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The Food and Nutrition Training Unit (FNTU) of the Food and Nutrition Research Institute - Department of Science and Technology (FNRI-DOST) is now accepting reservations for the 2018 public course offerings. Please select on the list for the detailed course description and other pertinent information on the 2018 public course offerings. For registration and reservation on DOST-FNRI trainings and to watch DOST-FNRI Webinars click the button below.
iTrain TM

Training on Microbiological Analysis of Pathogens in Food

Course Description The training demonstrates the procedures for the detection and/or enumeration of specific pathogens such as Salmonella, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus. It also includes a brief introduction on food microbiology, updates on emerging foodborne pathogens and standard method for their detection according to regulations. The training also highlights the preparation and use of quality assurance program in a food-testing laboratory.
Intended Participants Laboratory Managers, Microbiologists, Microbiology Laboratory Technicians
Schedule Five (5) days
February 18-22, 2019
Minimum of 5 participants
Training Fee Php 16,000.00 per participant
Includes use of DOST-FNRI- Service Laboratory
microbiology laboratory and equipment, supplies and
test organisms, training kit, snacks and meals.
Certificate of Training will be given upon completion
of training course.

Training on Proximate Analysis (Moisture, Fat, Ash and Crude Protein)

Course Description The training on proximate analysis includes general principles and methodologies in the conduct of moisture, fat, ash, and crude protein analysis. It covers overview on proper sampling, sample preparation, good laboratory practice, quality assurance, and nutrition labeling.
Intended Participants Laboratory Managers, Chemist, Chemical Laboratory Analyst
Schedule Five (5) days
February 18-22, 2019
Maximum of 4 participants
Training Fee To be announce
Includes use of DOST-FNRI Services Laboratory, equipment, supplies, reagents, training kit, snacks,and meals.
Certificate of Training will be given upon completion of training course.

Training on Meal Management and Safe Food Handling

Course Description This is a course on basic nutrition, meal management, food safety and hygiene, cycle menu planning and recipe costing.
Intended Participants Mess Officers, Canteen Operators, Food Service Crews and Food Handlers.
Schedule Two (2) days
April 3-4, 2019
Minimum of 10 participants
Training Fee Php. 2,000.00 per participant
Includes training kit, snacks, and meals.
Certificate of Training will be given upon completion of training course

Seminar-Workshop on 5S of Good Housekeeping and Good Manufacturing Practice for Food Industries

Course Description The seminar-workshop aims to provide an appreciation and application of the principles of good manufacturing practice in the workplace. It includes lecture-discussion on 5S of Good Housekeeping and Good Manufacturing Practice.
Intended Participants CEOs, COOs, DOST-FNRI Technology Adoptors, Food Industry Workers
Schedule One (1) day
May 15, 2019
Minimum of 10 participants
Training Fee Php 1,500.00 per participant
Includes training kit, snacks, and meals.
Certificate of Training will be given upon completion of training course

Training on FNRI-Developed Nutrition Tools and Basic Nutrition Therapy

Course Description The participants will have a refresher on basic nutrition therapy. The aim of the training is to present the different nutrition tools developed by DOST-FNRI, namely: the Philippine Dietary Reference Intakes (PDRI) and Pinggang Pinoy® as well as online software such as HELP Online and the Menu Eval Plus. HELP Online is a computer software application that aims to empower the public to make better decisions in terms of their health and nutrition practices. The Menu Eval Plus is a web-based software developed to speed-up calculations of estimated energy and nutrient content of the recipe and its contribution to the requirements of different age groups and physiological conditions. The training will have hands-on demonstration and application of the software.
Intended Participants Nutritionist-Dietitians, Health Professionals, Academe (faculty and students)
Schedule Two (2) Days
August 7-8, 2019
Minimum of 10 participants
Training Fee Php 3,500.00 per participant
Includes training kit, snacks, and meals.
Certificate of Training will be given upon completion of training course

DOST-Malnutrition Reduction Program: Training on Complementary Food Blend and Nutrition Education

Course Description The DOST-MRP training package on complementary food blend and nutrition education aims to capacitate nutrition and health workers to implement a program intended to reduce the prevalence of underweight among 6 to 35 month-old children through 120-days feeding of children with FNRI- DOST developed complementary food blends and snack curls. This is complemented with nutrition education among mothers/caregivers on basic nutrition, breastfeeding, complementary feeding,meal planning, safe food handling and preparation and backyard vegetable gardening.
Intended Participants Nutritionist-Dietitians, Nurses, Health Workers,Barangay Health Workers (BHWs) Barangay Nutrition Scholars (BNSs), Barangay Environment and Nutrition Scholars (BEANS), and other Allied Health Professionals
Duration Two (2) days
Minimum of 10 participants
Training Fee Through Resource-Sharing

Training-Workshop on Nutrition Educator’s Kit’s, Meal Management and Food Handling

