STUDENT FIELD ATTACHMENT PROGRAM, 2023
A REPORT ON INDUSTRIAL TRAINING UNDERTAKEN AT
SMART FOODS LIMITED, MPERERWE-TULA
BY ARNOLD M NKWASIIBWE
BACHELORS OF FOOD SCIENCE AND TECHNOLOGY
1900700710
19/U/0710
SUPERVISORS: ACADEMIC; ASSOC. PROF IVAN MUKISA
FIELD; MR SSALI MARTIN
1
DECLARATION
I ARNOLD M NKWASIIBWE, hereby declare that this report represents my own work and
effort during my internship at Smart Foods Limited. All information represented in this report
is based on my experiences, observations and interactions during the internship period. I
attest that the context of this report is genuine, and any external sources or references used
have been duly cited.
Signature …………………...
Date…………………….
i
APPROVAL:
ACADEMIC SUPERVISOR: ASSOC. PROF IVAN MUKISA
Signature …………………...
Date…………………….
ii
I.
II.
III.
IV.
V.
VI.
ACKNOWLEDGEMENT
I am grateful to Smart Foods Limited for accepting my application as an internee and
for the valuable internship experience. This opportunity has allowed me to put
theoretical knowledge into practical use, gain insights into work ethics,
responsibilities, and entrepreneurial aspects within private companies, and receive
technical training that was not available during my time at the university.
I express my gratitude to Makerere University's Department of Food Technology and
Nutrition for delivering me a thorough and profound food science education. The
department has equipped me with essential practical skills, including laboratory
techniques, research methods, and data analysis, vital for a prosperous food industry
career. Moreover, it has nurtured my critical thinking and problem-solving
capabilities, empowering me to dissect intricate food-related matters and devise
creative resolutions. Additionally, the department has instilled in me a firm
commitment to professionalism, ethics, and social responsibility.
I am thankful to Mr Saali Martin, my Field Supervisor because I have gained valuable
insights under his guidance. He exemplifies diligence, creativity, great leadership, and
professionalism as a food scientist. His expertise in soy-based products is extensive
and am glad to have tapped into it.
I am deeply grateful to Assoc Prof Ivan Mukisa, my Academic Supervisor, His
guidance and mentorship has been priceless not just in the internship placement, but
also in my academic journey in food science. His profound knowledge,
meticulousness, and insightful feedback have played a pivotal role in honing my
knowledge and skills in food Technology.
I would like to extend my heartfelt gratitude to our dedicated internship coordinator,
Dr. Stella Byakika for her invaluable guidance and unwavering commitment to ensure
that I had internship placement. Her diligent efforts cannot go unnoticed.
Additionally, I would like to express my gratitude to the team at Smart Foods
Limited, whose down-to-earth nature, unwavering work ethic, exceptional skills, and
adept teaching abilities have left a profound impact. Their warm and inclusive
welcome made me feel at home from the outset, and their commitment to ensuring my
seamless integration was truly commendable. Their consistent provision of technical
guidance before every endeavor, coupled with their unwavering support for my
learning journey, has propelled me forward in ways beyond measure. This team's
dedication and mentorship have been pivotal to my growth and progress.
