Good afternoon, everyone.

I hope that you are having a very

good day. As we all know we are here for a virtual lecture and
thank you to each and every one of you for being here and
spending your time with us, especially that it’s Saturday today, it’s
weekend. We are very pleased to be able to welcome all of you in
today’s activity. Before we get started, I would like to
acknowledge the individuals who enthusiastically helped make
this event possible and come together, especially to Ma’am Abbie
Glenn Estribillo who invited us and conducted this event, to our
guest speaker who has a significant part of the lecture, which later
on he will be introduced to us by Ma’am Abbie, and also to the
cooperation of my fellow Bachelor of Science in Food Technology
students.
Today’s gathering is an opportunity to us as we could learn
more and accumulate knowledge particularly from a professional
who is very willing to share with us his knowledge. Hence, I would
like to highlight the lecture topic in relation to Food Processing,
the “Dehydration and Drying”, which is a relevant and important
course for us BSFT students. We may not understand it fully for
now but I know later after this session we will be insightful about
this topic and hopefully will give impact to us as future food
technologists.
I don’t want to take this any longer, let’s wish for a
successful virtual lecture. So, sit, relax and enjoy listening. Let’s
claim that today will be fun and full of learning. Thank You.
My major take-away from the lecture is that companies like the Franklin Baker
contributed a big part to the food industry and supply chain, internationally and locally
here in the Philippines. In the lecture, the food processing of coconut in dehydration and
drying was being focused. Various products were introduced to us such as desiccated
coconut, toasted coconut, sweetened coconut, coconut water concentrate, coconut
sugar, virgin coconut oil, coconut flour, coconut cream, coconut concentrate, and
coconut water single strength. The lecture gave emphasis to the production of
desiccated coconut where I learned about the characteristics of the product, its process
flow, the quality check related to drying, the advantages and problems of drying as a
food preservation method. I think, the flow of the processing of desiccated coconut is
very crucial since they need to perform each step accordingly and appropriately.
Immediate feedback regarding the production of the desiccated coconut is needed,
particularly its moisture reading so that the individuals responsible for the task could
react accordingly on the possible adjustments in parameters. The facts and information
presented is relevant and important to us because it could help us in our thesis and in
our future as food technologist someday.