INDUSTRIAL ENGINEERING INDUSTRY IMMERSION

A FIELD PRACTICE REPORT PRESENTED TO

THE COLLEGE OF ENGINEERING
DEPARTMENT OF INDUSTRIAL ENGINEERING
BENGUET STATE UNIVERSITY

IN PARTIAL FULFILLMENT
OF THE REQUIREMENTS IN IE 190

BY:
ELEAZAR JUNIOR L. MONTES

JULY 2024
 APPROVAL

This is to certify that this report by _________________________ has been submitted with my
approval as the authorized and nominated supervisor.

MANUEL M. DORADO Jr.

Training Supervisor
Date: ____________________

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 ACKNOWLEDGMENT

A successful internship requires more than just assigning tasks to the trainee; it demands a
collaborative effort. I would like to extend my heartfelt gratitude to everyone who contributed to
making my on-the-job training a valuable and enriching experience.
To my family, thank you for your steadfast moral, financial, and even physical support,
which helps me stay motivated and involved in my internship program training. Regarding my
errors and choices, I appreciate your patience and profound understanding. I also appreciate your
unwavering support throughout my life.
Benguet State University, where I study industrial engineering and expand my knowledge
and skills, as well as for the benefit of free higher education, which allows me to learn without
having to pay for tuition fees or other expenses.
To all of the instructors for helping me become the person I am today. You have taught
me so much and continue to teach me so much. I am grateful to Sir Don Hero Alega, Sir Almon
Bokilis, Ma'am Sierra Mae Kay-yang, and Ma'am Cleofy Akistoy for their understanding and
patience in supporting my learning and development for me to become a successful industrial
engineer in the near future.
To Food Science and Research Innovation Center (FSRIC), Sir Leslie Dale Umayat, Sir
Manuel Dorado Jr, Sir. Jofrey Bayating, Sir Judymar Paquito, Sir Paul Peg-ang, Ma’am Estela
Anniban, Ma’am Daena Mariele Dar and everyone else who has welcomed me with open arms,
shown me kindness and generosity, and allowed me to develop and learn as a member of their
family. I would like to express my gratitude and appreciation to all of the FSRIC employees
working at Food Science Research and Innovation Center., in particular to my supervisor, Sir
Manuel Dorado Jr for all the knowledge, skills, and experience you shared with me throughout
my on-the-job training. You have improved me as a person overall and, ideally, will help me
succeed as an engineer in the future.
To my friends and fellow trainees: I want to express my gratitude for your support and
lending hands during trying times. I also want to say how much fun we had together when we
were able to finish our on-the-job training. Ultimately and above all, I am grateful to the
Almighty God, for without Him, nothing would have been possible because I do all for His honor.

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 ABSTRACT
On-the-job training (OJT) is one of the most important ways to give students the
knowledge and abilities they need to operate in a professional setting. Many companies offer OJT
before assigning students to full-time job positions because it facilitates a smooth transition for
students between college and the workforce. The purpose of this report is to present the tasks
completed during my on-the-job training at the Food Science Research and Innovation Center,
together with the knowledge and insights I acquired during the program.
The CHED Memorandum Order (CMO) applies to all HEIs implementing Student
Internship Program in the Philippines (SIPP) and students enrolled in recognized higher education
programs. My internship at the Food Science Research and Innovation Center, a quickly
expanding center for food manufacturing, gave me practical experience, documentation, and
standards, as well as the flexibility to learn and adapt to the working process.
I learned that mistakes often occur and that it is important to be prepared to handle and
solve problems. I also gained in-field experiences that cannot be gained from school, such as real-
life company problems and resolving them. The training provided valuable mental and physical
skills, such as critical thinking, adaptability, collaboration, communication, time management,
professionalism, workplace confidence, and continuous learning.
I learned that errors often occur and that it is important to being ready to deal with and
resolve it. In addition, I acquired practical experience that I could not have learned in school, like
handling real-world business issues and finding solutions. Important mental and physical abilities,
like critical thinking, flexibility, teamwork, communication, time management, professionalism,
self-assurance in the workplace, and ongoing learning, were imparted during the program.
The internship program was a learning experience, from the beginning to the confirmation
and approval of works. Gaining these experiences, knowledge, and abilities was seen as a
significant step toward a successful career.

