kuantan polytechnic: malaysia - (mission). project findings and

Restricted UNDP/MAL776/017 Terminal Report MALAYSIA

Kuantan Polytechnic

Project Findings and Recommendations

Serial N o . F M R / S C / O P S / 9 0 / 2 3 1 ( U N D P )

United Nations Educational, Scientific and Cultural Organization

United Nations Development Programme

Paris, 1990

M A L A Y S I A

KUANTAN POLYTECHNIC

Project Findings and Recommendations

Report prepared for the Government of Malaysia by the United Nations Educational, Scientific and Cultural Organization (Unesco) acting as Executing Agency for the United Nations Development Programme (UNDP)

United Nations Educational, Scientific and Cultural Organization

United Nations Development Programme

UNDP/MAL/76/017 Terminal Report FMR/SC/OPS/90/23KUNDP) 25 October 1990

© Unesco 1990 Printed in France

(i)

CONTENTS

Summary

I.

II.

III.

IV.

V.

VI.

INTRODUCTION

PROBLEMS AND SOLUTIONS

OUTPUTS PRODUCED

OBJECTIVES ACHIEVED

FINDINGS AND LESSONS LEARNED

RECOMMENDATIONS

Page

(Ü)

1

1

6

7

7

8

ANNEXES

ANNEX A: Unesco Experts and Consultants 9

ANNEX B: Counterpart Staff 10

ANNEX C: Unesco Fellowships 11

ANNEX D: Student Enrolment and Graduate Output 12

ANNEX E: Programme Summary 13

ANNEX F: List of Major Equipment Provided by Government 17

ANNEX G: List of Government Offices, Institutes and 21 Food Processing Companies Visited

ANNEX H: Photographic History of the Project between 2 3 1984 - 1987

(ü)

Summary

Total Government contribution: M$ 23.4 million (in kind) Total UNDP contribution: US$ 291,701

a) Objectives

Establishment of a special course in Food Processing Technology.

This was fully achieved.

b) Outputs sought and produced

The Food Processing Technology unit was fully functional with 12 competent technical staff.

The curriculum was implemented and revised after 3 years of operation. 164 students graduated between 1983 and 1988. About 55% of the graduates in 1988 found places in industry.

c) Findings and recommendations

In designing the laboratories and ordering equipment, the following points should be taken into consideration:

availability and abundance of local raw material local eating habits

- factors causing possible delays in the construction of the pilot plant

d) Recommendations

The facilities of the department should be made available to other institutions in the country;

Existing facilities may also be promoted for training courses in the region;

Close co-operation with local industry should be maintained and their needs assessed;

- To reduce the effective operating cost of the pilot plant the possibility of marketing the finished product should be explored.

MAL/76/017 - Kuantan Polytechnic

Terminal Report

I. INTRODUCTION

1. MAL/76/017 Kuantan Polytechnic project, under Unesco execution evolved around two major objectives:

a. Establishment of a polytechnic in Kuantan, teaching basic courses in Mechanical, Electrical and Civil Engineering as well as courses in Commerce.

b. Establishment of a special course in Food processing technology, which would be unique for Kuantan polytechnic and not available in the five other polytechnics in the course of being established in the country.

2. Kuantan Polytechnic, known as "Polytechnic Sultan Haji Ahmad Shah (POLISAS)" after 1985, maintained the development of the buildings and basic courses by 1983, and these courses were fully operational, completing their staff development programmes.

3. The only inactive and underdeveloped course remained to be the one on food processing technology and this report covers the activities in developing this course, which in 1984 could be considered non-existent.

II. PROBLEMS AND SOLUTIONS

4. The problems related with the project activities and implementation can be classified as follows:

a) Curriculum and its implementation b) Acute shortage of qualified lecturers c) Acute shortage of laboratory space d) Tender procedure for the main Food Technology

building e) Establishment of a reference library for Food

Processing Technology f) Tender procedure for food processing and

laboratory equipment g) Provision of chemicals, cultures and raw materials

for the course h) Provision of Industrial Training for course

students and promotion of the concept of utility of the course within the industry

a) Curriculum Development

5. Curriculum development was first on the priority list. Existing curriculum did not answer the needs of a technician course and the background of the future students of the Food Processing Technology course was not taken into account during its preparation.

2

6. Meetings at the Faculty of Food Science and Technology and at the Institute of Technology MARA, and the Malaysian Agricultural Research Development Institute, revealed the obvious, that all the high-level officials unanimously wanted the graduates of the course to be given extensive practical knowledge and the depth of their theoretical training was not of primary concern.

7. Another drawback of the existing syllabus was that in certain subjects like applied physics, the contents started with 'Heat' with no introductory information to give the student a better understanding of the subject.

8. Uncertainty also existed in the scope of many subjects. Lecturers found it difficult to spread the subject over the 4 0-weeks period.

