HOCHIMINH CITY INTERNATIONAL UNIVERSITY
SCHOOL OF INDUSTRIAL ENGINEERING & MANAGEMENT REPORT INTERNSHIP 1 Name: Mai Nguyễn An ID: IEIEIU20120 Ho Chi Minh city, Vietnam 8/2022 1 TABLE OF CONTENT
A. INTRODUCTION …………………………………….. 3 B. COMPANY I. YAKULT
1. Observation………….………………………….... 3
2. Analysis………………………………………….. 6 II. AJINOMOTO
1. Observation ……………………………………... 6
2. Analysis………………………………………….. 9 III. TBS Group
1. Observation……………………………………… 9
2. Analysis…………………………………………. 10 IV. TRASAS
1. Observation……………………………………... 10
2. Analysis…………………………………………. 11
C. CONCLUSION ……………………………………..... 12
D. REFERENCE………………………………………… 12 2 A. INTRODUCTION
Internship 1 is required of all School of Industrial Engineering & Management
second-year students. It is essential for students to help them get used to their
future jobs and to help them comprehend firms in a range of industries. Because of
the School, we have many opportunity to speak with and tour various
manufacturing companies across a range of sectors, including food, transportation, electronics, and warehousing.
In this internship, we travel to four of the best businesses in the import-export,
beverages, food, spices, and other industries. When we visit, a guilder will show us
through the main area of the factory, explain their production method and why they
are so proud of their product, discuss the business, and answer any questions we
may have. After internship I, we are required to create a report outlining the results
of our site visits. But given the limited time and lack of expertise I have now, my
report may be filled with mistakes. I would want some instructor feedback so that I
may gain more experience and understanding of the real jobs that are available in a variety of industries.
Finally, I'd want to express my gratitude to the Industrial and System Engineering
Department for all of their assistance and support throughout the internship. I genuinely appreciate it. B. COMPANIES I.YAKULT 1. Observation a. Overview
Yakult is the first fermented milk beverage in the world. Lactobacillus casei
Shirota is a probiotic bacteria that was first found in 1930 by Japanese
researcher Minoru Shirota. The product is sold by Yakult Honsha, which has
its headquarters in Tokyo. A 65-milliliter pack (2.3 fl oz; 2.2 fl oz US) of milk
bottles contains five bottles.
Yakult Vietnam was established on June 26, 2006, with a total investment of
roughly VND 400 billion from Yakult Honsha of Japan (80%) and the Danone
Group of France (the remaining 20%). (the remaining 20 percent ). 20% of the 3
total Yakult Vietnam first opened its doors in August of 2007. Yakult products are
widely available in supermarkets and retail shops throughout Vietnam.
Yakult is also delivered directly to clients' homes in Ho Chi Minh City, Hanoi,
Hai Phong, Dong Nai, Binh Duong, Da Nang, Nha Trang, and Vinh through the
Yakult delivery system - Lady.
Yakult's goal is to improve people's health all over the world and to continue
to make new discoveries in a variety of fields in the days and years ahead and
develop into a well-liked and recognized organization that never abandons its
purpose of assisting people and society further. b. Production process Dissolving tank
In the dissolving tank, heated water between 50 and 55° C is used to dissolve the
skim milk powder and create a milky solution. Culture Tank
The milky solution is moved from the dissolving tank to the culture tank and
sterilized there. After that, it will be chilled to 37°. Once the quantity of L. casei
strain Shirota reaches an optimum concentration, the culture starter, L. casei strain
Shirota, from the seed tank will be introduced to the tank to ferment the solution
until the solution transforms into curd form, or culture foundation. Storage tank
Before being delivered to the storage tank, the culture base will pass through a
homogeniser (a high pressure machine) to create a fine texture. The concentrated 4
Yakult is made in the storage tank by combining the culture foundation with sterile
sugar syrup, which is then refrigerated to 5° C. Mixing Tank
Transferred to the mixing tank, the concentrated Yakult will be diluted with sterile
water. For flavor-infused Yakult, natural flavors and authorized coloring will be
added at this point. The diluted liquid will then be transported to the filling tank. Bottle molding machine
The molding machine produces plastic bottles at a rate of 7000 bottles per hour. A
clean air blower then transports these polystyrene bottles down a conduit and into the storage tank. Selector machine
The empty bottles will be moved from the storage tank to the selection machine,
where they will be placed upright before being sent to the printing device. Printing machine
On the empty bottles, the printing device will utilize red instant-dry ink to print the
Yakult logo, the ingredients used, etc.
