Food Safety Management Training Course under Partnership Program with Vietnam National University of Agriculture (VNUA)

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.

Food Safety Management Training Course under Partnership Program with Kasetsart University (KU)

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.

Talk Show on ICT and Sustainable Agriculture

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.

Food Analysis Course in Partnership with Universiti Putra Malaysia

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.

Special Seminar on Food Analysis “Prospective Foods for Well-being in Indonesia and Japan” in Partnership with IPB University 2023

The Special Seminar as a part of the Food Analysis Training Course in Partnership with IPB University (IPB) under the HRD Project – Phase 3 was successfully organized on 11 September 2023. The activity was implemented both online and on-site, hosted by the Department of Food Science and Technology, IPB. The Program was joined by 106 participants which consisted of 92 academic staff and students, 10 government staff, and 4 from the private sector (Attachment 1). 5 lecturers with noted expertise from the well-known Japanese and Indonesian public and academic sectors were invited, and shared their practical knowledge based on their broad research experiences in the field of prospective foods for the well-being. The curriculum was arranged based on consultation between IPB, the Ministry of Agriculture, Forestry and Fisheries (MAFF) Japan, and the HRD Project. The curriculum consisted of Part I; Indonesian and Japanese Functional Substances / Food Research and Part II; Activities / Research on Social Implementation. It was composed of cutting-edge knowledge on functional food-related topics that cover Research on Traditional Medicine and Functional Foods, Sensory and Antioxidant Activities of Indonesian Silver Needle White Teas, Food Culture and Well-being, and Functional Labeling System and New Food Development for Well-being Improvement in Japan.

Talk Show on “Health and Food Sustainability – Future Food and Functional Food” “Sharing Experience of Working at Japanese Food Company” in collaboration with Kasetsart University 2023

The 1st Talk Show in Partnership with Kasetsart University (KU) was successfully organized on August 11 at the Faculty of Agro-industry. The topic of the Talk Show was carefully selected through consultation between Kasetsart University and the Project, focusing on Functional Food—an emerging area of interest in both Japan and Thailand. The event also included insights into the experience of working in a Japanese Company. The discussion was structured into two consecutive sessions. The first session delved into ‘Future Food and Functional Food,’ featuring topics such as (1) Thailand’s Insect Protein, (2) Initiatives for Health Promotion through the Development of Functional Foods in Japan, and (3) Sustainable Ingredients: Tasty and Healthy with Low Environmental Impact, particularly focusing on plant-based options. This was followed by the second session, which included a sharing segment on the experiences of Thai staff working in Japanese Companies in both Thailand and Japan.

Food Value Chain Training Course in Partnership with Kasetsart University

The 3rd Food Value Chain Training Course with KU under HRD Project – Phase 3 was successfully organized from 4 – 10 August 2023. The activity was implemented in a hybrid scheme (online and onsite) hosted by the KU. The curriculum of the Training Course was arranged based on consultation between KU, MAFF Japan, Japan Food Journal, and the Project. It was composed of knowledge on cutting-edge Food Value Chain-related topics; (1) Sustainable Food and Agriculture Management, (2) Agribusiness, (3) Agriculture Cooperative including Environmental & and SDGs (4) Agriculture Machinery specifically on Ergonomics, (5) International Food and Food/Agriculture, (6) Marketing, and (7) Food Service. The first day of the program (4th August) started with a Field Visit to the Seven-Eleven Flagship Store where the students can learn the management of the supply chain from one of the leading convenience stores in Thailand followed by a field visit to Siam Kubota Farm where the students can observe various applications of advance technology showcased in this area as it established as part of a learning center in ASEAN with the collaboration of Kubota Co., Ltd. and Kasetsart University under Cooperation of Government of Thailand and Japan. A workshop session was included in the curriculum to stimulate the students’ critical thinking and allow them to discuss and comprehend the current situation of their countries, including challenges and solutions, through skills and knowledge introduced by experts during the lecture.