iii
TABLE OF CONTENTS
DECLARATION ........................................................................................................................ i
APPROVAL: .............................................................................................................................ii
ACKNOWLEDGEMENT ....................................................................................................... iii
ACRONYMS AND ABBREVIATIONS ................................................................................. vi
ABSTRACT........................................................................................................................... viii
CHAPTER ONE: INTRODUCTION ........................................................................................ 1
1.1 Objective of Smart Foods Limited ................................................................................... 1
1.2 Historical Background...................................................................................................... 1
1.3 Organogram of Smart foods Limited ............................................................................... 1
1.4 Vision and Mission of Smart Foods Limited ................................................................... 2
1.4.1 Vision of Smart Foods Limited ................................................................................. 2
1.4.2 Mission of Smart Foods Limited ............................................................................... 2
1.5 Location of Smart Foods Limited .................................................................................... 2
1.6 Purpose of Industrial Training.......................................................................................... 2
1.7 Relevance of Internship to my Professional Growth ....................................................... 3
1.8 Suitability of Smart Foods Limited for my Internship ..................................................... 3
1.9 Objectives in industrial training ....................................................................................... 3
CHAPTER TWO: EXPERIENCE ............................................................................................. 4
2.1 Duties engaged in. ............................................................................................................ 4
2.1.1 Soy Yogurt Processing .............................................................................................. 4
2.1.1.1 Activities done in Soy Yogurt Processing .............................................................. 4
2.1.1.2 Skills Gained in soy yogurt Processing .................................................................. 4
2.1.1.3 Knowledge gained in soy yogurt processing .......................................................... 6
2.1.2 Tofu Processing ......................................................................................................... 6
2.1.2.1 Activities done in Tofu processing ......................................................................... 6
2.1.2.2 Skills gained in Tofu processing ............................................................................ 7
2.1.2.3 Knowledge gained during Tofu processing ............................................................ 8
2.1.3 Soy Muchuzi Mix ...................................................................................................... 8
iv
2.1.3.1 Activities done in Soy Muchuzi Mix processing.................................................... 8
2.1.3.2 Skills learnt during Soy Muchuzi Mix Processing ................................................. 9
2.1.4 Soy milk powder ........................................................................................................ 9
2.1.4.1 Activities I did in Soy milk power processing ....................................................... 9
2.1.4.2 Skills learnt during soy milk powder processing.................................................... 9
2.1.5 Soy, Groundnut and fish and Soy, Groundnut and Mushroom powder processing .. 9
2.1.5.1 Activities I did in Soy, Groundnut and fish and Soy, Groundnut and Mushroom
powder processing .............................................................................................................. 9
2.1.5 Quality Assurance.................................................................................................... 10
2.1.6.1 Activities I did during quality assurance .............................................................. 10
2.1.6.2 Skills I learnt during quality assurance................................................................. 10
2.1.6.3 Knowledge I gained from quality assurance ........................................................ 10
2.1.7 Stock taking ............................................................................................................. 10
2.1.7.1 Activities done in stock taking ............................................................................. 10
2.1.1 Skills learnt from stock taking ................................................................................. 11
2.1.7.1 Knowledge gained from stock taking ................................................................... 11
2.1.8 Marketing of Yogurt in new market areas. .............................................................. 11
2.1.8.1 Activities I did during Marketing ......................................................................... 11
2.1.8.2 Skills I obtained during marketing ....................................................................... 11
2.1.8.3 Knowledge I gained during marketing. ................................................................ 12
2.1.9 New Product Development ...................................................................................... 12
2.1.9.1 Activities I carried out during new product development .................................... 12
2.2 Challenges encountered during Internship ..................................................................... 13
2.3 Opportunities Identified ................................................................................................. 13
2.4
How Operations at Can be Improved ......................................................................... 14
CHAPTER FOUR: RECOMMENDATIONS ......................................................................... 16
CHAPTER FIVE: REFERENCES .......................................................................................... 17
CHAPTER SIX: APPENDICES.............................................................................................. 18
v
FTBIC
-
ACRONYMS AND ABBREVIATIONS
Food Technology Business Incubation Centre
0
–
degrees Celsius
g
–
Grams
QA
–
Quality Assurance
C
vi
LIST OF FIGURES
Figure 1: Smart Foods Logo ...................................................................................................... 1
Figure 2: Organogram of Smart Foods Limited ........................................................................ 1
Figure 3: Batch pasteurization of soy milk ................................................................................ 5
Figure 4; Mixing ingredients into the soymilk during pasteurization........................................ 5
Figure 5; Neatly labeling the already packaged soy yogurt ....................................................... 6
Figure 6; Wet milling of soybeans into soy milk ....................................................................... 7
Figure 7; Sealing of the pouches using a sealing machine ........................................................ 8
Figure 8; Conducting Stock taking .......................................................................................... 11
Figure 9; Skimming of soy milk .............................................................................................. 18
Figure 10; Washing of buckets to ensure hygiene ................................................................... 18
vii
ABSTRACT
This report summarizes the activities of internship at Smart Foods Limited in which my
objectives where I set out to achieve hands on experience, improved communication
skills, to network with people who are in the profession of food Science, understand the
ethical considerations and responsibilities in the food industry and develop my
understanding of employment demands, responsibilities and opportunities. I learn a lot
during this training , I gained hands on experience in processing of soy yogurt, tofu, soy
milk powder among other products, hands on experience in quality control, hygiene
management, I improved on my communication skills.
