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.
| Date and time | (to be arranged) |
| Venue, course fee and other requirements | IFST, PhP 2, 000/person |
| Coordinator | Dr. Ma Josie V. Sumague |
| Email addresses | [email protected]; [email protected] |
| Contact numbers | (049) 501-8932 |
| Minimum number of participants | 4 |
Basic Food Safety for Food Business Operators and Food Handlers
| Date and time | (to be arranged) |
| Venue, course fee and other requirements | IFST, PhP 1,500/person; No walk-in |
| Coordinator | Mr. Bryan Rey R. Oliveros |
| Email addresses | [email protected] |
| Contact numbers | (049) 501-8932 |
| Minimum number of participants | 4 |
cGMP Awareness
| Date and Time | (to be arranged) |
| Venue, course fee and other requirements | IFST, PhP 2,000/person; No walk-in |
| Coordinator | Mr. Bryan Rey R. Oliveros |
| Email addresses | [email protected] |
| Contact numbers | (049) 501-8932 |
| Minimum number of participants | 4 |
SSOP Documentation workshop
| Date and Time | (to be arranged) |
| Venue, course fee and other requirements | ISFT, Fee: PhP 2,000/person; No Walk-in; Must have prior knowledge on cGMP |
| Coordinator | Mr. Bryan Rey R. Oliveros |
| Email Addresses | [email protected] |
| Contact numbers | (049) 501-8932 |
| Minimum number of participants | 4 |
HACCP Awareness
| Date and Time | (to be arranged) |
| Venue, course fee and other requirements | IFST, PhP 1,500/person; No walk-in |
| Coordinator | Mr. Bryan Rey R. Oliveros |
| Email Addresses | [email protected] |
| Contact numbers | (049) 501-8932 |
| Minimum number of participants | 4 |
HACCP Documentation Workshop
| Date and Time | (to be arranged) |
| Venue, course fee and other requirements | IFST, Fee: PhP 2,000/person; No walk-in; Must have prior knowledge on cGMP and SSOP |
| Coordinator | Mr. Bryan Rey R. Oliveros |
| Email Addresses | [email protected] |
| Contact numbers | (049) 501-8932 |
| Minimum number 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.
| Date and time | July 16-17, 2019, 9am – 5pm ; (must enlist on or before 1,2-July-19) |
| Venue, course fee and other requirements | IFST, PhP 2,000/person |
| Coordinator | Dr. Adeliza A. Dorado/Mr. Romel M. Felismino |
| Email addresses | [email protected]/[email protected] |
| Contact numbers | (049) 536-2312 |
| 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.
| Date and time | July 11-12, 2019, 9am-5pm; (must enlist on or before 27,28-June-19) |
| Venue, course fee and other requirements | IFST, PhP 2,000/person |
| Coordinator | Dr. Adeliza A. Dorado/Mr. Romel M. Felismino |
| Email addresses | [email protected]/[email protected] |
| Contact numbers | (049) 536-2312 |
| Minimum number of participants | 4 |
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.
| Date and time | July 9, 2019 9:00 am to 5:00 pm (must enlist on or before 25-Jun-19) |
| Venue, course fee and other requirements | IFST, PhP 2,000/person |
| Coordinator | Ms. Claire S. Zubia |
| Email addresses | [email protected] |
| Contact numbers | (049) 501-8932 |
| Minimum number of participants | 4 |
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.
| Date and time | July 10, 2019 9:00 am to 5:00 pm (must enlist on of before 26-Jun-19) |
| Venue, course fee and other requirements | IFST, PhP 1,500/person |
| Coordinator | Dr. Adeliza A. Dorado/Mr. Romel M. Felismino |
| Email addresses | [email protected]/[email protected] |
| Contact numbers | (049) 536-2312 |
| Minimum number of participants | 4 |
Vegetable Processing
Principles and hands-on exercises on vegetable preservation, dehydration, canning, freezing and pickling
| Date and time | July 18-19, 2019 8:00 am to 5:00pm (must enlist on or before 15-Jul-19 |
| Venue, course fee and other requirements | IFST, PhP 1,500/person |
| Coordinator | Dr. Wilson T. Tan |
| Email addresses | [email protected] |
| Contact numbers | (049) 501-8932/ 530-3295 |
| Minimum number of participants | 4 |
Sensory Evaluation of Foods
Principles and procedures on the different sensory testing methods.
| Date and time | July 4-5, 2019 8:00 am to 5:00 pm (must enlist on or before 1-Jul-19) |
| Venue, course fee and other requirements | IFST, PhP 2,000/person |
| Coordinator | Dr. Wilson T. Tan |
| Email addresses | [email protected] |
| Contact numbers | (049) 501-8932/ 530-3295 |
| Minimum number of participants | 5 |
Calamansi Juice Processing
Principles and methods of calamansi juice processing, quality control, and hands-on processing of calamansi juice
| Date and time | July 12, 2019 8:00 am to 5:00 pm (must enlist on or before 8-Jul-19) |
| Venue, course fee and other requirements | IFST, PhP 2,000/person |
| Coordinator | Dr. Wilson T. Tan |
| Email addresses | [email protected] |
| Contact numbers | (049) 501-8932/ 530-3295 |
| Minimum number of participants | 4 |
Wine Processing
Principles and methods of fruit wine processing, quality control, and hands-on processing of fruit wines.
| Date and time | July 23, 2019 8:00am to 5:00pm (must enlist on or before 19-Jul-19 |
| Venue, course fee and other requirements | IFST, PhP 1000/person |
| Coordinator | Mr. Reifrey Lascano |
| Email addresses | [email protected] |
| Contact numbers | (049) 501-8932/ 536-2312 |
| Minimum number of participants | 4 |
Noodle Processing
Principles and methods of wheat and starch noodles processing, quality control, and hands-on processing of wheat and starch noodles
| Date and time | July 19, 2019 8:00 am to 5:00 pm (must enlist on or before 15-Jul-19) |
| Venue, course fee and other requirements | Fee: PhP 1500/person |
| Coordinator | Dr. Lilia S. Collado |
| Email addresses | [email protected] |
| Contact numbers | (049) 501-8932/ 530-3295 |
| Minimum number of participants | 4 |
