UNIVERSIDAD DE

MANILA
Course Code
311
FSM College of
Education
Course Title FOOD PROCESSING, PACKAGING & LABELLING
Course Credit 8 UNITS
Course Description This tackles the introduction to food processing and preservation with food packaging and labeling. Focused on the
general characteristics of raw food materials and ways to process and preserve food through heating, dehydration, concentration, curing,
and fermentation. It discusses the production of a range of foods using these manufacturing techniques and processes. Testing shelf life
and proper packaging types related to the use of various food systems and packaging, including modified atmosphere packaging and
controlled atmosphere storage of foods.

A. UNIVERSITY VISION
Universidad De Manila is paragon of learning, research, excellence and empowerment for the underprivileged youth of Manila.

B. UNIVERSITY MISSION
Universidad de Manila promotes free and quality tertiary education for the underprivileged youth, relevant curricular and research
programs and responsive extension services- all these benefitting the City of Manila and the country.

C. CORE VALUES
• QUALITY AND EXCELLENT EDUCATION
• ACADEMIC FREEDOM
• ETHICAL STANDARDS
• EMPOWERMENT
• PEOPLE ORIENTED

D. COLLEGE OF TEACHER EDUCATION VISION

Center of Excellence in Teacher-Education, research, extension and linkages as well as a leader in fostering competent,
conscientious, versatile and holistic teachers able to adapt to fast evolving new realities in the local and global learning environment.

E. COLLEGE OF TEACHER EDUCATION MISSION

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 The College of Education is committed to strive to pursue the highest level of excellence, advance the frontiers of knowledge
using creative and innovative hybrid approaches and engender lifelong learning.

F. CORE VALUES
• Excellence
• Ethics & Dignity
• Student Focus
• Research ad Extension Oriented
• Collaboration and Public Engagement

G. INSTITUTIONAL GRADUATE STUDIES AND LEARNING OUTCOMES

1. Professional Competence. Demonstrate understanding and mastery of the fundamental knowledge and skills required for
effective practice in the field of specialization.
2. Critical Thinking Problem Solving Skills. Exercise critical and creative thinking in providing solutions to discipline-related problems.
3. Productivity. Contribute to city and nation-building and development through application of new technology.
4. Communication Skills. Apply effective communication skills, both orally and in writing.
5. Interpersonal Skills. Work effectively in multi-disciplinary and multicultural teams.
6. Collaboration. Allows team members to solve problems together, thus expediting the process of finishing a task.
7. Research-minded. Display skills to assess and apply its insights effectively and the ability to identify appropriate sources
of evidence and interpret potentially complex and conflicting findings in appropriate specific practice settings.
8. Lifelong learning. Utilize lifelong learning skills in pursuit of personal development and in professional practice excellence.
9. Social and Ethical Responsibility. Holds personal values and beliefs as ethical professional consistent with Filipino
family values, industry- desired values and global citizen values.
10.Nationalism. Serves others willingly as a way towards contributing a nation-building and participates in influencing public
policy towards the promotion of just society.

H. PROGRAM INTENDED LEARNING OUTCOMES (PILO)

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 PILO 1. Produce food products and services complying with enterprise standards (CMO-62-6.5.1)

PILO 2. Articulate and discuss the latest developments in the specific field of practice. (CMO-62-6.1.1)

PILO 3. Provide food and beverage service and manage the operation seamlessly based on industry standards (CMO-62-6.5.6)

I. COURSE INTENDED LEARNING OUTCOMES (CILO)

Students in order to evidence success in this course, the students will be able to:
• Describe the source and variability of raw food material and their impact on food processing operations.
• Explain the spoilage and deterioration mechanisms in foods and methods to control deterioration and spoilage.
• List the principles that make a food product safe for consumption.
• Describe the transport processes and unit operations in food processing as demonstrated both conceptually and in
practical laboratory settings.
• Operate the mass and energy balances for a given food process.
• Describe the unit operations required to produce a given food product.
• Explain the principles and current practices of processing techniques and the effects of processing parameters on product quality.
• Explain the properties and uses of various packaging materials.
• Describe the basic principles and practices of cleaning and sanitation in food processing operations.
• Identify the requirements for water utilization and waste management in food and food processing.