9. In the case of practicáis, the importance of applied studies for this course had to be reflected in the syllabus, and more credit hours were allocated to practicáis. Practical studies were prepared in more detail to give the inexperienced lecturers a better understanding of the course they were expected to run,

10. A detailed study into the educational background of the students taking the course revealed that about 50% of them were "Malaysian Vocational Certificate of Education" holders which made it difficult for them to follow the course since they lacked sufficient background in Mathematics, Chemistry, Physics and Biology.

11. The curriculum was thus revised to cushion the impact of the subjects as much as possible, taking a more general approach in physics and chemistry, keeping the level above Sijil Pelayaran Malaysia (Malaysian Certificate of Education) but not at the level of courses conducted at the MARA Institute of Technology.

12c One major deficiency of the curriculum was lack of a subject dealing completely with laboratory techniques; use of equipment, proper handling of chemicals, and conducting experiments. Thus, a new subject was introduced under the heading of "Laboratory Techniques and Safety". The subject had no theoretical hours but was completely devoted to laboratory studies (Annex E).

13c This curriculum was given a trial period of 3 years. In 1988, it was revised again to meet the demand of the changes that occurred in the education system. The two-year education system of the polytechnic was subdivided into terms, and the curriculum was designed to meet this système As a semester system was going to be introduced in 1989, subjects in the curriculum were arranged accordingly. In this system, the third semester was reserved for industrial training, and the remaining three for theoretical and practical studies.

14. It was thus decided to make alterations in the distribution of the subjects in semesters and also to review the allocation

3

of the credit hours for the theory and practicáis of each subject.

15. Each lecturer was interviewed and asked to criticize the contents of the subject he/she had been teaching over three years. They were asked to recommend any changes or additions to theory or practicáis if necessary; whether the standard of the course subjects created any problems to the students and whether the credit hours allocated to his/her subject was sufficient, and if the allocated credit hours could be reduced without damaging the integrity of the subject.

16. Staff members did not recommend any changes and lecture notes prepared by some lecturers, especially on Laboratory Techniques and Safety and Food Engineering, were of high quality.

17. The curriculum was reorganized to suit the forthcoming semester system changing the credit hour allocation of some subjects based on feedback received from lecturers. (Annex E).

18. It was decided to remove most of the statistics from the syllabus due to the great difficulty encountered over three years by the students in following and understanding the concept.

19. Problems faced in following the chemistry courses were solved by sub-dividing a 2 0-week semester into three 6-week sessions and pooling the credit hours allocated to three different chemistry subjects. This way students received an intensive 6-weeks course (6 hours of lecture, 6 hours of practicáis) in chemistry, starting with physical chemistry followed by organic chemistry and biochemistry. This arrangement hopefully provides a sequential exposure to different chemistry subjects.

20. The revised curriculum has been in application since 1989.

b) Acute Shortage of Qualified Lecturers

21. The acute shortage of qualified lecturers was one of the problems requiring an urgent solution. In Spring 1984 the courses had only one full-time lecturer. in Summer 1984, the total staff was equal to two, with the addition of another full-time lecturer. Both of them were chemical engineers with no background in food technology. Students of the 1983 intake were taught by part-time lecturers and as a result the quality of the teaching was extremely poor.

22. Graduates from the Faculty of Food Science and Technology, University Pertanian Malaysia, and graduates of the Department of Food Technology, MARA Institute of Technology offered the best possible solution to this shortage.

23. The urgent need of lecturers was explained to the Technical and Vocational Education Division, of the Ministry of Education and co-ordination between the Division and Faculty of Food Science and Technology was organized. Names of the successful

4

graduates in the 1983-1984 academic year were provided to the Ministry, and 5 graduates from the Faculty of Food Science and Technology were assigned to the unit in January 1985.

24. The same arrangement was carried out between the Ministry and the Department of Food Technology, MARA, and the five best diploma holders from this Department were offered a post by the Ministry of Education. One year later in July 1985 the unit had 12 full-time lecturers, and was thus properly ready to conduct the course in Food Technology. (Annex B) .

c) Acute Shortage of Laboratory Space

25. The Department was not allocated any laboratory space in the new buildings of the polytechnic and construction of their own building seemed far away. Laboratories belonging to the soil science department were used for practicáis, and for storage of equipment and chemicals.

26. The Principal of the Polytechnic was convinced of the immediate need of a laboratory space belonging solely to the Food Technology Course. The area suggested to serve as a temporary laboratory was occupied by the canteen, but by careful planning and arrangement of the laboratory tables, this place served the department from Spring 1985 until the completion of the permanent laboratories, in 1987.

d) Tender Procedure for Main Food Technology Building

27. The following timetable was given in the consultant's report1 prepared in 1982.

Building sketch floor plan to JKR October 1982 Electrical/Mechanical Services to JKR November 198 2 Tender Documents December 1982 Contract Award March 1983 Construction (estimated 9 months) March-

December 1983

Unfortunately, this timetable was not adhered to, and the possibility of starting the construction was still under discussion in 1984.

