The FA Training Course with NUL was successfully organized from 26 to 30 June 2023. The program was implemented both online and on-site, hosted by the Department of Rural Economics and Food Technology, Faculty of Agriculture, NUL. The program was joined by 39 participants which consisted of 8 academic staff, 22 students, 1 private company, and 8 from the public sector. 10 lecturers with noted expertise in food analysis from the well-known Japanese and Singaporean public and private sectors were invited and shared their practical knowledge based on their wide experiences in the field of food analysis, which were composed of cutting-edge knowledge on food analysis-related topics such as Japanese Agricultural Standards (JAS), JAS Testing Methods, Standardization in Food Industries, the Development of Functional Agricultural Products and the Use of Functional Food Labeling Systems in Japan, Basic Understanding and Key Points of ISO/IEC17025, β-cryptoxanthin as Functional Components for Human Health, and Hands-on Training with High-Performance Liquid Chromatography (HPLC).
During the hands-on training session, the participants were divided into small groups to experience the JAS Testing method. The participants learned and tried the method of how to detect β-cryptoxanthin in mandarin orange from the pretreatment/sample preparation to HPLC data analysis in a consistent way, as well as how to handle each apparatus and reagent properly.
The 3rd Food Analysis Training Course in Partnership with the Ministry of Agriculture, Forestry and Fisheries (MAFF) Cambodia under the HRD Project – Phase 3 was successfully organized from 9 to 11 August 2023. The program was implemented fully on-site, and hosted by the Department of Extension for Agriculture, Forestry and Fisheries, MAFF Cambodia. The program was joined by 25 participants which consisted of 18 university staff and students, 6 government staff, and 1 from the private sector. 3 lecturers with noted expertise in food analysis from the well-known Japanese and Singaporean private sectors were invited and shared their practical knowledge based on their broad experiences in the field of food analysis.
The curriculum for the hands-on training consisted of hands-on training preparation (Day 1) and practical High-Performance Liquid Chromatography (HPLC) training with the installed analytical equipment (Day 2 – 3). During the training, the participants were divided into small groups to learn and try the method of how to detect Ornithine in Shimeji mushrooms from the pretreatment/sample preparation to HPLC data analysis in a consistent way, as well as how to handle each apparatus and reagent properly.
The FSM Training Course with IADP Medan was successfully organized on 13 September 2023. The program was conducted onsite with some participants joined online and hosted by IADP Medan. A total of 116 participants joined the program with 40 participants onsite and 76 participants attending through the Zoom platform, including students, university staff, government agencies, agricultural cooperatives, and employees from the private sector. Among the participants, 22 representatives were from SMEs who are actively involved in food processing in Medan, Binjai, and Deli Serdang districts. 4 lecturers with noted expertise on food safety from Japanese companies and private sectors located in Indonesia were invited and shared their knowledge and practical skills related to HACCP and global food safety standards, including JFS Standards.
The curriculum was arranged based on consultation between IADP Medan, MAFF Japan, and the Project. It was comprised of essential knowledge on food safety such as global food safety standards, the concept of Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practice (GMP), Food Defense, etc. This knowledge is essential for the people who will be involved in the food industry.
The FSM Training Course with YAU was successfully organized from 21 to 23 August 2023. The program was hosted by the Department of Food Science and Technology of YAU and conducted virtually through the Zoom platform. The program was attended by 51 students and 1 university staff of YAU.
The curriculum was arranged based on consultation between YAU, a lecturer from Kagoshima University, and the Project. It was comprised of essential knowledge on food safety, which consists of the concept of the Japan Food Safety Standard (JFS) including Hazard Analysis Critical Control Point (HACCP), Good Hygiene Practice (GHP), Food Safety Management (FSM) system, and audit skills. Additionally, interactive sessions were included to learn how to make HACCP Plans including hazard analysis, critical control point decisions, critical limit establishment, etc. A case study was also included to learn how to audit food factories by themselves. After individual thinking, the lecturer provided sample answers.
