Thursday, November 24, 2011


It is generally accepted that educational visits to fermentation factories formed part and parcel of the course in fermentation technology. The objectives of the visits are more towards appreciating and reinforcing the understanding of fermentation technology being applied from what is learned in the lecture halls and the laboratories to real life situations in the fermentation industries
On one hand the visits by colleges and universities are often welcomed by the factories as it forms part of the public relations image and good marketing strategy. It also help to contribute positively to the education of fermentation technology.
However on the other hand, such visits are often regarded as ‘irritation’ to the factory management as there may be ‘secrets’ to hide from the probing eyes and minds of the visitors. The fear of being discovered in coveringcertain aspects of the production process could be disastrous especially nowadays with the ease of information being disseminate through the internet
The fermentation are happier if the visits for the fermentation technology students are the usual ‘walk and pass through’ sessions with little or no probing into the intimate details of the fermentation process. It is not often in their best interests to ‘tell all’ the details of the fermentation process.
So often it is not surprising the information given to the fermentation technology students are the same given to the public, school students and even the kindergarten students!
All will be happy with the visit where they will be served refreshments and ‘goody’packages containing samples of the fermentation products
But sadly, this is not benefitting to the fermentation technology students. Thy came there to visit, to understand and to learn.
In situations like this the fermentation technology students visiting the factories must be prepared to ask important aspects of the fermentation technology that is applied into the industrial process.
It is ideal before the visits are carried out the lecturer in charge brief the students what to expect and the questions that they should be looking into. At the end of the day detailed reports should be submitted to be examined.
In such cases the class should be divided into sub groups to look into various aspects of the fermentation process and the results combined together

Type rest of the post here.

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