You may start identifying potential food companies/manufacturers that could provide internship training by month of April. Contact your companies of interest for the internship opportunity. The previous companies list link are available in the application form.
Submit the application form by listing down the company of your choices and details (name of person in charge, company's full name and address) if you require supporting letter when applying to company. Supporting letter will be emailed to you within 3 working days. Apply 1 to 2 companies at a time and follow up closely the status of the application.
Update Unit Coordinator on the application status in May and June 2020.
Attend the general information session briefing.
Provide final update on your application by Monday 3 August 2020. If you need help from the school to search for a place for industrial placement, please email Unit Coordinator. If you choose not to accept the internship, the school will not be responsible for arranging future internship. All the follow-up sessions will be informed via email.
Email a copy of the offer letter to email@example.com once you receive your offer letter from the company.
Attend typhoid vaccination session in September 2020.
Submit indemnity form and enrol in FST3800 by end October 2020. International student will need to provide a copy of the student pass and first page of passport if you commence the internship in Malaysia.
Attend the compulsory pre-departure briefing (date to be confirmed).
General information session: Week 5 of Semester 1, 2020
Pre-departure briefing: Week 12 of Semester 2, 2020 (date to be confirmed)
Note: Internship period is from 1 December 2020 to 19 February 2021. (The dates are correct at the time of published and it is subject to change)
Leong Ee Lin Working in a real-world industry, I realized that not only technical skill is important, but having good social skill is equally as important. It is crucial to be able to communicate with different types of people and to show good leadership. Thus, the importance of communication and leadership ability is the most significant thing I learned from this experience. Lastly, the best part of the internship is being able to meet many different types of people regardless of their work status, as all of them are friendly and helpful, it makes me feel as though we were a big family.
Lin Hung-Yu After my internship journey, I realized how important it is and I would strongly recommend students from any field to do an internship during their course. It will be such a waste to not grab this opportunity and make connections and learn from people with many years of industrial experience that can make us grow better. I enjoyed working in Markaids as there will always be new different tasks or projects assigned to me daily that keep me productive and motivated. I felt grateful that I was able to learn a lot from Markaids about food industrial production and the importance and role of food ingredients in our day-to-day meat products.
Vani Kotnala The internship was very valuable as it provided me with hands-on experience. I was able to apply my knowledge as a food science and technology student in various day-to-day tasks related to the bean to bar process of chocolate production. This really strengthened my learning. The best part of this internship was being given the opportunity to innovate and use the company's available equipment and resources to develop my own chocolate recipe. It was a thorough learning experience and greatly boosted my confidence, as the company is considering introducing the product into the market.
Livia Magdalena The internship taught me to apply the knowledge that is taught in the university to the work-life. At university, I was taught the basics of chocolate making process. I understand the meaning of tempering chocolate and the purpose of doing it. However, I did not study it in detail. By doing this internship, I understand the purpose of each process in making chocolate. The most interesting task was developing a new flavour of chocolate.