Training Programs

Animal and Dairy Products Processing

Basic Training Course for Dairy Farm Workers

This course is a combination of lecture practicum covering the basic topics on dairy production and management with more emphasis on animal care and milking activities for those who will be involved in actual farm work.

Schedule of batches:

First batch: November 5-9, 2018
Second batch: November 19-23, 2018

P3,500 per person
Min. no. of participants: 10
Coordinators: Ms. Myrna S. Galang
Tel No (049) 536-3744
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.

Guidelines:

  1. The participant must at least be high school graduate.
  2. Board and lodging are excluded from short course fees. Lodging inside UPLB campus can be arranged with prior notice.
  3. Deadline for pre-registration is two-weeks before the start of the training course. A reservation fee of P500 per course is required which is deductible from the total course fee.
  4. Courses with observation tour require group insurance to be paid by the participants.
  5. All of the courses listed can be offered through institutional arrangement anytime of the year.
  6. Please make reservations at least two (2) weeks before the training schedule.

Capacity Building for NDA Personnel (still being finalized between NDA and DTRI)

This course is intended to capacitate NDA personnel on integrated dairy enterprise and refresh NDA's field staff on technical aspects such as animal health, breeding, nutrition and forage (3 modules in several batches)

  • Tentative schedule: June to October
  • Venue: DTRI
  • Course coordinator: Myrna S. Galang
  • Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Contact number: (049) 536 3744

Dairy Products Manufacture at Home

Principles of processing of different dairy products which can be manufactured at home. These products are liquid milk, yoghurt, white cheese, mozzarella cheese, processed cheese and pastillas de leche. Also included are topics on properties of milk, rennet and starter culture preparation.

November 12-16, 2018
P3,000 per person
Min. no. of participants: 10
Coordinators: Ms. Myrna S. Galang
Tel No (049) 536-3744
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.

Guidelines:

  1. The participant must at least be high school graduate.
  2. Board and lodging are excluded from short course fees. Lodging inside UPLB campus can be arranged with prior notice.
  3. Deadline for pre-registration is two-weeks before the start of the training course. A reservation fee of P500 per course is required which is deductible from the total course fee.
  4. Courses with observation tour require group insurance to be paid by the participants.
  5. All of the courses listed can be offered through institutional arrangement anytime of the year.
  6. Please make reservations at least two (2) weeks before the training schedule.

Duck Egg Processing (Balut, Salted Eggs and Other Duck Egg Products)

Principles of egg preservation and hands-on processing of salted eggs, balut and other duck egg products.

  • May 6-9, 2014
  • P2,500 per person
  • Min no. of participants: 10
  • Coordinator: Nenita L. de Castro
  • Tel No. (049) 536-2547 and 536-3423
  • Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Specialized Training Course on Dairy and Beef Cattle Production and Management

This training course is sponsored by ATI-DA for the recipients of the 2018 Young Filipino Farmers Training Program in Japan. It is part of the pre-orientation program for the participants to gain knowledge and basic principles in cattle production management, nutrition, breeding, health, feeding, pasture establishment and milking & milking procedure.

  • Date: February 12-15, 2018
  • Venue: DTRI
  • Course Fee: by institutional arrangement
  • Course Coordinator: Ms. Myrna S. Galang
  • Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Contact number: (049) 536-3744
  • Minimum number of participants: 19