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.

June 22, 2018
P1,500 per person
Min. no. of participants: 4
Coordinator: Dr. Adeliza A. Dorado/Mr. Romel M. Felismino
Tel. No. (049) 536-2312
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

Basic fondant cake decorating class

Learn to cover real cake using marshmallow fondant; make a 3D cake topper and other fondant decors; and bring home your finish product

  • Date: July 14, 2018
  • Venue: Institute of Human Nutrition and Food, CHE, UPLB
  • Course fee: PhP 3,500
  • Course Coordinator: Clarissa B. Juanico
  • Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Contact number: (049) 536-2445
  • Minimum number of participants: 10

Basic Food Safety for Food Business Operators and Food Handlers

  • Date: June 11, 2018
  • Course fee: PhP 1,500 per person
  • Must enlist on or before June 1, 2018; No walk-ins
  • Course Coordinator: Mr. Bryan Rey R. Oliveros
  • Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Contact number: (049) 501-8932

Bento Meals for Preschoolers

Techniques in preparing meals and snacks for preschoolers.

  • Date: June 16, 2018
  • Venue: Institute of Human Nutrition and Food, CHE, UPLB
  • Fee: PhP 3,500
  • Course coordinator: Clarissa B. Juanico
  • Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • (049) 536-2445
  • Minimum number of participants: 10

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.

June 21, 2018
P2,000 per person
Min. no. of participants: 4
Coordinator: Ms. Claire S. Zubia
Tel. No. (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

Calamansi Juice Processing

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

July 19, 2018
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

cGMP Awareness

  • Date: June 13, 2018
  • Course Fee: PhP 1,500/person; must enlist on or before June 1, 2018
  • Course Coordinator: Mr. Bryan Rey Oliveros
  • Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Contact number: (049) 501-8932
  • Minimum number of participants: 4

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

Cupcakes and cakesicles

Cupcake and cakesicle baking and decorating class for moms and kids

  • Date: June 30, 2018
  • Venue: Institute of Human Nutrition and Food, CHE, UPLB
  • Course fee: PhP 3,200
  • Course Coordinator: Clarissa B. Juanico
  • Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Contact number: (049) 536-2445
  • Minimum number of participants: 10

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 7, 2018
  • 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) 501-8932/530-3295
  • Venue: Institute of Food Science and Technology Building, UPLB

Gourmet Tuyo and Tinapa

Learn to make gourmet tuyo and tinapa as a household livelihood activity; learn to package and compute selling price and bring home the finish product

  • Date: July 21, 2018
  • Venue: Institute of Human Nutrition and Food, CHE, UPLB
  • Course fee: PhP 3,500
  • Course Coordinator: Clarissa B. Juanico
  • Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Contact number: (049) 536-2445
  • Minimum number of participants: 10

HACCP Awareness

  • Date: June 20, 2018
  • Course Fee: PhP 1,500/person; must enlist on or before June 1, 2018
  • Course Coordinator: Mr. Bryan Rey Oliveros
  • Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Contact number: (049) 501-8932
  • Minimum number of participants: 4

HACCP Documentation Workshop

  • Date: June 21-22, 2018
  • Course Fee: PhP 2,000/person; must enlist on or before June 1, 2018; must have prior knowledge on cGMP and SSOP
  • Course Coordinator: Mr. Bryan Rey Oliveros
  • Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Contact number: (049) 501-8932
  • Minimum number of participants: 4

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.

June 20, 2018
P2,000 per person
Min. no. of participants: 4
Coordinator: Dr. Adeliza A. Dorado/ Mr. Romel M. Felismino
Tel. No. (049) 536-2312
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: July 18, 2018
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.

June 18, 2018
P2,000 per person
Min. no. of participants: 4
Coordinator: Dr. Adeliza A. Dorado and Mr. Romel M. Felismino
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) 536-2312
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.

July 11-12, 2018
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.
Tel. No. (049) 501-8932/530-3295
Venue: Institute of Food Science and Technology Building, UPLB

SSOP Documentation Workshop

  • Date: June 14-15, 2018
  • Course Fee: PhP 2,000/person; must enlist on or before June 1, 2018; must have prior knowledge on cGMP
  • Course Coordinator: Mr. Bryan Rey Oliveros
  • Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Contact number: (049) 501-8932
  • Minimum number of participants: 4

Vegetable Processing

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

June 21-22, 2018
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.

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: July 16, 2018
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.
Tel. No. (049) 501-8932/536-2312
Venue: Institute of Food Science and Technology Building, UPLB

Office of the Vice Chancellor for Research and Extension

  • 3F UPLB Main Library Building,
    University of the Philippines Los Baños,
    College, Laguna,
    The Philippines 4031

  • Tel/Fax:
    +63 (049) 536 2354
    +63 (049) 536 5326

  • ovcre.uplb@up.edu.ph

OVCRE Publications

RDE Digest Vol. 10 No. 1
RDE Chronicle Vol.4 No. 2