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 TABLE OF CONTENTS

APPROVAL ……………………………………………………………………………….. i
ACKNOWLEDGMENT …………………………………………………………………... ii
ABSTRACT ……………………………………………………………………………….. iii
TABLE OF CONTENTS ………………………………………………………………….. iv
CHAPTER 1: INTRODUCTION...………………………………………………………… 1
A. Background to the Internship Program (Extract from the CMO 104, s. 2017)
B. Objectives of the Internship Program
C. Background of the Organization
CHAPTER 2: FIELD ATTACHMENT ACTIVITIES ……………………………………. 6
A. Daily Report/Accomplishment
CHAPTER 3: LESSONS LEARNED, EXPERIENCES, AND SKILLS GAINED ………. 16
CHAPTER 4: SUMMARY, CONCLUSION, AND RECOMMENDATION …………….. 17
REFERENCES ……………………………………………………………………………… 18
APPENDICES ………………………………………………………………………………. 19
CURRICULUM VITAE

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CHAPTER 1: INTRODUCTION
A. BACKGROUND TO THE INTERNSHIP PROGRAM
On-the-job training (OJT) is one of the most influential and well-established ways of
teaching students the skills and knowledge needed to work in a professional environment. Lack of
OJT often reduces the chances of a smooth transition between university and the labor market. As
a result, several organizations give OJT to students before appointing them to full-time job
positions (Richards, 2024). The on-the-job training definition is a hands-on method of imparting
the vital knowledge, skills, and competencies required for employees to accomplish specific tasks
within the workplace. OJT is designed to immerse learners in work environments relevant to their
area of study in an attempt to learn knowledge on, productivity in, and respect for the workplace
(Bouchrika, 2024).
Benguet State University Engineering Department conducts on-the-job training through an
internship program and in accordance with the CMO 104 series of 2017. An internship is one of
university students’ most common OJT types. It is either a part-time or short-term training
program that allows students to learn from field experts (Richards, 2023). One of the
requirements of the program is the Industry Immersion Program (IIP) every mid-year term, which
requires a total of 240 hours of engagement for the training and immersion of students in the
actual work conditions in the industrial engineering field.
Today, internships have become a key element in the curricula at many institutions of higher
education. Institutions are urging the students to take up internships on the basis of their interests
and future aspirations. The institution hereby holds the responsibility to guide the students in
choosing a relevant organization. (Shenoy, 2017). The internship program is meant to provide
students with an opportunity to complement their formal learning with practical knowledge,
skills, and desirable attitudes and to gain hands-on experience in a recognized Host Training
Establishment (HTE).
It is the responsibility of the Commission on Higher Education (CHED) to create and
advance programs, methods, policies, and procedures that handle trade liberalization, policy
changes, and globalization in higher education. CHED will mandate student internships and the
development of robust academic-business partnerships by HEIs. Industry, as well as officially
acknowledged governmental and non-governmental groups, such as civil society organizations, to
encourage and equip students with employable skills and mindsets.
As a mandatory component of the curriculum, internships expand the learning opportunities
and practical information, skills, and competencies that student interns can acquire. This will
1
serve as a strong incentive to fortify the relationship between academia and industry. As required
by their degree programs, HEIs should develop innovative plans for bridging the gap between
academia and industry. The student internship program aims to enhance local internship
implementation through academe-industry linkage between participating Higher Education
Institutions (HEIs) and partner institutions. It aims to establish harmonious collaboration between
HEIs and Host Training Establishments, particularly in training student interns under actual work-
place conditions.
All HEIs that execute the Student Internship Program in the Philippines (SIPP) and students
enrolled in recognized/authorized higher education programs for internships are subject to the
terms and conditions of this CHED Memorandum Order (CMO). We are given the amazing
opportunity and pleasure of conducting our internship program at Food Science Research and
Innovation Center in Km. 6, La Trinidad, Benguet, lasted for eight weeks, from Monday through
Friday, with a total of 240 hours of training.

B. OBJECTIVES OF THE INTERNSHIP PROGRAM

The Industry Immersion Program (IIP) follows the objectives written under the CMO 104
series of 2017 which are:
I. Provide students enrolled in HEIs in the Philippines with opportunities to apply relevant
knowledge and skills acquired from formal education to actual work setting provided by
reputable HTEs in our country.
II. Enhance the knowledge and skill acquired in formal education of student interns through
employer-based training, in order for them to become more responsive to the future demands
of the labor market.
III. Develop the life skills of the student interns, including those relevant to the values of
professionalism and work appreciation. The student interns are expected to acquire soft skills
necessary to address the demand of the employers such as communication skills,
interpersonal skills, financial literacy, etc.
IV. Acquire a professional work ethic in the course of internship.

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 C. Background of the Organization

The Food Science and Research Innovation Center (FSRIC), formerly known as the BSU-
Benguet Vegetable Processing Center (BVPC), was established in March 2008 with funding
support from former President Gloria Macapagal Arroyo, which included the provision of
processing equipment. At the time of its establishment, Dr. Rogelio D. Colting served as the BSU
president, with Dr. Violeta B. Salda as the center manager. Currently, Dr. Felipe Salaing Comila
holds the position of BSU president, and Mr. Lesly Dale G. Umayat serves as the Director of the
center.

