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 29-30, 2017
P1,500 per person
Min. no. of participants: 4
Coordinator: Dr. Marife T. Ombico and Dr. Dennis Marvin O. Santiago
Tel. No. (049) 501-8392
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.
Venue: Institute of Food Science and Technology Building, UPLB

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 4-5, 2017
P2,000 per person
Min. no. of participants: 4
Coordinator: Marife T. Ombico and Dr. Dennis Marvin O. Santiago
Tel. No. (049) 501-8932
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.
Venue: Institute of Food Science and Technology Building, UPLB

Calamansi Juice Processing

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

May 5, 2017
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.; 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

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.

May 15-16, 2017
P1,500 per person
Min. no. of participants: 5
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

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 balls and fish balls.

  • June 8-9, 2017
  • P2,000 per person
  • Min. no. of participants: 4
  • Coordinator: Dr. Ma. Josie V. Sumague
  • 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) 501-8932
  • Venue: Institute of Food Science and Technology Building, UPLB

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.

May 23-24, 2017
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

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 20-21, 2017
P2,000 per person
Min. no. of participants: 4
Coordinator: Marife T. Ombico and Dr. Dennis Marvin O. Santiago
Tel. No. (049) 501-8932
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.
Venue: Institute of Food Science and Technology Building, UPLB

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 23, 2017
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.

April 27-28, 2017
P2,000 per person
Min. no. of participants: 4
Coordinator: Marife T. Ombico and Dr. Dennis Marvin O. Santiago
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) 501-8932
Venue: Institute of Food Science and Technology Building, UPLB

Sanitary Practices in Food Processing and Food Establishment

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

May 22, 2017
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

Sensory Evaluation of Foods

Principles and procedures on the different sensory testing methods.

May 25-26, 2017
P2,000 per person
Min. no. of participants: 5
Coordinator: Dr. Wilson Tan
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) 501-8932/530-3295
Venue: Institute of Food Science and Technology Building, UPLB

Vegetable Processing

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

May 18-19, 2017
P1,500 per person
Min. no. of particpants: 4
Coordinator: Dr. Wilson T. Tan
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) 501-8932/530-3295
Venue: Institute of Food Science and Technology Building, UPLB

Vinegar Processing

Principles and methods of vinegar processing, quality control, and hands-on processing of vinegar from fruits and coconut.

Date: June 13-14, 2017
P1,000 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.; 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

Wine Processing

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

Date: June 5-6, 2017
P 1000 per person
Coordinator: Mr. Reifrey A. Lascano
Email: 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) 501-8932/536-2312
Venue: Institute of Food Science and Technology Building, UPLB