28. The main reason for the delay was the decision to combine the tenders of the construction of the Food Technology building and the construction of a surau (prayer house) for the polytechnic. Although the plans of the Food Technology building were ready, tender documents were not prepared, instead it was decided to wait for the plans and drawings of the prayer house.

29. Constant discussions with the Division of Technical and Vocational Education were not very productive until the

1 Informal mission report

5

seriousness of the matter was explained to the Director-General of the Division. The decision was taken for the preparation of two separate tender documents and the Food Technology building contract was awarded in July 1985.

30. The infrastructure of the building was completed in 9 months; the only problem encountered during the construction was the delay in the electrical layout. However, the new Food Technology building, complete with pilot plant, Fish and Meat Processing Area with cold storage facilities, Cereal Technology Laboratory, Quality Control Laboratory, Microbiology Laboratory, covering an area of 300 ft by 45 ft was completed in one year.

e) Establishment of a Reference Library for Food Processing Technology

31. No reference library existed within the Department and the Polytechnic Library did not have the basic books related to the subject. A comprehensive list of reference books were prepared and ordered. The library was established within 6 months.

f) Tender Procedure for Food Processing and Laboratory Equipment

32. Lists of all the basic laboratory equipment and processing machinery for the pilot plant were prepared by previous consultants and tendered by the Ministry of Education in 1984.

33. Unfortunately, when various food processing machinery for the pilot plant was delivered to the Polytechnic, the main building for the department was still at the discussion stage and was tendered 6 months after the arrival of the machinery. The pilot plant, food-processing machinery had to be stored for about 18 months, until the completion of the construction.

g) Provision of Chemicals. Cultures and Raw Materials for the Course

34. A comprehensive list of chemicals necessary for a food technology course was prepared. Pure cultures for food microbiology practicáis were obtained from the Faculty of Food Technology with the kind co-operation of the Microbiology department.

35. Raw materials for the practicáis did not pose any problems until the installation of the processing plant. All the equipment is suitable for small-scale production, and it was, therefore, explained to the Polytechnic officials that unless they wanted to market the products, the operation of the pilot plant for demonstration purposes only would be a costly operation.

6

h) Provision of Industrial Training for Students and Promotion of the course within the Food Industry

36. Industrial training of the students was an extremely important issue for the course. The curriculum envisaged 6 months industrial training and arrangements with the industry or food research institutions was necessary to place 3 0 students each year for 6 months to accomplish the requirements of the course. It was also important to convince the training institutions to support the students with a per diem during the training programme.

37. After a discussion with the Malaysian Agricultural Research Development Institution (MARDI) and the Food Industry Malaysia (FIMA), it was agreed on principle that students would be accepted for industrial training depending on the availability of space. Later on, these institutions agreed to have a special quota for the Food Technology course of the Polytechnic.

38. In December 1985, a series of visits were conducted by the Polytechnic's staff to government, semi-government and private sector institutions dealing with food-related operations. Securing of training places, evaluation of the future employment possibilities, and assessment of their views on the technician training programme formed the basis of these visits.

39. Altogether 18 places were visited and the project, its objectives and achievements up to that date were explained to each representative in detail and a copy of the curriculum was provided. (Annex G).

40. None of the institutions or companies visited had any previous knowledge about the course. They were aware of the higher degree courses on the subject, but the two-year course in Food Processing Technology was unknown to them. As a result of this visit, training places for all the students were secured for the following years.

III. OUTPUTS PRODUCED

41. "The Polytechnic will be fully functional with the Food Processing Technology Unit." The output has been fully produced, all the problems related to its production are explained in the second section of the report.

42. "Approximately 2/3 of the total staff development programme will be completed". This output has been fully produced•> The Food Processing Technology Unit was functioning with 12 competent staff.

43. "The curriculum for the Food Processing Technology Unit will have been established." This output has been achieved, implemented for three years and revised again after an experience of three years.

7

44. "Equipment procured, installed and being utilized." The processing equipment with the exception of the Contact Plate Freezer, Cooling Unit, Refrigerant bench were procured, installed and utilized. The laboratory equipment has been installed and is fully utilized.

45. "Approximately 300 students will have graduated and found places in relevant industries." This output covers the whole project. The Food Processing Technology Unit's first intake of 30 students was in 1983, thus the first output materialized in 1985. In 1988 only 50% of the graduates found places in the food industry. Between 1983 and 1988 164 students graduated.

IV. OBJECTIVES ACHIEVED

46. As far as the Food Technology Unit is concerned, all the objectives set were achieved. Since the other departments of the Polytechnic were fully functional before the Food Processing Programme, the objectives set in this project can be considered fully achieved.

