Nzuzo Noko’s Post

What is the importance of the undergraduate industrial training?? During my industrial training period everyone was looking for a place that would pay them for their lifestyle and all that. It was more about money than the knowledge. But one thing I realized was that if it was possible to pay the company for that aspect of my studies I wouldn’t hesitate. I wasn’t paid up to $6 but it was worth it. I was fortunate enough to do my internship at Coca-Cola HBC a good company and trust me it was so enlightening and rewarding that when I was to fill my logbook there wasn’t even enough space to document all my experiences. I used equipments that just made everything easier, it gave me a real life experience to all the theories we were being taught in class. From seeing equipments that are totally automated to semi-automated, to seeing several Critical Control Systems to checkmate food safety. If I was to speak to any undergrad I would tell them to go for knowledge rather than money, I would also tell them to go for a company that does practical application of what is being taught in class. I would also tell them not to take that training casually it makes you see life practically. Dear undergraduates there is nothing wrong in paying for knowledge if you know it is worth it but not free. #foodscientist #undergrads #industrialtraining

𝗛𝗲𝘆 𝗘𝘃𝗲𝗿𝘆𝗼𝗻𝗲, For my fellow undergraduates and fresh grads in Food Science: you’ve probably come across many organizations offering certificates, training, and online internships. But 𝗙𝗼𝗼𝗱 𝗦𝗰𝗶𝗲𝗻𝗰𝗲 𝗮𝗻𝗱 𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 𝗶𝘀 𝗻𝗼𝘁 𝗮𝗯𝗼𝘂𝘁 𝗰𝗼𝗹𝗹𝗲𝗰𝘁𝗶𝗻𝗴 𝗰𝗲𝗿𝘁𝗶𝗳𝗶𝗰𝗮𝘁𝗲𝘀. It’s a field where practical skills matter more than attending webinars, especially from unrecognized organizations selling low-cost certificates. Keep in mind: These certificates often lack value for the industry. Many trainers lack real industry experience. Information is often recycled from the internet or AI. Sadly, many students waste time and money on these certificates, harming their professional reputation. Filling your resume with questionable certifications can raise red flags during interviews. I’ve been there too — I don’t want others to make the same mistake. 𝗪𝗵𝗮𝘁 𝘁𝗼 𝗙𝗼𝗰𝘂𝘀 𝗢𝗻: Gain real, hands-on experience. Prioritize quality over quantity when choosing certifications. 𝗕𝗲𝘁𝘁𝗲𝗿 𝗔𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲𝘀: Instead of cheap certifications, invest in recognized platforms like: Coursera Alison EdX FutureLearn Udemy Knight Safety Food Standards Agency For fields like food safety, look for accredited bodies like International Services of Compliance. 𝗠𝘆 𝗔𝗱𝘃𝗶𝗰𝗲: A certificate is just paper unless backed by real skills. Focus on practical knowledge and avoid getting distracted by certifications that don’t carry weight in the industry. 𝗙𝗶𝗻𝗮𝗹 𝗪𝗼𝗿𝗱: Be smart with your choices. Stick to trusted platforms, develop real skills, and always prioritize quality over quantity. 𝗨𝗽𝗱𝗮𝘁𝗲: Based on the feedback, I want to clarify: certificates are proof of your knowledge, not just something to collect. What really matters in an interview is your understanding, not the organization’s name. Companies care about your skills and how well you apply the knowledge, not the certificate itself. While some certifications like Highfield can be expensive, affordable options exist. What matters most is the quality of learning and practical skills. The focus should always be on gaining real-world knowledge. Thank you for contributing to this important discussion in our field. #FoodScience #FoodTechnology #RealSkills

