Serdang, 17 April 2025 – A total of 25 participants from Kolej Vokasional (Pertanian) Teluk Intan (KV(P)TI), comprising 20 Diploma in Food Processing students and 5 accompanying lecturers, participated in the Basic Food Microbiology Course held at the Food Microbiology Laboratory, Food 3, Faculty of Food Science and Technology (FSTM), Universiti Putra Malaysia (UPM).

The KV(P)TI delegation was warmly welcomed by Associate Professor Dr. Rashidah Sukor, who opened the event with a welcoming speech and a brief introduction to the undergraduate and postgraduate programs offered at FSTM. She also shared information about the faculty’s research facilities and services, providing students with early exposure to higher education opportunities in the field of food science.

This course was specially designed to equip the Diploma in Food Processing students with essential skills aligned with the DPB2323 Food Microbiology syllabus. Among the skills learned were bacterial classification techniques, bacterial enumeration using the serial dilution method, and aseptic techniques for microorganism transfer. Participants were also guided through the preparation of microbial slides for Gram staining, followed by hands-on experiments and an interactive Q&A session that allowed them to discuss their findings and their application in the food industry context.

The practical session was conducted by Dr. Nurul Hawa Ahmad, supported by experienced personnel including three science assistant officers – Ms. Norafiqah Sallehulldin, Ms. Nur Adibah Talib, and Ms. Nursuhaina Hashim – as well as laboratory assistant, Ms. Noratina Mohd. Darus. The program’s secretariat, Ms. Wan Nur Ain Wan Ali and Ms. Noor Azwani Ramli, played a crucial role in ensuring the smooth coordination and execution of the course.

The course concluded with a certificate presentation to all participants and accompanying lecturers as a token of appreciation for their involvement. Among the accompanying lecturers were Ms. Julia Mazly, Ts. Mohd Rosnizam Mohd Yusoff, Ms. Nor Hayati Abd Wahab, Ms. Syahida Sidek, and Ms. Nurul Atiqah Zainuddin.

Courses such as this not only add value to students’ learning experiences, but also open up opportunities for collaboration between educational institutions in producing highly skilled graduates in the field of food processing.

Date of Input: 23/04/2025 | Updated: 23/04/2025 | nur_jasni