V. FINDINGS AND LESSONS LEARNED

47. During the preparation of any curriculum, the consultant should study the existing education system of the country in question, and develop the new curriculum and syllabus accordingly. Unfortunately the previous curriculum was developed without taking into consideration the level of education of the incoming students. The 1983 intake of students in the food processing technology course had great difficulties in following subjects such as chemistry and physics.

48. In ordering equipment for a food technology course, selection should be made with careful consideration of the availability and abundance of raw material.

49. Local eating habits should be carefully studied and consultations with the existing food industry must be carried out. As eating habits differ from one country to another, the ordering of equipment should be made accordingly.

50. The presence of dairy processing equipment such as cheese vats in a list prepared for procurement does not seem to have been a wise decision when the total production of milk around Kuantan was 2 00 kg/day. Teaching students to manufacture and process cheese again is not appropriate in a country where the daily eating habits of the locals do not include cheese as a part of the diet.

51. Need for co-ordination and proper timing of activities is vital in any project for the achievement of objectives. In this case, the purchase of processing plant equipment and construction of the pilot plant was not synchronized, hence, processing equipment was delivered in December 1984 and had to be stored for 18 months until construction was completed.

8

52. Commissioning of the equipment which was to take place in the first 5 months of 1987, took place in September 1988, a further delay of 18 months, which proved to be very costly. It is hoped that the dispute between the producer of the equipment, the importer and the Ministry of Education is resolved.

53. When a training programme is prepared, it is hoped that the trainee, on his/her return, will use this knowledge to the benefit of the department or organization he/she is working for. If this knowledge is not going to be utilized, the time and funds spent for training will be wasted.

54. An example of this is the case of the head of the department, a chemical engineer, who was sent to the United Kingdom for six months and trained in food processing technology. Unfortunately, upon his return, he made no use of his trainingc He completely devoted his time to administrative matters and stopped lecturing. His training can be considered a total loss as since his return from the U.K., he was not involved in any activity related to the theory and practicáis of the course, nor in writing teaching material to upgrade the course.

VI. RECOMMENDATIONS

55. The Food Processing Technology Department, with its pilot plant and various laboratories was the best equipped teaching institution in the Malaysian Peninsula, with regard to teaching, processing and research in this field. The outcome is an achievement of which all the parties can be proud.

56. The cereal science laboratory is unique and none of the higher institutions have anything similar.

57. However, since the department is basically programmed for teaching, these facilities should be made available to other institutions. In this way, the sophisticated equipment in the department laboratories could be utilized more efficiently.

58. This course should be promoted within the region. Establishment of a food processing course is a costly operation. The existing facilities of the course may serve the region if properly organized.

59. Promotion of the course within the country should be closely followed. Related industry and institutions should be visited and good working relations should be established. In September 1988 the CTA was informed that in July only 50% of the graduates had been employed. This is due to the lack of communication of the department with relevant industries and insufficient effort for promotion of the course.

60. Due to the capacity of the processing equipment, the costs involved in operating the pilot plant will be high if the finished product is not marketed. Possibility of establishing a revolving fund should be considered.

9

ANNEX A

Unesco Experts and Consultants

Name of Expert/ Country Field of Duration Consultant of Origin Specialization From To

Consultants

Mr S. Fawzi Egypt Food Technology 15.07.81-31.10.81

Mr F.J. Ashton Australia Technical 31.07.82-30.10.82 Education

Mr L. Jupamir Yugoslavia Food Technology 15.09.83-14.11.83 Milatovic

Mr Turgut Turkey Food Technology 27.02.84-26.04.84 Denizel " " 15.08.88-28.10.88

Expert

Mr Turgut Denizel Turkey " " 05.08.84-04.01.87

10

ANNEX B

Counterpart Staff

E C O N O M I C P L A N N I N G U N I T

E n c i k I d r u s b i n O m a r

P o sit ion H e l d

D i r e c t o r

Q u a l i f i c a t i o n s

E n c i k Z a i n u d d i n A b d u l R a h m a n E x t e r n a l A s s i s t a n c e U n i t

M i n i s t r y of E d u c a t i o n

D i v i s i o n of V o c a t i o n a l and

T e c h n i c a l E d u c a t i o n

E n c i k I b r a h i m h is S a m a d

E n c i k A b d u l R a h i m B u s u m a t h o r D e p t . D i r e c t o r

E n c i k Y u s u f H a r u n H e a d

P u a n Z a i d a h H a r u n

P o l y t e c h n i c and D e p t . of

Foo d P r o c e s s i n g T e c h n o l o g y

E n c i k A h m a d b i n S i p o n P r i n c i p a l

E n c i k N a s i r b i n A b u H a s a n H e a d

P u a n Uni K a l t h u m u m b i n N a s i r L e c t u r e r

E n c i k N a s r u d d i n b i n S a i r i L e c t u r e r

P u a n F a t i m a h bt A b d W a h a b L e c t u r e r

P u a n J u a n a i d a h b t . A b d . S a m a d L e c t u r e r

E n c i k I s h a k b i n S u l a i m a n L e c t u r e r

E n c i k A i z a t S a f a r u d d i n b i n A z i z L e c t u r e r

P u a n R o h a i z a n b t . S a m a d

P u a n R o h a n a b t . A h m a d

L e c t u r e r

L e c t u r e r

C h e m i c a l E n g .