I interacted with my field
supervisor, Mr. Martin Saali who shared his knowledge on food science freely. I was also
able to relate some of my theoretical knowledge such as fermentation, disinfection, wet
milling to the physical activities in processing and I was also able to experience what the
demands, responsibilities and opportunities are in employment. The major skills I gained
where; team work, communication skills, yogurt processing, tofu processing, quality
control and marketing. There was a gap in the industry specific techniques in the
processing, scale of operation and market realities. I faced the challenges of limited
technology resources, variability of tasks, few experiences professionals, long and manual
work schedules, financial constraints and incidents of poor time management, fast paced
environment. I recommend the department to integrate technology in the training and
carryout career guidance after training.
viii
CHAPTER ONE: INTRODUCTION
Figure 1: Smart Foods Logo
1.1 Objective of Smart Foods Limited
Foods Ltd primarily focuses on enhancing the value of soybean, a nutrient-rich plant that
is currently underutilized in the country. The company specializes in producing premium
plain and marinated Tofu, uniquely formulated Non-Dairy Yogurt created under patent
UG/P/000005/2019, and Instant Soy Milk powder available in both plain and flavored
variations for versatile home use, soy based muchuzi mix seasoning, soy, ground nut and
fish powder and soy, ground nut and mushroom powder.
1.2 Historical Background
The company was founded by its director, Mr. Martin Saali while he was a student of a
Bachelor of Food Science and Technology at Makerere University when he ventured into
Soy bean processing.
1.3 Organogram of Smart foods Limited
Director
Production
Manager
Team Member
Team Member
Accountant
Team Member
Figure 2: Organogram of Smart Foods Limited
.
1
1.4 Vision and Mission of Smart Foods Limited
1.4.1 Vision of Smart Foods Limited
• To have smart foods soy products in every urban household in Uganda by 2030
1.4.2 Mission of Smart Foods Limited
• Through commitment to innovation, we strive to continuously provide trusted soy
based products so as to improve the vitality of the consumer while providing an
expanded opportunity for the soybean farmer.
1.5 Location of Smart Foods Limited
Smart Foods Limited is hosted by the Food Technology Business Incubation Centre
(FTBIC) at Makerere University.
1.6 Purpose of Industrial Training
I.
Provide an opportunity for students to apply the principles and techniques
theoretically learnt into real life problem solving situations.
II.
Develop among students the right attitudes towards working with agriculture and
agro-related enterprises.
III.
Appreciate conditions and dynamics of rural life and challenges likely to be faced
as agriculture professionals.
IV.
Develop students understanding of work ethics, employment demands,
responsibilities and opportunities.
V.
Provide an opportunity for students and the Makerere academic staff to interact
with the community and employers to appreciate field situations that will also
generate information for curricula review.
VI.
Expose the students to the functioning of the decentralized system and the private
sector.
VII.
Develop students’ understanding of employment demands, responsibilities, and
opportunities; and
VIII.
Provide the University opportunity to assess the ongoing curriculum and be able
to make the necessary
IX.
Adjustments to fit the stakeholders’ needs and expectations.
2
X.
Provide opportunities to students to carry out research and development activities.
XI.
Develop an understanding & appreciation of management processes and
entrepreneurship in private enterprises.
XII.
Allow students network and gain technical training which may not be obtained at
the university.
1.7 Relevance of Internship to my Professional Growth
I.
Internship provides hands-on experience in real-world food science applications.
II.