FSRIC services were designed to strengthen and expand its capability to meet the challenges
of the marketplace through application of new technology and development of new or improved
products and processes allowing the delivery of better products-one that retains and delivers the
minimum levels of phytonutrients, fresh essence and flavor. It produces its own natural
ingredients and infuses them in the production with burst of the health and wellness.

Its various R&E projects serve to encourage the growth and expansion of the vital food
processing industries in highly competitive domestic and global markets. The adapted and
modified noodles, bread and flour processing technologies utilizing vegetables and root crops
were enhanced by in-dept studies on the nutrition and functional properties of vegetable and root
crops as a basis in further product improvement.

FSRIC provided training to small scale veggie noodle and bread processor in 19
municipalities of region 1,2,3,4, CAR; LGU’s and NGO’s from Visayas and Mindanao. It shared
its facilities for R&D on agri-food processing to students, researchers, and entrepreneurs who
now produce veggie noodles for their livelihood. Training is continuing activity, subject to the
availability of funds.

The center targets to modernize, fully equip and upgrade its pilot processing plant facilities to
sustain FDA and GMP requirements, needing analytical laboratory and training rooms for
competitive edge and offer food developers, marketer consumers and visiting clients the
opportunity to open their minds and let the “creative nutritious food products” flow.

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 FOOD SCIENCE RESEARCH AND INNOVATION CENTER. VISION

“A catalyst in the development of a vibrant food processing industry in the Philippines.”

FOOD SCIENCE RESEARCH AND INNOVATION CENTER. MISSION

“Employ scientific and technological support to speed up growth of the food processing
industry.”

FOOD SCIENCE RESEARCH AND INNOVATION CENTER. GOAL

Increase quality and quantity of marketable processed semi- temperate agricultural products
and assure health foods for the consumers in order to raise incomes and enjoy healthy life.

OBJECTIVES OF THE ORGANIZATION

a. Develop, evaluate and promote new technology, new products, efficient processing systems,
technology/product commercialization and marketing strategies, and to improve the sanitation,
quality of processed foods in terms of sensory, nutritional values and industrial uses;
b. Focus on the nutrient enrichment, application, and their enzymes to impact on the sensory,
textural, techno-functional properties and health benefits of a wide range of food products;
c. Extract and modify foos components and provide bio-functional particles as food solutions to
address key diet related health and nutrition concerns;
d. Exploit ues of natural agents (herbal/medicinal/spicy plants) to control deleterious or
pathogenic organisms in food systems;
e. Conduct market studies and value chain analysis of the food research and extension programs;
f. Help accelerate transformation and upgrading of the food industries through trainings, technical
services and other extension programs;
g. Serve as learning center for students in support of their academic courses; and
h. Advocate policies on food industry research, development and innovations to ensure
operational traceability and the safety of fresh products of the food industries

4
Organization Structure

5
 Dr. Felipe Salaing Comila
BSU President

Dr. Roscinto Ian C. Lumbres

Vice President
Research and Extension

Lesley Dale G. Umayat

Director

Zenith M. Montes
Administrative AIDE IV

Manuel M. Dorado, Jr. Clint K. Tad-o

Science Research Assistant Market Inspector II

Jofrey J. Bayating
Science Research Assistant Estela B. Anniban
Science Research AIDE

Daena Mariele D. Dar

Science Research Assistant Judymar B. Paquito
Science Research AIDE

Jennifer V. Minoza
Science Research Assistant
Paul P. Peg-ang
Laboratory AIDE

Deonne L. De Castro
Science Research Assistant Alcohol project

CHAPTER 2: FIELD ATTACHMENT ACTIVITIES

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 Daily Report/ Accomplishment

Student Trainee: Eleazar Junior L. Montes

Company: Food Science Research and Innovation Center

DAILY WORK ACTIVITIES

WEEK 1
NO. OF WORKING
DAY DATE ACTIVITY
TIME
Food Science Research Innovation
Tuesday June 4, 2024 4 Hours
Center. Orientation

Observed and performed slicing,

Wednesday June 5, 2024 cutting, molding, and packing 8 Hours
squash and carrot fettucine pasta.
Observed and performed slicing,
cutting, and packing squash and
carrot variant pancit canton
Thursday June 6, 2024 8 Hours
Peeled and cut squash, an
ingredient for processing squash
enriched products
Separate and washed malunggay
leaves from its stem, then place in
the tray for dehydration.
Friday June 7, 2024 8 Hours
Peeled and sliced chayote to be
processed for making dehydrated
chayote