C h e m i c a l E n g .

F o o d T e c h n o l o g i s t ( U P M )





Foo d T e c h n o l o g i s t ( ITM)

F o o d T e c h n o l o g i s t ( I T M )

E n c i k Taj ul A r r i f i n bin M o h .

A r i f

E n c i k A z h a r i bin A b . M a j i d

P u a n N o r j a t i b t . Che M a n

L e c t u r e r

L e c t u r e r

L e c t u r e r


F o o d T e c h n o l o g i s t ( ITM)


11

ANNEX C

Unesco Fellowships

Name of Fellow Country of Field of Place of Period of study Position upon Origin Study Study From To Return

Nasir bin Abu Hassan Malaysia Food U.K. 29.9.86-3.4.87 Head of Dept. Processing Technology

12

ANNEX D

Student Enrolment and Graduate Output

Y e a r of E n r o l m e n t of S t u d e n t s Y e a r of G r a d u a t i o n N o . of S t u d e n t s

19 83

1984

1985

198 6

1987

1 9 8 8

3 1

28

3 2

37

32

37

198 5

19 8 6

1987

19 88

19 89

1 9 9 0

30

2 2

20

23

2 6

37

E s t i m a t e s

T o t a l G r a d u a t e s 16 4

13

ANNEX E

Programme Summary

I. C o u r s e l e a d i n g to t e c h n i c i a n c e r t i f i c a t e

The c o u r s e l a s t s for 2 a c a d e m i c y e a r s (4 s e m e s t e r s )

S t u d e n t s M a j o r in F o o d P r o c e s s i n g T e c h n o l o g y

* A f t e r 1 9 8 8

D i s t r i b u t i o n of h o u r s per w e e k (1984 - 1 9 8 8 )

F i r s t Y e a r N u m b e r o f H o u r s p e r w e e k

S u b j e c t s T h e o r e t i c a l P r a c t i c a l

P h y s i c a l C h e m i s t r y

and A p p l i e d P h y s i c s 4 2

O r g a n i c C h e m i s t r y and

B i o c h e m i s t r y 2 2

S t a t i s t i c s 2 1

I n t r o d u c t i o n to M i c r o b i o l o g y 2 3

I n t r o d u c t i o n to Food S t o r a g e

a n d P a c k a g i n g 2 1

I n t r o d u c t i o n to Food P r e s e r v a t i o n 2 3

F o o d C h e m i s t r y a n d N u t r i t i o n 2 4

L a b o r a t o r y T e c h n i q u e s

a n d S a f e t y - 3

P e n d i d i k a n I s l a m 2

E n g l i s h 2

T o t a l 20 19

14

ANNEX E (Cont'd)

S e c o n d Y e a r

S u b j e c t s

I n t r o d u c t i o n to Food

a n d I n d u s t r i a l M i c r o b i o l o g y

T e c h n o l o g y of A n i m a l P r o d u c t s

T e c h n o l o g y of P l a n t P r o d u c t s

T e c h n o l o g y of F a t s and O i l s

F o o d Q u a l i t y C o n t r o l

F o o d E n g i n e e r i n g A p p l i c a t i o n s

M i s c e l l a n e o u s P r o d u c t s

T a m a d d u n I s l a m

E n g l i s h

N u m b e r of H o u r s p e r w e e k

T h e o r e t i c a l P r a c t i c a l

T o t a l 20

F o o d P r o c e s s i n g T e c h n o l o g y P r o g r a m m e

A s R e v i s e d in 1 9 8 8 A c c o r d i n g to the New S e m e s t e r s y s t e m

F I R S T S E M E S T E R

S U B J E C T S T H E O R Y P R A C T I C A L T I M E

T i m e C r e d i t T i m e C r e d i t Crd

TMM 101 P H Y S I C A L C H E M I S T R Y 2

TMM 102 O R G A N I C C H E M I S T R Y 2

TMM 103 A P P L I E D P H Y S I C S 2

TMM 104 B I O C H E M I S T R Y 2

T M M 105 L A B O R A T O R Y T E C H N I Q U E S

A N D S A F E T R Y 1

TMM 106 M A T H E M A T I C S AND S T A T . 2

15

TMM 107 I N T R O D U C T I O N TO

M I C R O B I O L O G Y

MAM 101 P E N D I D I C A N I S L A M /

C I V I C

ANNEX E (Cont'd)