Internship provides direct mentorship, allowing you to learn from other people's
expertise by asking questions, and receiving personalized guidance.
III.
internship enables us to build strong professional relationships
IV.
Internship helps us understand various business functions such as supply chain
management, budgeting, marketing strategies, and more, enhancing our overall
business acumen.
V.
Internship develops capability for innovation and creativity
1.8 Suitability of Smart Foods Limited for my Internship
I.
Smart Foods Limited provides hands-on experience and exposure to various
aspects of the food science field.
II.
Smart Foods Limited has various activites that enable me to engage in diverse
roles and responsibilities.
III.
Smart Food Limited lies within the Kamapala City hense I do not have to adapt to
new environment making learning easier
1.9 Objectives in industrial training
I.
To gain Hands on Experience
II.
To build my communication skills
III.
To network with people who are the profession of food Science
IV.
To apply theoretical knowledge from academic studies to real-world situations
V.
VI.
To understand the ethical considerations and responsibilities in the food industry
To develop my understanding of employment demands, responsibilities and
opportunities.
3
CHAPTER TWO: EXPERIENCE
2.1 Duties engaged in.
2.1.1 Soy Yogurt Processing
Soy yogurt, also known as plant-based yogurt, is a dairy-free alternative to traditional yogurt
that is made from soy milk. It offers a vegan-friendly and lactose-free option for individuals
who are lactose intolerant, vegan, or simply prefer non-dairy products. Just like dairy yogurt,
soy yogurt can be enjoyed on its own or used as a base for various dishes, including
smoothies, parfaits, and dressings. Soy yogurt offers a versatile and nutritious option for
those seeking dairy alternatives.
2.1.1.1 Activities done in Soy Yogurt Processing
I.
Blanching soybeans using water at 750C to inactivate trypsin inhibitor and
Lipoxygenase enzyme.
II.
Wet Milling of Soybeans using a Soy Milk extractor to make soymilk and okara (fiber
residue) as a byproduct.
III.
Pasteurization of soy milk to reduce microbial load, improve the nutritional value of
the milk (by inactivating trypsin inhibitors), and improve the flavor (by inactivating
lipoxygenase and volatizing some of the off-flavor compounds that result during
grinding).
IV.
V.
VI.
Sieving of soy milk to remove any foreign matter present
Peeling of coconuts to extract coconut flesh for making coconut milk.
Weighing ingredients such as Sugar, Stabilizer, coconut milk, color and Flavor to
ensure consistency of the product.
VII.
Rapid and manual cooling of the soy milk to 450C suitable for inculation with
Lactobacilus Staphylococus (yogurt culture)
VIII.
IX.
X.
XI.
XII.
XIII.
inoculation with yogurt culture to the soy milk and mixing it uniformly
Pouring the inoculated soy milk into disinfected containers to prevent contamination
Break the crust to improve the texture and consistency of the yogurt
Add flavor, color and preservatives.
Packaging and refrigeration in the cold room.
Labeling of yogurt for easy identification by consumers
2.1.1.2 Skills Gained in soy yogurt Processing
I.
I learnt how to carryout blanching
II.
III.
I learnt how to wet mill soybeans
Milling of Coconut flesh
4
IV.
V.
VI.
I learnt how to inoculate soy milk
I learnt how to break the crust
I learnt how to weigh ingredients such as sugar, and color
VII.
I learnt how to package yogurt
VIII.
I learnt how to label a product
Figure 3:
Batch pasteurization of soy milk
Figure 4;
Mixing ingredients into the soymilk during pasteurization
5
Figure 5;
Neatly labeling the already packaged soy yogurt
2.1.1.3 Knowledge gained in soy yogurt processing
I got to know that inactivating the antinutritional factors. (Nutritional value), Removal of
beany flavor derived from the action of lipoxygenase. (Aroma of soymilk) and providing
fine and smooth mouth feel are the major challenges in the soy Yogurt business
2.1.2 Tofu Processing
Tofu is a traditional product made mainly from soybeans. Tofu is condensed soy milk that
people press into blocks of different firmness. Tofu provides some important nutrients and
physiological benefits due to its relatively large amount of proteins, lipids, vitamins,
minerals, and isoflavones and contains all the essential amino acids your body needs.
