Training Programs

Food Processing

Banana Processing

Principles and methods of processing, quality control, materials and equipment sourcing, cost analysis and hands-on processing of banana ketchup, chips, flour, and fries.

May 11, 2016
P1,000 per person
Min. no. of participants: 4
Coordinator: Dr. Marife T. Ombico
Tel. No. (049) 501-8392/530-3295
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
Venue: Institute of Food Science and Technology Building, UPLB

Note: Reservations should be made at least two weeks before the training schedule.

Buko Processing

Principles and methods of processing, quality control, materials and equipment sourcing, cost-analysis and hands-on processing of buko juice, buko in syrup, dehydrated buko strips and buko roll.

May 6, 2016
P1,500 per person
Min. no. of participants: 4
Coordinator: Marife T. Ombico
Tel. No. (049) 5362312/(049) 501-8932
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
Venue: Institute of Food Science and Technology Building, UPLB

Note: Reservations should be made at least two weeks before the training schedule.

Calamansi Juice Processing

Principles and methods of calamansi juice processing, quality control, and hands-on processing of calamansi juice

May 3, 2016
P2,000 per person
Min. no. of participants: 4
Coordinator: Dr. Wilson Tan
Email Address: This email address is being protected from spambots. You need JavaScript enabled to view it.
Contact numbers: (049) 536-8932/530-3295
Venue:  Institute of Food Science and Technology Building, UPLB

Note: Reservations should be made at least two weeks before the training schedule.

Coconut Processing

Principles of coconut processing, quality control, and hands-on processing of coconut such as coco jam, espasol, makapuno preserve, makapuno candy, bukayo and buko.

April 18-19,2016
P1,500 per person
Min. no. of participants: 4
Trainor/Coordinator: Joel P. Rivadeneira and Claire S. Zubia
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.; This email address is being protected from spambots. You need JavaScript enabled to view it.
Tel. No. (049) 536 2303
Venue: Institute of Food Science and Technology Building, UPLB

Note: Reservations should be made at least two weeks before the training schedule.

Fish Processing

Principles and methods of fish preservation, quality control, product costing and hands-on processing of dried fish, smoked fish, fish sauce, bottled bangus in oil, squid ball and fish ball.

  • 16 June 2016
  • P2,000 per person
  • Min. no. of participants: 4
  • Coordinator: Dr. Ma. Josie V. Sumague (This email address is being protected from spambots. You need JavaScript enabled to view it.)
  • Tel. No. (049) 501-8932/530-3295
  • Venue: Institute of Food Science and Technology Building, UPLB

Note: Reservations should be made at least two weeks before the training schedule.

Good Manufacturing Practices and HACCP Development for Small and Medium Food Enterprises

Principles and methods of developing GMP and HACCP programs for small and medium food enterprises.

29-30 June 2016
P1,500 per person
Min. no. of participants: 4
Coordinator: Mr. Bryan Rey R. Oliveros, This email address is being protected from spambots. You need JavaScript enabled to view it.
Tel No. (049) 501-8932
Venue: Institute of Food Science and Technology Building, UPLB

Note: Reservations should be made at least two weeks before the training schedule.

Mango Processing

Principles and methods of processing, quality control, materials and equipment sourcing cost-analysis and hands-on processing of mango in syrup, puree, nectar, jam, pickles and chutney, dehydrated mango and mango roll.

April 14-15, 2016
P2,000 per person
Min. no. of participants: 4
Coordinator: Marife T. Ombico
Tel. No. (049) 5362312/(049) 501-8932
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
Venue: Institute of Food Science and Technology Building, UPLB

Note: Reservations should be made at least two weeks before the training schedule.

Noodle Processing

Principles and methods of wheat and starch noodles processing, quality control, and hands-on processing of of wheat and starch noodles.

Date: May 17, 2016
Fee: P 1,000 per person
Venue: IFST, UPLB
Contact person: Dr. Lilia S. Collado
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Phone: (049) 501-8932/530-3295
Minimum no. of participants: 4

Pineapple Processing

Principles and methods of processing, quality control, materials and equipment sourcing, cost-analysis and hands-on processing of pineapple in syrup, jam, rum pineapple, dehydrated pineapple, and pineapple roll.

May 14-15, 2016
P2,000 per person
Min. no. of participants: 4
Coordinator: Marife T. Ombico
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
Tel. No. (049) 5362312/(049) 501-8932
Venue: Institute of Food Science and Technology Building, UPLB

Note: Reservations should be made at least two weeks before the training schedule.

Sanitary Practices in Food Processing and Food Establishment

Principles and practices of hygiene and sanitation and safety in food processing.

23 June 2016
P1,500 per person
Min. no. of participants: 4
Coordinator: Mr. Bryan Rey R. Oliveros Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Tel. No. (049) 501-8932
Venue: Institute of Food Science and Technology Building, UPLB

Note: Reservations should be made at least two weeks before the training schedule.

Sensory Evaluation of Foods

Principles and procedures on the different sensory testing methods.

May 23-24, 2016
P2,000 per person
Min. no. of participants: 4
Coordinator: Dr. Wilson Tan
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
Tel. No. (049) 501-8932/530-3295
Venue: Institute of Food Science and Technology Building, UPLB

Note: Reservations should be made at least two weeks before the training schedule.

Vegetable Processing

Principles and hands-on exercises on vegetable preservation, dehydration, canning, freezing and pickling.

April 18-19, 2016
P1,500 per person
Min. no. of particpants: 4
Coordinator: Dr. Wilson Tan
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.

Tel. No. (049) 501-8932/530-3295
Venue: Institute of Food Science and Technology Building, UPLB

Note: Reservations should be made at least two weeks before the training schedule.

Vinegar Processing

Principles and methods of vinegar production from coconut water and tropical fruits.

Date: TBA (Schedule can be requested or arranged by the client with approval from the coodinator provided that the minimum number of participants is met) P500 per person Min. no. of participants: 4 Coordinator: Mr. Reifrey Lascano Email: This email address is being protected from spambots. You need JavaScript enabled to view it. Tel. No. (049) 501-8932/536-2312 Venue: Institute of Food Science and Technology Building, UPLB

Note: Reservations should be made at least two weeks before the training schedule.

Wine Processing

Principles and methods of fruit wine processing, quality control, and hands-on processing of fruit wines.

Date: TBA (Schedule can be requested or arranged by the client with approval from the coodinator provided that the minimum number of participants is met)
P 500 per person
Min. no. of participants: 4
Coordinator: Mr. Reifrey A. Lascano
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Tel. No. (049) 501-8932/536-2312
Venue: Institute of Food Science and Technology Building, UPLB

Note: Reservations should be made at least two weeks before the training schedule.