Machine for filling, capping, and sealing
The printed bottles will be sent from the printing device to the filling device, which
can fill 30,000 bottles with Yakult per hour. At this point, aluminum foil bearing
the date "Use-by-date" is used to cap and seal the bottles. Packing machine
The final Yakult will be packaged in polypropylene shrink-wrapped single bottles
or packs of five bottles. A crate containing 100 bottles of the same flavor is
packaged with the single bottles. Regarding the Yakult 5-bottle pack, it will either
be packaged in a single flavor or a variety of flavors. We'll additionally pack a box
with these Yakult 5-bottle packs. The conveyor belt will move all of the containers
holding the Yakult to the cold room. Cold room
The final products are always preserved in the best condition possible before
distribution by being kept chilled in the cold room at a temperature of 5° C. Distribution
The Yakult that was kept in the cold room is now prepared for delivery by chilled
trucks to the following suppliers.
Supermarkets, retail and convenience stores, vending machines, schools, and
exports to Brunei are all examples of direct sales.
Home Delivery, which is door-to-door delivery facilitated by Yakult lady agents, is
mostly used in public housing complexes. 5 2. Analysis
The system at Yakult is extremely well thought out, giving the corporation an
excessive amount of control over manufacturing, and there are hardly any faulty
items. Modern automation and technology are used in the workplace, which requires less physical labor.
Engineers run the chain at a rate of around 8 to 10 engineers each hour at the
facility, which employs a little more than 50 employees in total. Without a hitch
and with little to no delay, the surgery was completed.
Modern, imported Japanese machinery makes up the entirety of the factory.
Although the facility has a daily production capacity of 800,000 bottles, it is
currently only producing 300,000 bottles daily to meet Vietnamese consumer demand.
While importing machinery that is entirely Japanese will assist assure
higherquality goods, it can also result in significant import expenses. Cleaning the
equipment is not worth it since it will not perform at its best if it is not operating at
full capacity, which will result in maintenance expenditures. II. AJINOMOTO 1. Observation a. Overview
Ajinomoto Vietnam Company, founded in 1991, is a 100% foreign-owned
subsidiary of the Ajinomoto Group of Japan, with an initial investment of more
than $8 million USD. Over the course of its 30-year history, the company has
consistently grown, expanded its business network, and boosted its product manufacturing capacity.
Ajinomoto Vietnam Company now has two representative offices in Ho Chi
Minh City and Hanoi, as well as two manufacturing factories, including the
Ajinomoto Bien Hoa Factory, which has been in operation since 1991, and the
Ajinomoto Long Thanh Factory, which has been in operation since 2008. The
construction of the third machine, which is located in Long Thanh, began in
2016. The organization also has three significant distribution facilities and 6
branches distributed over 63 regions. The Ajinomoto Vietnam Company employs a total of 2,300 people. b. Production process
Step 1:Materials are handled in step one. Molasses and cassava starch, which are
used to create sugar solutions, are the primary ingredients of the business. After
being heated-sterilized, raw materials and additional nutrients are added to fermentation tanks.
Step 2: A fermentation technique is used to manufacture glutamic acid. The
acidification process isolated the glutamic crystalline cubic from the fermentation broth.
Step 3: Crystallization allows for the recovery of glutamic acid. By acidifying the
environment of the fermentation broth, glutamic acid crystallized.
Step 4: Monosodium glutamate is created from glutamic acid. Monosodium
glutamate is created when sodium hydroxide solution is added to the crystalline
glutamic acid block (used in food). For use as a food flavoring, monosodium
glutamate has the benefits of being soluble and long-lasting in storage. Step 5:
Cleaning the monosodium glutamate solution. The surface of activated carbon has
a lot of microscopic pores, which helps it absorb pollutants. As a result, the
contaminants are eliminated, and the monosodium glutamate solution is left clear and pure.