Therefore, tofu as part of a balanced diet can potentially reduce the risk of cardio-vascular
disease, hypertension, diabetes, hyperlipidemia, and others.
2.1.2.1 Activities done in Tofu processing
I.
Wet Milling of Soybeans using a Soy Milk extractor to make soymilk and okara (fiber
residue) as a byproduct.
6
Figure 6;
II.
Wet milling of soybeans into soy milk
Pasteurization of soy milk to reduce microbial load, improve the nutritional value of
the milk (by inactivating trypsin inhibitors), and improve the flavor (by inactivating
lipoxygenase and volatizing some of the off-flavor compounds that result during
grinding).
III.
Sieving of Soy milk to remove any foreign matter present.
IV.
Weighing of ingredients to be added to Tofu such as citric acid, and spices for
marinated Tofu
V.
VI.
VII.
VIII.
IX.
X.
XI.
Coagulating the Soy milk using nigari (Magnesium Chloride)
Pressing the Coagulated soy milk into tofu blocks using a tofu press machine
Cutting the tofu blocks into smaller units
Packaging of Tofu in Vacuum seal bags and sealing using a vacuum sealing machine.
Heat treatment of vacuum sealed Tofu in boiling water.
Storage in a cold room at low temperature.
Labeling of the Tofu
2.1.2.2 Skills gained in Tofu processing
I.
Wet milling of soy beans
II.
III.
Pasteurization of milk
Sieving of soy milk
7
IV.
V.
VI.
VII.
VIII.
Coagulation of soy milk
Using a tofu press
Vacuum sealing
Team work
Labeling of products
2.1.2.3 Knowledge gained during Tofu processing
How vacuum sealing works which typically involves using a vacuum sealer machine and
specially designed vacuum-sealable bags or containers. The process works by creating a
vacuum inside the packaging, which removes the air and oxygen that contribute to the
deterioration of the contents. Once the vacuum is created, the package is sealed tightly to
prevent air from re-entering.
2.1.3 Soy Muchuzi Mix
Soy Muchuzi mix is a seasoning made from corn starch, soy flour and spices like black
pepper, cloves, ginger which are blended to provide a unique quality taste when used in
making sauces.
2.1.3.1 Activities done in Soy Muchuzi Mix processing.
I.
Weighing and milling of spices
II.
Weighing of other ingredients
III.
Mixing of ingredients using a mixer
IV.
Packaging in pouches of 10g, 100g and 500g
V.
Figure 7;
Sealing of pouches with a sealing machine
Sealing of the pouches using a sealing machine
8
VI.
VII.
Labeling of pouches
Secondary packaging of pouches in labeled sacks
2.1.3.2 Skills learnt during Soy Muchuzi Mix Processing
I.
I gained skills in weighing
II.
I gained skills in milling spices
III.
I gained skills in using a mixer
IV.
I gained skills in labeling
2.1.4 Soy milk powder
2.1.4.1 Activities I did in Soy milk power processing
I.
Weighing of Ingredients
II.
Mixing of ingredients using a mixer
III.
Packaging of the soy milk powder in pouches of 500g
IV.
Labeling of pouches.
2.1.4.2 Skills learnt during soy milk powder processing
I.
I gained skills in weighing
II.
III.
I gained skills in using a mixer
I gained skills in labelling
2.1.5 Soy, Groundnut and fish and Soy, Groundnut and Mushroom powder processing
This is a blend of Soy flour, Groundnuts and either silverfish or mushroom which is used to
make a source for meals.
2.1.5.1 Activities I did in Soy, Groundnut and fish and Soy, Groundnut and Mushroom
powder processing
I.
Labeling of produce
Skills learnt from in Soy, Groundnut and fish and Soy, Groundnut and Mushroom powder
processing
I.
Labeling Skills
9
2.1.5 Quality Assurance
Quality assurance (QA) is a critical component of ensuring the safety, quality, and
consistency of food products throughout the production, processing, and distribution chain.
