Work Package 4: Development of a sustainable and inclusive value-chain for smallholder
dairy farmers in the Republic of Mauritius
Internship Year II FST students (4 WEEKS – MAY-JUNE 2023)
| Name of Team Leader | Dr (Mrs) Brinda Ramasawmy Molaye |
| Name of the Trainee Project Assistant | Mr Hurnam Hemant Hansley |
| BSc (Hons.) Food Science and Technology (with 6 months internship) Year 2 trainees (May 2023-June2023) | Ms Sheriline Agathe |
| Ms Dhosheena Moojee | |
| Ms Faddwillah Bibi Swad Narain | |
| Ms Marie-Noelle Sayede | |
| Ms Daksha Chutardary |
Overview of the activities carried out during internship period
∙Preparing interview questions and summarising results
∙Organise, compile, update records and documentation
∙Answer questions and provide requested information
∙Make telephone calls and obtain needed information
∙Create reports for key informants
∙Ability to effectively use computer software including Microsoft Word and Excel
∙Acted as a reliable and supportive team member
∙Excellent communications and interpersonal skills. Communicates ideas, problems,
suggestions, and messages in a timely and effective manner.
∙Listen carefully to others in order to respond appropriately, answer questions or obtain
needed information.
∙Data-driven mindset
∙Maintains the confidentiality of all research information.
∙Participates and performs other related duties as required.
∙Laboratory Visit: Food Technology Laboratory + Key informant Interviews, Farm
Visit + face to face interview with breeders and visit of organisation + key informant
Interviews: FAREI + APD
Feedback from trainees on the internship period
As a one-month intern working on the project of developing a sustainable and inclusive
value-chain for smallholder dairy farmers, we had to implement our conceptual knowledge to
carry out our tasks but as it was a short-term workplace practical experience, we developed
good personal qualities and working habits as well as appreciable confidence level. We had a
better understanding of the Dairy production process, and supply chain management
especially in Dairy Industry where raw milk produced by dairy farmers is processed and
transformed into dairy products for the customers, marketing and sales and learned about the
research and development activities in the dairy sector in Mauritius. Indeed, this internship
period was an excellent source of practical experience, learning teamwork, for building
personal and professional relationships. As food science students, our views changed based
on what we had learned and for us experiential learning was paramount as we had learned
how milk production must be carried out to provide quality milk and what ways are used to
ensure it.