Food Value Chain Training Course in Partnership with Vietnam National University of Agriculture (VNUA) 2023

The 3rd Food Value Chain Training Course in Partnership with VNUA under HRD Project – Phase 3 was successfully organized from 3 – 14 July 202 The activity was implemented in a hybrid scheme (online and onsite) hosted by the VNUA. The Program was attended by a total of 164 participants (57 participants online and 107 onsite) which consist of students of VNUA and other Universities as well as lecturers and staff of Food Companies in Vietnam. A total of 13 (thirteen) lecturers with noted expertise in Food Value Chain (FVC) from Japan’s public and private sectors were invited and shared their knowledge and practical know-how based on their broad experience in FVC-related fields. The curriculum was arranged based on consultation between VNUA, MAFF Japan, Japan Food Journal, and the Project. It was composed of knowledge on cutting-edge Food Value Chain-related topics; (1) Sustainable Food and Agriculture Management, (2) Agriculture Cooperative, (3) ICT and Agriculture (4) Functional Food, (5) International Trade and Food/Agriculture, (6) Supply Chain and Logistics, (7) Food Processing of Diary Product, (8) Fast Food and Restaurant Industry, and (9) Frozen Technology

Food Value Chain Training Course in Partnership with Universiti Putra Malaysia 2023

The 2nd Food Value Chain Training Course in Partnership with Universiti Putra Malaysia under HRD Project – Phase 3 was successfully organized from 29 May to 19 June 2023. The activity was implemented in hybrid mode with a Zoom platform hosted by the Department of Agribusiness and Bio-Resource Economics of Universiti Putra Malaysia. The Program was attended by 42 (forty-two) students from the Department of Agribusiness and Bio-Resource Economics. A total of 7 (seven) lecturers with noted expertise in Food Value Chain (FVC) from Japan’s public and private sectors were invited and shared their knowledge and practical know-how based on their broad experience in FVC-related fields.  The curriculum was arranged based on consultation between UPM, MAFF Japan, Japan Food Journal, and the Project. It was composed of knowledge on cutting-edge Food Value Chain-related topics; (1) ICT/Smart Agriculture, (2) Food Packaging, (3) Food Processing/Manufacturing, (4) Supply Chain and Logistics, (5) International Trade and Food/Agriculture, and (6) Sustainable Agriculture and Start-Up. The 1st day of the lecture discussed the improvement of agricultural productivity through innovation and mechanization especially how advanced technology could support the sustainability of agricultural production as well as the important role of food packaging technology in improving the Food Value Chain. The Program was enriched with a field visit to the AEON Perishable Center on the 2nd day of the lecture to provide students with a more comprehensive outline of the Food Value Chain in actual circumstances. The 3rd-day lecture discussed food processing and manufacturing in supporting the food service business as well as logistics and its technology as part of the important component in the Food Value Chain.  On the final day, the lecture focused on examples of sustainable food and agriculture management as well as international trade in cooperation by Malaysia and Japan. A workshop session was included in the curriculum to stimulate the students’ critical thinking and allow them to discuss and comprehend the current situation of their countries, including challenges and solutions, through skills and knowledge introduced by experts during the lecture. The students were requested to summarize their understanding of the topic given in the Program and share their perspectives looking at the current situation in Malaysia.

Food Analysis Program in Partnership with IPB University 2023

The 2nd Food Analysis Training Course in Partnership with IPB University (IPB) under the HRD Project – Phase 3 was successfully organized from 24 to 28 July 2023. The activity was implemented both online and on-site, hosted by the Department of Food Science and Technology, IPB. The Program was joined by 61 participants which consisted of 37 academic staff, 18 government staff, 4 from the private sector, and 2 students. Among them, 30 participants joined hands-on training. 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.  The curriculum was arranged based on consultation between IPB, the Ministry of Agriculture, Forestry and Fisheries (MAFF) Japan, and the HRD Project. The curriculum consisted of two parts; lectures (Day 1-3) and hands-on training (Day 4-5). 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, Basic Understanding and Key Points of ISO/IEC17025, Evaluation of Traditional Japanese Medicine and Functional Foods, 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 Catechin in various kinds of green teas from the pretreatment/sample preparation to HPLC data analysis in a consistent way, as well as how to handle each apparatus and reagent properly.