Given the potential health risks associated with consuming unsafe or low-quality food,
rigorous quality assurance practices are essential to protect public health and maintain
consumer confidence.
2.1.6.1 Activities I did during quality assurance
I.
Monitoring Process conditions such as temperature
II.
Inspecting the hygiene of the processing team
III.
Regular cleaning and disinfecting of machinery, equipment and equipment used
IV.
Disinfecting packaging bottles for yogurt before packaging yogurt
V.
VI.
VII.
Use of neat, clear and correct labels
Verifying of weights
Inspecting the ingredients and supplies
2.1.6.2 Skills I learnt during quality assurance
I.
I learnt how to regulate process conditions such as temperature
II.
I learnt how to inspect for hygiene
III.
I learnt how to verify weights of products
IV.
I learnt how ensure neatness, clarity and correctness of lebels
2.1.6.3 Knowledge I gained from quality assurance
I got to know that quality has to be ensured to the fullest since a single and tiny mistake in the
production directly reflects in the product.
2.1.7 Stock taking
2.1.7.1 Activities done in stock taking
I.
Counting number of products that are in the cold room one type at a time
II.
Recording the counted products
10
Figure 8;
Conducting Stock taking
2.1.1 Skills learnt from stock taking
Recording skills
2.1.7.1 Knowledge gained from stock taking
Stock shrinkage is when there is missing stock which cannot be accounted for
2.1.8 Marketing of Yogurt in new market areas.
Entering new markets is really challenging but can lead to increased sales and revenue. As
you introduce products to new areas, you tap into new customer segments and potentially
gain a larger customer base, contributing to higher revenue streams.
2.1.8.1 Activities I did during Marketing
I.
Presentation of the yogurt to purchases managers of supermarkets
II.
Providing details about the yogurt and details about its brand and the story behind its
innovation
III.
Recording invoices of the yogurt we left in the supermarkets.
2.1.8.2 Skills I obtained during marketing
I.
Presentation Skills
II.
Communication Skills
11
III.
Record Keeping
2.1.8.3 Knowledge I gained during marketing.
Entering new areas exposes your business to different consumer behaviors and cultural
nuances which is a valuable learning experience.
2.1.9 New Product Development
I took part in the development of multi fruit juice product made from various fruits like
mango, pineapple, lime. I was not successful in the two trials but it was a worthwhile learning
opportunity
2.1.9.1 Activities I carried out during new product development
I.
Sourcing raw materials such as fruits, fenugreek spice
II.
Washing and disinfecting the fruits
III.
Peeling fruits
IV.
Pulping the fruits in a blender
V.
Sieving of pulp with a cheese cloth
VI.
Development of flavor using heat treatment
VII.
VIII.
IX.
Measuring sugar concentration in Brix using a refractometer
Pasteurization of juice
Measuring of preservative and stabilizer
X.
Disinfecting of bottles for packaging
XI.
Hot filling of the juice into the bottles
2.1.5.1 Skills I carried out during product development
I.
II.
I learnt how to source ingredients
I learnt how wash and disinfect fruits
III.
I learnt how peel fruits
IV.
I learnt how pulp fruits
V.
I learnt how sieve juice
VI.
VII.
VIII.
IX.
X.
I learnt how develop flavor in juice
I learnt how use a refractometer
I learnt how pasteurize juice
I learnt how disinfect bottles for packaging juice
I learnt how carryout hot filling
12
2.2 Challenges encountered during Internship
I.
There were limited technological resources and this restricted my exposure to
carrying out advanced processes that I learnt theoretically, in response; I had to focus
on the available technology to improve my expertise.
II.
There was a variability of tasks and roles which was straining on my mind, in
response; I embraced the opportunity to learn about various aspects of the industry.
III.
There were few experienced professionals available to provide specialized training
and mentorship to me, in response; I seeked every opportunity to learn.
IV.
There were long and manual work schedules on days of production which are very
tiresome because they require a lot of physicality, in response; I took breaks of 10 to
15 minutes to reenergize during the work schedule.