MAM 102 E N G L I S H

1 7 1 6

S E C O N D S E M E S T E R

S U B J E C T S T H E O R Y P R A C T I C A L T I M E

T i m e C r e d i t T i m e C r e d i t Crd

TMM 207 I N T R O D U C T I O N TO FOOD

A N D I N D U S T R I A L

M I C R O B I O L O G Y 3

TMM 208 F O O D C H E M I S T R Y

ÍND N U T R I T I O N 3


S T O R A G E S P A C K A G ING 2


P R E S E R V A T I O N 2

TMM 211 F O O D C U A L I T Y C O N T R O L 3

MAM 201 P E N D I D I C A N I S L A M /

C I V I C 2

MAM 203 E N G L I S H

1 7 1 5 23

T H I R D S E M E S T E R

I N D U S T R I A L T R A I N I N G

16

F O U R T H S E M E S T E R

ANNEX E (Cont'd)

C O D E S U B J E C T S T H E O R Y P R A C T I C A L T I M E

T i m e C r e d i t T i n e C r e d i t Crd

TMM 4 1 2 F O O D E N G I N E E R I N G

TMM 4 1 3 T E C H N O L O G Y OF A N I M A L

P R O D U C T S 2

TMM 4 1 4 T E C H N O L O G Y OF P L A N T

P R O D U C T S 2

TMM 4 1 5 T E C H N O L O G Y OF F A T S

AND O I L S

TMM 4 1 6 T E C H N O L O G Y OF

M I S C L . P R O D U C T S

TMM 4 1 7 F I N A L Y E A R P R O D U C T

MAM 4 0 4 T A M A D D U N I S L A M

MAM 405 S M A L L B U S I N E S S

M A N A G E M E N T

MAM 4 0 6 C O M P U T E R A P P L I C A T I O N 1

17 20 26

17

ANNEX F

List of Major Equipment Provided by Government

I. S p i n m i x V o t a t o r

2 . A u t o c l a v e

3. R e f r a c t o r a e t e r

4. S o x h l e t A i r b a t h

5. A n a e r o b i c I n d i c a t o r

6. H y d r o g e n + c a r b o n d i o x i d e g e n e r a t o r

7. E x t r a c t i o n T h i m b l e

8. L a c t o m e t e r

9. P a p e r c h r o m a t o g r a p h y set

1 0 . D e a n + S t a r k A p p a r a t u s

I I . G o o c h c r u c i b l e s

1 2 . M e m b r a n c e F i l t e r E q u i p m e n t

1 3 . L o v i b o n d c o m p a r a t o r

1 4 . L o v i b o n d c o m p a r a t o r a c c e s s o r i e s

1 5 . V a c u u m P u m p

16. A p p a r a t u s for a n a l y s i s of p r o t e i n / f a t

1 7 . S p e c t r o p h o t o m e t e r

1 8 . A i r C o m p r e s s o r

19. A n a l y t i c a l b a l a n c e s

2 0. W a t e r D i s t i l l e r

2 1 . W a t e r b a t h

2 2 . H y d r o m e t e r

2 3 . H i g h P r e s s u r e S t e a m S t e r i l i z e r

2 4 . C o l o u r D i f f e r e n t M e t e r

18

ANNEX F (Cont'd)

2 5 . G e r b e r C e n t r i f u g e

2 6. PH m e t e r

2 7 . G r i n d i n g M i l l s

2 8 . S a m p l e D i v i d e r

2 9 . P a d d y D r y e r

3 0 . C l e a n e r and G r a d e r

3 1 . S p e c i f i c G r a v i t y H y d r o m e t e r

3 2 . P l a s t i c S e a l e r

3 3 . M u r f l e F u r n a c e

3 4 . D e e p F r e e z e r

3 5 . F o o d P r o c e s s o r

3 6 . C o o l e d I n c u b a t o r

3 7 . C o m p r e s s i o n S p r i n g B a l a n c e

3 8 . C e n t r i f u g e

3 9 . Hot p l a t e W i t h S t i r r e r

4 0 . L i g h t M i c r o s c o p e

4 1 . S t e a m H e a t J a c k e t t e d K e t t l e

4 2 . H a m m e r M i l l

4 3 . Coraraiting Mill

4 4 . B l a d e Mixer

4 5 . A u t o m a t i c S i e v i n g A p p a r a t u s

4 6 . H o m o g e n i s e r

4 7 . I n c u b a t o r

4 8 . A n d e r o b i c Jars

4 9 . F l a m e A n a l y s e r

5 0 . M e l t i n g P o i n t A p p a r a t u s

5 1 . V i s c o m e t e r

5 2 . F a l l i n g Ball V i s c o m e t e r

19

ANNEX F (Cont'd)

