat Department. Lectures regarding the concern and after subjects of significance to the company were given. Problems encountered during the duration of the practicum were determined and suggested solutions to these problems were presented.

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