UMS Food Technology students gain hands-on experience in Sandakan, Tawau

KOTA KINABALU (Jan 9): Fifteen food technology students from the Faculty of Food Science and Nutrition (FSMP) at Universiti Malaysia Sabah (UMS) recently enhanced their practical knowledge through a five-day industrial study visit to Sandakan and Tawau.

The programme, designed to bridge classroom theory with real-world application, allowed students to observe firsthand the operations of two major industry players, QL Farms Sdn Bhd in Tawau and IOI Edible Oils Sdn Bhd in Sandakan.

Programme director Clara Claudia Japanis, in a statement, explained that the visit focused on critical aspects of the food industry.

“This exposure is meant to provide students with hands-on learning of food industry operations, helping them apply theoretical knowledge to real-world contexts,” she said.

“It emphasises understanding production management, quality control, and compliance with food safety standards – key requirements in today’s workforce.”

At QL Farms, students examined systematic poultry farm management, industrial hygiene practices, and raw material handling methods prior to processing.

This segment highlighted the importance of early-stage control in the production chain for ensuring final product quality and safety.

Meanwhile, the tour of IOI Edible Oils offered students a comprehensive look at the industrial-scale production process for various palm oil fractions.

Clara expressed hope for the continuation of such initiatives, saying: “Programmes like this can produce Food Technology graduates who are more competent, competitive, and ready to contribute to the development of the country’s food industry.”

Accompanying lecturer and Club Advisor, Dr Yanty Noorzianna Abdul Manaf, affirmed the visit’s success.

“The study tour to industries on Sabah’s East Coast has provided meaningful experiences for the students,” she said.

“This programme aligns with FSMP UMS’s aspiration to produce graduates who are balanced academically and practically, prepared to face the challenges of the working world.”