Teaching Strategies
Student Learning Content Synchronous Assessment
Asynchronous
Outcomes
Face-to-Face Virtual
At the end of these Chapter 1 •Table •Student-led •Roundtable A. Group process
weeks, the preservice The Food differentiation of discussion on the discussion assessment on
teacher (PST) should processing; different food general concepts of and creative the creative
be able to: general concepts processing Food processing presentation on presentation of
(properties, techniques and preservation assigned definitions assigned
❖ Definition of terms in food characteristics) of different food

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 processing • Drying •Reading and •Reading of rubrics processing and definition
• Food • Pickling analysis of food for reflection paper preservation B. Reflection
• Salting properties and • Consultation/ techniques paper
• Processed food • Curing characteristics. checkin g of •Lecture on
• Why food • Fermentation • Drafting of own reflection paper general
processin • Freeze drying reflection paper with instructor concepts of
g? • Smoking to discuss the Food processing
• Causes of • Canning/ importance of •Consultation/
deterioratio aseptic food checking of
n packaging preservation to reflection paper
• Pasteurization agriculture, with instructor
• How long to • Refrigeration
process manufacturing • Reading of rubrics
food? • Freezing and food service. for reflection paper
• Food
• Importance of concentrati
food processing on
❖ Food processing
methods
• Inhibition
• Inactivation
• Avoid
recontaminati
on
Discuss other food
processing factors
.
At the end of these Chapter 2 •Creating of •Lecture on different •Presentation of A. Graphic
weeks, the preservice graphic products that different products organizers
teacher (PST) should Process food by organizers to undergone salting, of salting, curing synthesis
be able to: *Salting differentiate curing and and smoking. on tools
❖ Identify and prepare salted eggs tools and smoking •Discussion on and
the equipment, shrimp paste equipment for the process of equipment
apparatus, tools and Chicken ham salting, curing •Demonstration making these
utensils for salting, B. Various oral
Corned Beef and smoking on the products
curing and smoking. and written
Bacon •Group work on processing and •Video
creative preservation presentation of participation
❖ Perform proper cleaning
operation and sanitation *Curing presentation of using salting, the recipes of activities in
of the different different curing and salted, cured salting,

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 products that and smoked curing and
equipment, smoking
undergone products smoking
•Laboratory work •Return

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 apparatus, tools and ➢ Cured meat salting, curing demonstration C. Process
utensils. longganisa and smoking assessment
❖ Identify raw materials skinless •Readings on the
longganisa process of D. Observation
needed for salting,
curing and smoking. tocino (pork making salted,
E. Rubric Graded
& cured and
❖ Sort and grade Performance
fish/other marine chicken) smoked
products, meats and Tapa ( beef products
eggs for salting, & Pork) •Project method
curing and smoking.
*Smoking
❖ Clean, wash and ➢ Smoked fish
weigh raw materials
in preparation for (tinapa,
salting, curing and salmon,
smoking. tinapa
bangus)
❖ Measure and weigh
the required raw
*Brine
materials ingredients
adjuncts for salting, ➢ Sardines
curing and smoking -French Style sardines
-Spanish style
❖ Follow processing sardines
techniques in
salting, curing and - Sardines in
smoking. tomato sauce
❖ Produce quality salted, *Pasteurization
cured, smoked and
sugar concentrated ➢ Cheese
products.
Demonstrate mastery of Midterm Examination •Written Test •Written Test • Written Test Grades
knowledge
At the end of these Chapter 3 •Indirect approach •Lecture on types of • Lecture on types of A. Various oral
weeks, the pre-service to identifying fruits and different and written
teacher (PST) should Process food tools and vegetables used equipment, tools participation
be able to: by equipment in for fermentation, and utensils for activities
❖ Identify and prepare Fermentation processing pickling and process foods by pickling and
the different and Pickling food by drying fermentation and fermentation
equipment, tools and pickling and •Laboratory Activity B. Process
pickling
utensils for process *Fermentation fermentation •Group activity assessment
foods by fermentation and class • Group activity and
wine •Reading on the
and pickling presentation
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 ❖ Perform proper cleaning process of on table of class presentation C. Observation
operation and sanitation *Pickling Pickling and different products on the raw D. Rubric Graded
of the different ➢ Chutne Fermentation of pickling and Performance
equipment, utensils for materials and
y •Answering fermentation other ingredients
the process. (sayot drill needed in the
❖ Identify the raw e) worksheets
materials and other ➢ Papaya fermentation of
on weights
ingredients needed in ➢ Radish food products
and
the fermentation of and • Video presentation
food products. measure
carrots •Project method of the recipes of
❖ Sort and grade fresh ➢ Mango pickled and
fruits and ➢ Flavors fermented
vegetables/fish and Vinegar products
marine products *Drying • Return
according to >Kamias prunes
specifications. demonstration
>dry tomatoes
❖ Measure and weigh the >pork crackling
required ingredients for
pumping pickles, cover
pickles and dry cure
according to
specifications.
❖ Prepare appropriate
pick solution
according to
specifications
❖ Produce quality
pickled/fermented
fruits and vegetables,
fish and other marine
products.
At the end of these Chapter 4 • Creating of • Lecture on types of • Lecture on types of A. Process
weeks, the pre-service Process food graphic fruits and different assessment
teacher (PST) should by organizers to vegetables used equipment, tools B. Observation
be able to: concentration differentiate for sugar and utensils for C. Rubric
❖ Perform proper tools and concentration process foods by Graded
cleaning operation *Concentrated Performance
equipment for • Presentation of steaming and
sanitation of the foods
❖ Jellies concentration, products under concentration
different tools,
equipment, ❖ Jam steaming and sugar • Group activity and
apparatus and ➢ Mango jam freezing concentration and class presentation
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 utensils for the ❖ Marmalade steaming
process.