The FSM Training Course with UPM was successfully organized from 31 July, 1, 3, 4, 7, 8, and 10 August 2023. The program was implemented in a hybrid scheme and hosted by the Department of Food Service and Management of UPM. In this program, the Project collaborated with Kagoshima University, a recognized certification body by the Japan Food Safety Management Association (JFSM), to conduct an intensive training course for JFSM certification. This course consisted of 2 consecutive trainings, namely Food Safety training and Audit training, which were delivered by 2 lecturers from Kagoshima University and Mae Fah Luang University. At the end of each training, tests, and retests (for those who failed the test) were conducted to measure and evaluate their comprehension and understanding.
Upon exam scoring, participants who demonstrated adequate knowledge with a score of 70% or above were eligible to receive certificates issued by Kagoshima University. The program was joined by government workers and academic staff of UPM. The curriculum was arranged following JFSM guidelines which were comprised of essential knowledge on food safety, which consists of HACCP (Hazard Analysis Critical Control Point), GMP (Good Manufacturing Practice), JFS (Japan Food Safety Standard), Food Safety Management (FSM) system and auditing skills.
Additionally, group work was included in the curriculum to deepen participants’ learning in creating a HACCP plan and audit factories. Upon exam, 19 out of 20 participants obtained qualification as a JFS-A/B standard auditor after getting certificates of both Food Safety training and Audit training.
The FSM Training Course with NUL was successfully organized from 21-23 June, 18, 20 July, 7-8, 19, 21 September 2023. The program was implemented onsite and hosted by the Department of Rural Economics and Food Technology, Faculty of Agriculture of NUL. In this program, the Project collaborated with ECORE Co., Ltd., a recognized certification body by the Japan Food Safety Management Association (JFSM), to conduct an intensive training course for JFSM certification. This course consisted of 2 consecutive trainings, namely Food Safety training and Audit training. At the end of each training, tests, and retests (for those who failed the test) were conducted to measure and evaluate their comprehension and understanding.
Upon exam scoring, participants who demonstrated adequate knowledge with a score of 70% or above were eligible to receive certificates issued by ECORE Co., Ltd. The program was joined by university staff and students of NUL. The curriculum was arranged following JFSM guidelines which were comprised of essential knowledge on food safety, which consists of HACCP (Hazard Analysis Critical Control Point), GMP (Good Manufacturing Practice), JFS (Japan Food Safety Standard), Food Safety Management (FSM) system and auditing skills.
Additionally, group work was included in the curriculum to deepen participants’ learning in creating a HACCP plan and audit factories. Upon exam, 8 out of 20 participants obtained qualification as a JFS-A/B standard auditor after getting certificates of both Food Safety training and Audit training.
The FSM Training Course with VNUA was successfully organized from 7-9, 27, 29 June, 27-28 July, and 15, 17 August 2023. The program was implemented online and hosted by the Faculty of Food Science and Technology of VNUA. In this program, the Project collaborated with ECORE Co., Ltd., a recognized certification body by the Japan Food Safety Management Association (JFSM), to conduct an intensive training course for JFSM certification. This course consisted of 2 consecutive trainings, namely Food Safety training and Audit training. At the end of each training, tests, and retests (for those who failed the test) were conducted to measure and evaluate their comprehension and understanding.
Upon exam scoring, participants who demonstrated adequate knowledge with a score of 70% or above were eligible to receive certificates issued by ECORE Co., Ltd. The program was joined by employees of private sector, academia, agricultural cooperatives, and government officials. The curriculum was arranged following JFSM guidelines which were comprised of essential knowledge on food safety, which consists of HACCP (Hazard Analysis Critical Control Point), GMP (Good Manufacturing Practice), JFS (Japan Food Safety Standard), Food Safety Management (FSM) system and auditing skills.
Additionally, group work was included in the curriculum to deepen participants’ learning in creating a HACCP plan and audit factories. Upon exam, 15 out of 19 participants obtained qualification as a JFS-A/B standard auditor after getting certificates of both Food Safety training and Audit training.
