As part of its continued commitment to practical learning and sustainable development, the Master’s Program in Food Science and Technology (S2 ITP) and Master’s Program in Estate Crop Product Processing Technology (S2 THP) at the Faculty of Agricultural Technology, Universitas Gadjah Mada (FTP UGM), organized an industrial field trip to PT So Good Food Dairy, PT So Good Food Ready-to-Eat (RTE), and Cepogo Cheese Park in Boyolali Regency, Central Java. Held on November 22, 2024, the visit was accompanied by faculty members from the Department of Food and Agricultural Product Technology and aimed to bridge theoretical knowledge with real-world industrial practices.
The visit began at PT So Good Food Dairy, where students observed the high-efficiency, automated production of sterilized milk, pillow-pack milk, and various yoghurt products. The facility utilises advanced technologies to minimise contamination and operational errors, providing students with firsthand exposure to state-of-the-art dairy processing. Company representatives also provided an overview of the company’s journey from its founding to its current operations, enriching students’ understanding of the business dynamics within the dairy sector.
The next destination was PT So Good Food RTE, where students explored the production of ready-to-eat and frozen sausages. Throughout the guided tour, students examined the end-to-end production line—from raw material selection to processing and packaging—while learning about the stringent hygiene and food safety standards that govern the industry. Interactions with food technology experts highlighted the importance of innovation in maintaining product quality and competitiveness in the global market.
The industrial visit concluded at Cepogo Cheese Park, a local agro-tourism site that integrates food innovation, agribusiness, and rural development. Students were introduced to sustainable agritourism models and the economic potential of value-added dairy products, which emphasized the importance of integrating creative entrepreneurship within agricultural sectors.
The entire program was designed to align with multiple UN Sustainable Development Goals (SDGs), particularly:
- SDG 4: Quality Education – by providing experiential learning that connects academic theory with professional practice;
- SDG 8: Decent Work and Economic Growth – through insights into collaborations between industries and local suppliers that support regional welfare;
- SDG 9: Industry, Innovation, and Infrastructure – by showcasing modern technologies that drive food industry resilience;
- SDG 12: Responsible Consumption and Production – by observing responsible production practices that prioritize safety, efficiency, and environmental stewardship.
Through this visit, students gained valuable insights into food processing innovations, sustainability initiatives, and industry-academia collaboration. These experiences serve to inspire future food technologists to apply academic learning toward impactful careers in the global food industry.
Written by: Ni Made Wesi Sinta