🌟 Internship Task #2 at GFSS: Enhancing Food Safety through Quality Control and Recall Plans 🌟 I'm excited to share my progress on the second task of my internship at Global Food Safety Solutions (GFSS) under the guidance of Junaid Bin Shakeel √ In this task, I delved into a comparative analysis of various quality control techniques used in the food industry, such as Total Quality Management (TQM), Six Sigma, and Statistical Process Control (SPC). Each of these methods has its strengths and weaknesses, but after a thorough evaluation, I found that a combination of Six Sigma and SPC is particularly effective for managing high-risk food products. Six Sigma's focus on defect reduction, paired with SPC's real-time monitoring capabilities, offers a robust solution for ensuring food safety and maintaining process stability. Moreover, I explored the critical steps required to implement an effective product recall plan. In a scenario where contamination is detected, quick and decisive action is paramount. From initial assessment and containment to regulatory notification and stakeholder communication, a well-coordinated recall plan can significantly mitigate risks and protect consumer health. #FoodSafety #QualityControl #SixSigma #SPC #Internship #GFSS #FoodIndustry #ContinuousImprovement

In traditional kitchens of the past, chefs wouldn't explain things in detail, and I used to think, "How irrational and unkind. Teaching properly would raise everyone's level." But the method of "apprenticeship" is actually very appropriate for fostering proactive initiative. The control in this apprenticeship actually lies with oneself, not passive but active. By observing the movements of chefs and seniors, one engages their imagination, thinking, "Could it be like this?" "Or this?" "Maybe like that?" Trying to grasp the meaning and techniques being used. In doing so, gradually one develops the ability to observe and think independently. The current method of teaching meticulously can turn people into robots, but it can't create proactive chefs.Especially as a chef, it's crucial not to mimic others but to discover the essence of things on your own. For that, qualities like perseverance and dedication are necessary since becoming a chef doesn't come with a manual; you have to cultivate the ability to seek and find on your own. Coming full circle, it might be a time to incorporate the good aspects of the past and mix them with the good aspects of today

In a bid to bolster vocational training and enhance skill development in the culinary and bakery sectors, a new initiative has been launched in collaboration with the National Skill Development Corporation (NSDC). This program aims to provide comprehensive training to aspiring chefs and bakers, equipping them with the necessary skills to excel in the industry.   The partnership with NSDC underscores a commitment to fostering talent and promoting employment opportunities in the hospitality sector. Through this initiative, participants will receive hands-on training from industry experts, covering a wide range of culinary techniques and bakery practices.   Speaking on the occasion, an NSDC representative stated, “This collaboration is a significant step towards empowering individuals with the skills required for successful careers in the culinary and bakery fields. By providing access to quality training, we aim to create a skilled workforce that meets the growing demands of the hospitality industry.”   The program will include practical sessions, workshops, and internships, ensuring that participants gain real-world experience. Additionally, the initiative will focus on upskilling current professionals to keep pace with industry trends and innovations.   This initiative is expected to benefit a large number of individuals, opening up new avenues for employment and career growth. The collaboration between industry stakeholders and NSDC reflects a shared vision of enhancing skill development and contributing to the overall growth of the hospitality sector. HospiSource.com #CulinarySkills #BakeryTraining #NSDC #SkillDevelopment #HospitalityIndustry #VocationalTraining #ChefTraining #BakerTraining #EmploymentOpportunities #HandsOnTraining #HospitalityCareers #IndustryExperts #Upskilling #CulinaryInnovation #CareerGrowth

In the culinary field, there is a difference between **training** and **learning**. Let's explore these differences: 1. **Culinary Training Programs**: Culinary training programs are short-term courses designed to teach aspiring chefs the basic skills and techniques required to succeed in the culinary industry. These programs are hands-on and practical, focusing on real-world experience rather than theory. Examples of culinary training programs include apprenticeships, certificate programs, and workshops. - Provides an opportunity to gain practical experience and apply skills. -Usually more affordable than culinary schools¹. 2. **Culinary schools**: Culinary schools are academic institutions that offer long-term courses in the culinary arts. Culinary schools cover a wide range of subjects, including culinary techniques, food science, management and entrepreneurship. - Provides comprehensive education covering all aspects of the culinary industry. - Offers degrees and certificates recognized by the culinary industry. - Helps students secure internships and job opportunities after graduation¹. In short, **Culinary Training Programs** focus on hands-on training and practical skills, while **Culinary Schools** offer a comprehensive education covering a broader range of subjects. Choosing the best depends on your personal goals and your aspiration to learn and apply