TOTAL WORKING TIME 28 Hours

7
 WEEK 1

On my first day, I am thrilled to have begun my on-the-job training at the Food Science
Research Innovation Center, where I have been immersed in a dynamic and hands-on learning
environment. This week, I had the opportunity to engage in various activities that have not only
honed my skills but also deepened my understanding of food science and technology.
The second day of my first week has come, under the guidance of my supervisors, I
observed and assisted in the processing of squash and carrot fettucine pasta. This involved slicing,
cutting, molding, and packing the pasta, which helped me develop my manual dexterity and
attention to detail. I was able to appreciate the importance of precision and quality control in food
processing, ensuring that the final product meets the required standards.
On the third day, I observed and assisted in the processing of squash and carrot variant
pancit canton. This involved slicing, cutting, and packing the pancit canton, which further refined
my skills in food preparation and processing. I was able to learn about the different techniques
and equipment used in processing pancit canton.
I also had the opportunity to develop my skills in food preparation by peeling and cutting
squash for use in enriched products. This task allowed me to practice my knife skills and learn
about the importance of proper food handling and sanitation. Furthermore, I was able to
appreciate the role of squash as a nutritious ingredient in various food products.
Another significant task I accomplished this week was separating and washing malunggay
leaves from their stems, preparing them for dehydration. This process required attention to detail
and patience, as I had to ensure that the leaves were clean and free from contaminants. I was able
to learn about the importance of dehydration in food preservation and the role of malunggay
leaves as a nutritious ingredient.
Finally, I gained experience in processing chayote by peeling and slicing it for
dehydration. This task allowed me to practice my knife skills and learn about the different
techniques used in processing various types of fruits and vegetables. I was able to appreciate the
nutritional value of chayote and its potential uses in various food products.

8
Daily Report/ Accomplishment
Student Trainee: Eleazar Junior L. Montes
Company: Food Science Research and Innovation Center.

DAILY WORK ACTIVITIES

WEEK 2
NO. OF WORKING
DAY DATE ACTIVITY
TIME
Washed and greased baking pan
Observed and performed baking,
Monday June 10, 2024 8 Hours
packing squash and carrot
breadsticks
Observed and performed molding,
cutting, drying, and packing
squash variant dried miki
Tuesday June 11, 2024 8 Hours

Packed, sealed, and labeled squash

variant bread sticks.
Observed and performed slicing,
cutting, packing, sealing squash,
Thursday June 13, 2024 8 Hours
malunggay, and carrot variant
pancit canton

TOTAL WORKING TIME 24 Hours

9
 WEEK 2
I continued to build on my skills and knowledge in food science and technology during
my second week of on-the-job training at the Food Science Research Innovation Center. This
week, I successfully demonstrated my ability to work efficiently and effectively in a fast-paced
food processing environment, while maintaining a strong focus on quality control and attention to
detail.

One of the key accomplishments this week was observing and assisting in the baking and
packing of squash and carrot breadsticks. This involved carefully monitoring the baking process
to ensure that the breadsticks were cooked to perfection, and then packing them in a way that
maintained their freshness and quality. Through this task, I developed my understanding of the
baking process and the importance of quality control measures in ensuring that products meet the
required standards.

The second day of my seconed week has come, I gained hands-on experience in the
production of squash variant dried miki, which involved observing and performing molding,
cutting, drying, and packing tasks. This process required attention to detail and patience, as I had
to ensure that the miki was molded and cut to the correct shape and size, and then dried to the
optimal level of crispiness. Through this task, I developed my skills in food processing and
packaging, and gained a deeper understanding of the importance of texture and appearance in
food products.

In addition to my work in baking and food processing, I also developed my skills in

packaging and labeling by packing, sealing, and labeling squash variant bread sticks. This
involved carefully packing the bread sticks in a way that prevented breakage and maintained their
freshness, and then labeling them with the correct product information and packaging dates.
Through this task, I gained a deeper understanding of the importance of packaging and labeling in
ensuring that products are properly prepared for distribution and sale.

Finally, I observed and assisted in the processing of squash, malunggay, and carrot variant
pancit canton, including slicing, cutting, packing, and sealing tasks. This involved working
efficiently and effectively to process large quantities of pancit canton, while maintaining a strong
focus on quality control and attention to detail. Through this task, I developed my skills in food
preparation and processing, and gained a deeper understanding of the importance of texture and
appearance in food products.

10
 Daily Report/ Accomplishment

Student Trainee: Eleazar Junior L. Montes

Company: Food Science Research and Innovation Center.

DAILY WORK ACTIVITIES

WEEK 3
NO. OF WORKING
DAY DATE ACTIVITY
TIME
Observed and performed cutting,
steaming, packing, sealing squash,
Wednesday June 19, 2024 8 Hours
malunggay, and carrot variant
udon
Observed and performed slicing,
cutting, packing, labeling squash,
Thursday June 20, 2024 8 Hours
malunggay, and sugar beets variant
pancit canton
Delivered pancit canton products at
Tiongsan Km. 4 La Trinidad

Observed and performed slicing,

cutting, packing, labeling squash,
Friday June 21, 2024 8 Hours
malunggay, and sugar beets variant
pancit canton

Cleaned the comfort room of the

center

TOTAL WORKING TIME 24 Hours

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 WEEK 3

This week, I successfully demonstrated my ability to work efficiently and effectively in a

fast-paced food processing environment, while maintaining a strong focus on quality control and
attention to detail.

