A practicum at General Tuna Corporation General Santos City, Philippines / Anathea Lee Bangkas Cabote.
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TextLanguage: English Publication details: 2006Description: 47 leavesSubject(s): Dissertation note: Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2006 Abstract: As part of the students training in the field of Food Science and Technology a plant practice was conducted at the General Tuna Corporation in Tambler, General Santos City. For a minimum of 288 hours, from April 17 to May 18, 2006, the student gained experiences from the operation and production of the company. She was particularly assigned in toll-packing (local manufacturing) where she handled/assisted in the different areas of production (receiving, pre-cooking, loading, packing, seaming, thermal processing, sauce preparation) as well as in the Quality Control Laboratory (sensory and chemical) Analysis. She was able to make an extensive report about the whole plant experience and give some recommendations/suggestions to improve the operation. She has learned that true learning experience can only be attained through hands-on activity and on-the-job training.
| 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 2006 F62 C32 (Browse shelf(Opens below)) | Not For Loan | 3UPML00011733 | |
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Thesis
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University Library Archives and Records | Preservation Copy | LG993.5 2006 F62 C32 (Browse shelf(Opens below)) | Not For Loan | 3UPML00031663 |
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Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2006
As part of the students training in the field of Food Science and Technology a plant practice was conducted at the General Tuna Corporation in Tambler, General Santos City. For a minimum of 288 hours, from April 17 to May 18, 2006, the student gained experiences from the operation and production of the company. She was particularly assigned in toll-packing (local manufacturing) where she handled/assisted in the different areas of production (receiving, pre-cooking, loading, packing, seaming, thermal processing, sauce preparation) as well as in the Quality Control Laboratory (sensory and chemical) Analysis. She was able to make an extensive report about the whole plant experience and give some recommendations/suggestions to improve the operation. She has learned that true learning experience can only be attained through hands-on activity and on-the-job training.
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