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The Food and Nutrition Training Center (FNTC) of the Food and Nutrition Training Institute - Department of Science and Technology (FNRI-DOST) is now accepting reservations for the 2015 public course offerings. Please select on the list for the detailed course description and other pertinent information on the 2015 public course offerings. You may also download the reservation form and details of the registration requisites.

Meal Management and 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
Fee Php 4,300.00 per participant minimum of 10 pax
Includes: training kit, Certificate, food -a.m. and p.m. snacks and lunch for two days

Streetfood Venodrs Training on Nutrition and Food Safety

Course Description This is a customized training on streetfood vending. Included here are the principles of basic nutrition, techniques in meal management, food safety, cycle menu planning & recipe costing.
Intended Participants Streetfood Vendors
Schedule Two (2) days
Fee Php 4,300.00 per participant minimum of 10 pax
Includes: training kit, Certificate, food -a.m. and p.m. snacks and lunch for two days

Training of Nutrition Trainors

Course Description The training aims to provide knowledge and skills on the development and management of nutrition training programs. A combination or lecture-discussion and workshops will be used to cover such topics as designing, implementing and evaluating a training course, and effective presentation skills. Critiquing of workshop outputs by expert trainees will also be included.
Intended Participants Nutrition action officers, health officers, training officers, communication specialists, information officers
Schedule Two (2) days
Fee Php 4,100.00 per participants, minimum of 10 pax
Includes: training kit, Certificate, food -a.m. and p.m. snacks and lunch for two days

Seminar Workshop on Understanding Nutrition Label

Course Description The seminar on Understanding Nutrition Label aims to provide participants with knowledge on the purpose and importance of nutrition facts labeling and to equip participants with the ability to interpret nutrition facts.
Intended Participants Food processors, Academe, Local Government Unit Representatives - Provincial / City / Municipal Nutrition Action and Health Officers
Schedule One (1) day
Fee Php 2,100.00 per participant minimum of 20 pax
Includes: training kit, Certificate, food -a.m. and p.m. snack

Forum on the "Effects of Iodized Salt in Processed Foods"

Course Description This course aims to present the FNRI studies on the effects of iodized salt on processed foods. The forum likewise aims to present food fortification to micro, small, and medium entrepreneurs as a strategy to fight malnutrition.
Intended Participants Micro, small and medium entrepreneur, academe and students
Schedule One (1) day
Fee Php 3,500.00 per participant minimum of 10 pax
Includes: training kit, Certificate, food -a.m. and p.m. snack

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

Course Description The seminar-workshop on Good Manufacturing Practice for Food Industries aims to provide an appreciation and application on the principles of good manufacturing practice in the workplace. It includes lecture-discussion on 5S of Food Housekeeping and Good Manufacturing Practice
Intended Participants CEO, COO, food industry workers
Schedule One (1) day
Fee Php 4,100.00 per participant minimum of 10 pax
Includes: training kit, Certificate, food -a.m. and p.m. snack

Seminar-Workshop on Good Manufacturing Practices and Sanitation Standard Operating Procedures for Food Industries

Course Description The seminar-workshop is a sequel to the seminar on 5S of Good Housekeeping and Good Manufacturing Practices for Industries. The aim is help food industries to document all procedures for cleaning and sanitizing
Intended Participants CEO, COO, food industry workers
 Schedule One (1) day
Fee Php 4,100.00 per participant minimum of 10 pax
Includes: training kit, Certificate, food -a.m. and p.m. snack

Seminar-Workshop on Measurement Uncertainty (MU) for Microbiology

Course Description The seminar-workshop on the estimation of measurement uncertainty (MU) in microbiology is a requirement for the ISO/IEC 1750:2005. The seminar will equip laboratory managers and microbiologist to comply with the requirements of ISO/IEC 1750-200 in the most cost effective way.
Intended Participants Laboratory managers and microbiologist
Schedule One (1) day
Fee Php 4,000.00 per participant minimum of 10 pax
Includes: training kit, Certificate, food -a.m. and p.m. snack