One of the key accomplishments this week was observing and performing cutting,
steaming, packing, and sealing of squash, malunggay, and carrot variant udon. This involved
carefully cutting and preparing the ingredients, steaming the udon to the optimal level of
doneness, and then packing and sealing the products in a way that maintained their freshness and
quality. Through this task, I developed my understanding of the importance of texture and
appearance in food products, and refined my skills in food processing and packaging.

I also gained hands-on experience in the processing of squash, malunggay, and sugar beets
variant pancit canton, including slicing, cutting, packing, and labeling tasks. This involved
working efficiently and effectively to process large quantities of pancit canton, while maintaining
a strong focus on quality control and attention to detail. Through this task, I developed my skills
in food preparation and processing, and gained a deeper understanding of the importance of
texture and appearance in food products.

In addition to my work in food processing, I also successfully delivered pancit canton

products to Tiongsan Km. 4 La Trinidad. This involved carefully loading and transporting the
products, ensuring that they were delivered in a timely and efficient manner.

The fourth day of my third week has come, I repeated the processing of squash,
malunggay, and sugar beets variant pancit canton, including slicing, cutting, packing, and labeling
tasks. This involved working efficiently and effectively to process large quantities of pancit
canton, while maintaining a strong focus on quality control and attention to detail.

Finally, I demonstrated my commitment to maintaining a clean and sanitary work

environment by cleaning the comfort room of the center. This involved ensuring that the facility
met the required standards of hygiene and cleanliness, and that all equipment and surfaces were
properly sanitized and maintained. Through this task, I demonstrated my understanding of the
importance of maintaining a clean and safe work environment, and my commitment to upholding
the highest standards of quality and hygiene.

12
 Daily Report/ Accomplishment

Student Trainee: Eleazar Junior L. Montes

Company: Food Science Research and Innovation Center.

DAILY WORK ACTIVITIES

WEEK 4
NO. OF WORKING
DAY DATE ACTIVITY
TIME
Observed and performed baking,
packing, labeling, and sorting sugar
June 24, beets, and squash pandecoco, spanish
Monday 8 Hours
2024 bread, cheese roll variant

Packing and sealing chayote dehydrates

Conceptualize a research concept on
June 25,
Tuesday fabricating squash peeling machine, and 8 Hours
2024
read related studies on fabrication
Drawing and labeling the prototype of
June 26,
Wednesday the squash peeling machine proposed in 8 Hours
2024
the research concept.
Observed and performed slicing,
June 27, cutting, packing, labeling squash,
Thursday 8 Hours
2024 malunggay, and carrot variant pancit
canton
Packed and sealed squash, carrot, and
malunggay crackers
June 28,
Friday 8 Hours
2024
Cleaned the clogged canal of the
production area

TOTAL WORKING TIME 40 Hours

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 WEEK 4
My on-the-job training has reached its fourth week, one of the key accomplishments this
week was observing and performing baking, packing, labeling, and sorting of sugar beets, and
squash pandecoco, spanish bread, and cheese roll variants. This involved carefully preparing and
baking the products, packing and labeling them in a way that maintained their freshness and
quality, and then sorting and storing them in a manner that ensured efficient inventory
management. Through this task, I developed my understanding of the importance of texture and
appearance in baked goods, and refined my skills in food processing and packaging.

I also gained hands-on experience in packing and sealing chayote dehydrates, which
involved carefully preparing and packaging the dehydrated chayote in a way that maintained their
quality and freshness.

In addition to my work in food processing, I also conceptualized a research concept on

fabricating a squash peeling machine. This involved conducting a thorough review of related
studies on fabrication, and identifying potential design and engineering solutions to the challenge
of peeling squash efficiently and effectively. Through this task, I demonstrated my ability to think
critically and creatively in addressing food processing challenges, and developed my skills in
research and development.

Building on my research concept, I designed and labeled a prototype of the squash peeling
machine proposed in the research concept. This involved applying my knowledge of food science
and technology principles to develop innovative solutions to the challenge of peeling squash, and
creating a detailed design and labeling of the prototype.

I also refined my skills in food preparation and processing by observing and performing
slicing, cutting, packing, and labeling of squash, malunggay, and carrot variant pancit canton.
This involved carefully preparing and processing the ingredients, packing and labeling the
products in a way that maintained their freshness and quality, and then sorting and storing them in
a manner that ensured efficient inventory management.