Internship Days📝 🧪 QC Lab Learning -3 :🧪 It's been long time I have detached myself from social media.I am excited to share rest of the tests that I have learnt at "T.K. Food Products Distribution Ltd." during my internship journey. Today I am sharing the "Sedimentation Value Test" of flour. Proud to share that our Quality Control team at T.K. food Industry have conducted the Sedimentation Value test on flour to ensure the highest standards of quality. This crucial test helps us to assess the gluten strength and protein quality of the flour which are the key factors in delivering consistent and superior baking performance during biscuit making. We took the sample flour and performed our test procedures carefully. The BPB Indicator was used in this test. After that we kept the solution with the sample rested for at least 10minutes in SV Cylinder and observed the SV value of flour sample. At "T.K Food Products Distribution Ltd.", we are committed to maintaining excellence in every batch we produce. This is just one of the many steps we take to guarantee the quality and safety of our food products. The test result was 23(SV Value) indicating that the flour was with moderate gluten quality which is suitable for biscuit making in the Industry #QualityControl #FoodSafety #FoodEngineering #FlourQuality #InternshipJourney #Quality_Control_Lab #Lab_Test #SedimentationTest

𝙈𝙮 𝙡𝙚𝙖𝙧𝙣𝙞𝙣𝙜 𝙚𝙭𝙥𝙚𝙧𝙞𝙚𝙣𝙘𝙚 During my internship, I was assigned to the microbiology lab to learn about food safety testing. One of the tasks I was given involved using an autoclave, a machine that sterilizes equipment using high heat and pressure. I was instructed to open the autoclave after the sterilization cycle was complete. However, due to my lack of experience, I made a mistake. I attempted to open the lid without first turning off the machine and the main power supply. This could have been extremely dangerous as the autoclave was still under pressure and could have exploded. Thankfully, the autoclave had safety features in place that prevented me from opening it. My senior quickly realized what had happened and guided me through the correct procedure. I learned a valuable lesson about the importance of following safety protocols, even when I'm unfamiliar with a task. This experience has helped me become a more cautious and responsible lab worker. #foodsafety #labsafety #learning #learningexperience #foodquality #foodtechnology #labtesting #foodtesting #foodprocessing

My internship at global food Safety Standard. It's very beneficial internship for food technologist These are the some key point covered in first session on the compliance in food Safety 🥙🌷 My third task related to Research and Development. Here are the few lines related to Research and Development (R&D) in advancing sustainability within the food industry:- "Exploring innovative solutions for a sustainable food future through R&D 🌱, driving progress in: - Alternative proteins 🍔 - Circular economy ♻️ - Climate-resilient agriculture ☁️ - Food waste reduction 🍲 - Sustainable packaging 📦 #GFSS #R&D #beneficialinternship

Discover the Secrets of Food Safety! Unveil the Online Internship: Dive into the world of vulnerability assessment and the detection of food adulteration in our immersive program! 🔬 Explore Crucial Insights: 🔹 Understanding Vulnerability: Learn to identify weaknesses in food systems and how to strengthen them against potential risks. 🔹 Detecting Adulteration: Delve into methods and technologies used to detect and prevent food adulteration, ensuring food safety and quality. 🔹 Practical Applications: Gain hands-on experience through case studies and simulations to tackle real-world food safety challenges. 🌍 Why Join Us? 🔸 Expert-Led Training: Learn from industry professionals and experts in food safety and quality assurance. 🔸 Cutting-Edge Techniques: Access the latest tools and techniques to assess vulnerabilities and detect adulteration in food. 🔸 Global Impact: Equip yourself with skills that contribute to ensuring safer and more reliable food supplies worldwide. 📆 Enroll Now: Secure your spot for a transformative learning journey that starts soon! 🚀 Elevate Your Knowledge: Empower yourself with skills vital for a career in food safety and quality control! Join us in safeguarding the world's food supply! Enroll now and become a guardian of food safety Dr. Muhammed Rafeeque KTDr. Nashila RahmaniyaSinoy RamathMohamed Riyas TheyyambattilAswin S JohnUmmukulsum N RSafeera RashidNajiya Thasneem #internship #vulnerabilityassessment #food #aspire #training #research #consulting #foodsafety #foodsafetytraining #uae