The Fisheries Processing Club (FPC) Internship Program 2025 officially commenced on Tuesday, August 12, 2025. The opening session featured a Welcome Party and an introduction to the newly appointed FPC board members. This event aimed to familiarize participants with the organizational structure and work programs of FPC, while also serving as an ice-breaking moment for the new students. The warm and enthusiastic atmosphere throughout the event encouraged active interaction and built a sense of camaraderie among participants. The smooth execution of this welcoming event marked a strong start to the series of internship activities.
Continuing the program, on Monday, August 18, 2025, participants took part in a learning session focused on surimi processing. The session combined theoretical explanations with hands-on practice, allowing students to experience the complete process of producing surimi. This experiential approach was designed to deepen students’ understanding of fishery product processing and bridge the gap between academic knowledge and practical application. Through direct practice, students gained valuable insights into the importance of precision, hygiene, and innovation in fisheries product development. The activity not only enhanced technical competence but also encouraged teamwork and problem-solving skills that are essential in the fisheries industry.
On Saturday, August 23, 2025, the internship continued with a special lecture from the National Agency of Drug and Food Control (BPOM). The session was delivered by Ary Chodijayanti, S.Farm., Apt., M.Farm., who serves as the Head of the Pharmacovigilance Team at BBPOM Surabaya. The presentation discussed food safety standards and regulatory compliance in the fisheries processing industry. Participants gained a broader understanding of quality assurance practices and the critical role of regulatory frameworks in maintaining consumer safety. The session also encouraged students to develop a critical perspective on food safety and to recognize the importance of maintaining product integrity from production to distribution. Such knowledge is expected to prepare students for professional challenges in the food and fisheries sector.
The series of internship activities concluded with an awarding ceremony held on Thursday, October 2, 2025. The ceremony served as a form of appreciation for participants who demonstrated active engagement and enthusiasm throughout the program. It also symbolized the successful completion of the Fisheries Processing Club Internship 2025. Overall, the internship program was conducted successfully and received positive feedback from participants. This initiative not only strengthened students’ understanding of fisheries product processing but also fostered greater awareness of the role and contribution of FPC within the Faculty of Fisheries and Marine Sciences, Universitas Airlangga. The program is expected to further enhance collaboration, innovation, and a spirit of togetherness among students from both the Aquaculture and Fishery Product Technology programs.