Step 6: Monosodium glutamate crystallizes in step six. Drying concentrates the
cleaned monosodium glutamate solution, resulting in the formation of crystalline monosodium glutamate. 7
Step 7: The monosodium glutamate crystals are dried in step seven. In a closed
system, the crystals are rotated, vibrated, and heated.
Step 8: Weighing and packaging the monosodium glutamate crystals. The Ajinomoto MSG is this. Upstream process
The production of MSG follows a typical bioprocess flow. One typical bioprocess
flow is fermentation. When sugar's acids are released, fermentation occurs. To
avoid the detrimental consequences of consuming excessive amounts of sugar, the
sugar is then introduced gradually. Scaling Up: At the beginning of the process,
glutamate is kept in separate shaking flasks. They are at full volume.
During fermentation, oleic acid is added to the mixture. The temperature is set at
33 degrees. Throughout the process, the temperature is increased and lowered until
Monosodium Glutamate is created. Downstream
Fermentation is a method for eliminating unwanted components during
downstream extraction. The product is then held at 20°C for two days to allow
crystallization. After that, the product is dissolved in water to create monosodium
salt, which is the final step in polishing. They subsequently solidified, and before usage, they were let to dry.
The Process of Waste Treatment of AJINOMOTO VIETNAM
Ajinomoto Vietnam has put in place an environmental management system based
on the ISO 14001: 2004 standard as well as initiatives to better and protect the
environment, including the reduction of waste water and solid waste, air pollution,
energy conservation, and 100% waste recycling. These initiatives all contribute to
the effective use of natural resources to support business and production activities.
All of the company's manufacturing plant waste is therefore categorized for
recycling; plastic trash is transferred to facilities for recycling plastics; and
industrial waste, after being decanted of the valuable parts, is sent to sophisticated
treatment systems using microbiological and deposition procedures. When visiting
the wastewater treatment facility, which Ajinomoto Vietnam meticulously invested
in, there is no unpleasant smell; rather, there is just the smell of molasses sugar,
and fish may survive in the water after being handled. Ajinomoto Vietnam received
a long-term "Green brand" award from the Vietnam Union of Science and
Technology Associations for its efforts to protect the environment.
To guarantee a secure and top-notch working environment, Ajinomoto Corporation
carries out thorough quality control in compliance with the HACCP Standard,
GMP Standard, Food Defense Standard, and other Ajinomoto Quality Assurance
System (ASQUA) requirements. Every stage of manufacturing, from obtaining raw 8
ingredients to combining, cooking, filling, and packaging, is handled with care in
addition to following the right procedures and educating the personnel on
appropriate behavior. the top in terms of cleanliness, security, and quality. Each
phase goes through a number of tests and inspections depending on the kind of
material used and the characteristics of the finished product.
Ajinomoto Corporation is boosting food safety assurance in an effort to reduce the
risk of deliberate contamination in the Group's worldwide supply chain. As shown
in the image below, they include creating a healthy company culture based on
relationships of trust with workers, updating and enhancing physical components
like manufacturing equipment, and software components like quality standards and processes. 2. Analysis
Students learn more about the production process for Ajinomoto goods such
Ajinomoto powder, Aji-ngon nut powder, and Ajinomoto doughnuts during the
factory visit. The corporation's operations, storage, shipping, and packaging are
also emphasized. The students also learn more about Ajinomoto's initiatives to
advance shared values in society and develop a greater grasp of the spiritual ideas
and message that the company hopes to convey to its clients. III. TBS GROUP 1. Observation a. Overview
TBS was established in 1989 and has seen many ups and downs in its growth.
Milestones show the company's maturity in each phase and increasingly integrate
Vietnamese businesses lower down the global value chain. TBS makes investments
and expands in six key industries: trade and services, port and logistics, real estate,
footwear, and handbags. Every sector has important milestones and
accomplishments that greatly contribute to the long-term success of the business. b. Production process
from manufacturing to warehouse process 9 Check-in
Security officers record the driver's license plate, the job number, the date, the
time, and the cargo information; the warehouse sets up the waiting area; and the cargo truck pulls up. Documents Verification
Once a passenger has checked in, the driver transfers them to the waiting area
where the driver or business representative examines the documents to ensure that
they are in line with the company's stated plan. Physical Goods Inspection
Personnel assigned to documentation are sent out to examine and receive the cargo.