5 3 . D e s s i c a t o r s

5 4 . B u m e H y d r o m e t e r

5 5 . F l a s h P o i n t A p p a r a t u s

5 6 . C o l o n y C o u n t e r

5 7 . M o i s t u r e E x t r a c t i o n O v e n

5 8 . G e r b e r T u b e s

i) S k i m m e d M i l k

ii) C h e e s e

i i i ) C r e a m

5 9 . W e s t p h a l B a l a n c e

6 0 . K j e l d a h l A s s e m b l i e s

6 1. L o n g Cell A b s o r p t i o n m e t e r

6 2 . Gas C h r o a t o g r a p h y

6 3 . I n f r a Red M o i s t u r e

6 4 . C u t t e r and M i n c e r C o m b i n e d U n i t

6 5 . G r a v i t y S l i c e r

6 6 . V a c u u m D e a e r a t i o n U n i t

6 7 . P e r f o r a t e d D i s k M i l l

6 8 . P i l o t For F r u i t s and V e g e t a b l e s P r o c e s s i n g

6 9 . M a n u a l C i t r u s J u i c e E x t r a c t o r

7 0 . H y d r a u l i c P r e s s

7 1 . A c e t a t o r

7 2 . A b r a s i o n P e e l i n g M a c h i n e

7 3 . D i c i n g , S t r i p p i n g , S l i c i n g and G r a t i n g M a c h i n e

7 4 . D r y i n g O v e n

7 5 . V e r t i c a l R e t o r t

7 6 . H o r i z o n t a l R e t o r t

7 7 . B o t t l e C a p p i n g M a c h i n e

7 8 . H e a t E x c h a n g e r

20

ANNEX F (Cont'd)

7 9 . C an Han d T e s t e r

8 0 . P l a t e H e a t E x c h a n g e r

8 1 . L a b o r a t o r y G r a i n C l e a n i n g A s p i r a t o r

8 2. R i c e T r i e r

8 3 . F l o u r T r i e r

8 4 . G r a i n P r o b e

8 5 . V a c u u m D o u b l e S e a m i n g M a c h i n e

8 6 . S e a m i n g C h e c k S t r i n g S a w

8 7 . M a t u r o g r a p h

8 8 . O v e n R i s e R e c o r d e r

8 9 . B a l l H o m o g e n i s e r

9 0 . E x t e n s o g r a p h

9 1 . F a r i n o g r a p h

9 2 . A m y l o g r a p h

yj . cv i s co -Corde r /Bo t swick Visconoraeter

9 4 . V i s c o g r a p h

9 5 . P i l o t M i l l For G r a i n

9 6 . G r a i n C o u n t i n g D e v i s e

9 7 . P u r i t y W o r k b o a r d and D i s p h a n o s c o p e

9 8 . C a n D o u b l e S e a m e r

9 9 . B e n c h top spray d r y e r

21

ANNEX G

List of Government Offices, Institutes and Food Processing Companies Visited

C o m p a n i e s V i s i t e d .

E S T A B L I S H M E N T / F I R M P E R S O N ( S ) M E T

1 . Y e o H i a p S e n g S d n . Bhd, 1 . E n . H a f i d z u d d i n F a d z i l

P u b l i c R e l a t i o n s O f f i c e r

2 . N u t r i t i o n a l P r o d u c t s S d n . Bhd,

( N E S T L E )

1 . E n . M a h y u d i n O m a r

M a n p o w e r P l a n n i n g and D e v e l o p m e n t

M a n a g e r

3. C a d b u r y C o n f e c t i o n a r y (M) S d n . B h d . 1 . M r . W o n g S.K.

P r o d u c t i o n M a n a g e r

4. I n s t i t u t e P e n y e l i d i k a n M i n y a k

K a l e p a S a w i t M a l a y s i a ( P O R I M )

1. E n . W a n N a s i r D a n d

D i r e c t o r of A d m i n . and F i n a n c e

2 . Dr. H a r n i r i n K i f f i

S e n i o r R e s e a r c h O f f i c e r

3. E n . M u h a m a d A k h i r A b . R a h m a n

P u b l i c R e l a t i o n s O f f i c e r

5. S&P C o c o n u t s I n d u s t r y ( M ) S d n . B h d .

6. K e m e n t e r i a n K e s i t h a t a n m

U n i t K a w a l a n M u t u M a k a n a n

1. M r . Ling In Kin

E x e c . D i r e c t o r

2. E n . Z a k a r i a M u s a

P e r s o n n e l M a n a g e r

1 . D r . A b d . R a h i m M o h d

( D e p u t y D i r e c t o r )

7 . C a r l s b e r g B r e w e r y (M) S d n . Bhd. 1. E n . Rio S u h a r n o t o

