AMI Global Ambassador for Pakistan, Dr. Arsalan Zaidi, reveals how a study visit aimed to provide students with real-life experience in local dairy and cheese processing industrial setups, connecting classroom learning with industrial and research applications.
The visit in August was partially sponsored by his employer, the National Institute for Biotechnology & Genetic Engineering-College, (NIBGE-C), Pakistan Institute of Engineering & Applied Sciences (PIEAS), Faisalabad and was open to undergraduate and graduate students from Government College Women’s University, Faisalabad (GCWUF), The University of Faisalabad (tUF), Islamia University, Bahawalpur (IUB), University of Veterinary & Animal Sciences, Jhang Campus (UVAS-Jh) and NIBGE-C, PIEAS.
The students were able to visit a privately run industrial unit concerned with the commercial-scale manufacturing of dairy products (cheese and yogurt) and a government research center that provides food quality and innovation-related training and analytical services to the local community and industry.
Real-life experience
“This visit aimed to provide students with real-life experience in the local dairy and cheese processing industrial setups, connecting classroom learning with industrial and research applications,” Dr Zaidi said.
“During this visit, students would be able to see how theoretical food microbiology is practiced in the context of high-throughput milk processing, preservation, and value addition, understand modern technologies, SOPs for hygiene and sanitation, and interact with the professionals to understand how food microbiology contributes to food security, nutrition, and the economy.
“It would also guide them to explore career opportunities and engage in practical learning beyond books. Moreover, a visit to the Animal and Dairy Science Department of the National Agricultural Research Center (NARC) was useful for students to understand how the efficiency and probiotic potential of starter cultures were checked in the laboratory.”
Bridging the gap
The purpose of this visit was to bridge the gap between theoretical and practical knowledge, strengthen students’ knowledge and skills, and equip them with professional and research roles in the dairy and food industry in the future.
“In this visit, we hoped that the students would acquire first-hand information and practical experience in dairy and cheese processing, modern technologies, and animal and dairy science research,” Dr Zaidi said.
“This was done to ensure that they could relate theory to practice, understand industry standards better, gain an insight into career and research opportunities and also expand their thinking on the role of dairy science in nutrition, food security and economic development.”
Factory operations
At the dairy and cheese factory Pvt Ltd, located in an industrial zone near Islamabad, the students were hosted by the plant manager, who briefed them about factory operations and then guided them through the entire facility, showing the equipment used in cheese and yogurt production. He also explained the quality control measures implemented throughout the process.
At NARC, the students were welcomed by the Head of the Animal and Dairy Science Department, Dr. Haider Khan, who provided an extensive overview of the types of testing and research being conducted in their microbiology, milk quality, and processing laboratories. They also had the opportunity to taste a flavored yogurt containing the prebiotic inulin, and a popular variety of mango.
Theoretical and practical
“Participants came to understand that theoretical and practical work are two distinct concepts. The protocols and procedures learned from books differ from those in the practical world. Moreover, they observed a lack of adherence to proper hygienic conditions, which is a concern,” Dr Zaidi said.
“The significance of this visit lies in its ability to help students bridge the gap between theory and practice, as textbook knowledge is only partially applied in the field of dairy processing, quality control, and research applications.
“It enriches their practical knowledge and technical skills, exposes them to modern technologies and advances, and expands their understanding of how dairy science contributes to ensuring food security, nutrition, and economic growth. These experiences also encourage students to pursue future careers and research opportunities in the dairy and food industry.”
Positive impact
Dr Zaidi said the visit has had a positive impact on the thinking of many students, as it has provided them with a better understanding of how their classroom learning can be applied in real-life situations in the industry and research field.
“The ability to see the processes of dairy and cheese production with a real picture, the necessity of quality control, and the innovative development of products provoked more interest and motivation among the students. It even provided some with new opportunities to pursue careers in dairy science, food technology, and microbiology that they had never considered before,” he said.
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