The FSM Training Course with KU was successfully organized from 15-19, 22, and 25 May 2023. The program was implemented onsite and hosted by the Department of Food Science and Technology of KU. In this program, the Project collaborated with Kagoshima University, a recognized certification body by the Japan Food Safety Management Association (JFSM), to conduct an intensive training course for JFSM certification. This course consisted of 2 consecutive trainings, namely Food Safety training and Audit training, which was delivered by 2 lecturers from Kagoshima University and Mae Fah Luang University of Thailand. At the end of each training, tests, and retests (for those who failed the test) were conducted to measure and evaluate their comprehension and understanding.
Upon exam scoring, participants who demonstrated adequate knowledge were eligible to receive certificates issued by Kagoshima University. The program was joined by private sector and students and academic staff of KU. The curriculum was arranged following JFSM guidelines which were comprised of essential knowledge on food safety, which consists of HACCP (Hazard Analysis Critical Control Point), GMP (Good Manufacturing Practice), JFS (Japan Food Safety Standard), Food Safety Management (FSM) system and auditing skills.
Additionally, group work was included in the curriculum to deepen participants’ learning in creating a HACCP plan and audit factories. Upon exam, 17 out of 19 participants obtained qualification as a JFS-A/B standard auditor after getting certificates of both Food Safety training and Audit training.
The 3rd Talk-Show in Partnership with IPB University under HRD Project – Phase 3 was successfully organized on 26 September 2023. The activity was conducted at the Campus of School Business of IPB University, attended by 134 participants which consist of students and farmers as well as students and lecturers from IPB University. The topic was focused on Smart Technology and Sustainable Agriculture, emphasizing three discussion points; (1) the transformation of food systems in Asia-Monsoon region through accelerating application of agricultural technologies (2) Promoting modernization and digitalization for the business model of millennial farmers, and (3) Lesson learned of Japan Advance technology in Agriculture Sector from Japan ASEAN Collaboration Project. Dr. Yasuro Funaki from the Japan International Research Center for Agricultural Science (JIRCAS) was invited to share his expertise on the discussion point (1). Mr. Sandi Octa Susila, the CEO of Mitra Tani Parahyangan and Leader of Millenial Farmers of Indonesia, shares his practical know-how on point number (2). Point (3) was elaborated by Ms. Melody Nurramdhani Laksani as Japan ASEAN Goodwill Ambassador on Food and Agriculture.
The 2nd Food Analysis Training Course in Partnership with Universiti Putra Malaysia (UPM) under the HRD Project – Phase 3 was successfully organized from 19 to 22 September 2023. The activity was implemented online and on-site, hosted by the Department of Food Science, Faculty of Food Science & Technology, UPM. The Program was joined by 54 participants, consisting of 19 university, research institute, and testing lab staff, 12 government staff, 3 from the private sector, and 20 students, with 21 participants joining hands-on training. 10 lecturers with noted expertise in food analysis from the well-known Japanese and Singaporean public and private sectors were invited. They shared their practical knowledge based on their broad experiences in food analysis fields. The curriculum was arranged based on consultation between UPM, the Ministry of Agriculture, Forestry and Fisheries (MAFF) Japan, and the HRD Project. The curriculum consisted of lectures (Day 1 – 2) and hands-on training (Day 3 – 4). It was composed of cutting-edge knowledge on food analysis-related topics which cover Japanese Agricultural Standards (JAS), JAS Testing Methods, Standardization in Food Industries, the Development of Functional Agricultural Products and the Use of Functional Food Labeling Systems in Japan, the Importance of Method and Quality Assurance, Physiological Function and Analysis of Apple Procyanidins, and Hands-on Training with High-Performance Liquid Chromatography (HPLC). The participants learned and tried the method of how to detect Procyanidins in various kinds of Japanese and Malaysian apple juices and freeze-dried apples from the pretreatment/sample preparation to HPLC data analysis in a consistent way, as well as how to handle each apparatus and reagent properly.
