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Yield Factor Planning Workshop Proposal For 2018
Yield Factor Planning Workshop Proposal For 2018
Yield Factor Planning Workshop Proposal For 2018
FOOD AND
NUTRITION
RESEARCH
INSTITUTE
DEPARTMENT
OF SCIENCE
AND
TECHNOLOGY PROJECT LEADER: KRISTINE T. BIONA
CO-PROJECT LEADER: REGINA G. RODRIGUEZ
PROJECT MEMBER:
PROJECT ASSISTANT III (CONTRACTUAL, 12 MONTHS)
PROJECT ASSISTANT III (CONTRACTUAL, 12 MONTHS)
LAB TECH II (CONTRACTUAL, 12 MONTHS)
Background
DEPARTMENT
OF SCIENCE
lot of time and money. In addition, analysis of every dish
AND and prepared foods are nearly impossible since cooking
TECHNOLOGY
methods and ingredients varies.
Background
DEPARTMENT
OF SCIENCE 3. Practical resource for decision making in food
AND
TECHNOLOGY
planning and food preparation and
Total 338,278.20
Requirements per objective:
Specific Objective 3: Determine the cooking yield factor for different cooking
method of the commonly consumed cereals and vegetables in the Philippines
Tangible Output Methodology/Activities Budgetary Timeline
to Meet Objective Requirement
Q1 Q2 Q3 Q4
Sixty (60) data on The raw and cooked Particular Amount
yield factor of each weight of vegetables Office supplies
5,000.00
cooking method and cereal* products expenses
Total 255,066.40
Overall Expected output: Focus on 6Ps
Number/Quantity Output
1 - Publications
- - Patents
1 - Products
1 - People Services
- - Places and Partnerships
- - Policies
PROJECT TEAM COMPOSITION
DEPARTMENT
OF SCIENCE (1) • Assist in the collection and documentation of
AND Laboratory food samples
Technician II • Assists in the cleanliness and maintenance of
TECHNOLOGY
FOOD AND
NUTRITION
RESEARCH
INSTITUTE
DEPARTMENT
OF SCIENCE
AND
TECHNOLOGY