R e c r u i t m e n t E x e c u t i v e

2. E n . Z u l k i f l e e S a r u d i n

P u b l i c R e l a t i o n s S u p e r v i s o r

8. R e g i o n F o o d s S d n . Bnd.

S e n i o r R e s e a r c h O f f i c e r

1. M r . G e o r g e P u a h

F a c t o r y M a n a g e r

2. M s . J e z a m i n e C h u i

Food T e c h n o l o g i s t

9. U n i t P e r a n c a n g E k o n o m i

( B a h a g i a n B a n t u a n L u a r )

1. E n . Z a i n u d i n

1 0 . F r a z e r & N e a v e (M) S d n . B h d . 1 . M r . F o o C h o w J o o n

P l a n t M a n a g e r

1 1 . K u m p u l a n F I M A S d n . B h d . 1 . En. A h m a d

O p e r a t i o n s M a n a g e r

1 2 . S u s u L e m b u A s l i S d n . B h d , 1. M r . C h i n g S.P.

F a c t o r y M a n a g e r

22

ANNEX G (Cont'd)

1 3 . M a l a y s i a n F r e e z e D r y i n g Co

o p e r a t i o n ( M A P C O )

2 . M s . Lee C h u i Lan

D a i r y T e c h n o l o g i s t

1. E n . M o h d . H a s h i m H a s s a n

D i r e c t o r and G e n e r a l M a n a g e r

1 4 . C o l d S t o r a g e (M) S d n . B h d .

S u n S h i n e B a k a r i e s

1. M r . R o b e r t Lim

S e n i o r P r o d u c t i o n M a n a g e r

2 . M r . Ye e

P r o d u c t i v e S u p e r v i s o r

1 5 . A c e C a n n i n g C o r p o r a t i o n S d n . B h d .

Lam S o o n S d n . B h d .

1. M r . K , Y . L o k e

P r o d u c t i o n S u p e r i n t e n d a n t

2. E n . M o h d . N o o r . M o h d . O t h m a n

P e r s o n n e l M a n a g e r

16 . C o l d S t o r a g e (M) S d n . B h d , 1. M r . S u n n y K o h

A s s i s t a n t G e n e r a l M a n a g e r

1 7 . A j i - n o m o t o (M) S d n . B h d . 1. M r . K . S . C h e w

A s s i s t a n t G e n e r a l M a n a g e r

2 E n . M a z l a n D u a j i

T e c h . M a n a g e r

1 8 . D u t c h B a b y Milk I n d u s t r i e s (M)

S dn . B hd .

1. M r . W o n g Y e e W a n

W o r k s M a n a g e r

2. F o o d T e c h n o l o g i s t

23

ANNEX H

Photographic History of the project between 1984 - 1987

POLYTECHNIC SULTAN HADI AHMAD SHAH (FORMERLY KUANTAN POLYTECHNIC)

SOIL SCIENCE LABORATORY USED FOR PRACTICALS

24

ANNEX H (cont'd)

CTA'S ROOM 1984

STORAGE OF CHEMICALS AND EQUIPMENT

25

ANNEX H (cont'd)

)*rt —

SOIL SCIENCE LABORATORY USED FOR PRACTICALS

1 mmm

STORAGE OF CHEMICALS AND EQUIPMENT

26

AKNEX H (cont'd)

TEMPORARY FOOD PROCESSING TECHNICAL LABORATORY USED FOR PRACTICALS

PRACTICAL STUDIES USING NEW EQUIPMENT

27

ANNEX H (cont'd)

Law *'

I " *

MICROBIOLOGY PRACTICAL

BEGINNING OF A NEW ERA! FOUNDATIONS OF THE FOOD PROC. TECH.BUILDING - SEPT. 1985

28

ANNEX H (cont'd)

PROCESSING EQUIPMENT WAITING FOR INSTALLATION

MOVING INTO THE NEW BUILDING OCT.1986

29

ANNEX H (cont'd)

FOOD PROC. EQUIPMENT - THEIR FINAL AND PERMANENT INSTALLATION

.-*?«.: - - ,»\^%,ÄT* * ,y •çX -y»

PILOT PLANT FOR FOOD PROCESSING

30

ANNEX H (Cont'd)


y

. * •

> *

• v» \m-

*mü i?»'-:


31

ANNEX H (cont'd)

MICROBIOLOGY LABORATORY

* > * * <

9 ~ ^ w ^p^

FOOD QUALITY CONTROL PRACTICALS IN NEW PREMISES

32

ANNEX H (cont'd)

'j

NEW LABORATORY EQUIPPED WITH FUME CUPBOARDS

w

MfJ. ÄÄ M

:Ü

OCTOBER 1988 - ALL EFFORTS REWARDED THE FINISHED BUILDING!