SHORT TRAINING COURSES
College of Agriculture and Food Science
U.P. Los Baños

Animal and Dairy Science Cluster
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
Contact person Ms. Ester O. Santiago, Tel. nos. 536-3426; 536-2547

Training Description
Basic Swine Production and Management Principles of swine production and management of swine farm, stock selection, housing, feeds and feeding, disease prevention and economics of swine production.
Feed Quality Control Physical and chemical evaluation method and techniques to determine the quality of feed ingredients.
Ration Formulation Principles involved in actual formulation of rations for livestock and poultry using most commonly available feed ingredients and actual test cost feed formulation using the computer.
Basic Training Course for Dairy Farm Workers This course is a combination of lecture practicum covering the basic topics on dairy production and management with more emphasis on animal care and milking activities for those who will be involved in actual farm work.
Forage Production and Conservation Basic principles and practices in forage production (establishment, maintenance, utilization and conservation) and dry season feeding strategies to augment feed supply. 
Slaughtering and Fabrication of Farm Animals  Basic principles in selection and management of animals prior to slaughter and procedures in slaughtering and fabrication of farm animals for supermarket style of retailing meats. 
Beef Cattle Production and Management  Principles of beef cattle production and management practices (housing, stock selection, feeds and feeding, disease prevention, and the economics of beef cattle production. 
Meat Processing - Processing of Tocino, Corned Beef, Fresh Sausage and the Like  Principles and methods of meat preservation, quality control, product costing and hands-on processing of tocino, tapa, pork ham, chicken ham, bacon, longganisa, corned beef, siomai, and other ground meat products. 
Specialized Training Course for VetMed Students  This course intends to enable senior veterinary medicine students to be acquainted and actually perform various techniques in veterinary medicine as employed in the care and management of dairy cattle. Topics covered are dairy herd management, reproductive physiology, dairy microbiology and chemistry and other related topics. 
Dairy Products Manufacture at Home  Principles of processing of different dairy products which can be manufactured at home. These products are liquid milk, yoghurt, ice cream, white cheese, mozzarella cheese, processed cheese and pastillas de leche. Also includes topics on cheese coagulant and sensory evaluation of dairy products. 
Poultry Production and Management Principles of poultry production (broiler and layer) and management practices (stock selection, housing, feeds and feeding, disease prevention and control, and economics of poultry production).
Swine Reproduction and Artificial Insemination  Principles and practices in swine reproduction and manipulative skills in artificial insemination, semen collection and evaluation, handling and storage, heat detection, estrous synchronization, pregnancy diagnosis and proper management of pregnant sow. 
Duck Production and Management  Principles of duck production and management practices (stock selection, housing, feeds and feeding, disease prevention and control, and economics of duck production).
Prevention and Control of Swine and Poultry Diseases Principles and methods of swine and poultry disease prevention (disease diagnosis and prevention).
Agricultural Systems Cluster
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
Contact person Ms. Ma. Cecil de Castro. Tel. nos 536-3229; 536-2459
Training Description
Training Course on Enhancing Adaptive Capacity of Agricultural Systems to Climate Change  The training course aims to increase the capacity of agricultural technicians and other development workers in establishing climate smart agricultural villages.

