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Practical Exposure to Industrial Operations
Participants gained first-hand exposure to large-scale bread manufacturing processes, including raw material handling, dough preparation, baking, cooling, slicing, and packaging operations.
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Understanding of Quality Control and Food Safety
Students learned about strict quality assurance measures, hygiene standards, and food safety protocols followed in compliance with national and international standards.
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Integration of Theory with Practice
The visit helped bridge the gap between classroom learning and real-world industrial applications, especially in areas related to process optimization, production management, and applied sciences.
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Insight into Automation and Modern Machinery
Participants observed the use of automated production lines, modern baking technologies, and monitoring systems, enhancing their understanding of industrial automation.
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Exposure to Supply Chain and Logistics Management
Students were briefed on inventory control, storage systems, distribution networks, and logistics planning involved in delivering fresh products nationwide.
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Awareness of Industrial Safety Practices
The visit highlighted workplace safety measures, risk management strategies, and standard operating procedures essential for maintaining a safe industrial environment.
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Career Orientation and Industry Interaction
Interaction with industry professionals provided valuable insights into career opportunities, required skill sets, and research prospects in the food and manufacturing sectors.
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Motivation for Research and Innovation
MS and PhD scholars, in particular, were inspired to explore research ideas related to food technology, process efficiency, quality enhancement, and industrial problem-solving.
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Professional Development and Team Learning
The visit promoted professional ethics, discipline, teamwork, and effective communication among students from diverse academic levels.
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