Students learn about food processing from Oil Palm mill

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Fourth-year students yesterday visited Tzen Niugini’s Oil Palm Processing Mill at Vunapalading area in Gazelle District.
This field trip was part of the module A416 Principles of Food Processing.
According to Tzen Niugini Estate Manager Murugan Thanimalai the students were the first people from outside the company to visit the mill since it commenced operation at the beginning of last year. 
Mr Thanimalai graduated from UNRE last year with a Masters Degree in Management.
He said as an Alumni of the University he is willing to assist students understand more about what the company is doing instead of having negative view.
The mill is processing crude oil from the palm fruit at a capacity of 60 tonnes per hour while the kernel nuts are shipped and processed at Wide Bay.
One of the students, Robert Biago said he had learnt different processing involved in the palm oil extraction from the visit.
“I also observed that this newly established company is still developing in processing facilities, management and many other environmental factors that needs to be established concerning the health and safety of the surrounding communities.”
Another student John Kluki said he had learnt that the mill uses the latest technology for production. He said the mill is controlled automatically.
The company employs 1,800 locals to work at the plantation and other sections. The mill itself has 16 workers.
The module (A416) which is taught by Peter Nguna, teaches students the principles of processing, preservation and quality control of agricultural produce to alleviate food security problems and loss of agricultural produce.
It is expected that after completing the module, students will be able to:
1. Describe food processing technology and its effects on food nutrients and non-nutrient components.
2. Outline different production systems to preserve food and prevent losses.
3. Discriminate between processing technologies for different foods to safeguard food quality and food security.
4.  Illustrate the importance of food hygiene and sanitation in food processing and preparation.
5. Appreciate food processing facilities and food quality assurance systems as integral to food processing.




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