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.
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Malnutrition Reduction Program(MRP)
DOST PINOY (Package for the Improvement of Nutrition Of Young children)

Course Description The MRP DOST PINOY is a training package on complementary feeding and nutrition education aims to reduce the prevalence of underweight among 6 to 23 month-old children through 120-days feeding of children with DOST-FNRI developed complementary food blends and snack curls 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 Environment and Nutrition Scholars (BEANS), and other Allied Health Professionals
Schedule Two (2) days
Maximum of 35 participants Includes training kit, snacks, and meals. Certificate of Training will be given upon completion of training course

Training-workshop on Understanding Nutrition Labelling

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. The workshop includes exercises on computing for nutrient values per serving and drafting nutrition facts for USA, Canada, and the Philippines.
Intended Participants Nutritionist-Dietitians, Health Professionals, Food Processors, MSMEs on Processed Food
Schedule One (1) days
March 4, 2020 - DOST CARAGA
March 6, 2020 - Quezon City
May 25, 2020 - Tanza, Cavite
Training Fee Php 1750.00 per participant, minimum of 20 participants Includes training kit, snacks, and meals. Certificate of Training will be given upon completion of training course

Understanding Philippine Dietary Reference Intakes (PDRI) and its Application in Nutrition Assessment and Pinggang Pinoy®

Course Description The aim of the training is to explain the concept and principles of PDRI as well as its application in dietary planning and assessment as well as its application in the National Nutrition Survey (NNS). The training will likewise have hands-on platting demonstrations of Pinggang Pinoy® for different age group and physiological status.
Intended Participants Nutritionist-Dietitians, Health Professionals, Academe
Schedule One (1) day
Training Fee Minimum of 20 participants
Includes training kit, snacks, and meals.
Certificate of Training will be given upon completion of training course

Training on DOST-FNRI Developed Nutrition Tools and Basic Nutrition Therapy

Course Description The 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.
While 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 group and physiological condition.
The training will have hands-on demonstration and application of the software.
Intended Participants Nutritionist-Dietitians, Health Professionals, Academe
Schedule Two (2) days
April 1-2, 2020
August 5-6, 2020
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

Meal Management and Safe Food Handling for Food Service Industry

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
Training Fee Minimum of 10 participants
Includes training kit, snacks, and meals.
Certificate of Training will be given upon completion of training course

Street food Vendors Training on Nutrition and Safe Food Handling

Course Description This is a customized training for street food vendors. The training Includes the principles of basic nutrition, techniques in meal management, food safety, cycle menu planning, and recipe costing
Intended Participants Streetfood Vendors
Schedule One (1) day
Training Fee Minimum of 10 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 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 Good Housekeeping and Good Manufacturing Practice.
Intended Participants CEO, COO, DOST-FNRI Technology Adoptors, Food Industry Workers
Schedule One (1) day
Training Fee Includes training kit, snacks, and meals.
Certificate of Training will be given upon completion of training course

Understanding the Requirements of Sensory Evaluation – Basic and Advance

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 Micro, small, and medium scale entrepreneurs, academe and students
Schedule Two (2) Day
April 22 and May 19, 2020
Minimum of 10 participants
Training Fee Php 6,000.00 per participant
Includes: training kit, certificate of training upon completion, food – lunch, a.m. and p.m. snack for two days.

Livelihood Training on Chocolate Moldings

Course Description The training provides basic skills training on various chocolate molding designs. The product could be a good party favor or giveaways for birthdays, baptismal, anniversary, weddings, Christmas, Valentines, and many more occasions. The training also provides inspiring ways to package molded chocolates suited for the occasions.
Intended Participants Restaurant Owners and Caterers, Women’s Group, Students, and the General Public
Schedule Half day (1/2) day
Training Fee Php 1000.00 per participants minimum of 15 participants
Includes snacks, ingredients, and handouts.
Certificate of Training will be given upon completion of training course

Livelihood Training on Squash-based Nutritious Recipes

Course Description Vitamin A deficiency continues to be a public health problem in the Philippines. Squash is a vegetable that grows all year round and is abundant in various areas in the Philippines. 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
Schedule Half day (1/2) day
Training Fee Php 1000.00 per participants minimum of 15 participants
Includes snacks, ingredients, and handouts.
Certificate of Training will be given upon completion of training course

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
Intended Participants Restaurant Owners and Caterers, Women’s Group, Students and the General Public
Schedule Half day (1/2) day
Training Fee Php 1500.00 per participants minimum of 15 participants
Includes snacks, ingredients, and handouts.
Certificate of Training will be given upon completion of training course

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 the General Public
Schedule One (1) day
Training Fee Php 1500.00 per participants minimum of 15 participants
Includes snacks, ingredients, and handouts.
Certificate of Training will be given upon completion of training course

Livelihood Training on Meat Processing

Course Description Meats are good sources of protein. It is also an excellent viand for school children pack lunch. A livelihood on various meat processing could be a very lucrative activity. DOST-FNRI offers training on tocino, longganisa, siomai, ham, tapa using different meats pork, chicken, and beef.
Intended Participants Restaurant Owners and Caterers, Women’s Group, Students and the General Public
Schedule One (1) day
Training Fee Php 2,000.00 per participants minimum of 15 participants
Includes snacks, ingredients, and handouts.
Certificate of Training will be given upon completion of training course

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 water. After the workshop, the participants will have knowledge and hands-on experience on testing for the enumeration of heterotrophic bacteria, total and fecal coliforms and E. coli using spiked water samples.
Intended Participants Laboratory Managers, Microbiologist, Microbiology Laboratory Technician,
Schedule Three (3) days
Training Fee Php 10,000.00 per participant for three days, minimum of eight (8) participants
Includes: Use of DOST, FNRI-SL 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 Microbiological Analysis of Indicator Organism in Food

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 water. After the workshop, the participants will have knowledge and hands-on experience on testing for the enumeration of heterotrophic bacteria, total and fecal coliforms and E. coli using spiked water samples.
Intended Participants Laboratory Managers, Microbiologist, Microbiology Laboratory Technician,
Schedule Three (3) days
Training Fee Php 10,000.00 per participant for three days, minimum of eight (8) participants
Includes: Use of DOST, FNRI-SL 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 Microbiological Analysis of Pathogens in Food

Course Description Detection of Salmonella spp., enumeration of Staphylococcus aureus, enumeration of Bacillus cereus, and detection of Listeria monocytogenes. The training demonstrates the testing 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 about 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, Microbiologist, Microbiology Laboratory Technician,
Schedule Five (5) days
Minimum of 8 participants
Training Fee Php 16,000.00 per participant for three days, minimum of eight (8) participants
Includes: Use of DOST, FNRI-SL 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. The training also covers overview on proper sampling, sample preparation, good laboratory practice, quality assurance, and nutrition labeling.
Intended Participants Laboratory Managers, Microbiologist, Microbiology Laboratory Technician,
Schedule Five (5) days
Minimum of 8 participants
Training Fee Includes: Use of DOST, FNRI-SL microbiology laboratory and equipment, supplies and test organisms, training kit, snacks and meals.
Certificate of Training will be given upon completion of training course.

 

For training inquiries please contact:
DOST, FNRI, TDSTSD, TTCS - Food and Nutrition Training Unit
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.

Ms. Regina M. Pagaspas, Senior Science Research Specialist
Ms. Josefina T. Gonzales, Science Research Specialist II
Ms. Czarina Teresita S. Martinez, Science Research Specialist II
Ms. Filipinana B. Bragas, Science Research Specialist I
Ms. Celina Ann Z. Javier-Navarro, Science Research Specialist I

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