Seminar-Workshop on Nutrient Evaluation of Meals

Course Description The seminar-workshop on Nutrient Evaluation of Meals provides training on estimating energy and nutrient contribution of recipes and meals, percent nutrient adequacy of meals per day per given age group, and cost analysis of the recipe and meals using the FCT+Menu Eval Software
Intended Participants Nutritionist-Dietitians, Restaurant Owners and Caterers, Food Technologist, and students in food and nutrition
Schedule One (1) day
Fee Php 4,000.00 per participant minimum of 10 pax
Includes: training kit, FCT Menu Eval Software, Certificate, food -a.m. and p.m. snack

Awareness Seminar on the Health Benefits of Brown Rice

Course Description The seminar aims to provide knowledge on brown rice and its health benefits. An FNRI study about brown rice shelf-life extension in a nutshell will also be discussed.
Intended Participants Nutritionist-Dietitians, Restaurant Owners and Caterers, Food Technologist, and the General Public
Schedule Half day (1/2) day

Beginners Course on Food and Nutrition Research

Course Description The training aims to equip nutritionist-dietitians (ND) on the conduct of research in the field of food and nutrition. The training will build and upgrade the capability of NDs for research thus,helping them find solutios to work-related problems or enhance the quality of their work through the generation of evidence-based information and technology.
Intended Participants Nutritionist-dietitians working on hospitals, academe, government organization, non-government organization who are about to do research on food and nutrition
Schedule Two (2) days

Seminar-Workshop on Preparing Research Proposal

Course Description The training is designed for beginners preparing food and nutrition research proposal. It will include discussions on the characteristics of a good research proposal, stages of its preparation, and its basic template and parts. Vital information on funding institutions, their thrust, requirements, and format will be presented to provide linkages with funding source.
Intended Participants Nutritionist-dietitians working on hospitals, academe, government organization, non-government organization who are about to do research on food and nutrition
Schedule Two (2) days

Training on Microbiological Examination of Drinking Water

Course Description Training includes Heterotrophic Plate Count, Total Coliform/Fecal Coliform, and E. coli Count. The training-workshop is designed to build competency in examining potability of drinking waer. After the worksho, the participants will gain knowledge and experience hands-on testing for total coliform, enumeration of fecal coliform, and isolation of Escherichia coli using water as sample.
Intended Participants Laboratory Managers, Microbiologist, Microbiology Laboratory Technician
Schedule Three (3) days

Training on Microbiological Analysis of Indicator Organism in Food

Course Description Aerobic Plate Count, Molds & Yeast Count, Total Coliform, Fecal Coliform, and Escherichia coli Count. The training presents the testing procedure for aerobic plate count, mold and yeast count, total coliform count, fecal coliform and Escherichia coli Count. It includes brief introduction about food microbiology, its importance, scope, and application. The training also highlights the preparation and use of qualify assurance program in a food testing laboratory
Intended Participants Laboratory Managers, Microbiologist, Microbiology Laboratory Technician
Schedule Three (3) days

Training on Microbiological Analysis of Pathogens in Foods

Course Description The training demonstrates the testing procedure for detection and/or enumeration of specific pathogens such as Salmonella, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus. It also includes a brief introduction about food microbiology, updates on emerging foodborne pathogens and standard method for their tection according to regulations. The training also highligts the preparation and use of quality assurance program in a food-testing laboratory.
Intended Participants Laboratory Managers, Microbiologist, Microbiology Laboratory Technician
Schedule Five (5) days

 Should your agency be interested to participate in any of these training courses, please accomplish the reservation form and submit it to the FNTC, FNRI-DOST. For inquiries, you can communicate with our training staff, Ms. Regina M. Pagaspas or Ms. Josefina T. Gonzales at telephone nos. 837-8113 local 320 or 837-2071 local 2287, fax. nos. 837-2034 or 837-3164, or email address This email address is being protected from spambots. You need JavaScript enabled to view it. and This email address is being protected from spambots. You need JavaScript enabled to view it.

Thank you and we look forward to your participation in these trainings.

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The Current State Of Nutrition in the Philippines (Children in Focus)

Nutrition and Health Status of Filipino Adults
(an Excerpts from the National Nutrition Health Survey)

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