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Food Technology Students of FP USU Strengthen Industrial Experience through Internship at PT Agro Raya Mas
Published At

11 September 2026

Published By

Threesna Sharfina

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Description

Seventh-semester students of the Food Technology Study Program, Faculty of Agriculture, Universitas Sumatera Utara (FP USU), are participating in an Internship Program at PT Agro Raya Mas, Medan Labuhan, from September 1 to the end of November 2026. This activity provides students with an opportunity to strengthen their competencies and practical experience in the food industry.

Seventh-semester students of the Food Technology Study Program, Faculty of Agriculture, Universitas Sumatera Utara (FP USU), are participating in an Internship Program at PT Agro Raya Mas, Medan Labuhan, Medan, North Sumatra.

The internship is conducted from September 1 to the end of November 2026 as part of efforts to provide students with practice-based learning experiences. Through this activity, students have the opportunity to gain direct exposure to the work environment and industrial processes, while also developing competencies relevant to the field of Food Technology.

The students from the Food Technology Study Program, FP USU, participating in the Internship Program are:

Felina Gabriela Simanungkalit (230305007)
Thanty Krisna Purba (230305008)
Tamara Fadillah Siregar (230305015)
Rointan Butar-butar (230305024)
Natasya Paskariani Purba (230305040)
Nurfadilla Rizkyana Purba (230305001)
Siti Balqis (230305034)

The internship also supports the achievement of the Sustainable Development Goals (SDGs), particularly SDG 1 (No Poverty) through improving students’ readiness to enter the workforce, SDG 2 (Zero Hunger) through strengthening competencies in the food sector, SDG 4 (Quality Education) through experiential learning, and SDG 17 (Partnerships for the Goals) through strengthening collaboration between higher education institutions and industry.

Through this industry internship, the Food Technology Study Program, FP USU, continues to encourage the development of adaptive student competencies and readiness to meet workforce needs and developments in the food industry.

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