Furthermore, I developed my skills in snack food production by packing and sealing

squash, carrot, and malunggay crackers. This involved carefully preparing and packaging the
crackers in a way that maintained their quality and freshness, and then sorting and storing them in
a manner that ensured efficient inventory management.

14
 Daily Report/ Accomplishment

Student Trainee: Eleazar Junior L. Montes

Company: Food Science Research and Innovation Center.

DAILY WORK ACTIVITIES

WEEK 5
NO. OF WORKING
DAY DATE ACTIVITY
TIME
Observed and performed mixing,
steaming, dehydrating squash and
malunggay veggie crackers
Monday July 1, 2024 8 Hours
Blanched turmeric puree, a process
in making turmeric powder

Tuesday July 2, 2024 Improve and accomplish the 1st 8 Hours

chapter of the research concept

Accomplished the 2 chapter of the

Wednesday July 3, 2024 research concept, then presented to 8 Hours
our training supervisor
Performed slicing, cutting,
packing, labeling squash, and
Thursday July 4, 2024 malunggay variant pancit canton 8 Hours

Cleaned the production laboratory

Performed frying, packing, sealing,
Friday July 5, 2025 and labeling veggie crackers 8 Hours
Cleaned the production laboratory
TOTAL WORKING TIME 40 Hours

15
 WEEK 5
This is the fifth week of my on-the-job training, this week was observing and performing
mixing, steaming, and dehydrating squash and malunggay veggie crackers. This involved
carefully preparing and processing the ingredients, steaming and dehydrating the crackers to
achieve the desired texture and flavor, and then packaging and labeling them for distribution.

I also gained hands-on experience in blanching turmeric puree, a critical process in

making turmeric powder. This involved carefully preparing and processing the turmeric puree,
blanching it to achieve the desired texture and flavor, and then packaging and labeling it for
further processing.

In addition to my work in food processing, I also improved and completed the 1st chapter
of the research concept on fabricating a squash peeling machine. This involved conducting a
thorough review of related studies on fabrication, and identifying potential design and
engineering solutions to the challenge of peeling squash efficiently and effectively. Through this
task, I demonstrated my ability to think critically and creatively in addressing food processing
challenges, and developed my skills in research and development.

Building on my previous work, I completed the 2nd chapter of the research concept and
presented it to our training supervisor. This involved applying my knowledge of food science and
technology principles to develop innovative solutions to the challenge of peeling squash, and
creating a detailed design and labeling of the prototype. Through this task, I demonstrated my
ability to think creatively and develop innovative solutions to food processing challenges, and
received valuable feedback from my supervisor.

I also refined my skills in food preparation and processing by observing and performing
slicing, cutting, packing, and labeling of squash and malunggay variant pancit canton. This
involved carefully preparing and processing the ingredients, packing and labeling the products in
a way that maintained their freshness and quality, and then sorting and storing them in a manner
that ensured efficient inventory management.

On my fifth day, I developed my skills in snack food production by performing frying,

packing, sealing, and labeling veggie crackers. This involved carefully preparing and frying the
crackers, packing and labeling them in a way that maintained their quality and freshness, and then
sorting and storing them in a manner that ensured efficient inventory management.

16
 Daily Report/ Accomplishment

Student Trainee: Eleazar Junior L. Montes

Company: Food Science Research and Innovation Center.

DAILY WORK ACTIVITIES

WEEK 6
NO. OF WORKING
DAY DATE ACTIVITY
TIME
Observed and performed mixing,
steaming, dehydrating squash and
Monday July 8, 2024 malunggay veggie crackers 8 Hours
Packed, sealed, and labeled squash
and sugar beets enriched bread
Accomplished the Review of
Related Literature Matrix of the
research concept
Tuesday July 9, 2024 8 Hours
Conceptualized a facility lay-out
plan for the FSRIC incorporating
5S and Basic Occupational Safety
and Health
Finalized the Review of Related
Wednesday July 10, 2024 Literature Matrix and the research 8 Hours
concept and presented to our
training supervisor
Performed slicing, cutting,
packing, labeling squash, and
Thursday July 11, 2024 malunggay variant pancit canton 8 Hours

Cleaned the production laboratory

Performed steaming, frying,
packing, sealing, and labeling
Friday July 12, 2025 veggie crackers 8 Hours

Cleaned the production laboratory

TOTAL WORKING TIME 40 Hours

17
 WEEK 6

I continued to build on my skills and knowledge in food science and technology during
my sixth week of on-the-job training at the Food Science Research Innovation Center. This week
I observed and performed mixing, steaming, and dehydrating squash and malunggay veggie
crackers. This involved carefully preparing and processing the ingredients, steaming and
dehydrating the crackers to achieve the desired texture and flavor, and then packaging and
labeling them for distribution.