Specifically, the training course aims to: a) Discuss what is climate change and global trend in the climate; b) Explain the causes of climate change and how it affects agriculture; c) Discuss the process of conducting vulnerability assessment using VAST-Agro Tool; and d) Design climate-proofing recommendations at the farm and community levels. 
Training Course on Organic Vegetable Production  At the end of the training, the participants shall be able to: a) Discuss basic principles and considerations in organic vegetable production; b) Apply the concepts in establishing organic vegetable production systems; c) Explain business opportunities in organic vegetable production. 
Trainors' Training on Local Agricultural Development Planning  The course aims to: a) Enhance the knowledge of the participants on the basic philosophies, concepts and principles of participatory appraisal, planning, implementation, monitoring and evaluation of agriculture and fishery development program; b) Provide skills in utilizing tools and techniques of participatory rural appraisal (PRA) for planning; c) Provide skills in integrating barangay development plan to formulate the municipal and provincial plan. 
Training on Integrated Organic Crop-Chicken Production At the end of the training, the participants will be able to: a) Learn management practices for organic production of chicken; b) Identify and utilize the varieties of locally available feeds for organic chicken production; c) Identify the opportunities in developing integrated organic production for chicken and feeds; d) See the needs in development of organic chicken value chain. 
Trainors' Training on School-based Interactive Vegetable Production  At the end of the course, the participants are expected to: a) adopt basic principles in growing vegetables; b) apply the scientific way of combatting pests and diseases and fertilizer application; c) grow a range of vegetables that are nutritious; and d) maintain the school vegetable garden as venue for learning and experience.
Training on Community-based Integrated Native Swine Enterprise Development At the end of the course, the participants will be able to: a) Determine the good agricultural practices that can be adapted for native swine; b) Identify and utilize the varieties of locally available feeds for native swine; c) Identify the opportunities for development of native swine products; d) See the needs in development of native swine value chain.
Training of Trainers (TOT) on FSTP: An Alternative Extension Modality  To empower FSTP partner- agencies (DA, DAR, DENR, DOST, CHED-SUCs, DILG-LGUs, NGOs and other GOs) to operate and manage FSTP in their respective communities. Specifically, the participants should: a) internalize the principles and operational strategies of FSTP implementation; b) Learn the basic principles and conduct of moral values formation, field experimentation from farm lay-outing, planting, the use of different experimental trials and treatments for corn and other crops under different cultural practices, data gathering, processing and analysis and progress reporting; c) Identify potential institutional arrangements between and among concerned agencies in terms of resource complementation for FSTP implementation; d) Formulate action plan for FSTP implementation in their respective areas of responsibilities; and e) Recommend policies that are responsive to the needs of their communities for smooth FSTP implementation. 
Crop Science Cluster
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
Contact person Ms. Virma Rea G. Lee, Tel. nos. 501-6649; 543-9571
Training Description
Training on micropropagation of Musa spp. Theoretical background and practical application of tissue culture and disease elimination techniques for the propagation of Musa spp.
Training on nursery and field establishment of tissue cultured bananas Theoretical background and practical aspects of growing tissue cultured bananas that include potting out, nursery establishment, field planting and cultural management practices in growing tissue cultured bananas; includes training kit with in vitro meriplants and established seedlings ready for field planting; useful for nurserymen and banana growers.
Training on hybrid papaya production Theoretical and practical aspects of producing hybrid papaya ‘Sinta’; includes seed handling, pricking, planting, cultural management, disease management, harvesting, post-harvest practices and marketing; also features trip to a papaya-growing area or to a participant’s possible planting site for evaluation and planting recommendations.
Training on organic production of vegetable crops Theoretical and practical aspects of producing vegetable crops under organic conditions; covers preparation of organic fertilizer, pesticides, proper cultural management practices and suitable farming systems. 
Training on corn seed production Theoretical and practical aspects (with some field exercises) of producing high quality corn seeds; includes planting, cultural management, harvesting, processing, post-harvest practices, marketing and seed distribution; an exposure trip to other neighboring research institutions. The training is a requirement for the accreditation as IPB- UPLB hybrid and open pollinated corn seed growers. 
Training on seed production of vegetables Theoretical and practical aspects of vegetable production for seed purposes that covers site selection, planting, cultural management practices, harvesting, post-harvest handling and storage, economics of seed production and marketing; includes an exposure trip to other neighboring research institutions; an exposure trip to other neighboring research institutions. The training is a requirement for the accreditation as IPB-UPLB vegetable seed growers. 
Training on seed production of legumes  Theoretical and practical aspects of vegetable and legume production for seed purposes that covers site selection, planting, cultural management practices, harvesting, post- harvest handling and storage, economics of seed production; includes an exposure trip to other neighboring research institutions. The training is a requirement for the accreditation as IPB-UPLB legume seed growers. 
Training on Hydroponics Vegetable Production with Emphasis on SNAP Hydroponics Theoretical and practical aspects of hydroponics with emphasis on setting-up and running a SNAP hydroponics system; identification of different nutrient deficiency and toxicity symptoms; basic concepts in plant nutrition relevant to hydroponics vegetable production; includes starter kit - nutrient solution, established seedlings, and styrofoam box and cups.
Training on molecular and serological techniques in plant disease diagnosis (2 modules)  Theoretical and practical aspects of disease detection and diagnosis using nucleic acid and antibody-based techniques; useful for producing disease-free planting materials of new crop varieties or tissue cultured plantlets for plantation managers, agriculturists, technicians, and teachers.
Training on evaluation of economically important crops for resistance to major diseases  Theoretical and practical aspects of identifying/screening crop varieties with resistance to important diseases; useful to seed growers and producers. 
Food Science Cluster
Email address: This email address is being protected from spambots. You need JavaScript enabled to view it.
Contact person Ms. Lourdes Bautista, Tel. no. 501-8932
 Training  Description
Fish Processing Principles and methods of fish preservation, quality control, product costing and hands-on processing of dried fish, smoked fish, fish sauce, bottled bangus in oil, squid ball and fish ball.
Sanitary Practices in Food Processing and Food Establishment Principles and practices of hygiene and sanitation and safety in food processing. 
Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) Program Development for Small and Medium Food Enterprises Principles and methods of developing GMP and HACCP programs for small and medium food enterprises. 
Pineapple Processing Principles and methods of processing, quality control, materials and equipment sourcing, cost-analysis and hands-on processing of pineapple in syrup, jam, rum pineapple, dehydrated pineapple, and pineapple roll. 
Mango Processing Principles and methods of processing, quality control, materials and equipment sourcing, cost-analysis and hands-on processing of mango in syrup, puree, nectar, jam, pickles and chutney, dehydrated mango, and mango roll. 
Buko Processing  Principles and methods of processing, quality control, materials and equipment sourcing, cost-analysis and hands-on processing of buko juice, buko in syrup, dehydrated buko strips and buko roll. 
Banana Processing  Principles and methods of processing, quality control, materials and equipment sourcing, cost-analysis and hands-on processing of banana ketchup, chips, flour and fries. 
Coconut Processing  Principles of coconut processing, quality control, and hands-on processing of coconuts such as coco jam, espasol, makapuno preserve, makapuno candy, bukayo and buko pie. 
Vegetable Processing Principles and hands-on exercises on vegetable preservation, dehydration, canning, freezing and pickling 
Sensory Evaluation of Foods  Principles and procedures on the different sensory testing methods. 
Calamansi Juice Processing  Principles and methods of calamansi juice processing, quality control, and hands-on processing of calamansi juice 
Wine Processing Principles and methods of fruit wine processing, quality control, and hands-on processing of fruit wines. 
Vinegar Processing Principles and methods of vinegar processing, quality control, and hands-on processing of vinegar from fruits and coconut. 
Noodle Processing Principles and methods of wheat and starch noodles processing, quality control, and hands-on processing of of wheat and starch noodles 
Philippine Standard Time
Thursday, 30 March 2017
Back to Top