V.
I had some financial challenges because I required transport to and from the work
place and also for meals during the internship on a tight budget, in response; I
squeezed my expenditure to meet my budget and in some instances I seeked out
financial aid from my friends.
VI.
I had a challenge of time management hence at times arriving late at the work place,
in response; I set off earlier in order to beat to city road conjestion and on some
instances I used bodabodas which are immune to the city conjestion.
VII.
There was a fast paced environment in the business basing on my pace, in response; I
had to pull up my stocking to meet their pace.
VIII.
I had to adapt to a small team which requires building relationships with all members,
in response; I gradually got to interact with everyone on the team and built rapport
hence fitting in.
IX.
I had a communication challenge whereby I failed to bring out my ideas to the team
members.
X.
Some tasks were repetitive and required a lot of bending posture causing me some
back pain, in response; I reduces my participation in tasks that required bending and I
blended repetitive tasks so as to not get bored.
2.3 Opportunities Identified
I.
There are opportunities for more food product innovation.
II.
III.
There are opportunities for food scientists to work in quality assurance and control.
There are opportunities for designing cheap and localized equipment to reduce the
burden of the physicality of some tasks.
13
IV.
There are opportunities for full utilization and value addition to agricultural produce
in the country
V.
There are opportunities for designing production processes that limit wastage of
resources, ensure quality and prevent workers from getting bored and strained from
repetitive tasks.
VI.
There are opportunities for cooperation among processors to pull resources together in
order to afford expensive equipment that can reduce their costs such as packaging
machines.
VII.
There are opportunities for more research in the food industry for example in the case
of soy processing there in need for research on lipoxygenase null soy varieties in
Uganda.
VIII.
There are opportunities for bridging the gap between the food processors and the
government to demand incentives to support growth of our agro-processing industry
2.4
I.
How Operations at Can be Improved
Vertical integration such as setting up farms to grow soy to reduce costs and ensure
quality handling, setting shops or hangouts in public areas that are specific to the
business products as this provides publicity and awareness of the products.
II.
Installation on better machinery which may include features such as automation to
reduce the physical burden on the employees while increasing productivity and
quality.
III.
Experimenting to discover new easier and faster ways of carrying out some tasks to
increase the pace and productivity of the business.
IV.
Seeking backup suppliers for all supplies to the business to prevent delays when
current suppliers fail to deliver.
14
CHAPTER THREE: CONCLUSION
I.
I was able to learn a lot during this training , I gained hands on experience in
processing of soy yogurt, tofu, soy milk powder among other products, hands on
experience in quality control, hygiene management e.t.c.
II.
III.
I improved on my communication skills.
I interacted with my field supervisor, Mr. Martin Saali who shared his knowledge on
food science freely.
IV.
I was also able to relate some of my theoretical knowledge such as fermentation,
disinfection, wet milling to the physical activities in processing.
V.
I was also able to experience what the demands, responsibilities and opportunities are
in employment.
Major Strength of the training
I.
II.
III.
Hands on experience
Improve relationship building because of small team
Various activities that enabled to learn all sections of a food business
Major weaknesses of the training
I.
Many repetitive and tiresome tasks
II.
Few experts in the field of food science
III.
Limited advanced technology resources
15
I.
II.
CHAPTER FOUR: RECOMMENDATIONS
The department should integrate technology in the training such as using video
conferencing during supervision so as to enable students embrace technology
The department should carryout career guidance to help students share and understand
how their industrial training experience aligns with their future goals.
16
Smartfoods
Uganda
|
CHAPTER FIVE: REFERENCES
Our Story. (n.d.). Retrieved August
23,
2023,
from
http://www.smartfoodsuganda.com/home/our-story
FST2301 INDUSTRIAL TRAINING, LOG BOOK AND GUIDELINES FOR STUDENTS
OF BFST, 11
17
CHAPTER SIX: APPENDICES
Figure 9;
Skimming of soy milk
Figure 10;
Washing of buckets to ensure hygiene
18