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 ❖ Identify raw ❖ Fruit paste •Group work on • Laboratory Activity on the raw
materials and other ❖ Fruit juices creative materials and
ingredients needed presentation of other ingredients
for preserving *Steaming
fruits& vegetables different needed in the
by sugar -Siomai making products that sugar
concentration -Siopao making undergone concentration of
-Kikiam and fish balls
❖ Sort and grade fruits concentration, food products
-Taho
&vegetables steaming and • Video presentation
according to freezing of the recipes of
specifications *Freezing
- ice cream •Readings on the steamed and
❖ Mix prepared -sorbets process of concentrated
materials and -gelato making jams, products
ingredients
jellies and • Return
standards
marmalades demonstration
❖ Follow processing •Project method
procedures in
preserving fruit and
vegetables by sugar
concentration.
At the end of these Chapter 5 •Review discussion •Student-led • Student A. Verbal
weeks, the pre-service Package on packaging discussion on presentation participation
teacher (PST) should finished/ students used in reasons why a on packaging of B. Group
be able to: processed food presenting the packaging and different prominent sharing and
❖ Importance of Packaging products projects labeling can affect products in the creative
•Research on a food and its market presentation
❖ Prepare the marketing • Question led C. Observation
packaging,
equipment, tools appropriate •Group discussion, discussion on the D. Rubric
and materials packaging for creative importance of Graded
a processed presentation of good packaging performance
❖ Selecting and food. personalized labels and labeling
checking packaging •Case study on a and product • Case study on a
materials according
to the preserved packaging preserved product
finished/processed product and on •Presentation of and on how it can
food products how it can be case study be improved in
specifications. improved in terms of taste,
terms of taste, aroma,
❖ Check packaging
equipment according aroma, appearance,
to manufacturer’s appearance, packaging and
specifications packaging and labeling.

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 labeling.
❖ Undertake packaging
of finished
processed,

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 ❖ salted/cured/smoked
meat,
fish and other marine
products,
fermented/pickled fruits
vegetables
❖ Package finished/
processed food
products are
sealed/and labeled
according to
specifications
❖ Store packaged
finished/processed
food products
according to required
temperature and
humidity.
Apply the knowledge they Final Examination •Written Test •Written Test • Written Test Grades
have
mastered

J. Learning Environment: Physical classroom/Virtual

K. Classroom Policy: Attendance/Drop-out Policy
L. Course Requirement: 1. Written Examination
Mid-term Examination
Final Examination
2. Assignment
3. Quizzes and Class Recitation
4. Class Attendance
5. Class Activities
6. Laboratory

M. Grading System: Class Standing (60%)

Recitation/Participation
Quizzes
Module Performance

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 Laboratory
Major Exams (40%)
Final Grade = Midterm (50%) + Finals (50%)
N. Resources: Textbooks, web links
O. References:
New Methods of food preservation”, Springer Science & Business Media. Gould, G. W.
2012, Food processing Design by James Ahmed, PhD 2012
Handbook of Food Processing: Food Preservation by Theodoros
Varzakas 2015 Food Processing Principles and application by J. Scott
and Y.H. hui 2016 Emerging Technology for Food Processing by Da-
Wen Sun 2011
Practical Food Preservation and Processing by Sonido, et al., 2010
P. Instructor: ANALYN B. NAVALES
Q. Consultation Hour: 4:30-7:00

Prepared by: MS. ANALYN B. NAVALES Reviewed by: PROF. ALISTAIR B. SELORIO Approved by:
DR. RONALD A. HERRERA
INSTRUCTOR DEAN VPAA

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