Course Description The training-workshop is a capacity-building on Nutrition Educator’s Kit and Nutrition Education for Young Children which empowers the Supplementary Feeding Program (SFP) implementers in the LGUs and NGOs in improving the knowledge, attitude and skills of children on proper nutrition. It also includes several topics on Meal Management.
Intended Participants Nutrition and Health Workers particularly the SFP implementers in the LGUs and NGOs
Schedule Two (2) days
Minimum of 10 participants
Training Fee Through Resource-Sharing

Training on Understanding Nutrition Labeling

Course Description The seminar aims to provide participants with knowledge on the regulatory requirements of nutrition labeling, its purpose, importance, and relevance to good nutrition. The training will give an overview on the process used in analyzing the nutrient content of processed food.
Intended Participants Nutritionist-Dietitians, Health Professionals, Food Processors, MSMEs on Processed Food
Duration One (1) day
Training Fee Php 1,500.00 per participant
Minimum of 10 participants

Seminar-Workshop on Understanding Food Fortification

Course Description The seminar aims to raise awareness on the importance of food fortification. It will discuss ways how food manufacturers can fortify their food products.
Intended Participants MSMEs, Academe (faculty and students)
Duration One (1) day
Training Fee Php 1,500.00 per participant
Minimum of 10 participants

Seminar-Workshop on Nutrient Evaluation of Meals

Course Description The seminar-workshop provides training on estimating energy and nutrient content of recipes and meals, percent nutrient contribution of meals per day per given age group, and costing of recipes and meals using the Menu Eval Plus. Menu Eval Plus is a web-based software developed to speed-up calculation. It allows the user to calculate food cost and quantify recipes.
Intended Participants Nutritionist-Dietitians, Health Professionals,MSMEs
Duration One (1) day
Training Fee Php 1,800.00 per participant
Minimum of 10 participants

Understanding the Requirements of Sensory Evaluation

Course Description The training has three modules namely: Overview of Sensory Evaluation, Physical Requirements of Sensory Evaluation, and Human Requirements of Sensory Evaluation. The workshops involve taste and threshold determination.
Intended Participants MSMEs, Academe (faculty and students)
Duration One (1) day
Training Fee Php 4,500.00 per participant
Minimum of 10 participants

Livelihood Training on Squash-based Nutritious Recipes

Course Description This livelihood training provides demonstrations on incorporating squash to the traditional and common Filipino food delicacies like cuchinta, maja, okoy, fish ball, leche flan and many more.
Intended Participants Restaurant Owners and Caterers, Women’s Group,Students and the General Public
Duration Half day (1/2) day
Training Fee Php 1,500.00 per participant
Minimum of 10 participants

Livelihood Training on Vegetable Processing

Course Description The livelihood training teaches vegetable preservation through bottling. The pickled vegetables included in the training are papaya, bamboo shoots, raddish, and chayote.The training may also include bottled vegetables in coconut cream, and Korean Kimchi
Intended Participants Restaurant Owners and Caterers, Women’s Group, Students and General Public
Duration Half day (1/2) day
Training Fee Php 1,500.00 per participant
Minimum of 10 participants

Livelihood Training on Chocolate Moldings

Course Description The training provides basic skills training on various chocolate molding designs. The product can be a good party favor or giveaways for birthdays, baptismal,anniversary, weddings, Christmas, Valentines, and other occasions.
Intended Participants Restaurant Owners and Caterers, Women’s Group, Students, and General Public
Duration Half day (1/2) day
Training Fee Php 1,500.00 per participant
Minimum of 10 participants

Livelihood Training on Fruit Processing

Course Description Jams are perfect with pancakes, toasted bread and even pan de sal. Green mango jam can give the twist to the BBQ sauce. The livelihood training teaches fruit preservation through bottling. Among the preserved fruits are papaya jam, ripe mango jam, green mango jam, papaya-mango jam and papaya-pineapple jam.
Intended Participants Restaurant Owners and Caterers, Women’s Group, Students and General Public
Duration One (1) day
Training Fee Php 1,500.00 per participant
Minimum of 10 participants

Livelihood Training on Meat Processing

Course Description The training provides demonstration on tocino, longganisa, siomai, ham, tapa using different meats (pork, chicken, and beef).
Intended Participants Restaurant Owners and Caterers, Women’s Group, Students and General Public
Duration One (1) day
Training Fee Php 2,000.00 per participant
Minimum of 10 participants

 

For training inquiries please contact:

Dr. Milflor S. Gonzales
Chief Science Research Specialist
TDSTSD, DOST-FNRI

Mr. Alexis M. Ortiz
Senior Science Research Specialist and OIC-TTCS
Business Development Unit
TTCS, TDSTSD, DOST-FNRI

Ms. Regina M. Pagaspas
Senior Science Research Specialist
Food and Nutrition Training Unit
TTCS, TDSTSD, DOST-FNRI

Land Line: (02) 837-2071 loc. 2287; (02) 837-8113 loc. 321
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: trainings.fnri.dost.gov.ph

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