Technology utilization of food preservation of selected companies in Bataan [manuscript] : implications to food technology education / Rosemarie P. Ongoco.

Includes bibliographical references.

The study used the sequential explanatory design to investigate the technology utilization on food preservation among selected food companies in Bataan and its implications to Food Technology Education and Curriculum in Bataan Peninsula State University (BPSU), the lone state university in the province. The respondents are the owners of 14 Bataan companies specializing in food processing and manufacturing based from fruits and vegetables such as araro, cashew nuts, peanuts, and banana, sweet potatoes, taro, ginger, turmeric; fish and other sea products such as bangus, yellow-fin tuna, anchovy, mackerel, tilapia, fimbriated sardine, small shrimp (alamang), and mussel; and dairy goods. Their profiles and insights were ascertained using a survey instrument and an interview guide which were developed by the researcher. Descriptive and inferential statistical techniques and thematic analysis were used in data treatment and analysis. It was found that the Bataan food processing companies have preference for applicable innovative food preservation technology due to their workforce's limited knowledge and skills on the latter. Such may be attributed to the current BPSU Food Technology Education program where the focus is on food preparation and management. The program must be fortified by including science courses like food chemistry, biochemistry, food microbiology, and food analysis as well as courses on food preservation and processing technology. Also, the Bataan food processing companies have been seen to be lacking in priority to adopt advanced machineries for food preservation due to limited financial resources and unfamiliarity with the emerging innovative food preservation technology. To address these, BPSU's Food Technology program must have courses on food processing tools equipment and food processing facility management where topics on advanced equipment maintenance and calibration will be prioritized. The Bataan food companies are over-dependent on government agencies like DOST and DTI for enhancing personnel knowledge and skills on innovative food preservation technology as well as on good operating practices. BPSU, as a state university, must become another knowledge source in this area. It must institutionalize training provision on innovative food processing and preservation techniques via extension projects.