On the Second day, I also gained hands-on experience in packing, sealing, and labeling
squash and sugar beets enriched bread. This involved carefully preparing and packaging the
bread, sealing and labeling it in a way that maintained its freshness and quality, and then sorting
and storing it in a manner that ensured efficient inventory management.

In addition to my work in food processing, I also accomplished the Review of Related

Literature Matrix of the research concept on fabricating a squash peeling machine. This involved
conducting a thorough review of related studies on fabrication, and identifying potential design
and engineering solutions to the challenge of peeling squash efficiently and effectively.

I also conceptualized a facility lay-out plan for the Food Science Research Innovation
Center, incorporating 5S and Basic Occupational Safety and Health principles. This involved
designing a layout that optimized workflow, reduced waste, and ensured a safe and healthy work
environment. Through this task, I demonstrated my ability to think critically and creatively in
addressing operational challenges, and developed my skills in facility design and management.

I built on my previous work and completed the Review of Related Literature Matrix and
research concept. I then presented it to my supervisor. This involved using my knowledge of food
science to come up with creative solutions to peeling squash and designing a prototype.

On the fourth day, doing tasks such as slicing, cutting, packing, and labeling squash and
malunggay variant pancit canton. I made sure to handle the ingredients carefully, pack and label
the products to keep them fresh, and store them in a way that made inventory management easy.

Continuing to develop my skills in making snack foods by steaming, frying, packing,

sealing, and labeling veggie crackers. I carefully prepared and fried the crackers, packed and
labeled them to keep them fresh, and stored them in a way that made inventory management easy

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 Daily Report/ Accomplishment

Student Trainee: Eleazar Junior L. Montes

Company: Food Science Research and Innovation Center.

DAILY WORK ACTIVITIES

WEEK 7

NO. OF WORKING
DAY DATE ACTIVITY
TIME
Presented the research concept and
Tuesday July 16, 2024 the facility lay-out plan to the Food 8 Hours
Science Research and Innovation
Center Staffs
Applied 5s to the ingredients
Wednesday July 17, 2024 storage and finished products 8 Hours
storage facilities

Executed cleaning in the

Thursday July 18, 2024 surroundings and disposed waste 8 Hours
in the center
Observed and performed molding,
Friday July 19, 2024 cutting, steaming, drying, and 8 Hours
packing squash variant dried miki

TOTAL WORKING TIME 40 Hours

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 WEEK 7

I continued to make progress in my on-the-job training at the Food Science Research

Innovation Center during my seventh week. This week, we presented my research concept and
facility lay-out plan to the Food Science Research and Innovation Center staff. This involved
sharing my ideas for improving food processing and production, and receiving feedback and
guidance from my colleagues. Through this experience, I developed my communication and
presentation skills, and gained valuable insights from my peers.

The group applied 5S principles to the ingredients storage and finished products storage
facilities, ensuring that our workspace was organized, efficient, and safe. This involved sorting,
setting in order, shining, standardizing, and sustaining our storage areas, and implementing
processes to maintain a high level of cleanliness and organization. Through this task, I
demonstrated my commitment to maintaining a safe and efficient work environment.

I executed a thorough cleaning of the surroundings and disposed of waste in the center,
ensuring that our workspace was clean, safe, and free from hazards. This involved sweeping,
mopping, and sanitizing surfaces, as well as properly disposing of waste and recyclables. Through
this task, I demonstrated my commitment to maintaining a clean and safe work environment.

I observed and performed molding, cutting, steaming, drying, and packing of squash
variant dried miki, developing my skills in food processing and production. This involved
carefully preparing and processing the ingredients, molding and cutting the miki into desired
shapes, steaming and drying them to achieve the desired texture, and then packing and labeling
them for distribution.

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 Daily Report/ Accomplishment

Student Trainee: Eleazar Junior L. Montes

Company: Food Science Research and Innovation Center.

DAILY WORK ACTIVITIES

NO. OF WORKING
DAY DATE ACTIVITY
TIME
Observed and performed mixing,
steaming, dehydrating squash and
Monday July 22, 2024 malunggay veggie crackers 8 Hours
Packed, sealed, and labeled squash
and sugar beets enriched bread

Tuesday July 23, 2024 Accomplished the field practice 8 Hours

report

TOTAL WORKING TIME 16 Hours

WEEK 8

I continued to develop my skills and knowledge in food science and technology during
my eighth and final week. This week, I focused on refining my skills in food processing,
packaging, and reporting.

I observed and performed mixing, steaming, and dehydrating squash and malunggay
veggie crackers, further developing my skills in food processing and production. This involved
carefully preparing and mixing the ingredients, steaming the crackers to achieve the desired
texture, and dehydrating them to preserve their quality.