The real shipment is thoroughly examined and then sent to the warehouse if everything is in order. 2. Analysis
The success and expansion of the organization depend in large part on the
development of its human resources, which are valuable assets and tactical tools.
The business will also continuously collaborate with clients, partners, and
employees to help TBS flourish and share benefits as well as to keep innovating as
a foundation for development. As a commitment of duty to the nation, community,
society, and workers, contribute to a better life and society.
During their internship at TBS, students gained knowledge of the corporate model
of logistics, supply chain management, shipping, and storage, including its
organizational structure, technical approach, and phases. The company's brothers
and sisters are also always willing to help and support me. As a consequence,
students have gained knowledge on a wide range of subjects, including production
company professional abilities as well as TBS' current problems and difficulties.
After completing my internship with the company, I'd like to provide some
recommendations for the company's further success. For long-term growth and
cooperation, the organization should make a concentrated effort to keep current
clients, re-engage previous clients, and recruit new ones. IV.TRASAS 10 1. Observation a. overview
The Maritime Transport and Services Joint Stock Company (TRA-SAS) was
founded in 1996 and is one of Vietnam's leading logistics and supply chain service
providers. TRA-SAS is known as a strategic partner in logistics services in many
Industrial Parks, industrial infrastructure, and large-scale business projects
throughout Vietnam, with its forerunner being the Shipping and Marine Services
Enterprise under TRACIMEXCO - Ministry of Transport. TRA-SAS is proud to
be an enterprise that has grown significantly, fast, and firmly in various industries
after over 25 years of establishment and development. TRA-SAS is now regarded
as one of the most powerful firms in the sector of customs clearance, as well as a
freight forwarding agent for the majority of the world's shipping corporations. b. Production process
The delivery order (D/O) is collected by TRASAS employees together with the
original shipment receipt, B/L, and letter of introduction from the firm to the
shipping agency. Only the reference will get the delivery order in a bill surrender
or telex release scenario. If the B/L is postpaid, there will be an extra fee. Only if
they are accessible based on the charges already paid will the document fee,
tracking expenses, and other fees be paid (prepaid). TRASAS generates a set of
documents to receive the objects after receiving a D/O. The customs declaration
process is an important one that calls for staff members to act professionally and carefully. 2. Analysis
By putting a strong emphasis on customer satisfaction and service, the firm aims to
assist all workers in achieving their goals and encouraging them to always take
responsibility for their work. Relationships that TRASAS has established with
important company stakeholders have helped in service delivery. Due to
established connections with multiple shipping lines, each firm may bargain for
favorable price for its range of products, for instance. Because each company is
only strong in a few areas, the business is laser-focused on utilizing its partners'
abilities along their most lucrative paths.
Despite the drawbacks of the warehouse system, TRASAS did not invest enough
time and effort in creating its own.
Students can learn about logistics, global commerce, and the fundamentals of
shipping and forwarding in this discipline. As a result, a professional logistics
firm's expansion depends on investing in professional personnel development. 11
The network is unstable or information is lost to the outside world as a result of
network failures. Office gear and equipment that are frequently damaged or
outdated waste time and money and slow down business operations. C. CONCLUSION
I was able to see how my academic knowledge was put to use thanks to the visit.
How to carry things quickly and cheaply. which direction to arrange the items in
the inventory and label them for quick delivery. The conveyor for the wrapping
lines cannot stop moving quickly enough to receive payment for the hours worked.
In light of the enormous demand, ensuring that the system can function while
being transported continually is crucial.
In the plant, I have observed expansive and effective conveyors with the new level.
as an improved version of the models that we created for the Introduction to
Industrial Engineering and Systems course. I can learn about their design and
experience from that and use it in the future. After all, this topic has potential to
influence the future. This aids ISE students in understanding the process through
which their knowledge will be utilized in the next assignments.
I am grateful to the lecturers and professors at the ISE Department for not only
teaching us but also for planning the fantastic internship trip that forced us to
conduct additional research and experiments. I hope that the Department continues
to grow in order to provide more opportunities and support for the next generation of students. D. REFERENCES http://yakult.vn
https://www.ajinomoto.com. vn/
https://www.trasas.com.vn/vi/ve-chung-toi.html
http://www.tbsgroup.vn THANKS FOR READING! 12