I accomplished the field practice report, documenting my experiences, skills, and

knowledge gained during my on-the-job training at the Food Science Research Innovation Center.
This involved reflecting on my accomplishments, challenges, and lessons learned, and presenting
them in a clear and concise manner. Through this task, I demonstrated my ability to reflect on my
experiences and communicate my knowledge and skills effectively

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CHAPTER 3:LESSONS LEARNED, EXPERIENCES, AND SKILLS GAINED

My training at Food Science Research and Innovation Center was an overall knowledge
and physical enhancement learning field. As an industrial engineer, I was given the opportunity to
work with actual projects and became familiar with the norms and paperwork that are typically
used to administer the center. These include inventory management, production flow, and
efficient facility layout. In addition, I developed the important soft skill of learning how to modify
and adjust to the individuals I met and the department's working methods.
In my almost one-month stay there, I learned many things, not only those that are related
to my course but also the things that made me who I am today. As I was training in the Food
Science Research and Innovation Center, I learned that circumstances must be faced head-on. I
have seen and learned how the people around me face instances that may cause great damage to
the company without hesitation, handling the problem with speed and accuracy, avoiding further
bigger problems. I was humbled; even the minor subjects that I encountered during my study
were utilized. I realized the true essence of the theories and formulas that were taught to me at
school, with those being a tool to navigate my training days and probably to be able to perform
well in my future career. The biggest lesson I learned during my training was that mistakes
commonly occur, and I should be prepared to handle and solve these problems. I should constrain
myself from complaining and pointing the problem to its cause and rather understand and find the
best solution and resolve it as soon as possible. The problem might not be caused by you, but it
can be you who fixed the problem.
Aside from the theoretical experience that I had during the course of my study; I was able
to obtain field experiences that cannot be gained from school. Experiencing real-life company
problems and resolving those matters was a very big experience for me. It can be very stressful,
but being able to experience how the people around me handle the problem and shake it off was a
huge opportunity. It was not only a learning experience, but I also experienced a great
environment. My supervisor and the people that were with me were very kind and generous; they
showered me with joy and hospitality, showing me that office work is stressful but can be cured
with laughter and humility.
The mental and physical skills taught to me by everyone will be a great asset that I will
carry through my career. Critical thinking skills, adaptability, collaboration, communication, time
management, professionalism, workplace confidence, and continuous learning were some of the
skills that I attained and enhanced during my training. I will never forget the thoughts and tips

22
that were taught to me by my supervisor and the employees acting as teachers during my training
days. Their patience and dedication to helping me were the best experience and lesson for me.

CHAPTER 4:SUMMARY, CONCLUSION, AND RECOMMENDATION

Overall, this internship program was a learning experience for me. I learned a lot from this
internship program. I watched from the start, doing ongoing tasks successfully and receiving
validation and approval for my efforts. Even though I was just a part of their family for a brief
while, I felt privileged and humbled. I think the knowledge, experiences, and abilities that were
acquired and taught to have been extremely beneficial in building a successful profession.
Nowadays, experience is said to be the most crucial factor in achieving success in life.
Having said that, this internship program gave me the opportunity to advance in my profession by
providing a solid foundation for success. My confidence was boosted by the training, which
would eventually make me a more valuable employee. As a Bachelor of Science in Industrial
Engineering, it had a profound effect on me. I am confident that I can complete my education and
pursue my future profession with the knowledge I gained from the internship.
Every time I completed a task that I had been given, I felt overwhelmed. My confidence
was greatly influenced by the sense of pride I had from submitting and displaying my work.
Throughout my internship, I came to understand how important it is to know and love what you
do. I will carry on as a student adding to my knowledge while retaining and applying the
knowledge and skills I gained from my internship.
My internship at the Food Science Research Innovation Center was a valuable experience
that taught me a lot and boosted my confidence. Even though I was only part of the team for a
short time, I felt grateful and honored to have had the chance to contribute and learn.

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REFERENCES

Bouchrika, I. (2024, May 22). On the job training: OJT meaning, Advantages & types |
research.com. https://research.com/careers/on-the-job-training

CMO-No.-104-S.-2017.PDF. (2017, November 7).

https://ched.gov.ph/wp-content/uploads/2018/03/CMO-NO.-104-S.-2017.pdf

Richards, E. (2023, May 10). Advantages of on-the-job training for students. Training.
https://trainingmag.com/advantages-of-on-the-job-training-for-students/#:~:text=OJT
%20helps%20students%20identify%20their,constant%20feedback%20on%20their
%20performance.

Shenoy, P. (2017, December). The Higher Education Review.

https://www.thehighereducationreview.com/magazine/the-student-internship-programme-
concept-and-roles-FLEF97785348.html

Valley Bread Inc. (n.d.). Hi Ka-Valleybread!. Valley Bread Inc. - Official Home Page.
https://valleybreadph.com/

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 APPENDICES

The photos/ documentations taken during the rendered community service are attached for
your reference.

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